Arthur Surry Hills

Look for the elegant burgundy facade on Bourke Street. Inside—a masterclass in contemporary *mod-Oz* dining. Arthur Surry Hills recently rebooted its space, and Sydney’s culinary crowd is fiercely protective of the new iteration. Snag a stool overlooking the open kitchen. Start with *Australiano Hour*—think ice-cold Philter lagers, sea urchin hash browns, and crispy school prawns. The menu is an unapologetic love letter to native terroir. Ingredient-driven purists point straight to the kangaroo tartare, premium wagyu beef, or the slow-cooked kangaroo tail braised with earthy warrigal greens. Expect absolute precision. Scallops tucked in zucchini flowers are incredibly delicate; the layered potato scrolls dripping in smoked seaweed butter are purely decadent. Don't skip the Aussiefeller oysters baked with warm cheddar and beer—a cheeky, elevated nod to Aussie pub culture. Service is razor-sharp yet intensely warm, guiding you effortlessly toward a pepperberry sour or a final lemon myrtle parfait. A definitive Surry Hills essential.