What to eat in Sydney, from harbour seafood to Anzac biscuits

A city built on migration

Sydney food culture has been shaped by waves of migration, from earlier British and Irish settlers to later Italian, Greek, Chinese, Vietnamese and Lebanese arrivals. Each community has influenced the city’s cuisine, inspiring neighbourhood bakeries, family-run restaurants and fusion plates.

As such, modern Australian food encompasses an evolution of traditions, techniques and ingredients. In Sydney today, Italian-style cafés sit alongside Asian noodle shops and Middle Eastern bakeries, reflecting the city’s diverse food culture.

Breakfast the Australian way

A quintessential Australian breakfast is a large part of Sydney’s café culture, featuring relaxed mornings, quality coffee and fresh ingredients. The city’s breakfast menus range from hearty takeaway rolls to fruit-led bowls and avocado toast, while the breakfast version of damper bread provides a connection to Australia’s colonial bush-cooking history.

Açaí bowl

A core feature of Sydney’s café menus, the açaí bowl combines blended frozen açaí with toppings such as granola, banana, berries, coconut and nut butter. Originating in Brazil, açaí bowls have become popular internationally. In Australia’s coastal café scene, this fruit-led breakfast fits naturally into a broader wellness culture.

Bacon and egg roll

An Australian takeaway breakfast staple, the bacon and egg roll is served with barbecue sauce, tomato relish and sometimes even melted cheese. It’s a hearty and simple breakfast that’s ideal for eating on the go during a weekend outing. 

Flat white

Australia and New Zealand both claim a place in the history of the flat white, a coffee made with espresso and steamed milk finished with a fine layer of microfoam. Italian immigration helped shape Australia’s strong espresso culture, while Sydney’s independent cafés and roasters have contributed to the city’s contemporary coffee scene. 

Avocado toast

Avocado toast has become a defining feature of brunch culture in Australia, with smashed or sliced avocado served on sourdough, paired with lemon, olive oil, chilli, herbs and feta. It’s a huge part of leisurely weekend breakfasts and high on the list of what to eat in Sydney during a visit.

Sweet Sydney

Sydney’s sweet traditions are strongly shaped by British baking heritage and home-grown culinary traditions. From pavlova to lamingtons, these much-loved treats have an enduring place in Australia’s food culture.

Pavlova

The origins of pavlova are disputed between Australia and New Zealand, but despite this ongoing debate, it’s a dessert that’s well worth trying when in Sydney. Pavlova is a meringue dessert with a crisp exterior and soft marshmallow-like centre, with whipped cream and fresh fruit. Commonly enjoyed at celebrations, it’s a traditional Australian food often eaten at Christmas. 

Lamingtons

Lamingtons are sponge cake squares coated in chocolate icing and desiccated coconut, often filled with cream or jam. They’re popular at community events and sold at bakeries throughout the country. Though associated historically with Queensland, they’re a familiar sight in Sydney bakeries.

Anzac biscuits

Made with rolled oats, flour, sugar, butter and golden syrup, Anzac biscuits are closely associated with Anzac Day, commemorated in Australia and New Zealand on 25 April. 

The egg-free recipe is often linked to the need for the biscuits to be kept during long sea voyages, although the popular story that they were routinely sent to soldiers during the First World War is not fully supported by historical evidence. Today, Anzac biscuits remain a familiar part of home baking and a symbol of remembrance.