April 2015
Walk Ins only for now
Swillhouse’s anticipated first restaurant is finally open. It’s unlike anything else in Sydney.
A lot of people are going to walk past Hubert and have no idea what it is. The façade is just a large, always-closed wooden door. There’s a sign that would suit the front of a family-friendly steak house. But behind that door there’s something unexpected and amazing.
First, you walk down a spiral wooden staircase into a waiting room that looks like an old potion-master’s storeroom. Further down the stairs is Hubert, a restaurant with the lost grandeur of another era. “It’s a throwback to great restaurants of the past,” says head chef and former 10 William Street man Dan Pepperell. “You can come down here and step into another world; you could be in Paris, or wherever in Europe.” If there were a few more tablecloths and suit jackets, it would be intimidating, but there aren’t, and it’s not. It’s special, but comfortable, and so is Pepperell’s menu. “We’re just trying to do retro. We call it daggy,” he says.
The base of much of what Pepperell is doing is from classic cookbooks such as Le Répertoire de la Cuisine (1914). “They’re fucking gold. I found this one in a second-hand bookstore in Glebe. It had 1500 recipes, and we were looking through thinking, ‘Holy shit, look at these dishes’. You just don’t see them anymore.” Because Dan Pepperell making them, these dishes are not exactly straight out of the book. A classic chicken fricassee is prepped Chinese style, with shiitake mushrooms.
Mercado
4 Angel Place, Sydney
(02) 9221 6444
Reservations accepted
The new venture from ex-Nomad head chef Nathan Sasi and the team behind China Doll, has opened at 4 Angel Place in Sydney’s CBD a new 160 restaurant.
Mercado, which takes its name from the Spanish word for market, will serve up a mix of charcuterie, cheese, and rotisserie – all to be made in-house.
There’s also a custom-made rotisserie, which the team at Mercado uses to cook whole animals, from pig, lamb and chicken, to ducks and fish, as well as a wood-fired oven for baking bread and roasting vegetables.
Sasi aims to showcase locally grown produce from small farms and the menu is inspired by Middle Eastern, Spanish and Moroccan flavours, brought to life by ‘old-school’ cooking techniques.
“The menu will be changing all the time. We want it to be just like a market in Spain or South America, where there’s fucking produce everywhere and everyone has to cook with the season,” he says. In appearance, it’s far more opulent. The basement space in Angel Place is heritage listed, and rightly so. There’s marble flooring, brass features and a staircase that would be fit for a royal wedding.
Level 1, 2–10 Kensington Street, Chippendale
(02) 9281 6668
Reservations accepted
Kensington Street’s latest venue comes from Paris, via Singapore.
Frederic Colin is the co-owner and chef of Bistrot Gavroche, a quintessentially French restaurant that until now was only open in Singapore.
The second Bistrot Gavroche has just opened in what’s becoming one of Sydney most competitive and desirable eating streets, Kensington Street.
Bistrot Gavroche is a bit different in approach to the new-wave fine diners in Chippendale. Where Automata, Kensington Street Social and Silvereye in neighbouring The Old Clare Hotel have delicate share plates and spaces with an industrial design aesthetic and Scandinavian furniture, Bistrot Gavroche has imported antique French furniture and the kind of classic French cuisine that was once very popular in Sydney.
105 Sutherland Street, Paddington
(02) 9326 2254
Reservations accepted
When chef Colin Fassnidge left Paddington’s The Four in Hand, the blow was somewhat softened by news that there would be another iconic chef to steer the ship: Guillaume Brahimi
At first glance not too much has changed. The intimate downstairs dining room has been given a touch of fresh paint. The second storey is still receiving finishing touches, including a private room with its own bar. The space is classic, familiar and simple. The giant-squid artwork is even still there. “It was all brand new for Colin 18 months ago,” says Brahimi, explaining the redundancy of significant changes. “It was Colin, but it’s us now. I’m lucky to put my name to it.”
Brahimi describes the food as classic gastro-pub, pointing out that diners should not expect Bistro Guillaume. “This is my version of a local pub … I love the ham hock, the smoky richness of it,” says Brahimi of the ham hock, parsley and eschallot terrine on the menu. “We also do a beautiful sirloin with mushroom cream and smoked jus gras, It’s very simple cooking.”
10 Nield Avenue, Darlinghurst
(02) 9357 7750
Reservations accepted
Bar Machiavelli is Rushcutters Bay’s new Italian spot
The historic space at 10 Neild Avenue has left a bit of a black mark on the Sydney restaurant scene, with both celebrity chef Robert Marchetti’s Neild Avenue and Keystone Group‘s Rushcutters closing after just brief stints in the location. The owners behind the CBD establishment Machiavelli Ristorante are hoping to change this losing streak with Bar Machiavelli, their new Italian bar and diner which opened in the Rushcutters Bay space last week.
The large cocktail bar and dining room will seat 160, with the menu featuring the Italian snacks, antipasti and homemade pastas that Machiavelli Ristorante is known for. Expect the rotating selection of antipasti to include dishes like tomato and mozzarella caprese and a fig, prosciutto and fresh mozzarella entree. The pastas will be made not only in-house, but more specifically inside a pasta viewing room. That’s right, pasta mamas (and possibly papas) will make your linguine right in front of your eyes, so it’s sure to be fresh, just like Nonna makes it.
While the rotating projections of classic Italian imagery against the exposed brick walls sounds gimmicky, this place otherwise has all of the ingredients for one classy evening out.
February 2015
HOT NEW RESTAURANTS AUSTRALIA
FEBRUARY 2016
Sydney
Why Hot? Fronted by UK celebrity chef and Gordon Ramsay protege Jason Atherton from Pollen Street Social.
Jason Atherton opens his 19th restaurant at the Old Clare in Chippendale, with a contemporary European focus showing British and Mediterranean influences.
Hot plate ‘English breakfast tea and toast’ – a play on tea and toast with wild mushroom tea served in a teapot alongside a relish and bone marrow toast
Ezard @ Levantine Hill
Yarra Valley Melbourne
Why Hot? The building is designed by Fender Katsalidis (MONA, Eureka Tower) and the wine always comes first!
With menus managed by Sharn Greiner (ex-Ezard, Chin Chin) and designed by Teage Ezard, the influences are mainly European showcasing Yarra Valley produce.
Hot Plate Pork jowl, artichoke, roast chestnuts, and golden raisins
Wildflower
Perth
Why hot? Best looking dining room with a rooftop location atop new hotel COMO The Treasury
Wildflower serves contemporary European dishes with Japanese cooking traditions revolving around the indigenous ethos of
six seasons with farmer and forager-driven menus.
Hot plates Scampi grilled on the robata, garnished with a crunchy pig’s tail croquette apple, sea parsley and barilla pickled kohlrabi
Scallops served raw and dressed with native basil cream and frozen buttermilk
Posted December 2015
Bennelong, Sydney, NSW
Why hot? Great Australian chef takes over great Australian restaurant.
Peter Gilmore and the team from Quay have overseen a remarkable $3 million makeover at Bennelong that includes a dream kitchen and multi levels of charcuterie and cocktail bars. Australia’s finest produce is presented as a three-course menu, running from line-caught squid noodles with smoked pork jowl to slow-roasted Holmbrae duck with black miso and freekeh.
Hot plate The Opera House pavlova
Fat Duck/Dinner by Heston Blumenthal, Melbourne, Victoria
Why hot? Because it’s our new food fantasyland.
The Fat Duck restaurant residency ran its course and segued into Dinner, a refined riff on historic British dishes courtesy of his London-based head chef, Ashley Palmer-Watts. It’s more enjoyable, less of a circus and more of a high-priced steakhouse-brasserie with lively, accomplished cooking and polished service.
Hot plate Meat fruit – chicken-liver parfait encased in mandarin gel.
