The new foodies - young, hip and hungry

Shared plates, loud music and communal eating. From the chefs to the diners, Sydney's new breed of restaurants are hubs for Gen Y.

At Farmhouse in Kings Cross, young chef Tristan Rosier serves rustic dishes to 20-somethings who ''go out clubbing afterwards''.

''Our diners come in and run amok,'' the 24 year-old says. ''They like to choose a few songs and have the music pumping.''

For Mr Rosier and co-chef Mike Mu Sung, the key ingredient has been creating a communal-style restaurant they would want to eat in. ''Our concept suits young people who don't want pretentious food.''

The push towards mid-range dining means 18- to 30-year-olds - many with disposable incomes and no children - can afford to eat out regularly. ''I go out to eat three times a week and that's common amongst my friends,'' says food blogger Jennifer Lam, who says she regularly drops $300 a week in restaurants.

In a 2013 report, research company BIS Shrapnel found Australians aged 19-30 are more likely to dine out in restaurants than any other generation.

The Sydney Morning Herald Good Food Guide 2014 will be available for $10 with The Sydney Morning Herald this weekend, from participating newsagents, Coles and Woolworths while stocks last.