The first restaurant launches today: The Paddington (at the old The Paddington Arms site), which aims to school Sydneysiders in rotisserie meats. Just don't go expecting kebabs and charcoal chicken - the man behind it all, executive chef Ben Greeno, hails from Noma, Momofuku Seiobo and the Michelin-starred Sat Bains. Clearly this is rotisserie done right.

Greeno has imported custom-made French rotisseries to sit smack bang in the middle of The Paddington, roasting dishes such as lamb rump with red pepper and almonds, wagyu beef with artichokes, pickled mustard seeds and watercress and roast chicken with French fries. There will also be small plates (we like the sound of the spelt, roast cabbage, kombu and prawns) and a strong cocktail list devised by the team behind Palmer & Co.

The power of 3: the new venues set to transform Oxford Street

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The Paddington will soon be joined by two other new eateries on Oxford Street: Greeno is opening an upmarket take on the takeaway chicken shop next door to The Paddington later this year (a heads-up: chicken shops have taken over London and it looks like the trend is heading here next) and in early 2016 Fred's will open, with old-school cooking on a wood-fired hearth upstairs; and a dimly lit tapas bar downstairs.

Hemmes has this to say about his latest venture: "I have very fond memories of what Oxford Street used to be and we're looking forward to bringing some of that magic back to such an iconic part of Sydney." Here's hoping his plan works - Oxford Street is crying out for a facelift.

The power of 3: the new venues set to transform Oxford Street

The power of 3: the new venues set to transform Oxford Street

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