food in sydney

What Are Popular Foods In Sydney, Australia?

If you're planning a trip to Sydney, Australia, you might be wondering what kinds of food you'll find there. While Australian cuisine includes many different types of dishes, some of the most popular foods in Sydney are seafood, Chinese and Thai food, Italian food, and Indian food. No matter what your taste buds are craving, you're sure to find something delicious to eat in Sydney!

If you're thinking about planning a trip to Sydney, Australia, you might be wondering what the popular foods are. While there are many different things to eat in Sydney, here are some of the most popular dishes you'll find. From fresh seafood to classic Australian BBQ, there's something for everyone to enjoy. So, read on and start planning your culinary adventure Down Under! 

Famous Foods in Sydney

Enjoying Australian flavours is a great pleasure and finding the famous dishes that can surprise you with their unending deliciousness are our must-try experiences in Sydney. Therefore trying some of the best foods in Sydney under limited budgets might seem like an unrealistic dream but don’t worry, that’s what we are here for! Just follow our guide that includes a lot of delicious and popular foods from Sydney that you can enjoy and experience some of the top extraordinary flavours from Australian cuisine under affordable budgets. 

With extremely generous stewards and servicing systems, you will be tempted with most of their cuisines. Here is the list of top foods to eat in Sydney, which covers all kinds of food items, therefore, you can try according to your budget and taste preferences and let us know if there’s more you can manage.


One of the most quintessential Australian fish which is on a regular basis in all kinds of restaurants all over the country. But the best cuisines which you can experience from this fish can be found particularly in Sydney. This top food in Sydney is native to almost all Australians. 

Like almost every resident might have tasted this fish in several forms at their homes. Yet, barramundi is a hardy species preferred by many food connoisseurs in the Indo-Pacific. They’re naturally high in nutritional contents like Omega-3 fatty acids and can be easily farmed without the use of antibiotics or hormones. Therefore, try any dish that includes barramundi fish in the main course.

Avocado on Toast

If you are looking for a delicious start for your morning in Sydney, then this is one of the supremely suggested breakfasts that everyone should try once. Besides all other popular foods in Sydney, this nutritious staple wins the heart of so many people in its first impression. The Australian recipes, especially for breakfast, can’t be complete without Avocado. Avocado is often mashed onto 1, 2 or 3 slices of bread that are textured into a roasted and crusty form. Such a combination of creamy smooth avocado with crunchy bread is mouth-watering. Therefore, for a morning dose of NO fat and NO extra butter or margarine, this is one of the best options to consider. You can also add some feta cheese, sprinkled with sesame seeds, drizzled with olive oil or topped with poached eggs for a unique blend of flavours.

Bacon and Egg Roll

The most cliche yet tasty breakfast combination from British style cooking are Bacon and eggs for breakfast. Such a British tradition that influenced Australian mornings is the famous take over of bacon and eggs. This breakfast is now transformed into a portable snack that’s distinctive to the city or region. 

In Sydney, you can find bacon and egg roll combined with caramelised onions and fresh tomatoes that are consumed as a bread roll filled with grains or seeds. You can also go for another famous version which includes stuffed-n-smoked bacon and a fried egg on fresh-baked bread. Yum! don’t miss out on such incredible foods to eat in Sydney for energetic mornings.

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Sydney Rock Oyster

As the whole Australian continent lies in between an ocean, finding great combinations of the best seafood in Sydney is super evident. But if you miss the Sydney rock oyster, you are missing a lot from Australian cuisine. This is a culinary jewel of the Australian coast which changes its flavour on the basis of habitat. 

This oyster has a deep, rich and lasting sweetness that actually differentiates it from other oyster varieties from around the globe. Due to its smooth intensity and copper-like finish, you can enjoy it raw, roasted or shallow-fried in a light batter for seasonal or regional nuances.

Yellowfin Tuna

Since this island country is filled with great seafood outlets. The most common fish used in sashimi and sushi here is Yellowfish tuna which is freshly caught to make the dish iconic. And since this fish is also very abundant in Australian waters, it’s one of the most popular fish in Australia and one of the best food in Sydney to experience. Just like steak, you will like the flavour of yellowfin to be slightly mild with bright-red meat that is firm, moist, and flaky. It’s a great food to have in Sydney, and I am sure you won’t regret having it in your lunch.