Automata, Sydney, NSW
Why hot? Ex-Momofuku sous-chef gets his own gig in Sydney’s newest dining precinct.
Surrounded by the steely monochromatic concrete, iron and vintage timber aesthetic of The Old Clare Hotel, Clayton Wells sends out a darkly glamorous five-course degustation, from hapuka fillet cloaked in a funereal sheet of laver seaweed to Rangers Valley skirt steak with morel and shiitake mushrooms.
Hot dish Storm clam, rosemary dashi, fried fish skin.
Firedoor, Sydney, NSW
Why hot? Our own ex-Asador Etxebarri chef opens a restaurant with real firepower.
It’s all about the wood at Firedoor, from the recycled wooden communal tables to the massive wood-burning double oven that creates the charcoal for the adjustable grills. Lennox Hastie treats wood more like an ingredient than a fuel, grilling aged beef over vine shoots, marron over applewood, and mushrooms over mallee root.
Hot plate Grilled 150-day-old, grass-fed rib-eye.
The Paddington, Sydney, NSW
Why hot? Former Momofuku Seiobo head chef launches a major Merivale restaurant.
Merivale’s Justin Hemmes revamped the old Paddington Arms, installing head chef Ben Greeno and three gleaming French rotisseries in the theatrical open kitchen. From day one, it’s been drawing the loud and the local for its beautifully cooked everyday food, from crab on toast to spit-roast Goulburn River trout.
Hot plate Rotisserie chicken, of course.
Silvereye, Sydney, NSW
Why hot? Because it’s new-age Nordic, right here in Australia.
The blonde-on-blonde refit of the Old Clare is home to the ambitious 11 and 17-course degustation menus of Yorkshire-born chef Sam Miller, who has cooked at Faviken in Sweden and Noma in Copenhagen, Denmark. Expect crisp and creamy cannoli made of parsnip, or red spot whiting, its skeletal form deep-fried until crisp.
Hot plate North Queensland cobia with fennel and cured lardo.
Lume, Melbourne, Victoria
Why hot? Love it or hate it, it’s next-level dining.
Gifted chefs Shaun Quade and John-Paul Fiechtner threw Melbourne diners into a tizz with a 15-course menu of “eccentric ambition” that challenges at every turn, from ribbons of cow udder to camembert made of cauliflower. Too much? We loved the playful Front Room menu and its brilliant smoked eel pate with eel honey and crumpets.
Hot plate Duck liver, pickled quince.
Marion, Melbourne, Victoria
Why hot? More McConnell magic, by the glass.
Andrew McConnell says the latest addition to his serious yet casual stable of eateries is intended “as a place to pause, for a moment or for the entire evening”. Snuggling up next to the glamorous Cutler & Co, this wine bar with food offers charcuterie and dry-aged porterhouse sourced from the McConnell butchery, Meatsmith.
Hot plate Mussels and ‘nduja.
Anchovy, Melbourne, Victoria
Why hot? Because it’s “modern Asian, modern Australian, and a little bit in between.”
Owner-chef Thi Le’s cooking draws on her Vietnamese background, and time spent with Sydney’s Christine Manfield and Melbourne’s Andrew McConnell, to make the exotic taste familiar in dishes such as rice cakes with fried egg, green papaya and chilli soy.
Hot plate Vietnamese blood pudding with pickled ginger and cosberg lettuce.
2KW Bar and Restaurant, Adelaide, South Australia
Why hot? Because it’s a rooftop pleasure zone.
Eight floors up from Jamie’s Italian, the Palmer Hospitality Group has built a gastrodome of five different indoor and outdoor entertaining zones. Executive chef Nick Finn and head chef Dan Lawrence keep it fresh, casual and Mediterranean, from local charcuterie to a no-expense-spared crayfish indulgence.
Hot plate Slow-cooked grilled octopus, confit kipflers, chorizo and romesco.
Osteria Oggi, Adelaide, South Australia
Why hot? It’s the modern Italian Adelaide didn’t know it was missing.
Serial restaurateur Simon Kardachi (Press Food and Wine, Melt, Proof) has done it again with this communal city Italian that’s all share tables and wood-fired ovens. Executive chef Andrew Davies and head chef Mimi Rivers give the classics a cheeky twist, with lardo soldiers, and tagliatelle with blue swimmer crab and blackened corn.
Hot plate Veal tongue with anchovy and tuna mayo.
The Shorehouse, Perth, Western Australia
Why hot? Because we do like to be beside the seaside.
Swanbourne is Perth’s new beach of choice now that popular local restaurateur Scott Taylor has launched this waterside hot spot overlooking the Indian Ocean. Chef Ollie Gould, formerly of Melbourne’s Stokehouse, keeps things fresh and easy, from yellowfin tuna crudo with foie gras to a massive one-kilogram Harvey rib-eye.
Hot plate Charcoal-roasted tiger prawns.
The Farmhouse, Pialligo Estate, Pialligo, ACT
Why hot? Because it’s garden to table and grapevine to glass.
Pialligo Estate is home to an award-winning smokehouse, vineyard, two-hectare market garden, orchard and olive grove, and now to a beautifully restored restaurant of stone cladding and recycled timber, where chef Brendan Walsh (London’s Pied a Terre, Vue de Monde) keeps things hyper-local.
Hot plate Fennel, jerusalem artichoke, hazelnut, wild sorrel and Pialligo Smokehouse duck.
thepialligoestate.com.au/dining/farmhouse-restaurant
Noma Australia, Barangaroo Sydney
Rene Redzepi and the full Noma team open at Sydney’s Barangaroo on Australia Day, with intense interest as to how he will interpret our uniquely Australian ingredients in the Noma style.
Posted September 2015
Bistro Vue
430 Little Collins Street Melbourne
Located in the heart of Melbourne uses traditional French technique with contemporary European style to create a cuisine without comparison.
Treat yourself with a magnificent cocktail at their exquisite zinc Oyster Bar, relax over an icy cold beer and scrumptious snacks in the cosy courtyard, or celebrate
the end of another week touring the carefully curated wine list over delectable dishes, all right within the city centre.
Centurion & Platinum Offer: 1 table reserved daily for lunch and dinner
Guillaume
92 Hargreave Street, Paddington Sydney
A neighbourhood bistro where a gentleman without a jacket may feel under-dressed.
The Good Food Guide 2016 review says: The next-level Frenchness of Les Champs-Elysees, the 1969 knee-slapper is the perfect suitor for Hermes wallpaper, strange love-heart spoon rests, and the gallons of butter present in so many dishes. Springy veal sweetbreads are smothered in a gingerbread sauce so thick and spice-heavy a leftover puddle demands Iggy’s bread for mopping. A ring of finely sliced peach, raw scampi and a dollop of sterling caviar is as composed and delicate as squab with foie gras, onion rings and truffle is overblown and rich.
Centurion Offer – 1 table reserved daily and a complimentary Amuse Bouche for up to 4 people
Pei Modern
199 George Street, Sydney
Mark Best has brought his Melbourne concept and head chef, Matt Germanchis, to Sydney. Luckily for us, Best has also installed the signature casarecce pasta with chicken dumplings.
The Good Food Guide 2016 review says: A beef tartare topped with fat tongues of sea urchin is intriguing, if a little strange. Wood-roasted salmon tail is richly rewarding, the smoked and roasted Holmbrae chicken has a gorgeous campfire smokiness, and miniature fennel-spiced doughnuts with blood orange curd are damn-near perfect. Working from a wood-fired theatrical stage (sorry, kitchen) overlooking the moodily lit dining rooms and lower-level casual bar, Best and his team go way past their hotel dining room brief with slightly off-to-the-left, clever, contrarian cooking.
