While Sydney is undoubtedly renowned for its iconic harbour and beaches, the region’s culinary idols are equally as noteworthy, serving various dishes that inspire a cult-like devotion. Locals and tourists alike journey from near and far to savour these legendary bites. From timeless classics to the latest food trends, here are the must-try iconic dishes in Sydney and across NSW. 

SYDNEY: 

Bennelong’s Opera House Pavlova, Circular Quay 

Bennelong is located within the country’s most famous building — the Sydney Opera House — and its menu aspires to be as Australian and iconic. Its pavlova features architectural sails inspired by this landmark, while its lamington is served with a dramatic blast of liquid nitrogen.   

King Clarence’s Fish Finger Bao Bun, Sydney CBD 

Located in Sydney's CBD, King Clarence is an Asian-inspired restaurant influenced by the flavours of China, Korea, and Japan. A quickly rising crowd favourite is the Fish Finger Bao, featuring a crisp barramundi fish finger set in gelatinised dashi stock and topped with mustard greens, cheese, pickled chilli, and salmon caviar for the perfect bite. 

Australia’s Best Finger Bun from Humble Bakery, Surry Hills & Circular Quay 

Humble Bakery in Sydney has redefined the classic Aussie finger bun, earning the public’s nomination in the Wotif Uniquely Aussie Awards and ultimately claiming the title of Best Finger Bun in Australia. Available in Surry Hills and Circular Quay, this gourmet version boasts dried cranberries, golden raisins, currants, and a rich baby-pink cream cheese frosting, all topped with a generous slab of butter from Coppertree Farm. This decadent treat elevates the traditional 1970s finger bun to a new level of indulgence. 

Mary's Burger at Mary's, Newtown 

Sydney's burger scene can be essentially divided into two time periods: before Mary's and after Mary's. When owners Jake Smyth and Kenny Graham opened the original Newtown venue in 2013, they didn't expect to start a revolution, they just wanted to dish up a good ol' American-style cheeseburger (alongside beer and metal music) with no fuss. Yet an icon was born, and remains one of the tastiest options for a burger in Sydney. 

Totti’s Woodfired Bread, Bondi & Sydney CBD  

On a typical night at Totti’s, it’s hard to spot a table that hasn’t ordered a plate of the Bondi trattoria’s famous woodfired bread to mop up their burrata and antipasto. The 48-hour fermented dough is cooked in a flaming hot wood oven until it reaches that signature puff and lick of char. 

Black Star Pastry’s Strawberry and Watermelon Cake, Newtown

New York Times called this Inner West bakery’s now famous creation the “world’s most Instagrammed cake”, and with pretty layers of watermelon, strawberry, luscious cream and rose petals there’s no wonder the bakery now has four outposts and sells thousands of slices every day. 

Bill’s Ricotta Hotcakes with Honeycomb Butter, Darlinghurst & Surry Hills  

Sydney chef Bill Granger is credited with pioneering the Aussie café phenomenon and taking it worldwide. His original café Bill’s in Darlinghurst now has locations across the globe, and his fluffy ricotta hotcakes are the top order. 

Marrickville Pork Roll’s Pork Banh Mi, Marrickville  

Vietnamese pork rolls are a staple across Sydney, but this particular one has earned such a devoted following that there's almost always a long queue outside the tiny Marrickville shop. To meet the demand, two additional locations have since opened, serving their legions of fans. 

Firedoor's 184-day dry-aged steak, Surry Hills 

Following a Chef's Table episode on chef-owner Lennox Hastie, Firedoor shot to super-stardom worldwide. Renowned for its custom-made charcoal ovens, grills and hearths, everything is cooked by fire, from the now-famous dry-aged steak to the brussels sprouts and Caesar salads. The secret ingredient? The kitchen uses different types of wood to give the food its unique taste, from apple, cherry and chestnut to pieces salvaged from aged wine barrels. 

