This hidden restaurant in Sydney’s inner west celebrates the cultural diversity of the city’s suburbs. Behind the roller door, find creative nods to our Greek and Middle Eastern communities, and a cocktail list built around a classic Balkan spirit.

Vietnamese bento boxes. Why didn’t anyone think of this earlier?

This "taberna" in a former seafood shop wants to transport diners to Lima's grungy dive-bar scene and educate them about pisco.

No cutlery, no plates – just a huge platter of Filipino food to share with your friends. And for the price tag, it's a preposterous and exciting amount of food.

Eighteen-hour-braised beef brisket lasagne isn’t what you’d expect from a suburban golf club. But the team behind Dulwich Hill favourite The General are serving just that at Marrickville Golf Club – along with legit steak frites, stellar schnitzels and more honest pub grub.

Try some of the most unique beers in Australia.

The Two Chaps team have passed the baton to new owners, but their meat-free legacy remains. The seasonal menu changes weekly, with vegetarian toppings you’ve probably never tried on a slice of pizza. And – busy intersection be damned – an al fresco meal on the footpath outside is a quintessential Marrickville experience.

This tiny Marrickville restaurant serves just four things, including the headliner: silky hand-made banh cuon. The chef is a third-generation expert who specialises in the northern Vietnamese dish.

The brand’s nostalgic HQ is a celebration of ’80s-era Australiana in industrial Marrickville. Come for the beer, prawn toast and deep-fried Viennetta at the Chinese bistro, the Lucky Prawn. Stay for a knock-around in the pool room, which doubles as a tribute to late co-founder and former PM, Bob Hawke.

Bring your dog, play some basketball. This pub is all about community.

A truly modern pub, where herbs and vegies are grown in the beer garden.

By the team who founded Betty’s Burgers, this nostalgic '50s-inspired burger chain offers a bargain meal without skimping on quality. Fries are hand-cut, and ice-cream is churned on-site each day.

You’ll need all the time you can get to tackle the 30-item-strong menu of sashimi platters, gyoza, yakiniku beef, udon soup and mochi.

At this six-month pop-up from Rockpool’s former culinary directory, expect every imaginable cut of Blackmore Wagyu cooked over woodfire. Plus, veggies from one of Sydney’s most revered organic farms.