The best restaurants in Australia in 2026 sit at the top of the Australian Good Food Guide Chef Hat Awards. Sixpenny in Sydney and Amaru in Melbourne share the highest score, 19 out of 20. Brae, Minamishima and Vue de Monde in Victoria follow, with outstanding tables in every other state.
Why the best restaurants in Australia are worth the flight
The best restaurants in Australia no longer sit in the shadow of Paris, Copenhagen or Tokyo. They hold their own. The produce is some of the finest on earth, the cooks are inventive, and the dining rooms are often set in places no other country can offer: a farm, a vineyard, a harbor, a rainforest ridge.
This guide follows the official scores, then turns them into a plan for a luxury traveler. You will find the top tables state by state, a note on what makes each one worth the trip, and clear advice on how to book. Dress and etiquette come last, written for visitors from abroad.
It also fits into a bigger story. Our guide to Australian food traces how the national table changed. This page shows where that change now lives.
How the 2026 rankings work
Two guides shape the conversation. The Australian Good Food Guide, known as AGFG, publishes the Chef Hat Awards, and it scores restaurants out of 20 and lists them state by state. The Good Food Guide, from the Sydney Morning Herald and The Age, runs its own awards and reviews. Still, the two do not always agree, and that is useful for a traveler.
This page leans on the AGFG scores because they are published for every state in one format. On the AGFG New South Wales page, Sixpenny sits first with a 19. On the AGFG Victoria page, Amaru leads, also with a 19.
Treat a score as a guide, not a promise. Tastes differ, and a 17 in a perfect setting can beat an 18 on a bad night. Even so, the scores are the fairest shortcut to the best restaurants in Australia.
One more point matters. Lists change every year, so chefs move, kitchens close and new rooms open. Check the current guide when you book.
A word on Quay
For years, Quay was the name every visitor to Sydney asked about. It served its final dinner on 14 February 2026, Destination NSW reports, after 23 consecutive years with three hats. Older reviews still circulate, so confirm any recommendation against the current rankings.
The best restaurants in Australia in New South Wales, from Sydney to the Hunter
Sydney offers the widest spread of top tables. Sixpenny in Stanmore holds the state’s highest AGFG score, 19. It occupies a building erected in 1907 on Percival Road, and its AGFG listing describes a seven-course tasting menu influenced by the seasons. The room seats about 40, and the chefs listed are Daniel Puskas and Tony Schifilliti.
The restaurant takes its name from the sixpence restaurants of the late 1800s. That detail matters. Sixpenny tells a story about this country through its food, in a modest street far from the harbor. Dinner here feels private, almost like a supper at a friend’s home, only far more precise.
ARIA, on Macquarie Street at Circular Quay, scores 18. It is the grand option, with Matt Moran’s menu and views of the Harbour Bridge and the Opera House. Berowra Waters Inn, Saint Peter in Paddington and Bennelong each score 17, as does LuMi in Pyrmont.
For a day out of the city, look to the Hunter Valley. Muse and EXP, both in Pokolbin, sit on the same list. They make a natural pairing with a wine weekend.
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The farm, the kitchen and the menu of a three-hat destination.
A record of the Sydney landmark that closed in 2026.
Victoria, from Melbourne to the Great Ocean Road
Victoria is the other great dining state, and on the 2026 scores it edges ahead. Amaru in Armadale holds the national top mark of 19. Its AGFG page lists 1121 High Street, with chef Clinton McIver leading a tasting menu built on Australian produce and techniques from around the world. The dish it is best known for is quail with dried peach, pepita miso and bullhorn peppers.
Amaru seats only 34. It opens Tuesday to Saturday for dinner, and on Friday and Saturday for lunch. That rhythm is worth planning around, because Sunday and Monday are closed.
Next come the 18s: Minamishima in Richmond, Ten Minutes by Tractor at Main Ridge, Kadota in Daylesford and Vue de Monde in the Melbourne CBD. The Good Food Guide’s Victorian awards, reported by Melbourne Food and Wine, list three-hat status for Amaru, Brae, Minamishima and Vue de Monde.
That same list crowned Flower Drum Restaurant of the Year in its 50th year. Zareh took New Restaurant of the Year, and Thi Le of Anchovy was named Chef of the Year. Together they show how wide the Melbourne table has grown.
