Sydney's culinary scene is buzzing with the arrival of a globally recognized Italian sandwich shop and the sophisticated relaunch of a long-standing steakhouse. All'Antico Vinaio, a world-famous Florence institution, has opened its first Australian outpost on Pitt Street, drawing considerable queues.
The eatery specializes in schiacciata, a traditional Tuscan flatbread baked until crisp on the outside and soft within, filled with premium Italian ingredients. The family-owned business, which sold over 5.5 million schiacciate in 2025, has expanded to over 60 locations across continents. The Sydney menu features 15 schiacciate, including the popular Paradiso with mortadella, stracciatella, pistachio pesto, and chopped pistachios, and an Australian exclusive called the Sydney, featuring wagyu bresaola, parmesan, and rocket. Founder and CEO Tommaso Mazzanti, who partnered with MasterChef's Andy Allen and Fladgate Hospitality Group for the Australian launch, highlighted the quality of imported Italian ingredients like 16-month-aged Prosciutto di Parma and buffalo mozzarella, alongside house-made creams and pesto, and locally sourced fresh produce.
Meanwhile, Steersons Steakhouse on King Street Wharf has completed a major renovation, introducing a new menu and a refined dining experience under second-generation owner George Vardis. The restaurant's new philosophy centers on "salt, fire and water," representing its commitment to flavor and quality produce, signature charcoal cooking, and its waterfront location, respectively. Executive Chef Thai Sams leads the kitchen, with a menu that blends classical Western techniques with Eastern flavors. Highlights include Sydney Rock Oysters, charred Fremantle octopus, and Spencer Gulf kingfish ceviche. The steak selection features premium Australian cuts, including an exclusive Stone Axe bavette. The refurbishment by Ergo Architecture has created a lighter, more elevated space with marble and timber finishes.
Beyond these openings, the culinary landscape is further enriched by upcoming ventures. Chef Nelly Robinson is set to open NOA in Cronulla, offering a more relaxed coastal interpretation of his previous work at NEL, with a flexible dining approach from à la carte to an eight-course chef's selection. A more casual sibling, Little NOA, will also launch with burgers and cocktails. Additionally, Saddles Mount White is introducing The Grand Saddles Lodge, a luxury retreat with 20 private villas, a restaurant focusing on premium Australian produce, a day spa, and an Art Deco-inspired piano bar called Ned's.