The best new restaurant and bar openings around Australia

House Made Hospitality is on a roll and is showing no signs of slowing down. Not long after announcing the imminent arrival of southern French restaurant Martinez, the team has opened new the Southeast Asian diner Easy Tiger in Bondi. Slotting into the ground floor of the Pacific Bondi Beach, just five minutes from sister venue Promenade, Easy Tiger takes over the space that was previously home to House Made's colourful summer pop-up Rancho Seltzo. Head chef Andy Wirya (ex-Queen Chow, Mr Wong) brings his Indonesian heritage to a tight, snack-focused menu, alongside influences from Vietnam, Singapore, Thailand, and the Philippines. For $42 per person, diners can build their own banquet, choosing from classic dishes with creative modern twists; such as a crisp corn "larb", featuring pops of twice-fried corn in place of the traditional pork; and rich beef rendang wrapped in pastry, to create a hot take on a classic party pie.

In Circular Quay, Pearl is a glimmering new Cantonese restaurant and bar. The 84-seater will bring a slice of Hong Kong and beyond to Quay Quarter Tower with roast duck, char siu pork and live seafood tanks. The menu is a collaboration between Hong Kong native, chef Cheung Shui Yip and chef Steve Wu. Expect dim sum, soups, seafood barbecue and rice and noodle dishes with plenty of yum cha mainstays. You can also anticipate modern riffs including scallop tart with dried ginger and lemon with crispy rice cracker; crab and pork xiao long bao; and wagyu tri tip with tangerine peel sauce. A 200-strong wine list will include new and old world favourites, meaning you can enjoy an excellent gewürztraminer with some barbecued duck.

Former Firedoor talent Ahana Dutt is heading up the kitchen at newcomer Raja in Potts Point. It comes from the team behind the neighbouring Ezra, and with that you can expect a colourful and convivial take on Indian cuisine, more specifically inspired by Mumbai. Drawing upon Dutt's time living and working in Mumbai, the menu takes Australian menu staples and adds Indian condiments, spice mixes and takes. Starters like oysters, stracciattela and albacore tuna get amped up with plum spiced sweet chutney; achaar (Indian lime pickles); and gunpowder (an essential South Indian condiment) respectively. Small plates include beef tartare and masala-spiced clams; while mains include butter, garlic, pepper crab; and a Goan take on a spicy sour curry with John Dory, all ready to be mopped up with rice and naan. Romantic-yet-playful interors have called upon the extravagance of Bollywood as a reference point, and are joined by a PS40-curated cocktail list.

Circular Quay is ready for the long-awaited arrival of the reimagined Jacksons on George. Chef Steven Sinclair is coming over from Icebergs Dining Room and Bar to lead the three-level project. On the street level Sinclair will oversee zhuzhed up counter classics and pub snacks, perhaps slow-cooked duck sausage rolls or Moreton Bay bug buns with spiced Vadouvan mayonnaise. Above, Bistro George will see Australian produce merged with American and European retro restaurant classics, including buttery clams casino; salt- and brandy- cured Ora King salmon gravlax served with blinis and cultured cream; salt-crusted rib-eye with sauce au poivre or béarnaise; and a banoffee sundae. Art will also be an important feature in Jacksons on George's interiors, with Sydney-based interior design and architecture studio Richards Stanisich working on the fit-out and artworks by artists-in-residence including Kaylene Whiskey, who is best known for winning the 2018 Sir John Sulman Prize.

Smoky embers, hot flames and dry-ageing are at the forefront of Poetica, a new 120-seat bar and grill from the team behind Loulou Bistro. Head chef Connor Hartley-Simpson brings experience from working at a three-Michelin-star restaurant in San Francisco. The mains are divided into three sections: charcoal, wood and dry-aged, to represent the array of cooking techniques. Sydney rock oysters served with 'njuda and a guindilla pepper are topped with sizzling beef fat; sugar loaf cabbage is wood-fired and comes with smoky grilled butter and fried garlic; and whole rainbow trout is butterflied and grilled over wood, then served with fresh dill, lemon, shallots and brown butter. A dry-ageing cabinet will house T-bones and tomahawks; and there's also dry-aged flash-grilled swordfish; and slow-cooked pork jowl in black garlic and honey glaze. Wine-wise, a hearty Australian list will focus on icons through to up-and-comers. An adjoining bar and terrace will look after North Sydney's after-work set with craft beers and bar snacks.

