Eating in Sydney just gets better. Run by the charming Charkos family, who own nearby La Renaissance patisserie, Baroque serves quality bistro food in a bustling, stripped-back warehouse conversion space with Harbour Bridge views. Through eye-catching copper pots and pans that hang from the ceiling, diners get an eyeful of the action from the sprawling open kitchen; presided by Chef Peter Robertson, it pumps out starters like charcuterie boards with housemade rillettes, saucisson and terrine, washed down with a generous pour of pinot noir (oui oui) and served with fresh bread and extra virgin olive oil. Mains include French classics like bouillabaisse and meltingly soft duck confit, though given the family’s 35-year patisserie expertise, it would be silly not to save room for dessert. Baroque’s brightly-coloured macarons, in particular, have developed cult status in Sydney. In flavours like chocolate and passionfruit, pistachio and black cherry or the moreish salted caramel, they never fail to cause hysteria. Budding patissiers can even sign up to a Baroque macaron masterclasses if you want to learn how to make them yourself.