Witchetty Grub

Some might find this dish completely off from their food choices, but this is an authentic indigenous staple that has been enjoyed in Australia for thousands of years. Yes, it is eaten raw and boasts a strong, nutty flavour. For general information, these are actually fatty white worms that are usually found in water-soaked logs or other wooden things. 

Witchetty grubs can be cooked to produce a crisp, crunchy skin that tastes similar to roasted chicken, and a light-yellow interior that bursts, as you take one bite of this worm, is like a fried egg. It might seem gruesome, but after all, some risks end up tasty, so you can give this a chance.

Blackstar Pastry

No more gross cuisines this is a very regular yet super delicious sponge cake that has a thin crunchy crust. Blackstar Pastry is some of the crowd’s favourites in Sydney, and you can find it in almost every bakery or food store in the city. There are Strawberry and Watermelon cake versions as well that can completely erase the image of Witchetty grubs from your mind! Who would have thought strawberry and watermelon can pair up so well together? Unlike other pastries, Blackstar’s pastries are very pleasing and light on the palate, therefore, you can consume this famous food to try in Sydney more than once.

N2 Extreme Gelato

Another delicious dessert to end your food tour in Sydney on a good sugary note is the N2 extreme gelato which gives you a good reason to enjoy the last bites as a cold, creamy, jelly-like dessert. Along with its interesting concept of making and serving ice cream, you won’t forget this dessert. There are long ques of locals and tourists flocking near the gelato trucks and bars to have a taste of some of the refined super tasty desserts.


A local Aussie friend recommended Tramsheds. But, of course, we wouldn’t have known about this otherwise since it wasn’t located close to any prominent attraction landmarks.

Like an indoor shed, the area consists of independent restaurants serving various cosines, from Japanese to Italian, Western to Middle Eastern cuisine. The restaurants here can all be classified as fine dining style, and there is also a wine bar where you can go for all things wine-related.

We went at dinner time, so it exuded a cosy, warm vibe with fairy lights hanging off trees, interspersed by picnic benches. We picked Heritage Bakery & Pizzeria for dinner and were so proud of our choice.

Their pizza was cooked in a traditional wood-fired oven, thin-crusted (just the way I like it), their pasta was cooked perfectly, and the sauce reminded me of true Carbonara style (which is so often lacking in Carbonaras these days).

We also had the Slow Roasted Roman Porchetta with crispy pork belly skin in mushroom sauce. Definitely recommend it, even though I’m not an Italian fan!

Black Star Pastry – Newtown

Black Star Pastry is famous for THAT ONE THING – the Strawberry Watermelon Cake, which propelled the bakery café to almost-international fame.

Not an understatement to say this cake is world-famous.

Tastefully gorgeous with a rather girly style, a photogenic layered cake termed ‘Instagram-worthy’ all around, with a taste to match.

A slice of the famed Strawberry Watermelon Cake (AUD7.50) created by Christopher Thé, consists of two layers of almond dacquoise, rose-scented cream, watermelon, strawberries, pistachios and dried rose petal.

It was like experiencing ‘happily ever after’ or when your crush invites you for a movie when you were 17.

Hurricane’s Grill Darling Harbour

Hurricane’s Grill & Bar at Darling Harbour is always packed, seemingly with tourists. So do go early to make your reservations, if not, the wait can be rather long.

It is considered one of Sydney’s leading BBQ meat specialists, situated on level 2 of Harbourside’s Shopping Centre.

I can imagine why it is so popular – it is close to several places of interest such as the Sea Life Sydney Aquarium and a short walk from the city centre.

The brand spans more than 20 years, with the first Sydney steakhouse opening at Bondi Beach in 1995.

Hurricanes Grill uses original, unique basting sauces, which complement their ribs, steaks, and burgers.

For an introduction, you can consider the Hurricane’s BBQ Meat Platter (AUD105.00), which consist of BBQ basted chicken wings, Boerewors, juicy Lamb Cutlets, Top Sirloin and the ribs with choice of either Beef, Pork or Lamb. Should be good for about 4 to share.