Brae, the destination restaurant {#brae}
Brae scores 18. Its AGFG listing places it at 4285 Cape Otway Road in Birregurra, on a hillside among 20 acres of organic farmland. There is eco-friendly accommodation on the property, and the room has an open fire. Its best-known dish is wild shot fallow deer with black pearl mushrooms, grilled onion and asparagus.
Brae also earned the Service Excellence Award in 2026, through Alex Casey. That recognition says as much about the evening as the food does. Plan a night here, not a quick lunch. Then drive the Great Ocean Road the next morning.
Queensland, from Brisbane to the Gold Coast
Queensland has a smaller field at the very top, but it is growing fast. The highest AGFG score in the state for 2026 is an 18, held by Exhibition Restaurant in the Brisbane CBD. Joy, in Fortitude Valley, follows with a 17, and Palette at Surfers Paradise and Rogue Bistro in Newstead each score 16.
A trip north suits visitors who want warm weather with their tasting menu. Brisbane works well as a base. The river city is easy to walk, and the surrounding coast and hinterland add variety.
The Gold Coast has more to offer than its reputation suggests. Palette shows that a serious kitchen can thrive beside the beach. If the plan includes the Great Barrier Reef, consider a night in Brisbane on either side.
For context on the coast, the surf culture hub at Australian surf culture pairs well with a Gold Coast weekend. Eat at a leisurely lunch, then watch the break from the sand.
Queensland is also where Australian seafood is at its most generous. Our guide to Australian seafood explains what to order and when.
South Australia, from Adelaide to the Barossa
South Australia pairs top cooking with top wine, and the scores show it. Three restaurants share an 18 in 2026: Penfolds Magill Estate in Magill, Maxwell in McLaren Vale and Restaurant Botanic in the Adelaide CBD. Hentley Farm at Seppeltsfield in the Barossa follows with a 17, as does LVN Restaurant at Bird in Hand in Woodside.
That mix matters to a luxury traveler. Lunch among vines is a different pleasure from dinner in a city room. In South Australia you can do both in a single weekend, because Adelaide sits within easy reach of the wine regions.
Adelaide itself rewards time. Our guide, Adelaide, where food and wine dreams come true, covers the markets, the laneways and the cellar doors. Use it to plan the days around your reservation.
For the wine side of the story, read our guide to Australia’s world-class wine tasting experiences. It explains how to taste, which regions to choose and how to pair a cellar door with a long lunch.
Crystal shaped to lift Tasmanian sparkling.
The effortless lever for a cellar-door haul.
Western Australia, from Perth to Margaret River
Western Australia is far from everything, and that is part of its charm. The top AGFG score in 2026 is an 18, held by Wills Domain Winery Restaurant at Yallingup. Voyager Estate Restaurant in Margaret River follows with a 17. In Perth, Wildflower in the CBD also scores a 17, and Twenty Seats in Highgate holds a 16.
Margaret River suits a slow, sensory trip. The region joins surf, forest and vineyards within a short drive. A long lunch in the morning light, then a walk on a quiet beach, makes a fine day. Our guide to Margaret River surfing covers the coast in detail.
Perth is a long flight from the east coast. For that reason, many travelers treat it as a separate trip. If you do, give it at least four nights. The city, the coast and the wine country deserve it.
Many Western Australian kitchens now cook with native ingredients. Our guide to native Australian ingredients explains why that approach matters so much, and what to look for on a menu.
The island table of Tasmania
The best restaurants in Australia are not only on the mainland.
Tasmania has a smaller number of top scores, but a distinct voice. The highest AGFG score on the island in 2026 is a 17, held by Dier Makr in Hobart. Oirthir at Bream Creek, Aloft and Fico in Hobart, and a handful of other rooms follow with 16.
The island is small enough to cover in a few days. Hobart makes a natural base. The city offers a waterfront, a famous museum and a thriving market. Within an hour or two, you reach farms, orchards and the oyster country.
Tasmania rewards travelers who like to eat close to the source. The cold waters and green pastures give seafood, cheese and berries a purity that is hard to match. Pair a hatted dinner with a morning at a farm gate.
Because the island sits so far south, the light changes through the seasons. Summer evenings are long. Winter brings fires, game and warm dining rooms. Either season suits a table of this quality.
What makes each table worth the trip
Each of the best restaurants in Australia offers something no other room can copy. Sixpenny offers intimacy and a sense of national story. Amaru offers precision and surprise. Brae offers a night away on a farm. ARIA offers the harbor itself. Each is among the best restaurants in Australia for a different reason, and none is a copy of another.