Centurion & Platinum Offer: 1 table reserved daily for lunch and dinner
Sake Double Bay
Interncontinental Hotell, 33 Cross Street Double Bay, Sydney
Sydney’s exclusive Eastern Suburbs has just seen its style stakes step up a notch, with the welcomed addition of the second Saké Sydney Japanese restaurant located in the newly refurbished Intercontinental Hotel in Double Bay. Recently given one hat by the Sydney Good Food Guide 2016.
Centurion & Platinum Offer: 1 table reserved daily for lunch and dinner
JUST OPENED & HOT!
Bennelong
Sydney Opera House, Bennelong Point, Sydney
Methodical, light and gentle are the catch cries here at the new Bennelong – a three-part dining odyssey that hits all the right notes, from the bar to the restaurant and the Cured and Cultured counter in the middle.
The Good Food Guide 2016 review says: Peter Gilmore’s stunning $1.4 million dream kitchen is home to Australia’s finest produce, presented as a three-course menu that rivals the cinematic harbour views for your attention. Earthy, housemade wheat noodles with sesame and peanuts are playfully teamed with “noodles” of line-caught squid and smoked pork jowl, and a picturesque rockpool of mussels, clams, pipis and tiny guanciale bacon crisps is lifted by a heady, pour-it-yourself umami broth. Fermented hispi cabbage adds a lactic tang to the mellow flavour notes of slow-roasted Holmbrae duck, black miso and freekeh. And just in case you forget where you are, a darling little pavlova of rhubarb, raspberry and Italian meringue is clad with achingly fine meringue Opera House “sails”.
Firedoor
23–33 Mary Street, Surry Hills
Chef Lennox Hastie treats wood more as an ingredient than a fuel. His menu changes daily, but hope the 150 day-old grass-fed rib-eye grilled over vine shoots is on. The Good Food Guide 2016 review says: Is four years too long to wait for a restaurant to open? Not when it’s the much-anticipated newie from the wood-whisperer, Lennox Hastie, who, for five years, stoked the fires at Spain’s award-winning grill restaurant, Etxebarri. Wood reigns at Firedoor, from the big, rustic, sliding wooden door to the recycled wooden communal tables, to the massive concrete, wood-burning double oven that creates the charcoal for the adjustable grills.
Spring 2015
Aria **
1 Macquarie Street, Sydney
Modern Australian
http://www.ariarestaurant.com/sydney
ARIA is an award winning hatted restaurant in Sydney located at Circular Quay, on the very edge of Sydney Harbour, provides a dining experience with striking harbour views, with an award winning menu and extensive wine list, served in an intimate and elegant dining room.
Owned by chef Matt Moran and restaurateur, Peter Sullivan, ARIA first opened its doors in 1999 and is highly regarded and awarded both locally and internationally. ARIA currently holds two coveted Chef’s Hats and was awarded the, ‘Diner’s Choice’ award by the readers at the Sydney Morning Herald Good Food Guide 2012 Awards.
Reviews: Australian Good Food Guide
“Ah, celebrity – it’s a two-edged chef’s knife. Thanks to Matt Moran’s busy media commitments, this iconic restaurant is as full as a goog, with a far more mixed clientele than in pre-MasterChef days”.
Cafe Sydney
Level 5, Customs House, 31 Alfred Street Sydney
Modern Australian
Cafe Sydney captures the essence of Sydney from its amazing location on the rooftop of Customs House with spectacular harbour views, delicious food, an outdoor terrace, cocktail lounge and a relaxed, contemporary interior.
Reviews: Australian Good Food Guide
“You know the view will be special when you ride an elevator to reach the rooftop level of Café Sydney in Customs House Circular Quay. The split level design showcases Sydney views in a contemporary oak setting. Keep in mind the special Indian tandoor oven and wood fired grill when choosing from the Modern Australian menu.”
China Doll*
Cowper Wharf Road, Woolloomooloo, Sydney
Asian
With its spectacular vista of the city skyline, China Doll elegantly resides at Sydney’s historic Finger Wharf at Woolloomooloo. This stylishly sleek, award-winning, Iain Halliday-designed beauty offers a balanced menu of generously portioned, modern Asian dishes from the talents of Chef Frank Shek.
Reviews: Australian Good Food Guide
“China Doll has been a favorite place for my husband and I over the last few years. The service and quality of food has consistently been outstanding. Our favorites are the sashimi, tea smoked duck and the pork belly. Always order the half portions if there are only 2 of you. I always leave this stylish restaurant a very satisfied customer!”
Chiswick
65 Ocean Street, Woollahra, Sydney
Modern Australian
http://www.chiswickrestaurant.com.au/
Located in the beautiful Sydney suburb of Woollahra, CHISWICK Restaurant is a superb casual dining venue co- owned by Matt Moran and Peter Sullivan. CHISWICK is a neighbourhood restaurant, where the menu is designed for sharing, reflecting the simplicity of great produce and changing seasons. The heart of CHISWICK is its kitchen garden where much of the produce for the menu will be grown. The approach is something altogether more natural, continually evolving, where the emphasis is on where the food comes from and how it is grown.
Reviews: Australian Good Food Guide
“The approach is something altogether more natural, continually evolving, where the emphasis is on where the food comes from and how it is grown. The menu may include: Char grilled scallops, artichokes, burnt butter, tarragon or Roast Kurobuta pork belly, baked pears, onions”
Icebergs **
1 Notts Ave, Bondi Beach, Sydney
Mediterranean
Gracing the cliffs of South Bondi, embracing the panoramic views of the world’s most iconic beach, lays a unique Australian dining experience.
Since opening her doors in December 2002 Icebergs Dining Room and Bar has shared her rare and uninterrupted views of wonderous Bondi Beach with all her guests. A cherished encounter enhanced by the inspired cuisine of Icebergs Dining Room and Bar in an atmosphere of relaxed elegance. Every guest is invited to appreciate the uplifting experience afforded by such a rare location.
From the expansive ocean horizons to the yellow sands of the legendary Bondi Beach, Icebergs Dining Room and Bar is a unique celebration of this remarkable corner of the world.
Reviews: Australian Good Food Guide
Glass *
Level 2, 488 George Street, Sydney
Modern Australian
http://www.glassbrasserie.com.au/
Glass brasserie is the definitive Sydney dining experience by celebrity restaurateur Luke Mangan, with interiors by esteemed New York designer Tony Chi.
The 240-seat restaurant provides guests and Sydneysiders with an unprecedented dining experience in the heart of the city, offering simplicity, quality and consistency in all aspects of food, wine and service. The restaurant features a 13 metre floor to ceiling glass wall which frames a captivating view of the historic Queen Victoria Building.
Reviews: Australian Good Food Guide
Otto
Area 8, The Wharf, 6 Cowper Wharf Rd, Woolloomooloo, Sydney
Italian
At the forefront of Modern Italian cuisine, OTTO reinvents the flavours of Italy in stylish new forms, accompanied by amazing service in a sensational harbourside location on Cowper Wharf, Woolloomooloo.
Attracting local and international acclaim for its ambience and style, OTTO is one of Sydney’s most popular and best-loved restaurants, providing guests with the unparalleled “OTTO experience.”
Reviews: Terry Durack & Joanna Savill, Sydney Morning Herald Good Food Guide 2011
“It’s a little known fact, but Sydney isn’t always sunny, and those much-touted waterside restaurants can be mausoleums on the occasional wet and miserable night. Not so at OTTO, which sparkles under the sun and gleams under clouds, with its not-too-noisy, relaxed, intimate style, good food, interesting wines, and superb service. Chef Richard Ptacnik’s menu is as good-looking as the fashion-conscious regulars…”
Quay ***
Upper Level, Overseas Passenger Terminal, The Rocks, Sydney
Modern Australian
Situated in the dress circle of the harbour, Quay has some of Sydney’s most spectacular views, sweeping from the Opera House to the Harbour Bridge. The food created by chef Peter Gilmore is equally awe-inspiring. Peter’s use of texture and his exploration of nature’s diversity are key elements to his continually evolving original style. In 2013 Quay was voted Number 48 on the coveted S.Pellegrino World’s 50 Best Restaurants list maintaining it’s position on the list for the fifth year in a row.
