Gourmet Traveller 2022 Restaurant Guide

Gourmet Traveller’s Top 80 restaurants in Australia for 2022

The best of the best of the nation’s dining.

Article excerpt from Gourmet Traveller, 25 October 2021

Welcome to the Gourmet Traveller 2022 Restaurant Guide, celebrating the most exciting and exceptional dining experiences to be found across Australia in the year ahead.

From new openings to established favourites, each of the restaurants featured in this guide can be relied upon to deliver both innovation and excellence. Together, they represent the diversity of fine-dining in Australia, presenting either something wholly original, or the very best of its kind. Service, atmosphere and ambience are critical.

This year’s guide returns with a few changes. We have chosen not to rank the guide this year. Instead, you can be assured that every restaurant featured is gold standard and will deliver an exceptional experience, worthy of both your time and money.

We’ve also compiled separate lists for each state. Smaller states and territories, such as Tasmania, have shorter lists, while larger states, such as Victoria and New South Wales, have longer lists. In each, our editors have singled out an individual state winner.

The best restaurants in NSW right now

A restaurant where it’s near-impossible to score a booking, thanks to Netflix; an agrarian fantasy in the Southern Tablelands; and a family-run eatery reimagining Korean flavours. These are the best restaurants across the state, as reviewed for our 2022 Restaurant Guide.

Article excerpt taken from Gourmet Traveller 25 October 2021


What happens when you combine fiery Malaysian street food with Australia’s best ingredients? The answer is hidden inside a Cuban bar turned hawker hall on Sydney’s York Street. Ho Jiak’s Town Hall outpost has been dubbed chef and co-owner Junda Khoo’s playground, where he puts bold twists on traditional dishes and family favourites.

Take, for example, Khoo’s laksa bombs. Served in the classic spicy yet creamy soup, the delicate prawn and chicken dumplings are a fine example that tradition can, and should, be messed with. Same goes for a not-so-humble char koay teow, which sees wok-fried rice noodles crowned with plump marron or crab meat; and an Indomie goreng, which, at the right time of year, can be hidden under a blanket of shaved truffle. Paired with a buzzy atmosphere, friendly service and a banging cocktail list, good times are guaranteed.

125 York St, Sydney, NSW, hojiak.com.au/townhall