South Australia and Western Australia offer the vineyard. Penfolds Magill Estate, Maxwell and Wills Domain place the glass and the plate in the same landscape. Tasmania offers purity of product.
When you choose, think first about the experience you want. A tasting menu in a small room asks for time and attention. For a celebration, choose a harbor-view dinner. A farm lunch suits a slow day.
Then think about the map. A single great meal is a fine reason to visit a city. Two or three in the same region make a real trip. For that reason, group your bookings by state.
Last, think about the season. Spring and autumn bring mild weather across most of the south. Summer suits the coast. Winter suits long lunches by the fire.
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How to book the best restaurants in Australia
The top tables fill early. Start with the restaurant’s own website, because most take reservations through it. Many release tables on a set date, so check the booking page as soon as your flights are fixed.
Be flexible. A lunch service is often easier to secure than a Saturday dinner. The AGFG listing for Amaru, for instance, shows Friday and Saturday lunch. Midweek evenings also tend to be quieter.
Read the terms before you pay. Many top restaurants take a deposit or a card guarantee. Some charge for late cancellations. If your plans might change, ask about the policy at the time.
Mention dietary needs when you book, not on the night. Tasting menus are planned in advance. A kitchen that knows about an allergy a week ahead can plan a better menu than one that finds out at the table.
Consider a hotel concierge for the hardest rooms. A good concierge knows the host teams and can sometimes find a late table. Some visitors also book wine pairings in advance, which lets the sommelier plan.
Time zones matter. Many booking systems open at a set hour in Australian time. If you live in the United States, set an alarm and check the time difference carefully.
Dress and etiquette for international visitors
Australia dresses well, but it dresses with ease. At the top tables, smart casual is the safe choice. A tailored jacket or a good shirt suits men. A dress, or a refined top with tailored trousers, suits women. Check the restaurant’s website for any stated policy.
Beach rooms and vineyards ask for less formality. A linen shirt and a clean pair of shoes will do. A harbor dinner at ARIA or a night at Vue de Monde suits a little more polish.
Arrive on time, because tasting menus run to a schedule, and a late arrival can shorten the evening. If a delay is unavoidable, call the restaurant.
Service in Australia is warm and direct. Staff will talk with you about each dish, and many chefs come out to say hello. Ask questions. It is welcome.
Keep phones in a pocket. A quick photograph of a dish is usually fine, but flash and long shoots are not. Keep your voice low in small rooms.
On the bill, ask the restaurant about its policy on service and surcharges when you book. Rules differ from the United States, so a quick question avoids surprises. Prices are in Australian dollars unless stated.
Wine deserves its own note. Australian sommeliers pour widely from local regions, so ask for a pairing that follows the state you are in. A glass from the Barossa or Margaret River at the right table teaches more than a long list. If you prefer not to drink, most top rooms offer thoughtful non-alcoholic pairings, so say so early.
Children are usually welcome at lunch and less so at late tasting menus. Ask the restaurant before you reserve. Many luxury travelers arrange a sitter through the hotel for the evening, then enjoy the full menu at an unhurried pace.
Pairing the table with the landscape
A great meal gains meaning from the place around it. In Australia that means open land and open water. Plan the day so the restaurant is one chapter in a longer story.
In Victoria, drive from Melbourne to Birregurra through the Otway country. Stop at a bakery on the way. Then arrive at Brae hungry and unhurried. The drive is part of the pleasure.
Around Sydney, take a ferry across the harbor before dinner. Walk the Opera House forecourt. Then dine at ARIA or Bennelong with the light fading behind the bridge.
Across South Australia, taste at a cellar door in the morning, then lunch at one of the Barossa or McLaren Vale rooms. Our wine tasting guide shows how to structure the day.
Food markets also help. A morning at a great market gives context to the dinner that follows. Our guide to the best local food markets in Australia lists the finest.
Coffee deserves a mention too. Australia takes it seriously, and a good flat white sets up a long day. Read our guide to coffee in Australia before you leave.