South Yarra's Park Pantry is set to evolve into a wine bar led by sommelier Jeremy Vogrin (ex-Entrecote, Maha and Rare Hare). A Euro-leaning wine list is joined by a succinct snacky menu that trots through the south of France and Italy, with salted cod fritters; seasonal crudités; and octopus carpaccio with celeriac rémoulade. Chef MarcAntoine ThomasPierre Nicolaii was a mainstay in many of Melbourne's much-loved French restaurants in the '90s and will bring his time growing up in and travelling through France to the kitchen and floor of the café-meets-wine bar.

Windsor is set to welcome Studio Amaro, a day-to-night Italo-disco-meets-dining space on Chapel Street from the team behind Commune Group (Firebird, Moonhouse and New Quarter). "There's a long history of Italian food in Melbourne so we're not reinvienting the wheel. We want it to be approachable – just good times and quality food," says creative director Simon Blacher. Housed within a light-filled new building replete with curved concrete, the restaurant will be spread across two levels. Interior designer Wendy Bergman is on board to realise the brief – "to create a space that's retro and Italian but not to be themed." To this end expect corduroy banquettes, retro tiling and timber floors. In the kitchen chef Daniel Migliaccio will bring his Italian heritage to the pans, while Victoria's four distinct seasons will ensure an ever-changing menu celebrates Italian classics with a local approach.

Melbourne is in the midst of a spicy Thai resurgence, and siblings May and Nat Pongvattanaporn are the second-generation restaurateurs behind the new Kan Eang on Flinders Lane. Harnessing recipes from the family's cooking heritage, the pair is also putting new-wave twists on each of the dishes. Avocado green curry sees the rich staple added to the well-loved Thai classic. Fried rice gets an unctuous makeover with black truffle paste and shiitake mushrooms, and is served with a cured egg yolk and oven-roasted bone marrow. Lemongrass sticks pierce beef ("Marinated with Thai herbs we call The Three Thai Musketeers: coriander root, garlic and white pepper," says Pongvattanaporn) and come served with a coconut-based sauce with peanuts. Alongside these left-of-centre plays you'll find classic stir-fries, rice dishes and curries, plus colourful cocktails.

In the CBD Morris House is a refreshed pub with four levels of eating and drinking to explore. The ground floor dining room is followed by a terrace overlooking Exhibition Street, and three levels pump out a menu of New York-meets-Melbourne approachable plates, including spiced meatballs with ciabatta; pastrami bagels; and spanner crab spaghetti.

Southside, the team behind the much-loved Florian café has opened Juniper. The Coventry Street eatery is doing moreish breakfast plates of cured trout with dill labne, pickled fennel and sourdough; and herb and Gruyère omelettes; while at lunchtime you'll find sprawling bowls of salads to pick and mix and hearty sambos.

New from Andrew McConnell, small bar Apollo Inn pays homage to one of Melbourne's first public bars (of the same name which was orginally situated where Gimlet currently is) and puts a laser focus on well-made cocktails. Expect chic interiors by ACME - who also did Gimlet - with timber wall panelling and colourful Murano glass light fittings. From the marble bartop, order up a Lucien Gaudin with gin, Campari, dry vermouth and Grand Marnier; or a Martini to your liking, be it Dry, Dirty, Gibson or Café. A sharp-shooting menu of snacks includes zesty gildas, a seafood take on the classic club sandwich with prawn and spanner crab; and a seasoned and sliced beef carpaccio.

Acclaimed chef Martin Boetz has opened Shortgrain, a Thai restaurant-grocer in the Valley. After departing Surry Hills stalwart Longrain in 2013, followed by a time in the Hawkesbury running the Cooks Co-Op, Boetz settled in Brisbane in 2022. So far, the move suits him. "Brisbane is buzzing," he says. "It reminds me of Sydney in the time before the Olympics, how it came alive." For his Queensland concept, Boetz is going brighter and more casual with a day-to-night restaurant and a grab-and-go grocer adjoined.

At lunchtimes Shortgrain will focus on dine-in set dishes. "We're doing quite a few one-dish wonders, so curry, rice and relish in a bowl; khao soi with braised beef; and crispy pork with chilli jam," explains Boetz. Come evening, the lights will be dimmed just a touch. "The dinner will have more Longrain-style shared meals so curries, salads and small little bites," says Boetz. And it's here you'll find some of Boetz' longtime favourites, from an incarnation of the eggnet with prawns to the deeply caramelised pork hock, a masterstock braise that celebrates the sweetness of pork. These will be served alongside starters of spiced cauliflower and coriander fritters; and salt and pepper cuttlefish. Mains include crisp fried fish with green chilli, galangal, nahm jim; and spiced chicken braised in turmeric with rice, sweet chilli, galangal and mint sauce. "For dessert we're also doing a duck egg caramel custard in a pork fat pastry, so they are little tarts; and my favourite coconut sorbet is going to be back on the menu," says Boetz.

