Global Flavours


With a diverse and multicultural population, Sydney is the place to global flavours. Explore our cuisine from around the world.

Spice Temple

A fresh take on traditional Chinese cuisine, Spice Temple boasts a banquet-style menu with a focus on fare from China’s lesser-known regions. This long-established eatery dishes up a variety of modern Asian favourites using local and seasonal ingredients – eat your fill of noodles, dumplings, seafood and stir fries. Drop in for a quick lunch, where a bowl of fragrant noodles and a glass of beer or wine will only set you back $25.

Spice Temple, 10 Bligh St, Sydney, (02) 8099 7088,

Le Foote

One of the oldest pubs in The Rocks was recently reimagined as a Euro-style wine bar and restaurant. Le Foote, which opened in May 2023, looks like a French bistro with bentwood chairs and white tablecloths, but the menu is distinctly Mediterranean. Savour small plates of cured meats and cheeses, washed down with French wine.

Le Foote, 101 George St, The Rocks, (02) 9232 0881,


In Japanese, Omakase means “I will leave it up to you”. At omakase-style eatery Besuto, diners enjoy a 15-course communal culinary journey courtesy of the chef. From the petite and perfectly formed interior with kabuki-inspired art, to the colourful morsels on the plates and optional sake pairings, Besuto will tantalise all your senses. 

Besuto, 6 Loftus Ln, Circular Quay,


Located at award-winning Daintree inside the Sailors Home in The Rocks, Izy.Aki by chef Darren Templeman is an izakaya-style bar serving kappo omakase (chef’s choice) that has all the hallmarks of an intimate back-street bar in Osaka. For a more a la carte selection wander into Keel Bar upstairs offering the chef ’s Japanese bar menu.
106 George St, The Rocks, 042 164 5307, is the ultimate guide to visiting Sydney. It provides up-to-date information on attractions, places to visit, restaurants, shops, visitor information and transport. The site is published by Cruise Media Australasia, a Big Splash Media company. Editor-in-Chief and Publisher: Peter Lynch.

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