The Resy Guide to the Best Restaurants in Sydney’s CBD

“Timeless” would be one apt descriptor for this basement steakhouse, an irresistible slice of glamour that’s part old-school hideout, part Soho House. Jazz on the speakers and vintage décor set the stage for modern takes on knowingly retro dishes, like prawn cocktail or pumpkin pie with whipped goat’s cheese. Steaks are impressive, like a jaw-dropping Black Angus ribeye cooked over charcoal and ironbark, or a prime rib roast available in a hulking 700g cut. Perfect for a celebration, or a big Friday night.

Prince of York offers something we definitely want more of right now: laughs. Its Happy Endings comedy nights kick off every Wednesday at 7.30 p.m. That said, chef Sam Bull’s menu is no joke: his signature dishes (Iraqi chicken with garlic sauce, spaghetti crab in a bag) continue to have a strong following. Feeling tapped out by the weekend? Book in for Saturday’s “Good Times Long Lunch” for a menu that includes oysters with Bloody Mary granita and other serves of boozy fun.

Behind an anonymous door and flight of stairs lies Bistecca, an Italian cocktail bar and restaurant dedicated to Bistecca alla Fiorentina, the Tuscan T-bone steak of legend. Here, it’s cooked over charcoal, wood, and olive branches, the only main on a menu accompanied by an acclaimed Italian-focused wine list from sommelier Alice Massaria. Aside from providing a great steak fix, we also love the throwback dining room and excellent aperitivo and negronis on tap.

Open from Wednesday to Sunday, this modern izakaya boasts an impressive selection of sakes and Japanese whiskeys, and 90s rock n’ roll on loop in the background. Start with tempura jalapeno poppers with kombu cream cheese, before moving onto the grilled king prawn with lime miso tare. Or, simply trust the experts and opt for one of the omakase options, with dishes selected by the chefs. Meanwhile, Bottomless Spritz Saturdays are an excellent excuse to keep the party going during the day.

A good-time Spanish bar tucked away in Circular Quay, those in the know hit Tapavino to dive into the biblical 300-selection-strong Spanish wine list (with 80 sherries to boot) and eat superb tapas — glossy Ibérico pata negra, fresh razor clams, or just-caught sardines prepared simply with pine nuts and great olive oil. Chic laneway tables are perfect for people watching with a glass of something cold.

Hidden behind a firedoor, this dreamy Sri Lankan and South Indian restaurant is both transportive and welcoming. Head here for finessed cooking and classic plates like flaky parathas and dosas, marinated and slow-roasted lamb raan, and refreshing salads, set to a retro rock and roll soundtrack. Prix-fixes are a great way to explore the menu, while a smart cocktail bar and plenty of inviting nooks make it ideal for a nightcap or grazing with a drink or two.

Known primarily for tacos and one of the city’s largest tequila lists, this buzzy Mexican restaurant is both fun and unpretentious. Aside from tacos (the Bajan fish taco with sliced mango is a can’t-miss), a fleet of sharing plates and heartier mains (like slow-cooked cochinita pibil pork with smoked eggplant, or pumpkin with green mole) are excellent, while service from attentive staff always hits the mark. Outdoor seating available.

Pared back to the point of austerity, this no-nonsense bar is a favourite with the after-work crowd precisely for unpretentious bonhomie that comes after a few rounds of drinks and a satisfying pub meal. Harts is one of the city’s original craft beer bars and, along with a regularly rotating cast of guest beers, hosts Rocks Brewing Co, its own brewery, along with an outstanding range of core house brews.

Esteban moves into tiny Temperance Lane with big ambitions: it wants to serve Australia’s largest collection of mezcal and Tequila. To go with that serious amount of booze, the team behind Tequila Mockingbird is offering a Mexican-inspired menu with an Australian slant. So desert lime adds a tart twist to scallop aguachile, mountain pepper leaf gives wagyu beef tartare tacos extra firepower, while saltbush and muntries power up charred camote.