In Hamilton, Fosh is a 700-square-metre, Hamptons-style venue with sweeping river views. Chef Vikash Gurung (Greca) and sous chef Daniel Hernandez (Agnes, Restaurant Dan Arnold) serve caviar bumps, scallops, oysters, dry-aged fish and pan-seared snapper. Outside, nab a picnic table at Fosh Tails for laidback dining or fancy fish-and-chips takeaway.

Rich & Rare is bringing a much-needed fine-dining edge to the bohemian West End. On entry, a cylindrical glass walk-in dry-ageing room and cellar set the scene for what's to come. Taking cues from Manhattan steakhouses, the 150-seater focuses on premium tomahawk steak ceremoniously carved at the table and Queensland seafood (think live lobster, oysters shucked to order and Mooloolaba swordfish steak on the bone).

The Calile's Lobby Bar has undergone a refresh, inspired by the James Street hotel's extensive organic rooftop garden and beehives. Head chef Andy Gunn has reapproached the menu with help from his wife and pastry chef, Amélie Gunn. To suit the Brisbane climate, the pair has devised French-leaning fresh spins on breakfast, lunch and dinner menus, including French-toast tiramisù and crêpes with rooftop honey to start; freshly baked baguettes for lunch; and steak frites and cocktails in the evening.

The Reserve Wine Bar has opened at Emporium Hotel South Bank. The wine bar has more than 3000 top global and local drops available by the bottle or glass. A Coravin preservation system allows guests to sample up to 50 wines by the glass and Enomatic rotating dispenser allows for eve more to be explored. There's also a grazing menu spanning duck and cherry pâté; bacalao croquettes; and crisp fried quail.

Fortitude Valley's James Street will soon welcome Carmen, an 80-seat Mexican restaurant and tequileria with a sustainable spirit. The zero-waste cocktail list is said to be stacked with carbon-neutral mezcals such as Mijenta Tequila, while head chef David Hernandez (Soko Rooftop) concocts a seafood-heavy menu of poached lobster tacos and kingfish ceviche, plus Mexican mainstays like guacamole and new-wave hits like charred corn rilletes.

In the city, a New York-style grill opens inside the W Brisbane hotel as its new signature restaurant taking over the terrace-style space vacated by Three Blue Ducks in May. With sweeping city and river views, The Lex leans into New York-inspired dishes with a Sunshine State spin, using southeast Queensland produce in everything from tipples to big plates, be it oyster brine Martinis or dry-aged beef using local cuts.

Multi-faceted Evra - a Los Angeles-inspired marketplace, wine boutique and restaurant - will soon open. Underpinned by a strong wellness ethos, the around-the-clock eatery is divided into a charming 120-seat neighbourhood dining room and a luxe marketplace (think fresh, ready-made meals and tonics). Head chef Neven Vanderzee will showcase country and coast cooking, alongside traditional cocktails and an eclectic wine list.

In a gutsy move, chef Kirby Shearing has opened a 35-seat restaurant in the back streets of rural Mount Gambier. Shearing spent 18 years working in restaurants across Australia and the UK before deciding to focus on Limestone Coast farmers, growers and community. His newly opened Elementary by Soul Co serves a six- to eight-course modern Australian dining experience (made using regional produce, where locals literally turn up with excess fruit and veg) accompanied by an impressive sake collection and exciting local wines.

In the CBD, La Louisiane is a new semi-permanent restaurant from the teams behind Anchovy Bandit and Memphis Slim's House of Blues. Head chef, Alexis Besseau (former head chef Restaurant Hubert and Bathers' Pavilion) has made the move from Sydney to Adelaide to head up the kitchen. Big, bold brasserie dishes are the brief and include beef tartare, a rich pâté en croûte with cornichon, snails with garlic butter and cheese soufflé. To match the menu there's also live jazz music, a French-leaning, cellar-raiding wine list and six signature cocktails, each named after cult French films. While at this stage the walk-in-only restaurant isn't permanent, there are plans to secure a long-term location.

The Big Easy Group (owners of NOLA Adelaide, Bandit Pizza & Wine, Anchovy Bandit and Bowden Brewing) will transform Vardon Avenue venue Yiasou George into House of George. New incoming head chef Sav Sexton will expand the formerly Greek-specific brief to a more Medterranean remit, with a firmer focus on the custom open flame grill and rotisserie. Spinning on the rotisserie you'll find lamb porchetta, tabil-spiced celeriac and whole chooks, which come served alongside white bean hummus with mandarin oil and wood-fired flat breads.

