Log in with Facebook
No account ?
I forgot my password
I did not receive account confirmation instructions
Description de la collection, parce que c'est important de contextualiser ces collections, ça permet de mettre des mots clefs et plus tard des tags ;) !
Executive Chef Paul Carmichael and his dedicated team create memorable dishes with sophisticated flavours and delicate, elegant presentation. Momofuku brings together the theatre of the open kitchen and finely crafted dishes. You can sit at the counter overlooking the huge kitchen, and watch the team work their magic before serving the dishes to their appreciative audience.
The well-thought-out dishes on Momofuku’s multi-course menu hit the mark every time, and all are expertly described when served. You might start with military snail – the crumbed and braised sea snail is presented in impressive style. You may find grilled live marron, young coconut and koji butter on the menu – such a simple dish, yet so impressive. The marron is cooked on the huge charcoal griller, and brushed over with koji butter to elevate the flavour of the dish.
PSST! Momofuku Seiōbo accepts online bookings only, but walk-ins lucky enough to snare a spot at the five-seat bar can enjoy the dishes from the small bar menu.
From the outside, the unassuming art deco façade leaves you wondering if you’ve come to the right address, but that’s all part of Chef Ross Lusted’s philosophy. One of the nation’s most acclaimed chefs, his stunning creations ensure surprise and delight are at the heart of your experience at The Bridge Room. The long dining room is tastefully appointed, with blond-wood furniture adding to the smart appearance.
You’ll be torn with what to choose from the outstanding menu, so start with a crudo of shaved imperador, lifted with smoked white eggplant, crisp black rice and avocado – smoothness and crunch all at once. Main courses are precise displays of technique and flavour, so lamb from the loin and rump arrives perfectly rare yet with crisp edges, and served with walnut cream and candied mustard fruit. Slow-braised beef cheek is wrapped in hop puree and wilted radicchio, and paired with a cut of aged sirloin and mushroom heart.
PSST! Check out Chef Lusted’s special six-course menu.
Chef Thomas Haynes left the harbour restaurant ARIA for the leafy suburb of Woollahra, where he tends to a new menu, ensuring it blossoms into a new era. Wait staff darting here, food darting there and the sounds of muddling and shaking of ice with alcohol make for a dizzying, exciting dining experience in this garden paradise.
From seed to sunshine and on to smiling customers, the produce at CHISWICK is truly local and as sustainable as one can expect. Hiramasa kingfish, cucumber and salty ice plant is an introduction to vibrancy – wonderful pink hues from the fish, emerald tones from the ice plant, and the orange sparkle of the fish roe. The skilful coordination of flavour pairing is seen in the smoked duck, broad beans and mango, where the subtle yet prominent smokiness of the duck is paired with the earthiness of broad beans and the tropical sweetness of mango.
PSST! Look out for CHISWICK’s preserves, pickles and other wonderful things.
Thomas Woods and Hayden McFarland took over from Jacques Reymond in 2014, and since then they have created their own house of culinary worship. With a passion for local produce, these two talented chefs constantly come up with amazing creations. The restaurant is housed in an elegant freestanding Federation villa, which gives it a unique sense of grandeur. It is a place to celebrate food and life’s many special occasions.
The degustation menu is regularly updated to include tantalising combinations of seasonal produce. Murray cod with cuttlefish, ham stock and radish takes the delicate fish flesh and makes it bold. The smoky ham stock embraces and uplifts the fish. A highlight of the menu, suckling pig matches tender meat with a beautifully crisp skin. Masterfully flavoured with garlic, the accompanying XO sauce adds a decadent level of flavour to the dish.
PSST! With the exceptional food comes a sensational wine list, including over 30 different champagnes from which to choose.
Executive Chef Teage Ezard promoted his immensely talented sous-chef, Jarrod Di Blasi, to Head Chef at EZARD in 2014. Chef Di Blasi has shown himself to be a master of balance and flavour, offering a contemporary menu that tantalises diners with a variety of Asian influences. The restaurant has been a fine dining institution since it opened in 1999, and it has recently undergone a sensitive refurbishment to ensure it remains a destination restaurant for years to come.
The sophisticated take on Asian textures and flavours is truly impressive. Steamed scallop dumplings are served in a bowl, with a deliciously spicy soy mirin broth and fragrant Sichuan chilli oil. The flavours dance and resonate across the palate. Roasted quail roll with pancetta, savoury pancake, bang bang puree, chilli cashew and wood ear fungi is a technically brilliant dish with a sensational blend of textures.
PSST! For those who eschew meat, the inspired eight-course vegetarian tasting menu is well worth contemplating.
With talented Executive Chef Justin James and Head Chef Chris Marshall at the helm, Shannon Bennett’s flagship restaurant, Vue
du monde, continues to make great strides forward in contemporary cuisine. Located on Level 55 of the Rialto Tower, Vue du monde has spectacular views over Melbourne both day and night. With a dark decor and dim lighting, the mood is sensual and sophisticated.
The Chef’s Tasting Menu is complex, but the chefs still ensure that the amazing produce is the hero of each dish. David Blackmore Wagyu uses seaweed and nasturtium to highlight the quality and flavour of the beef, while Western Australian marron with pine mushrooms and macadamia marries the freshness of the seafood with the earthiness of the mushrooms. Kohlrabi with Yarra Valley salmon roe and marron coral is simply divine. The crunch of the vegetable is beautifully complemented by the gelatinous roe.
PSST! Vue de monde boasts one of Australia’s best-stocked cellars. The sommelier can recommend a wine to match each dish.
Since arriving last year from OTTO in Sydney, Will Cowper has stirred things up in Brisbane. His exceptional-quality Italian dishes are finely executed and do not disappoint. With a spectacular view across the Brisbane River and a sophisticated atmosphere, OTTO has a sense of occasion about it. The restaurant is a great example of Queensland fine dining at its best.
