Chef Dan Pepperell and his dream have brought a new wave of French dining to Potts Point. On the menu, it's saucisson, escargot pasta and steak frites. Plus, there's a drinks list by the Swillhouse Group's former sommelier.

Tasty Greek share plates.

Adventurous yakitori, inspired by the laneway restauraunts of Fukuoka. You can even order chicken hearts, if you love a challenge.

A fresh take on Japanese izakaya dining.

Definitive modern-Italian in Potts Point. Visit for ground-breaking wines, a Sydney-famous lasagnetta Bolognese and impeccable service. Frat Paz nails it every time.

The best elements of Chinese, Vietnamese, Korean and American cuisine combined.

Cantonese with a modern twist.

The sister venue of Love, Tilly Devine is perfect for a date night of snacks and wine.

A casual alleyway eatery, where Impromptu Dining used to be.

Cured meats are the star at this tiny Italian diner.

A contemporary Australian restaurant with hints of an Italian focus.

Traditional Chinese tearoom meets local watering hole in a Potts Point dumpling restaurant.

Although it’s only about as big as a takeaway container, the aptly-named Dumpling & Noodle House in Potts Point is bursting with delights - and people enjoying them.

Takeaway fried chicken by the chef from Mr Crackles.

A restaurant and bar inspired by the cosmopolitan dining scene of Tel Aviv. Here you'll find next-level hummus, whole flatheads marinated in chickpea miso and baklava ice-cream sandwiches.

This diner by Belles Hot Chicken's Morgan McClone swaps the deep fryer for the rotisserie. Come for chook-heavy family dinners stacked with sides. There's also a fantastic Argentinian-style chorizo sandwich and cocktails by an ex-Baxter Inn bartender.

A 15-seater in Potts Point serving just five styles of pasta, by a former Metisse head chef.

A meal at this six-seater omakase restaurant is like a culinary mystery tour, where what you eat is left completely to the chef.

A small, rustic space focusing on just four types of ramen and a tight list of snacks. Go for the classic Tokyo-style shoyu ramen, made with 18-hour broth and topped with a gooey soy egg.