Reviews: Australian Good Food Guide
“Quintessential Fine Dining. The most amazing degustation menu. A wonderful nite to celebrate our wedding anniversary. Staff are fantastic”
Rockpool
***
11 Bridge Street, Sydney
Contemporary
The Rockpool Group of restaurants are bound by a commitment to the finest sustainable produce, world class service, a progressive approach to food and creating memorable experiences for our guests.
We are proud to be Australia’s most awarded restaurant group, with 15 Good Food Guide Chefs Hats across 7 dining experiences, and all are in Gourmet Travellers Top 50 Restaurant list.
Reviews: Australian Good Food Guide
“Dishes at Rockpool on George could include blue swimmer crab and corn congee with almond tofu, star anise scented peanuts, fried bread and chilli oil, or Shanghai saltwater duck with scallop velvet and coconut lentils.”
Rockpool Bar & Grill **
66 Hunter Street, Sydney
Modern Australian
http://www.rockpool.com/sydney/bar-and-grill/
Rockpool Bar & Grill Sydney is Australia’s most beautiful dining room. Situated in the sensational 1936 Emil Sodersteen-designed American style art deco skyscraper, the dining style, like its Melbourne sibling, is simple and uncomplicated – perfectly wood fire grilled meats and seafood from Australia’s very best producers – a perfect match to what is Australia’s greatest wine list.
Reviews: Australian Good Food Guide
“We only popped in here for drinks before dinner and to take a look at the amazing wine list. After seeing the standard of food coming out and the happy faces around us we will be coming back here for something to eat. The wine we drank was wonderful and the choice was so varied, something to suit every taste and budget. It also entices you to try something different. Cant wait to come back.”
Sake *
12 Argyle Street, Sydney
Modern Japanese
http://www.sakerestaurant.com.au/
Set within an impressive designer space in the historic ArgyleXchange precinct at The Rocks, Saké Restaurant & Bar serves up contemporary Japanese fare created by sushi master Shaun Presland, who draws on authentic Japanese training to present an outstanding mix of new-style sushi and classic dishes.
Reviews: Australian Good Food Guide
“the meals are very high quality and the setting is modern Australian. However, some of the main courses we ordered came in very small portion. Suggest the wait person to advise customers at the time of ordering.”
Spice Temple **
10 Bligh Street, Sydney
Modern Chinese
http://www.rockpool.com/sydney/spice-temple/
Spice Temple brings a new level of Asian dining to Sydney. The culinary focus here is regional China with a distinct avoidance of standard Cantonese fare. There is chilli for the chilli lovers, or subtle flavours for those desiring a more mild experience. Spice abounds regardless. Elegant, underground and sexy ~ the room is suited exquisitely to the refined cocktail list, the modern vent on traditional Chinese dishes that is the menu, the friendly service and the perfect wine list of exactly 100 wines – each and every one suited to the food.
Reviews: Australian Good Food Guide
“Setting is captivating with perfect sophisticated use of lights and shadows. Service was spot on. We had banquet menu #2 with wines: absolutely recommended to get matching wines! Menu highlights (IMO): roasted duck, pork, sauce with prawns and mango-chantilly dessert. Don’t dine without wines! Only problem we had…we couldnt finish the food, it was too much 😉 Good value for money to Sydney standards”
Sokyo *
The Star, 80 Pyrmont Street, Pyrmont, Sydney
Modern Japenese
http://www.star.com.au/sydney-restaurants/signature Sokyo. Where the buzz of Tokyo meets a Sydney beat. Allow yourself to be lost in the world of Chef Chase Kojima and his impeccable union of traditional craftsmanship with an innovative take on contemporary flavour.
Reviews: Australian Good Food Guide
“Channelling both Sydney and Tokyo, Sokyo Japanese restaurant is a fusion of two worlds, where chef Chase Kojima will amaze you with a unique, contemporary style of food and flavour. Sokyo offers a personalised dining experience, allowing you to create your own menu from a range of hot and cold Japanese dishes. Bold and complex flavours dominate the dishes at Sokyo, with meals served in the traditional kaiseki style of multi-course Japanese dining”
Tetsuya’s
**
529 Kent Street, Sydney
Japanese/French
Tetsuya Wakuda refurbished a heritage-listed site, with influences of traditional Japanese-inspired style, to create a serene dining enclave in the city. The restaurant offers three main dining areas overlooking an exquisite Japanese garden, private yet atmospheric rooms for larger groups, and a bar at which guests may enjoy a pre-dinner drink before commencing their meal. Every room also features pieces from Tetsuya’s eclectic art and ceramic collection, from delicate Japanese porcelain to bold Australian sculptures.
The cuisine is unique, based on the Japanese philosophy of using natural seasonal flavours, and enhanced by classic French technique.
Tetsuya’s serves a ten course degustation menu, which is $220* per person (beverages not included). The restaurant is open for dinner Tuesday to Friday from 6.00pm, and on Saturday for both lunch (from midday) and dinner (from 6.30pm). Bookings are essential and can be made by phoning +61 2 9267 2900 or faxing +61 2 9262 7099. All major credit cards are accepted.
*Prices are inclusive of GST and subject to change
Reviews: Australian Good Food Guide
“Writing about my experience at Tetsuya’s does not cut it. It’s one of those things in life where you have to be there and experience the gastronomic delights, the unparalleled service, the beautiful surrounds. This is one restaurant where I believe the value of the food, service and setting matched the money value. I loved that Tetsuya himself came out and greeted every table. I’ve been to quite a few 3-hatted restaurants and they don’t equal Tetsuya’s at all. I believe Tetsuya’s should be a 3-hatted restaurant”
Hotel Centennial
88 Oxford Street Woollahra, Sydney
Modern Australian
Executive Chef Justin North began his long established culinary career in fine dining restaurants and was recognised for his skill with the title of “Chef of the Year” in 2009 from the Sydney Morning Herald Good Food Guide.
The new Hotel Centennial has provided a unique opportunity for Justin and his team to create a menu that showcases a fresh take on modern comfort food in a relaxed environment. Using only high-quality, seasonal produce and making the most of the crackling wood fire oven in the open kitchen, the menu draws on classically trained chef’s techniques, while presenting a Hotel Centennial twist.
“Modern comfort food is the elegant simplicity of good food, done well”
The Dining Room
Park Hyatt Sydney, Hickson Road, The Rocks
Modern Australian
Park Hyatt Sydney’s signature restaurant, The Dining Room, is reminiscent of a luxurious harbourside residence, bathed in natural light, in the ideal location with magical views of Sydney Harbour, Circular Quay and the iconic Sydney Opera House.
New contemporary interiors with cream colour tones will be a striking contrast to the blue of the harbour, creating a relaxed-yet-refined atmosphere ideal for lingering lunches, key business meetings and romantic dinners.
Floor to ceiling glass doors stand an impressive four metres tall and open out to the water, providing The Dining Room patrons with uninterrupted access to the magnificent Sydney Harbour.
The Dining Room’s contemporary cuisine reflects an Australian story, incorporating as much seasonal organic and free range local produce as possible.
