Welcome to The Detour: Your food and travel guide to the best flavours, hidden haunts, insider tips and unforgettable new experiences that reward those who wander off course.
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It’s been a minute, but North Sydney is finally getting its groove back.
With the new metro buzzing and a wave of dazzling food and wine openings breathing life into once whisper-quiet streets, the neighbourhood feels like it’s on the cusp of something exciting.
This brings me to my favourite new discovery: Toki Bistro & Bar.
Tucked discreetly in the foyer of the Vibe Hotel, this gem is so under the radar most people stroll straight past it. And honestly? I don’t mind one bit.
It just means those of us in the know get to keep it to ourselves… well, until now.
The ultimate date night spot, this ambience-packed French-Asian hideaway is inspired by the intimate charm of Parisian bars.
Tucked discreetly in the foyer of the Vibe Hotel, Toki is so under the radar most people stroll straight past it. And honestly? I don’t mind one bit
The ultimate date night spot, this ambience-packed French-Asian hideaway is inspired by the intimate charm of Parisian bars
Step inside and you’re guided by passionate staff past gleaming chandeliers, dark mahogany tables and a floating wine cellar stocked with carefully chosen drops from every corner of the globe.
Yes, there’s an à la carte menu, but the real magic lies in the eight-course tasting menu (from $165pp). More than just dinner, it’s a story – each course inspired by a different milestone in the chef’s life, from age 15 through to 38.
As each dish arrives, the waiter shares the meaning behind it and invites guests to reflect, share stories, and connect on a deeper level.
The journey begins at Age 15: A Glimpse of Purpose. A jewel-bright plate of bluefin tuna, sweet potato and caviar arrives alongside an accompanying story booklet.
‘At fifteen there’s a spark – a moment when something clicks,’ it reads.
‘Tuna, clean and confident, reflects that early clarity. It’s the first glimpse of purpose: subtle, instinctive, and deeply felt.’
And that’s exactly how the evening unfolds – one dish, one chapter, one story at a time. Without spoiling too much, I’ll say this: it’s some of the most inventive (and downright delicious) food I’ve eaten.
From coral trout glazed in anise butter to a melt-in-your-mouth eye fillet on parsnip purée, every course felt like its own little showstopper.
Left, the amaebi with mango, confetti coriander and prawn powder. Right, the coral trout with orange fennel, anise butter glaze and zucchini flower fritter
The real knockout? This marron with al dente ravioli, swimming in a lobster bisque so tasty I would’ve happily ordered an entire pot
The real knockout? Marron with al dente ravioli, swimming in a lobster bisque so tasty I would’ve happily ordered an entire pot.
The bar space is also perfect for an intimate night out, and during the day locals can enjoy the new breakfast offering (complete with $1 coffees!).
Highlights of the latter include the $19 sandwich of the week and an $18 brekkie burger with teriyaki BBQ sauce, a hash brown, arugula, fried egg, bacon and smashed avocado.
At the helm is Head Chef Jay Choy, whose glittering resume includes Michelin-starred kitchens in the US and a San Pellegrino Top 10 Young Chefs nomination during his time at Seoul’s famed Sous Marin.
The menu beautifully reflects his impressive skillset and his deep, nostalgic passion for food.
So if you’re after a dining experience that’s equal parts intimate, imaginative, and conversation-sparking, Toki is your spot this weekend.
Just remember to leave your phone in your bag – you won’t need it.
Yes, there’s an à la carte menu, but the real magic lies in the eight-course tasting menu (from $165pp)
Saint Peter wins (again)!
Super chef Josh Niland has done it once more.
Earlier this week, Gourmet Traveller unveiled its hotly anticipated Annual Restaurant Award winners down in Tassie – and Sydney’s seafood temple, Saint Peter, snagged the ultimate crown: Restaurant of the Year.
The Paddington dining room, tucked inside The Grand National Hotel, is already decorated – having previously scored the Good Food Guide’s Restaurant of the Year.
