5 new bars and restaurants to try on your next trip to Sydney - SilverKris

"An ode to Basque pintxo culture from a chef renowned for cooking over fire, offering small plates meant to be shared alongside vermouths, sherries and European wines. Inspired by traditions learned in the Basque country, the menu riffs on classic pintxos — for example, a reinterpretation of the guindilla pepper–anchovy–olive pintxo appears as a smoked Port Lincoln sardine with pickled Dutch carrot and finger lime — alongside dishes such as tomatoes with black olive and aged sheep’s cheese, oyster mushrooms with smoked egg yolk and buckwheat, and cuttlefish with fennel, alubias and radicchio. The focus is on daily best ingredients, smoke and simple, refined flavors." - Pilar Mitchell