Fine Dining options
NEW SOUTH WALES
Ananas
French Mediterranean
18 Argyle Street, The Rocks
1 Chef Hat – Good Food Guide 2014
Aqua Dining
Modern Australian Cnr Paul & Northcliff Streets, Milsons Point Aria Restaurant Modern Australian 1 Macquarie Street, East Circular Quay 2 Chef Hats – Good Food Guide 2014
zuma
Japanese Level 1, Chifley Plaza, 2 Chifley Square, Sydney
Balla
Italian
The Star 80 Pyrmont Street, Pyrmont
1 Chef Hat – Good Food Guide 2014
Bathers’ Pavilion
Contemporary 4 The Esplanade, Balmoral
1 Chef Hat – Good Food Guide 2014
Bentley Restaurant & Bar
Contemporary 27 O’Connel Street, Sydney
Black By Ezard
Contemporary
The Star 80 Pyrmont Street, Pyrmont
14.5/20 – Good Food Guide 2014
The Bridge Room
European Fusion 44 Bridge Street, Sydney NSW 2000 2 Chefs Hats – Good Food Guide 2014
Ross Lusted, Chef of the Year 2014 – Good Food Guide
Buon Ricordo
Italian 108 Boundary St, Paddington 2 Chef Hats – Good Food Guide 2014 Cafe Sydney Modern Australian Level 5, Customs House, 31 Alfred St, Circular Quay
14/20 – Good Food Guide 2014
Catalina Rose Bay
Modern Australian 1 Sunderland Ave, Lyne Park, Rose Bay 1 Chef Hat – Good Food Guide 2014
NEW SOUTH WALES
China Doll
Asian Cowper Wharf Road, Woolloomooloo
1 Chef Hat –Good Food Guide 2014
Chiswick
Modern Australian
65 Ocean Street Woollahra
14/20 – Good Food Guide 2014
The Dining Room
Contemporary Park Hyatt, 7 Hickson Road, The Rocks
Flying Fish
Modern Australian/Seafood
Jones Bay Wharf, 19-21 Pirrama Road, Pyrmont, Sydney 2009
1 Chef Hat –Good Food Guide 2014
Garfish Seafood
6/29 Holtermann Street, Crow’s Nest
2/21 Broughton Street, Kirribilli
1/39 East Esplanade, Manly
Glass Brasserie
Modern Australian Level 2, Hilton Sydney, 488 George Street, Sydney 1 Chef Hat – Good Food Guide 2014 Icebergs Dining Room and Bar Mediterranean 1 Notts Ave, Bondi Beach 2 Chef Hats – Good Food Guide 2014
Jonah’s
Modern Australian 69 Bynya Road, Whale Beach 1 Chef Hat – Good Food Guide 2014
Kingsleys
Steak & Crab House
Restaurant 10/6, Cowper Wharf Road, Woolloomooloo
Manta Modern Australian/Seafood 6 Cowper Wharf Road, Woolloomooloo Marque Modern French 4-5/355 Crown Street, Surry Hills 3 Chef Hats – Good Food Guide 2014 AMERICAN EXPRESS FINE DINING AUSTRALIA
©2014 American Express
NEW SOUTH WALES
Ocean Room
Modern Japanese/Seafood Ground Level, Overseas Passenger Terminal, The Rocks Otto Ristorante Italian 8/6 Cowper Wharf Road, Woolloomooloo
14.5/20 – Good Food Guide 2014
Pendolino
Italian Shop 100-101, Level 2, The Strand Arcade,
412-414 George Street, Sydney
1 Chef Hat – Good Food Guide 2014 Pilu at Freshwater Italian ‘On the Beach’ Moore Road, Harbord 2 Chef Hats – Good Food Guide 2014 Public Dining Room Modern Australian 2A The Esplanade, Balmoral Beach
14.5/20 – Good Food Guide 2014
Red Lantern
Vietnamese
545 Crown Street, Surry Hills
60 Riley Street, Surry Hills
Quay
Modern Australian Upper Level, Overseas Passenger Terminal, The Rocks 3 Chef Hats – Good Food Guide 2014 Restaurant Arras Modern European
204 Clarence Street Sydney
1 Chef Hat – Good Food Guide 2014
Ripples at Chowder Bay
Modern Australian Deck C, Chowder Bay Road, Mosman Rockpool Contemporary 11 Bridge Street, Sydney 3 Chef Hats – Good Food Guide 2014 Rockpool Bar and Grill Modern Australian/Steakhouse 66 Hunter Street, Sydney 2 Chef Hats – Good Food Guide 2014
Sake Restaurant & Bar
Modern Japanese
12 Argyle Street, The Rocks
1 Chef Hat – Good Food Guide 2014
NEW SOUTH WALES
Sepia Restaurant and Wine Bar
Contemporary 201 Sussex Street, Sydney 3 Chef Hats – Good Food Guide 2014 Restaurant of the Year Sydney – Good Food Guide 2014
Sokyo
Modern Japanese
The Star 80 Pyrmont Street, Pyrmont
1 Chef Hat – Good Food Guide 2014
Spice Temple
Chinese 10 Bligh Street, Sydney 2 Chef Hats – Good Food Guide 2014 Tetsuya’s Japanese/French 529 Kent Street, Sydney 2 Chef Hats – Good Food Guide 2014 The Boathouse on Blackwattle Bay Seafood End of Ferry Road, Glebe 1 Chef Hat – Good Food Guide 2014
The Cut bar & Grill
Steakhouse
16 Argyle Street, The Rocks Sydney
The Morrison
Modern Australian
225 George Street, Sydney
14/20 – Good Food Guide 2014
The Dining Room
Modern Australian
Park Hyatt Sydney, 7 Hickson Road, The Rocks
The Woods
Modern Australian
Four Seasons Hotel, 199 George Street, Sydney
14.5/20 – Good Food Guide 2014
Toko
Japanese
490 Crown Street, Surry Hills
Wildfire
Modern Australian Ground Level, Overseas Passenger Terminal, The Rocks AMERICAN EXPRESS FINE DINING AUSTRALIA
©2014 American Express
VICTORIA
Bistro Guillaume
French Crown Complex, 8 Whiteman Street, Southbank
1 Chef Hat – Good Food Guide 2014
Bottega
Modern Italian
74 Bourke Street, Melbourne
14.5/20 – Good Food Guide 2014
Brooks
Modern Australian
Basement 115-117 Collins Street, Melbourne
1 Chef Hat – Good Food Guide 2014
Wine list of the Year – Good Food Guide 2014
Comme
Modern French 7 Alfred Place, Melbourne 14.5/20 – Good Food Guide 2014
Cutler & Co
Contemporary 55-57 Gertrude Street, Fitzroy 2 Chef Hats – Good Food Guide 2014
Donovans
Modern Australian/Seafood 40 Jacka Boulevard, St Kilda 1 Chef Hat – Good Food Guide 2014
Ezard
Modern Australian
187 Flinders Lane, Melbourne
2 Chef Hats – Good Food Guide 2014
Flower Drum Cantonese 17 Market Lane, Melbourne 3 Chef Hats – Good Food Guide 2014
Grossi Florentino
Italian
80 Bourke Street, Melbourne
2 Chef Hats – Good Food Guide 2014
Little Hunter
Steakhouse
Basement, 195 Little Collins Street, Melbourne
14/20 – Good Food Guide 2014
Maha
Middle Eastern
21 Bond Street, Melbourne
1 Chef Hat – Good Food Guide 2014
Matteo’s
Modern Australian/Asian 533 Brunswick Street, Fitzroy North 2 Chef Hats – Good Food Guide 2014
VICTORIA
Mirka Continental Bistro
European 42 Fitzroy Street, St Kilda
14.5/20 – Good Food Guide 2014
Moon Under Water
European
211 Gertrude Street, Fitzroy
1 Chef Hat – Good Food Guide 2014
Nobu
Japanese Crown Complex, 8 Whiteman Street, Southbank
14.5/20 – Good Food Guide 2014
Pei Modern
Contemporary
45 Collins Street, Melbourne
1 Chef Hat – Good Food Guide 2014
PM 24
French
24 Russell Street, Melbourne
1 Chef Hat – Good Food Guide 2014
Pure South
Contemporary
River Level, 3 Southgate Precinct, Southbank
1 Chef Hat – Good Food Guide 2014
Radii Restaurant and Bar
Modern Australia Park Hyatt, 1 Parliament Square, Melbourne Red Emperor Chinese Upper Level, Southgate, Southbank
Rockpool Bar and Grill
Contemporary Crown Complex, 8 Whiteman Street, Southbank 2 Chef Hats – Good Food Guide 2014
Rosetta
Italian
Crown Complex, 8 Whiteman Street, Southbank
2 Chef Hats – Good Food Guide 2014
Sake
Modern Japanese
Hamer Hall, Arts Centre, 100 St Kilda Road, Melbourne
Sapore
Italian
3-5 Fitzroy Street, St Kilda
14/20 – Good Food Guide 2014
AMERICAN EXPRESS FINE DINING AUSTRALIA
©2014 American Express
VICTORIA
Sarti
Modern Italian 6 Russell Place, City 1 Chef Hat – Good Food Guide 2014
Spice Temple
Modern Chinese Crown Complex, 8 Whiteman Street, Southbank
2 Chef Hats – Good Food Guide 2014
The Atlantic
Seafood
Crown Complex, 8 Whiteman Street, Southbank
