for the


Australia's best restaurants will transform into food relief hubs for one day, preparing meals for local charities. OzHarvest is excited to announce these restaurants joining the Community CookOff.


Monday, 2nd of May

Refettorio OzHarvest Sydney

Refettorio OzHarvest Sydney is an Australian-first, social impact collaboration between OzHarvest and world renowned chef, Massimo Bottura and his charity Food for Soul.


Warm and welcoming, Fred’s, on Paddington’s bustling Oxford Street, feels like you’ve stepped into a friend’s rustic country home – the natural setting for head chef Danielle Alvarez’s signature farm-to-table cooking.

Queen Chow Enmore

With Cantonese classics and diverse dim sum, Queen Chow Enmore is where the east meets the inner west.


Overlooking the ivy pool, this Italian restaurant is a love letter to Italy, echoing its ethos of fresh flavours, use of local produce and cooking techniques.


A restaurant fit for its vista, mimi’s reflects our deep connection to the coast. Arched windows frame a view that changes with the seasons and the tide. Drawing on this, executive chef Jordan Toft presents a menu with a unique sense of place and a Mediterranean soul.

Una Mas

A seaside spot with a Mediterranean bent. Walk in off the beach for tapas fresh off the plancha and a vermouth on ice. Find a seat and meet the locals – we’re open late.

Kitchen By Mike

Kitchen by Mike is acclaimed chef Mike McEnearney’s canteen-style eatery, serving simple, nourishing dishes for breakfast, lunch and dinner.

Cirrus Dining

Located on the waterfront at Barangaroo and specialising in seafood, Cirrus is the creation of chef Brent Savage and sommelier Nick Hildebrandt, the multi award-winning team behind Bentley Restaurant + Bar, Monopole and Yellow.


A synergy of many elements, in an unrivalled harbourside location, Aria is one of Australia’s finest restaurants and has received many awards over the years. Aria brings together the vision of  owners Matt  Moran and Bruce Solomon, the best seasonal produce and a world-class wine list in a stunning, art-filled space with sweeping Sydney Opera House and Harbour Bridge views.


With one of Australia’s most celebrated chefs, Peter Gilmore, Bennelong showcases the flavour, diversity and quality of Australian produce.

Lankan Filling Station

Welcome to Lankan Filling Station where our food is inspired by traditional Sri Lankan flavours. We’re a casual eatery with a focus on hoppers: a bowl-shaped savoury pancake made from a fermented batter of rice flour and coconut milk with crispy, latticed edges and a soft doughy crumpet-like centre.  Torn, folded or dipped, hoppers are made to be eaten hot-hot, with an array of curries and sambols.


6HEAD isn’t just another steak restaurant: It’s an alchemy of many components emulsified to create a magical guest experience.

6HEAD is for discerning guests who want the best steak and dining experience in Sydney. It’s also for people who appreciate quality, seasonal and uncomplicated food, prepared using cutting-edge culinary techniques.

Rockpool Bar & Grill Sydney

Rockpool Bar & Grill Sydney is Australia’s most beautiful dining room. Situated in the sensational City Mutual Building, a 1936 Emil Sodersteen-designed American style art deco skyscraper, the dining style is simple and uncomplicated – perfectly wood fire-grilled meats and seafood from Australia’s very best producers – a perfect match to what is Australia’s greatest wine list.


Wednesday, 11th of May

10.00am – 3.00pm

Gerard’s Bistro

Tucked away behind James Street, Gerard’s Bistro is a hidden treasure and an indulgent experience. Combining the flavours of the Maghreb and Middle East, Gerard’s Bistro’s menu offers a modern take on classic dishes using locally sourced ingredients with traditional technique. Gerard’s menu is designed to be shared along with our carefully curated wine list to enhance the experience.


Monday, 16th of May

9am – 2pm

Cutler & Co.

Behind a glass façade that has reflected the changes around it for over a decade, Cutler & Co. has had its own evolution. Our ethos – refined, simple, hospitable dining – has not changed in that time but our essence comes from that evolution, from reflecting and embracing neighbourhood and city and the changing nature of the way people like to eat.