On the menu? Niland’s nose-to-tail seafood magic, like the famed Fish Butchery Charcuterie (think smoked bar cod roe and John Dory liver pâté tart) and charcoal-grilled garfish with Manjimup truffle and Marlivale Farm rice.
‘Julie and I are so incredibly proud of the extraordinarily talented team,’ Josh gushed.
‘A big thank you to Gourmet Traveller for the recognition and further thanks to the team Fish Butchery, Saint Peter Bar and The Saint Peter Hotel.
‘Very grateful to all our guests that find joy in the service we give and to the people that supply, catch and grow the beautiful food we get to serve.’
Bravo Josh and team.
Super chef Josh Niland has done it once more. Earlier this week, Gourmet Traveller unveiled its hotly anticipated Annual Restaurant Award winners down in Tassie – and Sydney’s seafood temple, Saint Peter, snagged the ultimate crown: Restaurant of the Year
The Strand Hotel: Darlinghurst’s burger comeback
The only thing better than a shiny renovation? A shiny new burger menu to match.
Darlinghurst’s Strand Hotel has emerged from its revamp with a moody art-deco look, a crackling fireplace, and a burger-driven menu crafted by Executive Chef Toby Wilson and Solotel’s Hamish Ingham.
To celebrate, the pub is slinging $5 burgers for five days (four left, move fast).
Mouthwatering options include the Smashed Burger with American cheese, bacon, burger sauce and pickles, The Hot Bird burger, with fried chicken, black pepper hot honey and iceberg and chive slaw, and the Fresh Fish burger, with crumbed ling and house tartare.
Darlinghurst’s Strand Hotel has emerged from its revamp with a moody art-deco look, a crackling fireplace, and a burger-driven menu crafted by Executive Chef Toby Wilson and Solotel’s Hamish Ingham
‘We’ve looked at what everyone else is doing and realised what the neighbourhood was missing – a seriously good burger,’ Toby said.
‘Between Hamish and I we’ve come up with six cracking burgers that cater to a few tastes.
‘My personal favourite is the smashed prawn burger with shredded fennel slaw, jalapeno pickle and tartare.’
The drinks list also got a glow-up: sip on an Aloe Sour (gin, mango wine, aloe vera, lemon, whites) or a Bulls on Parade (pisco, macadamia, passionflower, lime, paprika oil) among others.
To celebrate, the pub is slinging $5 burgers for five days (four left, move fast)
Qantas keeps paradise on the map
Aussies have fallen in love with the little-known paradise that is Palau since Qantas announced its direct route in October, 2024.
And now it’s here to stay.
The airline and the Palau Visitor’s Authority have confirmed the Palau Paradise Express (Brisbane–Koror on Saturdays) will run for another year, delivering travellers straight to UNESCO-listed Rock Islands, coral reefs and world-class diving in just six hours.
Arrivals are already up 113 per cent, with Aussies making up the bulk – and three-quarters of them are discovering Palau for the very first time.
Aussies have fallen in love with the little-known paradise that is Palau since Qantas announced its direct route in October, 2024
Still just holding on to its ‘secret’ status, the island nation has certainly become a talking-point over the past 12 months, with many eager to explore the remote and pristine corner of Micronesia.
Director of Palau Visitors Authority, Kadoi Ruluked, said he is delighted the route has already delivered strong results for the country’s tourism economy.
‘Australian travellers have really embraced the Qantas route, with many visiting Palau for the first time to explore our spectacular dive sites,’ he said.
‘Local tour operators are already seeing the benefits, with strong interest across a range of experiences from traditional sailing tours around the Rock Islands to WWII history adventures on Peleliu.
‘The continuation of this route is a vital step in supporting our tourism sector’s long-term growth.’
Don’t have to ask me twice.
Arrivals are already up 113 per cent, with Aussies making up the bulk – and three-quarters of them are discovering Palau for the very first time
The spritz out-selling wine
In a twist that nobody saw coming, a zingy spritz is the new drink of choice for thousands of Aussies.