The Point
Contemporary
Aquatic Drive, Albert Park Lake
1 Chef Hat – Good Food Guide 2014
The Press Club
Greek
72 Flinders Street Melbourne
QUEENSLAND
Absynthe
French/Modern Australian Shop 4, Q1, Surfers Paradise Blvd, Surfers Paradise Alchemy Modern Australian 175 Eagle Street, Brisbane 14/20 – Good Food Guide 2014
Aria
Modern Australian 1 Eagle Street, Eagle Street Pier, Brisbane 2 Chef Hats – Good Food Guide 2014
Bacchus
Modern Australian
Cnr Grey & Glenelg Streets ,South Bank
14.5/20 – Good Food Guide 2014
Berado’s
Modern Australian 54 Hastings Street, Noosa Brent’s Dining Experience French 85 Miskin Street, Toowong 1 Chef Hat – Good Food Guide 2014
Cha Cha Char
Modern Australian/Steakhouse Shop 5, Plaza Level, Eagle Street Pier, Brisbane 14.5/20 – Good Food Guide 2014
QUEENSLAND
E’cco Bistro
Modern Australian 100 Boundary Street, Brisbane 1 Chef Hat – Good Food Guide 2014
Fellini
Italian Waterfront Level, Marina Mirage, Main Beach, Gold Coast
Il Centro
Italian Eagle Street Pier, Eagle Street, Brisbane
1 Chef Hat – Good Food Guide 2014
Jellyfish
Seafood Riverside Centre, 123 Eagle Street, Brisbane 14.5/20 – Good Food Guide 2014
Moda
Spanish 12 Edward Street, Brisbane City 14/20 – Good Food Guide 2014
Moo Moo Wine Bar & Grill
Modern Australian/ Steakhouse Edward Street, Cnr Margaret Street, Brisbane 14.5/20 – Good Food Guide 2014
Ochre Restaurant
Modern Australian 43 Shields Street, Cairns Restaurant Two Modern Australian 2 Edward Street, Brisbane City 1 Chef Hat – Good Food Guide 2014
Sake
Modern Japanese
Level 1, 45 Eagle Street, Brisbane
1 Chef Hat – Good Food Guide 2014
Sono Brisbane
Modern Japanese
Level 1 Tattersalls Building
Corner Queen & Edward Streets Brisbane
Sono Portside
Modern Japanese
Level 1, Building 7, Portside Wharf
39 Hercules Street, Hamilton
14/20 – Good Food Guide 2014
Ten Japanese
Japanese
Meriton Pegasus Building
Shop 2-4, 2679 Gold Coast Hwy, Broadbeach,
1 Chef Hat – Good Food Guide 2014
AMERICAN EXPRESS FINE DINING AUSTRALIA
©2014 American Express
QUEENSLAND
Urbane
Modern Australian 179 Mary Street, Brisbane City 2 Chef Hats – Good Food Guide 2014
Vanitas
Contemporary Palazzo Versace, 94 Seaworld Drive, Main Beach 14.5/20 – Good Food Guide 2014
Verve
Contemporary
3/1 Sunshine Blvd, Gold Coast
Wasabi
Japanese 2 Quamby Place, Noosa Sound
2
Chef Hats – Good Food Guide 2014
Regional Restaurant of the Year QLD – Good Food Guide 2014
SOUTH AUSTRALIA
Assaggio
Italian 92-94 King William Road, Hyde Park Auge Italian 22 Grote Street, Adelaide Petaluma’s Bridgewater Mill Modern Australian Mount Barker Road, Bridgewater
WESTERN AUSTRALIA
Fraser’s Restaurant
Modern Australian/Seafood Fraser’s Avenue, Kings Park, West Perth
Friends
Modern Australian
20 Terrace Road Perth
15/20 –
Good Food Guide 2014 Lamont’s East Perth Modern Australian 11 Brown Street, East Perth
Opus at The Richardson
Modern Australian/French 32 Richardson Street, West Perth Rockpool Bar and Grill Modern Australian Crown Perth, Burswood
2 Chef Hats – Good Food Guide 2014
Villa D’Este Restaurant
Italian
49 Outram Street, West Perth
ACT
Courgette
European
54 Marcus Clarke Street, Canberra City
1 Chef Hat – Good Food Guide 2014
NORTHERN TERRITORY
Char Restaurant
Modern Australian/Steakhouse
70 The Esplanade (Cnr Knuckey Street) Darwin City
TASMANIA
Pierre’s
Modern European
88 George Street Launceston
Sydney Top Restaurants
American Express Concierge
April 2014
*One Chef’s Hat
**Two Chef’s Hats
***Three Chef’s Hats
| Top Picks Sydney | ||||
| Aria ** | Location | 1 Macquarie Street, Sydney | ||
| Cuisine | Modern Australian | |||
| Web site URL Link | http://www.ariarestaurant.com/sydney | |||
| Reviews | ARIA is an award winning hatted restaurant in Sydney located at Circular Quay, on the very edge of Sydney Harbour, provides a dining experience with striking harbour views, with an award winning menu and extensive wine list, served in an intimate and elegant dining room.Owned by chef Matt Moran and restaurateur, Peter Sullivan, ARIA first opened its doors in 1999 and is highly regarded and awarded both locally and internationally. ARIA currently holds two coveted Chef’s Hats and was awarded the, ‘Diner’s Choice’ award by the readers at the Sydney Morning Herald Good Food Guide 2012 Awards.Reviews: Australian Good Food Guide“Ah, celebrity – it’s a two-edged chef’s knife. Thanks to Matt Moran’s busy media commitments, this iconic restaurant is as full as a goog, with a far more mixed clientele than in pre-MasterChef days”. | |||
| Cafe Sydney | Location | Level 5, Customs House, 31 Alfred Street Sydney | ||
| Cuisine | Modern Australian | |||
| Web site URL Link | http://www.cafesydney.com | |||
| Reviews | Cafe Sydney captures the essence of Sydney from its amazing location on the rooftop of Customs House with spectacular harbour views, delicious food, an outdoor terrace, cocktail lounge and a relaxed, contemporary interior.Reviews: Australian Good Food Guide“You know the view will be special when you ride an elevator to reach the rooftop level of Café Sydney in Customs House Circular Quay. The split level design showcases Sydney views in a contemporary oak setting. Keep in mind the special Indian tandoor oven and wood fired grill when choosing from the Modern Australian menu.” | |||
| Catalina * | Location | 1 Sunderland Ave, Lyne Park, Rose Bay | ||
| Cuisine | Modern Australian | |||
| Web site URL Link | catalinarosebay.com.au | |||
| Reviews | In keeping with the harbourside location, seafood is a Catalina specialty. Oysters are shucked to order, and long-standing relationships with Sydney’s leading suppliers provide us with the best line-caught fish. The highest quality meat and poultry are sourced from all over Australia.Reviews: Australian Good Food Guide“What was once Australia’s first international airport is now Catalina, one of Rose Bay’s most elegant dining venues. The harbour views from Catalina are spectacular and the seafood is sourced straight from Sydney’s leading suppliers. Oysters are shucked to order and only the best line caught fish is used to create dishes like crisp skin salmon poached in olive oil, served with braised baby cos, prosciutto and soft poached egg.” | |||
| China Doll* | Location | Cowper Wharf Road, Woolloomooloo | ||
| Cuisine | Asian | |||
| Web site URL Link | http://www.chinadoll.com.au | |||
| Reviews | With its spectacular vista of the city skyline, China Doll elegantly resides at Sydney’s historic Finger Wharf at Woolloomooloo. This stylishly sleek, award-winning, Iain Halliday-designed beauty offers a balanced menu of generously portioned, modern Asian dishes from the talents of Chef Frank Shek.Reviews: Australian Good Food Guide“China Doll has been a favorite place for my husband and I over the last few years. The service and quality of food has consistently been outstanding. Our favorites are the sashimi, tea smoked duck and the pork belly. Always order the half portions if there are only 2 of you. I always leave this stylish restaurant a very satisfied customer!” | |||