Sydney Fish Market

sydney fish market

Blue skies, seagulls roaming free, having crispy fresh fish and chips in the open. Established in 1966 and located on Blackwattle Bay, this is one of the largest working fishing port (after Japan) and wholesale fish markets.

And it includes a fresh seafood retail section and eateries where you can order fresh seafood and have them cooked on the spot – deep-fried, grilled, fried or sashimi style.

There are many retailers such as Claudio’s, De Costi, Doyle’s, Nicholas Seafoods, but according to a friend who goes to Sydney every year – Peter’s Fish Market is one of the most vibrant and cooks the best seafood.

The Grounds of Alexandria

For café lovers, no visit to Sydney would be complete without stepping into The Grounds Of Alexandria.

In fact, I would write “Grounds of Alexandria” into a list for “What to do in Sydney” along with the usual suspects of Sydney Opera House, Harbour Bridge, Darling Harbour, and Sydney Fish Market.

Transformed from an old pie shop that existed from the 1920s, this is a ‘mega café’: a coffee roaster, café, bakery, bar, kitchen garden, weekend market, florist, and a mini-farm all rolled in one.

The only thing that would likely piss people off is the wait and crowd. Grounds is packed at all times of the week, especially during the weekends due to the markets.

Another key attractive is a little farm, where children are always fascinated by the animals. Note: Kevin Bacon, the famed pig from Grounds, has retired.

Devon Cafe

It is not hard to like Devon Café, which has managed to find a unique voice in an ever-evolving café scene in Sydney.

Since it opened in 2013 at Surry Hills, Devon Café, a short 10 minutes’ walk from Central Station, continues to pack in the crowds.

It used to have a branch at Danks but has shifted that outlet to the more commercial district of Barangaroo.

Over at Surry Hills, you get items such as the Tropical Chia – chia pudding, almond milk, fresh dragonfruit, mandarin, passionfruit, strawberries; Eggs Blini – Buckwheat blini, poached eggs, citrus cured king salmon, salmon caviar, broccolini, maltaise sauce; Yakuza Burger – Grilled chicken, mozzarella katsu, Devon’s secret sauce, cos lettuce, pickles, milk bun, seasoned chips; and Hojicha Cookies N Cream – Hojicha cream, Hojicha sponge, Hojicha crunch, Hojicha sauce, yuzu gel and mandarin.

The famed Sakuma (AUD26) contained miso grilled king salmon, smoked eel croquette, 63 degrees egg, radish petit salad and kewpie mayonnaise. It was on the expensive side.

The chunky, fresh, smooth, well-seasoned salmon which melted in the mouth, the smoked eel croquette lightly crispy and with smoky hints, and the perfectly cooked egg.

Australian Prawns

The balmy climate and year-round sunshine bring a bounty of lush seafood, including sweet, succulent prawns that come in different varieties with unique flavours. King prawns have a sweet, rich flavour and moist flesh that’s perfect for a cocktail dish with dipping sauces, though they can be prepared in a variety of different recipes.

Tiger prawns are a beautiful and delicious variety with a medium flavour, often added to soups or paired with mayonnaise or aioli. Most prawn species are great, either battered, crumbed or used in tempura dishes or combined with other regional ingredients for casseroles, paellas and laksas.

Lamington Cake

A beloved local delicacy that’s considered the national cake by many, the lamington is a moist, sweet square of sponge cake soaked in rich chocolate sauce and rolled in flaky coconut.

Lamingtons can be found in a variety of cakes at bakeries using creative twists on the classic recipe. For example, some bakeries prefer to add jam and cream to the centre for a sweeter flavour and richer texture or topped with salted caramel or dulce de leche for an indulgent dessert.

Another local delicacy which is sometimes pondered as a national cake of Australia.Its a very moist, sweet square sponge cake that’s soaked in rich chocolate sauce and rolled in flaky coconut. I mean, imagine the wonders of chocolatey creaminess and zesty tint of coconut flakes is superb to be infused in a popular food to eat in Sydney. 

