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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The newest hotspot in Sydney has only just opened and it’s already packed to the rafters with diners lining up to try its now-famous menu.

The twist? There’s only one thing on it.

24 York, named for its CBD address, has gone all in on a single offering: steak frites (that’s steak and chips for the uninitiated).

For $48 a head you’ll get a premium MB2+ scotch fillet (250g), the same grass-fed cut served at Rockpool Melbourne, alongside golden tallow-fat shoestring fries.

Your only job is to decide how you’d like it cooked (they recommend medium) and which sauce you fancy: peppercorn, chimichurri, umami butter or veal jus. And yes, you’re welcome to try them all.

Sides and sweets are optional – an $8 green leaf salad or a $12 New York cheesecake with vanilla ice cream.

24 York’s space is a glow-up of the former Bavarian site, now a 320sqm bistro-style dining room seating 200

For $48 a head you’ll get a premium MB2+ scotch fillet (250g), the same grass-fed cut served at Rockpool Melbourne , alongside golden tallow-fat shoestring fries

Drinks follow the same streamlined script: four local wines (from $12 a glass), three beers on tap (Asahi, Resch’s, Guinness) and a neat lineup of six classic cocktails, all $18.

In a city where the dining scene is crowded and cutthroat, this is a risky move. But when it works? Pure genius.

Naturally, I had to check it out. The verdict: delicious, buzzy and surprisingly good value. It’s premium steakhouse quality without the spend.

The space itself is a glow-up of the former Bavarian site, now a 320sqm bistro-style dining room seating 200. Think soft lighting, sheer curtains, whitewashed brick, glossy tiles and accents of British racing green on both columns and waitstaff jackets.

From the street it feels discreet, but step inside and it’s another world.

The best part of the minimalist menu was how swift the service was – all without feeling rushed.

And then, the steak. O’Connor Black Angus from Gippsland, Victoria, grilled perfectly, sliced into four, and served with fries that were frankly some of the crunchiest I’ve had.

Melt-in-your-mouth beef, rich with flavour, the kind that makes you slow down your bites just to stretch it out. When you only serve one dish, you’d better master it and this comes very close.

Drinks follow the same streamlined script: four local wines (from $12 a glass), three beers on tap (Asahi, Resch’s, Guinness) and a neat lineup of six classic cocktails, all $18

The tight menu is the work of Santi Aristizabal, Executive Chef at Rockpool Bar & Grill and Culinary Director at Hunter St. Hospitality, alongside fellow Culinary Director Andy Evans.

‘There’s a quiet confidence in serving one dish and getting it exactly right,’ Santi says.

‘We chose the cut we serve at Rockpool’s Melbourne steakhouse because it grills beautifully, delivers a deep, clean beef flavour, and comes from one of Australia’s top producers.

When your menu is this focused, every detail matters – from the quality of your steak, to fries cooked just right, to nailing a handful of sauces. It’s simple, but it works.’

And he’s right.

Open seven days, running straight through from lunch to dinner, 24 York fits everything from a midweek power lunch to a Friday night with friends.

It’s Rockpool-quality dining for $48, with no surprises and no pretence.

This gem’s proof that less really can be more – especially when it comes with fries.

The tight menu is the work of Santi Aristizabal, Executive Chef at Rockpool Bar & Grill and Culinary Director at Hunter St. Hospitality, alongside fellow Culinary Director Andy Evans

Mangia Mania at OTTO

One of Australia’s most in-demand fine dining spots just became a whole lot more inviting with the launch of a new menu that’s as fun as it is delicious.

Sitting pretty on the iconic Woolloomooloo wharf and led by the genius that is Richard Ptacnik, OTTO Ristorante has been the place for sun-soaked lunches and long, lazy dinners for more than 25 years.

The hatted harbourside favourite is famous for its handmade pastas, old-world charm and fresh spin on Italian classics.

For many, OTTO is a ‘special occasion only’ type of outing, but the new Mangia menu flips that idea on its head – an $89pp shared dining feast that’s both generous and approachable.

Mangia, pronounced ‘man-juh’, translates to ‘eat up!’.

One of Australia’s most in-demand fine dining spots just became a whole lot more inviting with the launch of a new menu that’s as fun as it is delicious

For many, OTTO is a ‘special occasion only’ type of outing, but the new Mangia menu flips that idea on its head – an $89pp shared dining feast that’s both generous and approachable

To put it in perspective, the traditional six-course set menu at OTTO will set you back at least $155 a head. So this new menu is a very clever move. And judging by the weekend crowds piling in for a taste (and rolling out stuffed), it’s already paying off.

The spread is a feast: a round of antipasti and two pastas arrive family-style to the middle of the table, followed by your own dessert. You can add Italian wine pairings if you fancy a more indulgent experience.

Plates are hearty and plentiful, with highlights including Grainge Angus beef carpaccio with truffle dressing, the famous OTTO burrata, ricotta gnudi (gnocchi-like dumplings) with burnt sage butter (cue drool) and conchiglie (shell pasta) with smoked Wagyu beef ragu.

And dessert? I had the dark chocolate mousse with tonka bean, wattleseed and caramel ice cream and it was otherworldly. Save space if you can – though I wouldn’t blame you if you couldn’t.

Sure, it’s not your local pub special, but for a chance to soak up the best of OTTO without going all-in on the full blowout menu, it’s a very tasty deal.

I had the dark chocolate mousse with tonka bean, wattleseed and caramel ice cream and it was otherworldly. Save space if you can – though I wouldn’t blame you if you couldn’t

Liianfels levels up

One of Australia’s most iconic hotels is getting a glow-up – and honestly, it’s been a long time coming.

