Sydney's culinary scene is buzzing with accolades as local establishments receive recognition for their exceptional offerings. Elliott's, a neighborhood bistro in Balmain, has been highlighted for its outstanding steak, while The Lord Nelson in The Rocks is celebrated for its generous pub roast.
Elliott's, which opened in August 2025, has appointed acclaimed Sydney chef Brad Crowle as Head Chef. Crowle, who has over a decade of experience and a philosophy rooted in seasonality and open-fire cooking, has introduced a menu that places fire at its center. Highlights include refined snacks like blue swimmer crab tartlets and BBQ king prawns, alongside larger dishes such as market fish and butterflied chicken. The bistro offers a range of steaks, including a 400g Jack's Creek sirloin, which has been praised for its flavor and generous portion size. The venue itself is described as a cozy, weatherproof escape with a courtyard fire and a discreet house DJ.
Meanwhile, The Lord Nelson, established in 1841, is drawing attention for its British-style Sunday roast. This historic pub offers a shared feast for two to three people, featuring three rotating meat cuts, roast potatoes, seasonal vegetables, Yorkshire puddings, and gravy. A $35 roast for one is also available. The pub is also known for its natural English ales, brewed on-site since 1986.
Further north, the Emporium Hotel South Bank in Brisbane has been recognized as the best hotel in Australia and the South Pacific by the 2026 Tripadvisor Travellers' Choice Best of the Best Awards. It also ranked 21st globally. The luxury hotel is noted for its design, dining options, wellness facilities, and personalized service. Opened in 2018, the 143-suite property features four dining venues and a rooftop infinity pool with city views.
In Sydney's Potts Point, Cho Cho San's revamped Saturday Bottomless brunch offers a two-hour package including sparkling wine, house wine, and beer, accompanied by a Japanese banquet menu. The menu includes an assorted sushi and sashimi platter, miso eggplant, and grilled wagyu kushiyaki. An upgrade to cocktails is also available.