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

"A woodfire-driven restaurant atop a buzzing hotel (18th floor) that uses native ironbark and fruitwood to fuel a menu where fire and Asian influences meet. Helmed by an adventurous chef known for deconstructing genres, the kitchen serves grilled and smoky plates such as snowflake mushrooms with wasabi leaf, stracciatella with shiso and grilled peach, whole flounder with miso brown butter, grilled coral trout with smoked bone sauce, and a single red-meat offering: dry-aged ribeye with sudachi ponzu. The restaurant aims to push boundaries and redefine what hotel dining can be, emphasizing seasonal produce and bold, fire-driven technique." - Pilar Mitchell