| Chiswick | Location | 65 Ocean Street, Woollahra | ||
| Cuisine | Modern Australian | |||
| Web site URL Link | http://www.chiswickrestaurant.com.au/ | |||
| Reviews | Located in the beautiful Sydney suburb of Woollahra, CHISWICK Restaurant is a superb casual dining venue co- owned by Matt Moran and Peter Sullivan. CHISWICK is a neighbourhood restaurant, where the menu is designed for sharing, reflecting the simplicity of great produce and changing seasons. The heart of CHISWICK is its kitchen garden where much of the produce for the menu will be grown. The approach is something altogether more natural, continually evolving, where the emphasis is on where the food comes from and how it is grown.Reviews: Australian Good Food Guide“The approach is something altogether more natural, continually evolving, where the emphasis is on where the food comes from and how it is grown. The menu may include: Char grilled scallops, artichokes, burnt butter, tarragon or Roast Kurobuta pork belly, baked pears, onions” | |||
| Icebergs ** | Location | 1 Notts Ave, Bondi Beach | ||
| Cuisine | Mediterranean | |||
| Web site URL Link | http://www.idrb.com/ | |||
| Reviews | Gracing the cliffs of South Bondi, embracing the panoramic views of the world’s most iconic beach, lays a unique Australian dining experience.Since opening her doors in December 2002 Icebergs Dining Room and Bar has shared her rare and uninterrupted views of wonderous Bondi Beach with all her guests. A cherished encounter enhanced by the inspired cuisine of Icebergs Dining Room and Bar in an atmosphere of relaxed elegance. Every guest is invited to appreciate the uplifting experience afforded by such a rare location.From the expansive ocean horizons to the yellow sands of the legendary Bondi Beach, Icebergs Dining Room and Bar is a unique celebration of this remarkable corner of the world.Reviews: Australian Good Food Guide | |||
| Glass * | Location | Level 2, 488 George Street, Sydney | ||
| Cuisine | Modern Australian | |||
| Web site URL Link | http://www.glassbrasserie.com.au/ | |||
| Reviews | Glass brasserie is the definitive Sydney dining experience by celebrity restaurateur Luke Mangan, with interiors by esteemed New York designer Tony Chi.The 240-seat restaurant provides guests and Sydneysiders with an unprecedented dining experience in the heart of the city, offering simplicity, quality and consistency in all aspects of food, wine and service. The restaurant features a 13 metre floor to ceiling glass wall which frames a captivating view of the historic Queen Victoria Building.Reviews: Australian Good Food Guide | |||
| Otto | Location | Area 8, The Wharf, 6 Cowper Wharf Rd, Woolloomooloo | ||
| Cuisine | Italian | |||
| Web site URL Link | http://ottoristorante.com.au/ | |||
| Reviews | At the forefront of Modern Italian cuisine, OTTO reinvents the flavours of Italy in stylish new forms, accompanied by amazing service in a sensational harbourside location on Cowper Wharf, Woolloomooloo.Attracting local and international acclaim for its ambience and style, OTTO is one of Sydney’s most popular and best-loved restaurants, providing guests with the unparalleled “OTTO experience.”Reviews: Terry Durack & Joanna Savill, Sydney Morning Herald Good Food Guide 2011“It’s a little known fact, but Sydney isn’t always sunny, and those much-touted waterside restaurants can be mausoleums on the occasional wet and miserable night. Not so at OTTO, which sparkles under the sun and gleams under clouds, with its not-too-noisy, relaxed, intimate style, good food, interesting wines, and superb service. Chef Richard Ptacnik’s menu is as good-looking as the fashion-conscious regulars…” | |||
| Quay *** | Location | Upper Level, Overseas Passenger Terminal, The Rocks | ||
| Cuisine | Modern Australian | |||
| Web site URL Link | http://www.quay.com.au/ | |||
| Reviews | Situated in the dress circle of the harbour, Quay has some of Sydney’s most spectacular views, sweeping from the Opera House to the Harbour Bridge. The food created by chef Peter Gilmore is equally awe-inspiring. Peter’s use of texture and his exploration of nature’s diversity are key elements to his continually evolving original style. In 2013 Quay was voted Number 48 on the coveted S.Pellegrino World’s 50 Best Restaurants list maintaining it’s position on the list for the fifth year in a row.Reviews: Australian Good Food Guide“Quintessential Fine Dining. The most amazing degustation menu. A wonderful nite to celebrate our wedding anniversary. Staff are fantastic” | |||
| Rockpool*** | Location | 11 Bridge Street, Sydney | ||
| Cuisine | Contemporary | |||
| Web site URL Link | http://www.rockpool.com/ | |||
| Reviews | The Rockpool Group of restaurants are bound by a commitment to the finest sustainable produce, world class service, a progressive approach to food and creating memorable experiences for our guests.We are proud to be Australia’s most awarded restaurant group, with 15 Good Food Guide Chefs Hats across 7 dining experiences, and all are in Gourmet Travellers Top 50 Restaurant list.Reviews: Australian Good Food Guide“Dishes at Rockpool on George could include blue swimmer crab and corn congee with almond tofu, star anise scented peanuts, fried bread and chilli oil, or Shanghai saltwater duck with scallop velvet and coconut lentils.” | |||
| Rockpool Bar & Grill ** | Location | 66 Hunter Street, Sydney | ||
| Cuisine | Modern Australian | |||
| Web site URL Link | http://www.rockpool.com/sydney/bar-and-grill/ | |||
| Reviews | Rockpool Bar & Grill Sydney is Australia’s most beautiful dining room. Situated in the sensational 1936 Emil Sodersteen-designed American style art deco skyscraper, the dining style, like its Melbourne sibling, is simple and uncomplicated – perfectly wood fire grilled meats and seafood from Australia’s very best producers – a perfect match to what is Australia’s greatest wine list.Reviews: Australian Good Food Guide“We only popped in here for drinks before dinner and to take a look at the amazing wine list. After seeing the standard of food coming out and the happy faces around us we will be coming back here for something to eat. The wine we drank was wonderful and the choice was so varied, something to suit every taste and budget. It also entices you to try something different. Cant wait to come back.” | |||
| Sake * | Location | 12 Argyle Street, Sydney | ||
| Cuisine | Modern Japanese | |||
| Web site URL Link | http://www.sakerestaurant.com.au/ | |||
| Reviews | Set within an impressive designer space in the historic ArgyleXchange precinct at The Rocks, Saké Restaurant & Bar serves up contemporary Japanese fare created by sushi master Shaun Presland, who draws on authentic Japanese training to present an outstanding mix of new-style sushi and classic dishes.Reviews: Australian Good Food Guide“the meals are very high quality and the setting is modern Australian. However, some of the main courses we ordered came in very small portion. Suggest the wait person to advise customers at the time of ordering.” | |||