Top scores at a glance
The table below gathers the highest 2026 AGFG scores from each state, so you can compare them quickly. Scores are out of 20. Each is read from the state pages on the AGFG site.
| State | Restaurant | Place | AGFG 2026 score |
|---|---|---|---|
| New South Wales | Sixpenny | Stanmore, Sydney | 19 |
| New South Wales | ARIA | Circular Quay, Sydney | 18 |
| Victoria | Amaru | Armadale, Melbourne | 19 |
| Victoria | Brae | Birregurra | 18 |
| Victoria | Vue de Monde | Melbourne CBD | 18 |
| Queensland | Exhibition Restaurant | Brisbane CBD | 18 |
| South Australia | Penfolds Magill Estate | Magill, Adelaide | 18 |
| South Australia | Maxwell Restaurant | McLaren Vale | 18 |
| Western Australia | Wills Domain Winery Restaurant | Yallingup | 18 |
| Western Australia | Wildflower | Perth CBD | 17 |
| Tasmania | Dier Makr | Hobart | 17 |
Use the table as a starting point for choosing the best restaurants in Australia for your own dates. Next, open each restaurant’s page to confirm hours, menu format and booking terms.
A luxury itinerary built around the table
Here is one way to turn the scores into a trip. Begin in Sydney for three nights. Book Sixpenny for a quiet midweek dinner, then ARIA for the harbor on the weekend. Between meals, walk the coast and visit a gallery.
Fly to Melbourne for four nights. Reserve Amaru for a Friday or Saturday lunch, since it opens at midday on those days. Keep a full evening for Vue de Monde or Minamishima. Then take a car to Birregurra for a night at Brae.
Next, fly to Adelaide for three nights. Visit McLaren Vale for lunch, and spend a day in the Barossa. If time allows, add Penfolds Magill Estate in Magill for a final evening.
That plan covers three states and several of the best restaurants in Australia, in under two weeks. It leaves room for the beach, the vineyard and long walks. It also leaves room for rest, which every tasting menu requires.
Travelers with more time can add Perth and Margaret River. Others can finish on Tasmania. The island is a gentle end to a rich trip. It also shows that the best restaurants in Australia reach well beyond the big cities.
Where to stay near the great tables
A dinner of this scale deserves a good bed close by. Many top restaurants are in city centers, which makes staying nearby simple. Others, such as Brae, offer rooms on the property.
In Sydney, base yourself near the harbor or in Paddington, so that taxis are short. In Melbourne, choose the CBD or the inner south. Both give quick access to the major dining rooms.
In wine country, book a vineyard stay or a farm lodge. The quiet, the stars and the early light add to the sense of occasion. You also avoid driving after a long lunch, which matters.
Book rooms and tables together. A hotel concierge can often help with both. If a restaurant is full, a nearby hotel may hold a few tables for guests.
Also leave a buffer. A late flight, a missed connection or a long drive can shrink an evening. A day of slack before a major dinner is a modest luxury that pays off.
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Planning your own table
The best restaurants in Australia reward planning more than money. Choose your region first, then your table. Book early, ask good questions and arrive with time to spare.
Read widely before you go. Our guide to modern Australian cuisine explains the style behind many of these menus. Our guide to Australian lamb and barbecue covers the other side of the national table.
Then return to the big picture. Our hub on Australian food gathers every spoke in one place. Use it to plan the meals between the great dinners.
Australian-designed leather for passports and reservations.
When you are ready to build the trip, start with one booking. A single great table can anchor a week of travel. Everything else, from the flights to the hotel, follows from it.
Take our short quiz and find the city, coast and table that suit you best.
Take the quizQuestions worth asking
What are the best restaurants in Australia in 2026?
On the 2026 AGFG scores, Sixpenny in Sydney and Amaru in Melbourne lead with 19 out of 20. Brae, Minamishima and Vue de Monde in Victoria score 18, as do ARIA in Sydney, Exhibition in Brisbane, three South Australian rooms and Wills Domain in Western Australia.
How far ahead should I book?
Book as soon as your flights are fixed. Top rooms release tables on set dates, and weekend dinners fill first. Lunch and midweek services are often easier to secure.
What should I wear to a fine dining restaurant in Australia?
Smart casual is the safe choice at the top tables. A jacket or a refined top suits most rooms. Check each restaurant’s website for any stated policy before you go.
Is Quay still one of the best restaurants in Australia?
Quay closed on 14 February 2026, according to Destination NSW. Sixpenny now holds the top AGFG score in New South Wales. Check current guides before you rely on older reviews.
Which state has the best fine dining?
New South Wales and Victoria hold the most top scores, and Victoria has the highest concentration of 18s. South Australia and Western Australia pair top cooking with wine country, which many luxury travelers prefer.
Do I need to tell the restaurant about allergies?
Yes, and do it when you book. Tasting menus are planned in advance, and a week’s notice lets the kitchen design a better menu for you.