Lamingtons can be found in numerous versions of flavours at various bakeries using creative twists of the bakers on this classic recipe. If you adore jam in your cakes, they can also add jam and cream to the cake's centre, making the dessert richer in texture and topping of salted caramel or dulce de leche is just another level dessert you might not find anywhere in the world.

Potato Cake

The fried potato cake is a common staple that many Australians love for its rich, crispy outer shell and soft, airy inside. The mild flavours of fried potato also pair well with a variety of other staples, such as smoked salmon, eggs and avocado, making it suitable for any meal.

In some restaurants and takeaways, fried potato cakes may be used as an accompaniment for fish and chips, often using the same batter recipe to add layers to the flavour experience.

John Dory

Commonly found in the waters of Sydney Harbour, John Dory is a popular fish variety that’s suited to an array of fish recipes. It has delicate, white flesh and a firm, flaky texture with a mild, slightly sweet flavour that complements different traditional herbs, spices and preparations.

John Dory can be steamed, poached, breaded and fried, baked or sautéed with different local seasonings and vegetables. John Dory is also low in fat and has a buttery, melt-in-your-mouth feel that makes it suitable for everything from fine-dining recipes to traditional fish and chips.

Witchetty Grub

It’s not something you’ll find on most menus, but this authentic indigenous staple, the witchetty grub, has been a common meal that’s been enjoyed in Australia for thousands of years. Though it can be eaten raw and boasts a strong, nutty flavour, witchetty grubs can be cooked to produce a crisp, crunchy skin similar to roasted chicken and a light-yellow interior resembling a fried egg.

It’s also a high-protein, nutrient-dense alternative to meat. Finally, for the most authentic experience, you can watch an indigenous person locate and harvest the grub to be consumed raw.


Owned by celebrity chef Bill Granger, bills are famous for breakfast items such as the world-famous scrambled eggs and ricotta hotcakes.

The art student turned self-taught cook and restaurateur, and now author and media personality is one of Australia’s best-known Chef. (Some refer to him as the Australian version of Jamie Oliver.)

Get the Full Aussie Plate (AUD24.50) comes with the signature scrambled organic eggs, sourdough toast, bacon, cumin roast tomat, miso mushrooms, pork and fennel sausage.

The eggs were like fluffy soft (and milky) pieces of yellow clouds. Some say there weren’t as good as they used to be, but I thought they were still pretty decent.

bakery sydney

Bourke Street Bakery

I would describe a few things as life-changing, and two items from the famed bakery would fit that bill – Ginger Brulée Tart and Pork & Fennel Sausage Roll.

Their legendary Ginger Brulée Tart (AUD5) had a firm tart shell, smooth and thick filling of subtle ginger twang that reminded me of Christmas, with a layer of crisp caramelised sugar topped with pistachio.

Unbelievably good.

My first Pork and Fennel Sausage Roll (AUD4.50) was eaten hours later and cold, yet I thought it was a god-sent.

The minced pork filing pleasantly enhanced with funnel seas with buttery, flaky pastry was utmostly delicious. Then, I went again to get my second.

Frequently Asked Questions About Sydney Foods

Australia's most popular traditional foods
  • Chicken parmigiana. This classic Aussie chicken dish – with roots in Italian-American cooking – is a staple offering at many pub menus in the country. 
  • Barbecued snags (aka sausages) 
  • Lamingtons. 
  • A burger with 'the lot' 
  • Pavlova. 
  • Meat pies. 
  • Barramundi. 
  • Vegemite on toast.
As a harbour city, fresh fish is a staple on most Sydney menus, particularly barramundi and snapper, around Darling Harbour and The Rocks' restaurants. Foodies may want to visit Orange, a town in the New South Wales tablelands that prides itself on being the 'breadbasket of the state'.

A typical Aussie barbecue is with sausages, burgers, steak, fresh seafood, bread and tomato or barbecue sauce, they sometimes include salad but it's mainly about the meat and fish (and of course a few stubbies – that's beer to the non-Australians). Australians will literally have a barbeque anywhere, not just at home.

Roast lamb has been declared Australia's national dish in a major poll that shows we're still a country of meat eaters at heart. The poll, held on News Ltd websites across all mainland capitals, attracted more than 24,000 votes. It revealed three clear front-runners – all of them meat-based.

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