Lilianfels, the beloved Blue Mountains retreat, has been drawing city escapers since 1990. Originally built in 1889 as the summer residence of Chief Justice Sir Frederick Darley, the estate has long been a jewel of the mountains and lovingly referred to as the ‘grand dame’.

Now it’s stepping into a bold new era. A multimillion-dollar refurbishment and rebrand will see the property relaunched in 2026 as Ardour Lilianfels Blue Mountains – the second heritage estate to join the prestigious Ardour Hotels & Estates collection.

The vision? Honouring its legacy while layering in a more contemporary, playful edge.

Salter Brothers Hospitality CEO, Tash Tobias, has promised an ‘exceptional’ hotel with a ‘new guest experience’ – and she’s backed by acclaimed design firm Luchetti Krelle, who are reimagining the property with inspiration from eccentric English garden estates.

So what’s changing?

– The reception and lounge will hold onto their signature fireplaces and charm, but get a fresh interior lift

– A new-look bar, expanded to include a striking wine wall and private dining room

– Guest rooms and suites reimagined in three bold yet elegant palettes, mixing heritage tones with modern colour, custom textiles and statement furniture

A multimillion-dollar refurbishment and rebrand will see the property relaunched in 2026 as Ardour Lilianfels Blue Mountains (pictured, how the new rooms will look)

Lilianfels, the beloved Blue Mountains retreat, has been drawing city escapers since 1990 (pictured, current rooms)

Beyond the rooms, the resort is also set for elevated dining, refreshed event spaces and enhanced wellness facilities – all designed to cement its place as a ‘premier Blue Mountains escape’.

‘Lilianfels has a unique place in the heart of the Blue Mountains community and Australia’s hospitality heritage,’ says Sandra Kloprogge, Regional General Manager overseeing the transformation.

‘The integration of this respected resort into the Ardour Hotels & Estates collection marks a pivotal moment – a thoughtful renewal that respects its history while setting a new standard for luxury, wellness, and immersive guest experiences in the region.’

Lilianfels will remain open throughout the renovations, with carefully staged works keeping disruption to a minimum.

So robe up, sip tea in the lounge and linger in the gardens while the dame quietly readies for her next chapter.

Beyond the rooms, the resort is also set for elevated dining, refreshed event spaces and enhanced wellness facilities

Dine (and drink) like a chef: Rosy Scatigna’s ‘must-visits’ in 2025

Rosy Scatigna, the Culinary Director at Accor, is an Italian-born lawyer-turned top chef famed for her delicious new concepts and Michelin-trained talent. Here she shares her must-visits – and what hospitality really looks like in 2025.

1. What is your favourite restaurant/café/bar in Sydney right now?

Sean’s in Bondi. Seasonal, ingredient-driven, and relaxed. The menu changes constantly with what’s fresh, the produce is treated simply but with so much respect, and it’s got that easy coastal vibe that makes Sydney dining special.

2. What is your number one type of food to eat and/or prepare. Why?

Sorry, cliché incoming – but pasta, pasta, pasta. It’s comfort at maximum level and endlessly versatile. In a rush? It’s 20 minutes. Want to impress? You can push yourself with house-made doughs and fillings. And honestly, I’ve never met anyone who doesn’t like pasta. Try me.

3. What is an ingredient you wish more people cooked with? Why?

Mackerel. It’s so underrated – cheap, sustainable, and delicious. The texture is meaty, the flavour bold. I love it pickled, grilled on the BBQ (that charred skin against the oily flesh is everything), or simply poached and dressed with lemon and herbs.

4. What is an easy ingredient (sweet or savoury) you swear by for levelling-up a dish at home?

Chilli in all its forms. Fresh, paste (my favourite), fermented, oil, even flakes (though they’re my least favourite). I use it to balance dishes, sometimes you don’t even notice it’s there, but it’s essential.

5. What is the most underrated hole-in-the-wall spot you’ve stumbled upon this year?

Grape Garden, Kings Cross. Honest Beijing cooking, family-run, always packed. Daily specials are the way to go. My favorite is the Wood ear Fungi Salad.

Rosy raved about Grape Garden, Kings Cross (pictured)

6. What’s the best meal you’ve had this year?

The Agrarian Kitchen in New Norfolk – Tasmania. You can feel the work and passion in every dish. It’s not just food, it’s a whole experience of place and people. One of the best meals I’ve had, ever.

7. Name a dining spot you visited on a recent holiday that really had an impact on you?

Masseria Moroseta, Ostuni (Puglia/Italy). A young and talented team, a beautiful reimagined masseria, and vegetables from their garden or nearby producers taking the spotlight. The design is minimal, the food vibrant and precise without overcomplication. I even discovered wines from my own hometown I’d never tried before. That’s my ideal kind of night out.

Left, Masseria Moroseta and right, Emma’s Snack Bar in Enmore

8. What makes a truly fantastic restaurant in 2025? What about a hotel?

These days it’s 80% about the vibe. Great food and wine aren’t enough on their own. Ambience, music, lighting – they set the mood instantly. For hotels, it’s the same but on a bigger stage: the lobby, the corridors, the room. The smell when you walk in, a handwritten card, a team member who remembers your name and your coffee order. Those details transform ‘good’ into unforgettable.

9. What is a neighbourhood favourite venue you will continue to visit for years to come?

Emma’s Snack Bar, Enmore. Iconic Middle Eastern, no frills, just big flavours and a casual vibe. After a long day at work, it’s the place I know will always take care of me.

10. What’s a project of yours that you’re really excited about right now?

I can’t reveal the name yet, but it’s a collab Accor is doing with some amazing Sydney hospitality personalities. I’ll be playing ‘in house’. It’s all about being 100 per cent Italians. Food will be genuine and approachable, full of flavour. Exactly my style.