Up the hill from K-bakery La Vigne and tucked into a shopping mall, newcomer Getbawi has quickly garnered a dedicated following. The reason? It’s one of the few Sydney restaurants specialising in hoe, or raw seafood, served here on platters with the likes of perilla leaves for wrapping. Other highlights include spicy blue swimmer crab hotpot and the textural masterpiece that is yukhoe tang tang, featuring high-grade raw beef strewn with umami-rich octopus.
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David Matthews is a food writer and editor, and co-editor of The Sydney Morning Herald Good Food Guide 2025.
