Newtown's south end has long played second fiddle to the bustling northern stretch of King Street. But a new European bistro from a trio of hospitality heavyweights is changing the neighbourhood's culinary geography.
South End, which opened in late 2025, brings together an impressive pedigree: Hussein Sarhan, former head chef of the acclaimed Fred's; Alex Tong, ex-sous chef at Ester; and front-of-house veteran Paul Guiney. Together, they're proving that some of Sydney's most exciting cooking is happening in unexpected postcodes.
"We wanted to create something seasonally driven but approachable," explained Sarhan, whose experience at Fred's—known for its wood-fired cooking and market-driven menu—heavily influences the new venture.
The Euro-leaning menu showcases the team's technical prowess while remaining neighbourhood-friendly. Dishes like venison crudo on hot garlic toasts demonstrate confidence with bold flavours, while potato rösti with Goldstreet Dairy curds offers comfort with refinement. The eggplant caviar with soft herbs has already become a local favourite.
Tong's pastry background shines through in the dessert offerings, while Guiney ensures the front-of-house experience matches the kitchen's ambition.
The wine list features standout selections from small producers, many of them Australian natural winemakers who share the restaurant's philosophy of letting quality ingredients speak for themselves. Freezer-chilled cocktails add a playful element to the drinks program.
"The south end is where it's at," declared Good Food in their coverage of the opening. And locals seem to agree—the restaurant has quickly become a neighbourhood anchor, drawing diners who might previously have headed north.
For Sarhan, the move from high-profile fine dining to a neighbourhood bistro represents a natural evolution. "We wanted to be part of a community," he said. "To be somewhere people come back to week after week."
South End is open for dinner Tuesday through Sunday.