My Sydney secrets: Matt Moran

18 March 2015

Matt Moran

Aria executive chef Matt Moran shares his Sydney dining secrets.

Favourite brunch spot: The Sydney café scene has come a long way and Three Blue Ducks in Bronte is always a favourite.

Sydney’s best snack: There’s a massive burger trend at the moment and cronuts are making a strong appearance too. Vic’s Meats at Sydney Fish Market does an amazing smoked brisket roll.

My sweet indulgence: I love anything and everything chocolate, but my kids love gelato. We sometimes go to Gelato Messina, and Flour and Stone in Woolloomooloo does some amazing sweet treats too.

Favourite picnic spot: Watsons Bay and Nielsen Park are great spots for outdoor dining. I’d take Sydney rock oysters, cheeses and cooked eastern king prawns with black garlic mayonnaise.

Best food bargain: I recently discovered Arisun, a great little Korean place on Dixon Street in Chinatown. They have amazing fried chicken.

Quiet night in: Poached chicken in master stock is always a winner at home.

My favourite food market: I love Sydney’s farmers’ markets – they’re so valuable to have in the city and the benefits to buying produce there go a mile. Eveleigh Farmers’ Markets and Pyrmont Growers’ Markets are always a standout.

Best dining with a view: My restaurant Aria, right on Sydney Harbour!

Romantic dinner spot: Berta, with its seasonal, Italian menu is great, as is 10 William St in Paddington.

Favourite deli/providore: Simon Johnson in Woollahra has some fantastic cheeses and olive oil.

Best coffee spot: There are too many to list, but Top Hat Coffee Merchants in Clovelly does a good cup.

Local treasure: I often take the family to Chairman Mao Chinese Restaurant in Anzac Parade, Kensington – it’s one of the best places to go in Sydney.

Local inspiration: The Sydney dining scene has grown so much that I am impressed by newcomers as well as those who have been in the game for quite some time. It’s hard to pinpoint one individual in particular, and we all seem to have our own focus, but I do think what Martin Benn has achieved in the past year or two at his restaurant, Sepia, in the CBD is fantastic.

Favourite NSW winter produce: I get excited when the heritage pumpkins start to come in season, as well as leeks, mandarins and apples. I love making apple tarte tatin in the colder months.

Coolest dining environment: There are new ones popping up all the time but I really like Mr Wong’s fitout.

Favourite Asian hawker food market: The Vietnamese markets in Cabramatta are fantastic.

Favourite multicultural eats neighbourhood: Chinatown is the obvious one. There are also some great Lebanese places along Cleveland Street in Surry Hills and Newtown is good for a big mix of ethic eats.

Discover more of Sydney’s dynamic dining scene, from buzzing bars and hot new dining precincts, to comfort food and multicultural flavours.