The stress of locating the perfect place for your evening meal or cocktail can sometimes take the joy out of dining completely. Broadsheet have tackled the issue head-on by assembling a selection of Sydney’s premier venues and compiling the best of each for their own pop-up restaurant. The menu samples one standout dish from each venue represented, from the whipped bottarga pretzel made famous at 10 William St to the Pavlova created by the boys at The Unicorn Hotel, brought to life under the direction of chef John Javier, formerly of Master – with the teams at Bulletin Place and Dead Ringer manning the bar.

Taking up residence at the former Devon On Danks site, with sleek fit-out of dark timber tables and a sculptured ceiling of printing-press paper, devised by Foolscap, Broadsheet Restaurant will be open to the public ’til December 4.