Lankan Filling Station

Reimagine the lazy mid-morning meal with chef O Tama Carey’s traditional Sri Lankan starter of roasted pineapple with spiced jaggery syrup followed by stuffed and toasted roti, egg hoppers with dhal and sambal and a curry-filled toastie brushed with curry leaf butter (lankanfillingstation.com.au). It’s brunch but not as you know it.

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QUAY AND THE SQUIRE’S LANDING

Quay (quay.com.au) is surely Sydney’s most iconic dining room – with an impeccable menu, convivial service and the price tag to match. But those unable to snag a reservation should exit the elevator just one floor below to witness at least one part of Quay’s appeal: the view. The Squire’s Landing (jamessquire.com.au) serves pub classics alongside beers from its onsite brewery and enjoys the same front-row proximity to Sydney’s harbour, Opera House and bridge.

Trend CRAB CURRY

Crab Curry Sunday at East Sydney’s Lankan Filling Station (left) is arguably the hottest ticket in town, offering the glorious Sri Lankan staple plus condiments and sides on the last Sunday of each month. At The Star’s Momofuku Seiōbo (seiobo.momofuku.com), chef Paul Carmichael’s tasting menu sings with Caribbean flavours – if you’re lucky, the crab-tossed rice with crab curry will make an appearance on your plate. And if you find yourself at Harry’s Singapore Chilli Crab (harryschillicrab.com.au), swap the spicy Singaporean crustacean for Harry’s South Indian dry-curry spin.