| Spice Temple ** | Location | 10 Bligh Street, Sydney | ||
| Cuisine | Modern Chinese | |||
| Web site URL Link | http://www.rockpool.com/sydney/spice-temple/ | |||
| Reviews | Spice Temple brings a new level of Asian dining to Sydney. The culinary focus here is regional China with a distinct avoidance of standard Cantonese fare. There is chilli for the chilli lovers, or subtle flavours for those desiring a more mild experience. Spice abounds regardless. Elegant, underground and sexy ~ the room is suited exquisitely to the refined cocktail list, the modern vent on traditional Chinese dishes that is the menu, the friendly service and the perfect wine list of exactly 100 wines – each and every one suited to the food.Reviews: Australian Good Food Guide“Setting is captivating with perfect sophisticated use of lights and shadows. Service was spot on. We had banquet menu #2 with wines: absolutely recommended to get matching wines! Menu highlights (IMO): roasted duck, pork, sauce with prawns and mango-chantilly dessert. Don’t dine without wines! Only problem we had…we couldnt finish the food, it was too much 😉 Good value for money to Sydney standards” | |||
| Sokyo * | Location | The Star, 80 Pyrmont Street, Pyrmont | ||
| Cuisine | Modern Japenese | |||
| Web site URL Link | http://www.star.com.au/sydney-restaurants/signature-fine-dining/Pages/sokyo.aspx | |||
| Reviews | Sokyo. Where the buzz of Tokyo meets a Sydney beat. Allow yourself to be lost in the world of Chef Chase Kojima and his impeccable union of traditional craftsmanship with an innovative take on contemporary flavour.Reviews: Australian Good Food Guide“Channelling both Sydney and Tokyo, Sokyo Japanese restaurant is a fusion of two worlds, where chef Chase Kojima will amaze you with a unique, contemporary style of food and flavour. Sokyo offers a personalised dining experience, allowing you to create your own menu from a range of hot and cold Japanese dishes. Bold and complex flavours dominate the dishes at Sokyo, with meals served in the traditional kaiseki style of multi-course Japanese dining” | |||
| Tetsuya’s** | Location | 529 Kent Street, Sydney | ||
| Cuisine | Japanese/French | |||
| Web site URL Link | http://www.tetsuyas.com/ | |||
| Reviews | Tetsuya Wakuda refurbished an heritage-listed site, with influences of traditional Japanese-inspired style, to create a serene dining enclave in the city. The restaurant offers three main dining areas overlooking an exquisite Japanese garden, private yet atmospheric rooms for larger groups, and a bar at which guests may enjoy a pre-dinner drink before commencing their meal. Every room also features pieces from Tetsuya’s eclectic art and ceramic collection, from delicate Japanese porcelain to bold Australian sculptures.The cuisine is unique, based on the Japanese philosophy of using natural seasonal flavours, and enhanced by classic French technique.Tetsuya’s serves a ten course degustation menu, which is $220* per person (beverages not included). The restaurant is open for dinner Tuesday to Friday from 6.00pm, and on Saturday for both lunch (from midday) and dinner (from 6.30pm). Bookings are essential and can be made by phoning +61 2 9267 2900 or faxing +61 2 9262 7099. All major credit cards are accepted.*Prices are inclusive of GST and subject to changeReviews: Australian Good Food Guide
“Writing about my experience at Tetsuya’s does not cut it. It’s one of those things in life where you have to be there and experience the gastronomic delights, the unparalleled service, the beautiful surrounds. This is one restaurant where I believe the value of the food, service and setting matched the money value. I loved that Tetsuya himself came out and greeted every table. I’ve been to quite a few 3-hatted restaurants and they don’t equal Tetsuya’s at all. I believe Tetsuya’s should be a 3-hatted restaurant” |
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| Submitted by Monique Pickering – Top 10 Restaurants – Australia | |||||
| Cafe Sydney | Location | Level 5 Customs House, 31 Alfred Street, Circular Quay, Sydney | |||
| Cuisine | Contemporary | ||||
| Web site URL Link | www.cafesydney.com/ | ||||
| Reviews | Australian Good Food Guide http://www.agfg.com.au/guide/nsw/sydney/sydney-city-surrounds/sydney-city/restaurants-dining/cafe-sydney | ||||
| Aria Sydney | Location | 1 Macquarie Street, Circular Quay, Sydney | |||
| Cuisine | Contemporary | ||||
| Website URL Link | http://www.ariarestaurant.com/sydney/about/aria | ||||
| Reviews | http://www.ariarestaurant.com/images/Awards%20PDF.pdf | ||||
| Otto Ristorante | Location | Woolloomooloo Wharf, Sydney | |||
| Cuisine | Italian | ||||
| Website URL Link | http://www.ottoristorante.com.au/ | ||||
| Location | http://www.goodfood.com.au/good-food/eat-out/review/restaurant/otto-ristorante-20120908-2ab4e.html | ||||
| Sake Sydney | Location | 12 Argyle Street, The Rocks, Sydney | |||
| Cuisine | Modern Japanese | ||||
| Web site URL Link | http://www.sakerestaurant.com.au/sydney/ | ||||
| Reviews | Good Food http://www.goodfood.com.au/good-food/eat-out/review/restaurant/sake-restaurant–bar-20120908-2ab58.html | ||||
| Rockpool Bar and Grill Sydney | Location | 66 Hunter Street, Sydney | |||
| Cuisine | Modern Australian | ||||
| Web site URL Link | http://www.rockpool.com/sydney/bar-and-grill/ | ||||
| Reviews | SMH Good Food Guide Awards http://www.rockpool.com/2013/09/smh-good-food-guide-awards-2014/ | ||||
| Catalina | Location | 1 Sunderland Ave, Lyne Park, Rose Bay, Sydney | |||
| Cuisine | Modern Australian | ||||
| Web site URL Link | http://www.catalinarosebay.com.au/ | ||||
| Reviews | Good Food Guide http://www.goodfood.com.au/good-food/eat-out/review/restaurant/catalina-20120908-2ab12.html | ||||
| Rockpool Bar & Grill Melbourne | Location | Crown Complex, Southbank, Melbourne | |||
| Cuisine | Contemporary/Grill | ||||
| Web site URL Link | http://www.rockpool.com/melbourne// | ||||
| Reviews | http://www.rockpool.com/melbourne/reviews-and-awards/ | ||||
| Chiswick | Location | 65 Ocean Street, Woollahra, Sydney | |||
| Cuisine | Modern Australian | ||||
| Web site URL Link | http://www.chiswickrestaurant.com.au/ | ||||
| Reviews | http://www.goodfood.com.au/good-food/eat-out/review/restaurant/chiswick-20120331-2ajr7.html | ||||
| Quay | Location | Overseas Passenger Terminal, Circular Quay, Sydney | |||
| Cuisine | Contemporary | ||||
| Web site URL Link | http://www.quay.com.au/ | ||||
| Reviews | http://www.quay.com.au/page/awards.html | ||||
| China Doll | Location | Woolloomooloo Wharf, Woolloomooloo | |||
| Cuisine | Modern Asian | ||||
| Web site URL Link | http://www.chinadoll.com.au/ | ||||
| Reviews | Good Food – http://www.goodfood.com.au/good-food/eat-out/review/restaurant/china-doll-20120908-2ab17.html | ||||
Community Features 