Coming Soon: Here's a Sneak Peak at the Hot Spots Slated to Open in 2026

2025 was a bumper year for new Sydney restaurant and bar openings — and 2026 is already shaping up to be just as big. From buzzy chef-led debuts to long-awaited revivals, the city's next wave of venues is already taking shape.

Below, we've rounded up the upcoming openings we're most excited about, with new names added as they're announced. These are the venues we think will shape how Sydney eats over the next 12 months.

Recommended reads:
The Best New Restaurants and Bars in Sydney Right Now

David Li Photography

Darling Glebe

What to know: One of Sydney's most storied dining rooms is set to embark on a new chapter. Darling Glebe will occupy the dramatic sandstone grotto that was once home to pioneering farm-to-table restaurant Darling Mills, unfolding across five distinct spaces, including an intimate chef's table serving French-leaning omakase and a moody late-night martini bar. At the helm is chef and restaurateur Jeff Schroeter, whose CV includes The Savoy in London, Manhattan's Royalton Hotel, and Sydney institutions Bistro Moncur and Bayswater Brasserie. Find out more here.

When it opens: February 2026.

Vitelli's Upstairs

What to know: Wunderlich Lane is getting ready to welcome a new Italian. Taking over the former Baptist Street Rec. Club space, Vitelli's Upstairs brings a buzzy New York red sauce-style experience to the Redfern hospitality precinct. Expect a menu of comfort classics, from porchetta ribs, crispy lasagne bites and fresh pasta made daily by the Grana team, to milanese and tiramisu in multiple forms. Next to the main dining room, a 20-seat cocktail bar pours classic Italian cocktails alongside a late-night menu that includes a Sicilian take on a bao, and a Calabrian chilli and stracciatella cheeseburger. Find out more at the venue's website.

When it opens: February 2026.

Steven Woodburn

The James

What to know: SRG Hospitality (Ormeggio at the Spit, Sails on Lavender Bay, Vineria Luisa) will debut a contemporary British concept inside The Langham this summer. Marking the beginning of a new partnership between the luxury hotel brand and the second-generation hospitality company, The James is shaped by Head Chef Sam Tuchband's time working in London, and features a menu of ingredient-led comfort classics — think wagyu beef wellington carved tableside, braised short rib with cauliflower and Madagascan pepper, Waldorf salad dressed with spanner crab and a sticky toffee pudding soufflé with rich toffee sauce and vanilla ice cream — served in a handsome, theatrical setting.

When it opens: February 2026.

Jorge Farah and Ibby Moubadder by Nikki To.

Besa

What to know: ESCA Hospitality Group — the team behind Nour, Joji and two-hatted Aalia — is expanding its Bondi footprint this summer with a breezy new tapas restaurant. Besa will be helmed by Head Chef Alan Kropman (Aalia, Sean's), who'll oversee a coastal Spanish-influenced menu that heroes fresh local seafood and seasonal vegetables.

When it opens: February 2026.

Steven Woodburn

Sahtein

What to know: Sahtein is bringing the everyday flavours of Beirut to The Rocks this summer. Taking over The Dining Room in Hunter St. Hospitality's The Collective precinct, the restaurant will focus on generous, traditional Lebanese dishes cooked over wood fire and charcoal using halal produce. At the helm is Executive Chef Mike Flood alongside Head Chef Rifat Katranci (Jimmy's Falafel), with Hunter St. Hospitality Culinary Director Santiago Aristizabal shaping the direction after travelling to Beirut last year to inform the approach.

When it opens: February 2026.

Steven Woodburn

Da Orazio Trattoria

What to know: Da Orazio Trattoria brings chef Orazio D'Elia back to Rushcutters Bay — and to the kitchen where he says he "found [his] voice". Opening in the former Marta Osteria and Popolo site, where D'Elia's star first rose, the breezy trattoria draws on central and southern Italian cooking inspired by the chef's heritage and travels. Unlike his Bondi venue, this one skips pizza in favour of pared-back, produce-driven dishes that let the ingredients do the talking.

When it opens: March 2026.

Griffin Simm Photography

Spezia

What to know: Spezia will bring an openair Italian piazza vibe to a historic Circular Quay site when it opens at The Lands by Capella — the soon-to-open luxury event venue by Capella Sydney — this autumn. Located at the end of a hidden passageway between the heritage sandstone walls of the former Department of Lands building, the all-day restaurant draws inspiration from the forgotten flavours of the Silk Road, reimagining classic Italian dishes with subtle spice-driven twists — think: cavatelli alla nerano with zucchini, pink peppercorn and nutmeg, and an allspice-spiked tiramisu.

Spezia also marks the Sydney debut of Florence Guild, the group behind Melbourne's hatted Freyja, with Executive Chef Jae Bang (whose CV lists Norway's three-Michelin-starred Re-naa, San Sebastian's three-Michelin-starred Arzak and pioneering Spanish restaurant El Bulli) at the pass when it opens, and Freyja Head Chef Aaron Caccia (Re-naa, Copenhagen's Noma) relocating to Sydney permanently to lead the kitchen day-to-day.

When it opens: April 2026.

Grappa

What to know: More than 25 years after opening on Norton Street, much-loved Leichhardt institution Grappa is heading into the CBD with a second location in The Rocks. Set to take over the original Rockpool site on George Street, the new outpost will be run by founder Charlie Colosi — who opened the original with his father, Antonio, in 1999 — alongside his wife, Virginie. Expect the same warm hospitality, handmade pizza and pasta, and a formidable cellar featuring more than 300 wines and over 100 types of grappa, as well as new additions, including a cocktail bar, private dining rooms and al fresco seating with Harbour Bridge views. Find out more here.

When it opens: First half of 2026.

Horderns Restaurant and The Polo Bar

What to know: When Bowral's historic Milton Park estate reopens in 2026 as Ardour Milton Park Bowral, it'll be home to two distinct dining concepts led by Executive Chef Mark Holland (ex-Nomad, The Paddington Inn, Michelin-starred The Box Tree, UK). Horderns Restaurant will spotlight seasonal Southern Highlands produce through communal, family-style dishes in a sun-washed space overlooking the estate's manicured gardens, while The Polo Bar offers a relaxed yet sophisticated all-day setting for small plates, hand-cut charcuterie and an elegant drinks program. Find out more here.

When it opens: First half of 2026.

Top image: David Li Photography.