Sydney’s culinary landscape is distinguished by its Hatted restaurants. A mark of excellence awarded by the Australian Good Food Guide to venues that demonstrate exceptional cuisine, innovation, and superior dining experiences. Reflecting the city’s rich multicultural fabric, these restaurants offer a variety of flavours, from traditional Italian and Japanese omakase to modern Australian fare that highlights the best of local produce.
Esteemed chefs lead these establishments, employing creative techniques to craft dishes that captivate and delight diners. Venturing into Sydney’s Hatted restaurants is an exploration of culinary creativity and excellence, providing both locals and tourists with unforgettable dining experiences that encapsulate the city’s dynamic and diverse food scene.
List of 3 Hatted Restaurants in Sydney [2025]
Here are six 3 hatted restaurants in Sydney for 2025:
- Oncore by Clare Smyth
- Quay
- Bentley Restaurant & Bar
- Sixpenny
A Glimpse into Sydney’s 3-Hatted Restaurants
Oncore by Clare Smyth – A Masterclass in Elegance
Location: Crown Sydney, Barangaroo
Cuisine: Modern European
Chef: Clare Smyth
Oncore by Clare Smyth represents a seamless extension of the Michelin-starred chef’s celebrated London restaurant, Core. Set within Crown Sydney, it offers an impeccable dining experience overlooking Sydney Harbour. The menu is deeply rooted in sustainability and highlights the integrity of seasonal Australian produce.
One of Smyth’s signature dishes, Potato and Roe, transforms a humble ingredient into a dish of remarkable sophistication, showcasing her ability to elevate simplicity to artistry. The tasting menu is a carefully curated progression of flavours, each course demonstrating precision, balance, and depth. The wine list is extensive, with an emphasis on both Australian and European vintages, perfectly complementing the menu’s intricate flavours.
For those seeking an evening of refinement and culinary excellence, Oncore is a destination worthy of its international acclaim.
Quay – A Visionary Approach to Australian Fine Dining
Location: Overseas Passenger Terminal, The Rocks
Cuisine: Contemporary Australian
Chef: Peter Gilmore
Quay remains one of Sydney’s most iconic fine dining establishments, consistently setting the standard for modern Australian cuisine. Under the guidance of Executive Chef Peter Gilmore, the restaurant offers an immersive dining experience with sweeping views of the Sydney Opera House and Harbour Bridge.
Gilmore’s approach is deeply rooted in nature, with a focus on unique textures and pure flavours. His signature dishes, such as the White Coral Dessert, exemplify his mastery of both technique and aesthetics. The tasting menu is an evolving showcase of Australia’s finest produce, featuring meticulously plated courses that highlight rare ingredients sourced directly from artisanal growers and producers.
The restaurant’s wine program is equally distinguished, offering a selection that complements and enhances the menu. Quay continues to be an essential experience for those seeking a profound expression of contemporary Australian cuisine.
Bentley Restaurant & Bar – Innovation and Intensity
Location: Radisson Blu Plaza Hotel, Sydney CBD
Cuisine: Progressive Australian
Chef: Brent Savage
Bentley Restaurant & Bar is a dynamic and forward-thinking establishment that seamlessly blends contemporary culinary innovation with an exceptional wine program. Located within the historic Radisson Blu Plaza Hotel, Bentley is known for its bold flavours, precise technique, and modernist approach to Australian cuisine.
Chef Brent Savage’s menu is a carefully orchestrated blend of textures and contrasts, often incorporating fermentation, aging, and unexpected pairings. A standout dish, the Dry-Aged Duck with Fermented Cherries, exemplifies his ability to balance richness with acidity.
The restaurant’s extensive wine list, curated by co-owner and sommelier Nick Hildebrandt, is among the most respected in Australia, featuring an impressive selection of both traditional and natural wines. The atmosphere is contemporary yet understated, making it an ideal destination for discerning diners who appreciate culinary creativity.
Sixpenny – The Art of Restraint and Precision
Location: Stanmore
Cuisine: Modern Australian
Chef: Daniel Puskas
Sixpenny is a testament to the power of restraint, where every dish is a thoughtful composition of technique, seasonality, and purity of flavour. Nestled in the quiet suburb of Stanmore, this intimate dining space offers a calm and considered approach to fine dining, where the focus is entirely on the integrity of ingredients and the craftsmanship behind each dish.
Chef Daniel Puskas presents a seasonal tasting menu that evolves based on the availability of the finest local produce. The experience is deeply personal, with an emphasis on small-scale producers and house-made elements, from bread and butter to aged cheeses and charcuterie.
The wine selection is tailored to complement the subtle complexities of the menu, featuring predominantly Australian labels with a focus on minimal-intervention winemaking. Sixpenny is ideal for those who appreciate subtlety, nuance, and the quiet excellence of a well-executed dish.
Chef Hat Awards: What are They?
In Australia’s dynamic dining scene, chef hat awards are pivotal in acknowledging the crème de la crème of dining venues. These accolades, akin to the globally recognized Michelin stars or Forbes star ratings, act as markers of culinary prestige and distinction. The Australian Good Food Guide (AGFG) is particularly notable in this landscape for its meticulous appraisal process, bestowing chef hats on establishments that demonstrate culinary brilliance. The number of hats awarded, from one to three, indicates ascending excellence in various aspects of the dining experience, including food quality, culinary innovation, ambience, and service.
As an independent entity, the AGFG has carved a niche for itself within the Australian gastronomy industry, directing food enthusiasts towards the nation’s top dining experiences. This hat award system spurs restaurants on to reach new heights of creativity and excellence, thus progressively enhancing Australia’s culinary standards. Securing a chef hat from the AGFG is highly sought after, symbolising a restaurant’s dedication to superior quality and its leadership within the culinary community.
The hats are awarded from 1 to 3, where 3 hats signify the most prestigious award among these. Earning even a single hat is an acknowledgment of a restaurant’s commitment to excellence in food and service, denoting it as a standout dining venue. A two-hat rating indicates exceptional culinary skill, ingredient quality, and overall dining experience, while three hats represent a restaurant’s unparalleled cuisine and service on a global scale.
Final Thoughts on Hatted Restaurants in Sydney
Hatted restaurants in Sydney not only elevate the dining scene but also offer unique experiences that reflect the city’s diverse culinary landscape. Each establishment, with its distinct approach to cuisine and ambience, invites diners to explore the depths of gastronomy in settings that are as breathtaking as the dishes they serve.