El Jannah's Lebanese charcoal chicken, Granville 

Before its popularity expanded this Lebanese chicken joint into nine outposts across Sydney, El Jannah’s original Granville location was the place to go for some of the best chargrilled chicken in the city. Now you can order their signature golden juicy bird – plus accompanying bright pink pickles and legendary toum (garlic dip) – at stores from Newtown to Penrith. 

Messina's special gelato, Surry Hills  

On sweltering summer days, in fact any day of the year, Gelato Messina brings sweet respite for ice-cream lovers. Its original Surry Hills location has since multiplied across the city and beyond (including a new HQ in Marrickville), famous for its outrageous flavour specials (like Fairy Bread, Mr Potato Head and Wagon Wheel) and creative ice-cream cakes. Every Sydneysider swears by their own favourite, but Dulce de Leche and Salted Caramel & White Chocolate are must-try staples. 

Chaco Ramen's chilli coriander chicken ramen, Darlinghurst & Bondi  

At Keita Abe’s pocket-sized venue in Darlinghurst, you’ll find ramen that tastes unlike any other ramen in Sydney, all with a modern twist. Forget traditional tonkotsu: the mainstays on the menu include yuzu scallop, cold tomato truffle and classic soy. However, it's the chilli coriander chicken that is the long-standing favourite: there’s no chashu on top, but there’s a handful of coriander leaves, some wood-ear mushrooms, three silky medallions of chicken and a bright-red smear of chilli paste on the edge of the bowl. Chefs around the globe have cited it as a must-try dish when visiting Sydney, with Neil Perry even naming it his "death row meal" of choice. 

Mr Wong's Peking duck, Sydney CBD 

In the words of Dan Hong himself "Who can go past Peking duck pancakes?" And Mr Wong serves some of Sydney's best – its Peking duck is legendary and can actually be seen hanging in a room in the kitchen while dining. The pancakes are best served mid-course between dim sum and mains, and there is the added fun of making them yourself at the table. 

Sandoitchi’s Strawberries & Cream Sandwiches, Darlinghurst 

A sweet fruit sandwich might sound like an unexpected hit, but Sandoitchi’s Instagrammable Japanese sandwiches have become a cult favourite, drawing crowds who line up long before the Darlinghurst shop opens each morning. The secret lies in the super-soft shokupan milk bread, which also encases their popular savoury options, including the infamous $200 wagyu katsu sando.

REGIONAL NSW:

Berry Donut Van’s Hot Cinnamon Doughnut  

Opening in 1964, this tiny doughnut shop in the historic town of Berry is a must-stop for road-trippers heading south. Served piping hot with a dusting of cinnamon sugar, the sweets are now legendary, with fans such as food writer Melissa Leong, chefs Hayden Quinn and Miguel Maestre, and Guy Sebastian. 

The Oyster Farmer’s Daughter’s Sydney Rock Oysters 

With such a pristine coastline, NSW abounds with fresh seafood, and there’s nothing more iconic on a sunny day than slurping up a dozen Sydney rock oysters. At this fourth-generation oyster shack in Narooma, order them freshly shucked then settle back on the shores of the Wagonga Inlet. 

Bell’s Milk Bar’s Malted Milkshake 

Sporting original 1950s decor, this vintage milk bar in Broken Hill offers a nostalgic step back in time, serving classic milkshakes and spiders made with house-made syrups and cordials, just like in the old days. Milk bar memorabilia serves as a fun dose of history in the attached museum.  

The Big Banana’s Choc-coated Frozen Banana 

After selfies with Coffs Harbour’s iconic Big Banana, the next must-do at this popular fun park is to head to the café and pick up a choc-coated frozen banana for the road, available with your choice of nuts or sprinkles on top. 

Woy Woy Fisherman’s Wharf’s Fish and Chips 

Some Sydneysiders make the one-hour journey from the city just for lunch here – where fresh-from-the-ocean fish and chips are served right by the water. 

Junee Licorice & Chocolate Factory’s Organic Licorice 

A visit to this sweet factory in the Riverina is like stepping into Willy Wonka’s lair, and after watching how the treats are made, a must-buy souvenir is their organic licorice; the factory makes more than 900 kilograms of licorice every day to keep up with the demand.