The popular chef behind one of Australia’s most iconic hospitality groups has revealed his favourite off-duty meals and venues of 2025.

Fresh off revamping Opera Bar, Canadian-born Patrick Friesen has been the Culinary Director at Applejack for the past three years, and before that worked in some of the country’s most prestigious kitchens including Bennelong, Queen Chow and Howard Smith Wharves.

In early 2022, Friesen consulted on Applejack venue Forrester’s new menu and masterminded one of Sydney’s most viral dishes: the Big Yorkie – a full roast served inside a giant Yorkshire pudding.

Today, he oversees the menus across all Applejack restaurants, bars, pubs and cafés, including Bopp & Tone, June’s Shoppe, Hester’s, The Butler Potts Point, The Botanist Kirribilli, SoCal Sydney and Forrester’s.

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Since Applejack won the highly competitive tender for Opera Bar and neighbouring House Canteen, Friesen has been overhauling the dining offering – collaborating with local heroes and producers to bring their stories and flavours to life.

‘This is a love letter to Sydney, and we will showcase to the world what the most delicious city on earth is all about,’ he tells Daily Mail Lifestyle.

‘I’m excited to get to build our community of collaborators, suppliers, farmers and fishers.’

It’s safe to say he knows his stuff. Which is why we simply had to ask where he eats, what he orders and the dining moments that defined his 2025 (outside his own venues, of course):

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What is your favourite restaurant in Australia right now?

By Sangin Zetland is one of my favourite restaurants in Australia.

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I love that I can get omakase level sushi a la carte and can indulge in pieces of my favourite sushi and not be limited to one of each!

What is the most underrated hole-in-the-wall spot you’ve stumbled upon this year?

Just Falafelat Bondi markets is one of my favourite hole-in-the-walls and they only serve two days a week. Because of this we have partnered with them to serve their falafel at Opera Bar.

Another would beBy Readin Surry Hills – I love the home-style Korean cooking. Portions are just right and I love to sneak out of the office and go there for lunch.

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What’s the best meal you’ve had this year?

Flavour Townin Seoul. I was lucky enough to work with (chef/owners) TK and Claire many years ago at Ms.G’s in Potts Point.

Getting to visit TK and Claire’s restaurant and seeing the culmination of many years, travels and experiences come together in their dream restaurant in Seoul was amazing.

The food and service were of course super delicious/amazing, but knowing the journey it took to get there made it extra special.

Name a dining spot you visited on a recent holiday that really had an impact on you?

Ju Xing Homein Hong Kong. I went recently with my brother, uncle, and cousin and we got to share an amazing Cantonese meal in this neighbourhood restaurant.

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Understated interiors, friendly service, and amazing food. A restaurant I wish I had in my neighbourhood.

What makes a truly fantastic restaurant in 2025?

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The total package. We are blessed in Sydney with amazing cooks and chefs across our city.

It’s a hard thing to do but when it all comes together with friendly personable service, amazing cocktails and wine, music that puts you in the right mood, design, and the food to match, it makes you feel a certain way and time melts away.

What is a dining trend you can safely say is over?

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I’m not a hater – but I will say that beans are the trend in dining at the moment and I’m here for it!

What is a neighbourhood favourite venue you will continue to visit for years to come?

In my hometown of Winnipeg in Canada it has to beGeorges Burgers and Subs. They have been serving Fat Boys (a Winnipeg style burger) for 50 years and I hope it never changes.

In Australia i am looking forward to living in Redfern next year and am so excited to haveOlympus Diningas my new local. I love everything Jon Barthelmess does and I’m a big fan.

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What’s a dish/project of yours that you’re really excited about right now?

Lately my move has been to get grass fed short ribs and hot smoke them in the BBQ for a few hours before carving them like a steak. It’s an economical hack to have a super marbled piece of beef and comes up unctuous and fatty.

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In restaurants I’m obsessed with all things pizza. I’m looking forward to transforming the pizzas at Opera Bar and making them a special highlight.