A national obsession with spritz (wine cocktails) is breathing new life into the wine world, with the State of the Grapes report crowning an unsung hero: Zonzo Estate’s Zoncello.
The fizzy lemon-kissed spritz has struck a chord with younger drinkers, who are leaning towards lighter, fresher options (hello, spritz culture, rosé, and prosecco) over heavy reds.
‘Zonzo is the ultimate success story,’ Andrew Shedden, General Manager of Premium and Luxury at Endeavour Group tells me.
In a twist that nobody saw coming, a zingy spritz is the new drink of choice for thousands of Aussies
‘They’ve merged two key trends: the refreshing spritz culture which is now a mainstay thanks to the previous success of Aperol, and the booming popularity of lemon as seen in the rise of the Italian summer aesthetic.
Describing the results as ‘staggering’, Andrew said the brand’s success has ‘come extremely quickly’.
‘They’ve created a product that is not only competing with some of the most established wine brands in the country but is also bringing a whole new generation into the category,’ he said.
‘The data speaks for itself: in the last six months at BWS and Dan Murphy’s, Zoncello was the number one sparkling wine product by number of unique customers.
‘In that same period, it became the number one wine product by unique customers for Gen Z across all of our stores.’
Talk about a zesty takeover.
Eat (and drink) like a top chef: Manu Feildel’s ‘must-visits’ in 2025 
As Manu Feildel marks his restaurant Bistro Red Lion’s one year birthday at the Red Lion Hotel, he shares his go-to spots in Australia:
What is your favourite restaurant in Sydney right now?
Right now, apart from Bistro Red Lion by Manu, King Clarence is my favourite. Chef Khanh Nguyen is a genius when it comes to creating outside the box kind of dishes.
What is your number one type of food to eat and/or prepare. Why?
Obviously French food is what I know best but what I like to cook with the most is seafood. Australia has some amazing seafood and for some reason a lot of people are a little scared to cook with it. I love the versatility and there are so many dishes you can create.
What is the most underrated hole-in-the-wall spot you’ve stumbled upon this year?
My wife and I love to go to Shalom Indonesian restaurant in Mascot, it’s very authentic and absolutely delicious.
What is a venue you visited on a recent holiday that had an impact on you?
We’ve just been to Port Douglas and there is a beautiful Thai restaurant called Jungle Fowl, if you’re in the area, it’s a must.
What makes a truly fantastic restaurant in 2025?
For me a fantastic restaurant in 2025 is back to basics. Simple food cooked well and a warm and professional service.
What is a ‘neighbourhood favourite’ venue you will continue to visit for years to come?
My favourite venues in my neighbourhood are Boulevard Bakery for their amazing croissants and delicious bread, Billy’s for their to die for crispy bacon rolls and Eksentrik Cafe for their addictive coffee.
What’s a dish/project of yours that you’re really excited about right now?
There is maybe a cookbook brewing behind the scenes from my wife and I, Shhh…..
About Bistro Red Lion
The historic Red Lion Hotel in Sydney’s Inner West is celebrating a major milestone – one year since the launch of its upstairs dining destination, Bistro Red Lion by Manu, which officially opened its doors in July 2024.
The bistro has spent the past year winning over both locals and visitors with its welcoming atmosphere and flavour-packed, bistro-style menu. Manu returned to the kitchen after a four-year hiatus to launch Bistro Red Lion, and has played a key role in establishing the venue as a standout in Sydney’s burgeoning dining scene.
Manu, a sixth-generation chef, has carefully curated a menu that blends refined French technique with a deep sense of nostalgia. Signature dishes draw inspiration from his family’s kitchen, including his father’s French Country-Style Terrine served with red onion jam and toasted sourdough. Since its opening, it has become a standout in Sydney’s dining scene – known for its inviting atmosphere, refined yet comforting menu, and a dining experience that feels like stepping into Manu’s own home.
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