Wine-wise, local Adelaide Hills producers will be favoured alongside big-ticket magnums and there will also be jazzy pre-batched cocktails. Add in mirror balls, shots of ouzo and a Euro disco soundtrack and expect a similar convivial vibe delivered across the portfolio of Big Easy Group venues.

Former Una Mas chef Andrew Wandless has moved back to Adelaide to reinvigorate the kitchen at The Brompton. While Wandless grew up in Sydney and worked in London, the chef's family moved to Adelaide prompting the interstate venture.

The gussied up pub menu includes lighter meals of mackerel (hot-smoked in house) with apple cucumber yoghurt; and egg ravioli with prosciutto broth; while the chicken Kyiv main is challenging the schnitzel to hold its own as the ultimate counter meal. It sees crumbed chicken rolled to encase 100 grams of garkic butter, served with Lyonnaise potatoes and coleslaw. There's also blue swimmer crab linguine; and Southern lobster omlette with bouillabaisse glaze, proving counter meals can go well beyond meat and three veggies.

In the CBD, there's a hot new spot to imbibe and dine. Luma Restaurant and Bar is located in the Playford Hotel. where Art Nouveau-styling includes an 800-metre light sculpture and booth seating. Head in early for coffee or go late when mixologist Gregory Perrot and his team serve cocktails. It's conveniently close to all the festival season action.

From the team behind popular restaurant Pilot, Such and Such opened in Constitution Place late last year. The casual eatery boasts indoor and alfresco dining spaces and delivers an a la carte menu with dishes that are designed to be shared - think oysters, pastas and whole fish dishes.

The venue has a stong wine focus, too, led by beverage director James Dickson-Hoyle (Pilot, Osteria Illaria, Saint Crispin) who's created a fun list of small-batch Australian wines alongside international bottles and a few local "cult favourites". Cocktails lean towards the classics, plus there are ample non-alcoholic beverages to choose from.

Popular Canberra restarurant Agostini's has found another home, opening a second location at Lark Hill Winery in the Canberra wine region. It's a good match, pairing Lark Hill's biodynamic wines with Agostini's classic Italian dishes like house-made pastas, slow-cooked lamb and tiramisù - plus with a side of stunning vineyard views. Agostini's at Lark Hill is open for lunch every Friday to Sunday.

A new coastal-inspired bar and grill restaurant has opened in Broadbeach on the Gold Coast. With light and bright interiors, this easygoing venue promises food cooked over flames, an impressive wine list and cocktails to boot. Food-wise, expect dry-aged T-bone steaks, char-grilled bugs with harissa bisque, Mooloolaba king prawns with fermented chilli and wood-fired chicken served with punchy garlic yoghurt. Whole wood-fired lobsters are also available on request, plus the venue boasts a few theatrics such as seafood towers, and caviar and Champagne trolleys.

Byron Bay has welcomed a sprightly new bar from the team behind Light Years. The Smoking Camel will focus on mezze-inspired bites including smoked baba ghanoush and a seafood take on kibbeh nayeh (usually a raw lamb dish) with sumac-spiced tuna. A charcoal grill will bring a charred kick to share plates such as baharat beef shish and shawarma-spiced chicken, while king prawns are barbecued and served with a take on Café de Paris butter with curry leaves and lemon. Interiors are bright and bold, with neon accents and golden arches, all courtesy of Weekdays Design; while the drinks list has both spiced cocktails and interesting alcohol-free options.

Back down on the mid north coast Three Blue Ducks has opened at The Lodge Bellingen. Set upon 16 acres of gardens at the edge of Dorrigo National Park, the open-air terrace and 80-seat dining room sees local and organic producers interwoven in the menu, with dish highlights including smoked eggplant, tofu and macadamia dumplings with mushroom ponzu; pork belly bao with Oomite (a locally made miso take on Vegemite) hoisin and pickles; and masterstock chicken with chilli and cinnamon myrtle.

Orange has welcomed a new cosmopolitan-yet-casual 20-seat wine bar, Hey Rosey. Owners Verity Abrams and Leigh Oliver are at the helm, while ex-Dear Sainte Éloise head chef Hugh Piper is manning the kitchen. The pint-sized bar champions producers from surrounding Central Tablelands vineyards, alongside international drops from fun and funky makers. In lieu of a large kitchen in the tight space, Piper has a focus on cheeses and produce from the Orange region, alongside salumi and tinned seafood. It's a plate and pour situation at the kitchen-counter bar, where locals and visitors alike can chat with the owners or chef to get to know the area better.