Highlighting the wonders of southern Italy, the menu boasts house-made pastas created fresh each day. Grilled butterflied sardines are soft and juicy, and they are complemented with sweet muscatels, tart fennel, crunchy pine nuts and brioche crumbs. It is a lovely mix of textures and flavours. Firm yet delicate gnocchi are tossed through a robust and earthy duck ragu, then topped with flash-fried cavolo nero and subtle gremolata. This is a well-executed dish that will leave you wanting more.
PSST! Buy a gift pack of OTTO olive oil and aged balsamic to take home or to give to a foodie friend.
Born in El Salvador, Josue Lopez came to Australia at the age of two. He has travelled widely, and his experiences at some of the world’s best restaurants influence and inspire his sensational contemporary menu at GOMA Restaurant. The dining room has a minimalist decor, with clothed tables in neat rows. Ceiling-to-floor windows offer a stunning view of parklands and the Brisbane River.
Chef Lopez’s dishes look like works of art, and are packed with flavour. Billabong (eel, waterlily, onions, sorrel and beef) is incredibly well executed, with the arrangement of elements representing a watering hole. The floss on the eel fillet is seasoned perfectly, while the rich and well-balanced onion consommé is delightful. Murray cod with kohlrabi, watermelon, desert lime and watercress is another winner. This is a fresh and flavoursome main, with tantalising pops of citrus in every mouthful.
PSST! For a special dining experience, try the five- or nine-course tasting menu, which can be matched with wines.
Leading the kitchen team at Macleay St Bistro is Chef Fernando Bravo, who brings a sense of both flavour and generosity to the dishes, while showing a solid understanding of French-bistro style. Whether you are seated outside on the terrace or tucked away inside, the front of house team will make you feel like a regular from the moment you step through the door.
Some 30 years on, this Potts Point favourite keeps the locals engaged with regularly changing blackboard specials, featuring well-sourced produce supporting its more popular mainstays on the menu. The large, sizzling, twice-baked French onion soufflé, served with truffle butter and wholemeal sourdough roll, showcases the rustic texture and sweetness of the core ingredient. Stunning Cootamundra grass-fed lamb loin is perfectly accompanied with pommes mousseline, heirloom carrots and a light mustard and rosemary jus.
PSST! With BYO wine available, and no corkage on Sundays, choose something worthy from your cellar and let the wait staff match it to the menu.
After many years working in some of the most influential international restaurants, Chef Federico Zanellato has embarked on his greatest challenge, the fusion of the best of Japanese and Italian cuisine. From its vantage point on Pyrmont Wharf, LuMi’s casual yet stylish dining space offers wraparound views through the floor-to-ceiling windows. At night, soft pendant lights create a luminous ceiling and a romantic atmosphere.
Chef Zanellato’s stunningly crafted dishes are works of art, and every course on the degustation menu is a standout. Start with Miso-Strone, little balls of pickled and semi-cooked vegetables in a miso-flavoured consommé. For your pasta dish you may enjoy agnolotti filled with porcini mousse and a splash of rye dashi, each morsel delivering an intense flavour hit, or tagliolini dressed with a capsicum and scorpion fish sauce. Wagyu, the last savoury course, is exceptional for its melt-in-the-mouth texture and richness.
PSST! Ask Federico’s wife and sommelier Michela for her wine pairings, selected to enhance each dish perfectly.
Experienced Chef Raita Noda heads up his dream restaurant, or Chef’s Kitchen, with his talented son Momotaro. Seating just eight diners at each service, a memorable and intimate dinner is guaranteed for the lucky guests. Seated right on the pass, the compelling beat of the music and the sheer theatre of every smallest detail of your meal being prepared in front of you sets the tone.
Chef Noda’s ten-course omakase degustation showcases the freshest seafood available on the day. Umami-laden semi-poached egg with sea urchin and crab liver features excellent layering of textures and balance. Pike fillet, with glass noodles, mushrooms, spinach, prawn, carrot, and a sublimely well-balanced broth, delivers spectacular clarity. The market-fresh sashimi: smoked salmon, deep sea emperado, bluefin tuna, bar cod and sand whiting is a flawless selection that wows.
PSST! There is no menu, and the availability of seats should be sought well in advance, as word has deservedly spread about this hidden gem.
Bentley Restaurant + Bar is a Sydney institution, but one that constantly evolves and does not follow trends but sets them. Talented Chef Brent Savage remains at the helm in the kitchen and Nick Hildebrandt’s exceptional wine list shows a perfect understanding of the demands of an eclectic clientele as well as the necessity to match Bentley’s unique dishes. Huge arched windows and high ceilings give a grand feel to the stylish dining room, and service is second to none.
Bentley’s understated menu descriptions belie the complexity and execution of the dishes. Diners can enjoy a professional dining experience with food and wine that may at times be adventurous yet always intriguing. Tiger prawns and pomelo, diced and lightly spiced with yuzu kosho, are a welcome forerunner to a perfectly charred beef fillet. The clever use of the spice and black garlic combination takes this dish to another level.
PSST! The highly awarded and extensive wine list features many innovative domestic and international wines.
Head Chef Clinton McIver (ex-Vue de monde) has set the culinary bar high at Amaru. His scintillating contemporary menu is brimming with ambition and innovation, and showcases local produce and native ingredients in a meaningful way. The restaurant has a muted colour palette, which allows the dishes to jump off the plates and grab your attention. This is the perfect place for a cosy dinner for two.
Chef McIver has a deft touch when it comes to balancing individual flavours and textures. Big-eye tuna with sweet ginger, trout pearls and cured melon juice has an impressive flavour profile. Each element flows harmoniously into the next, creating a well-rounded dish. Dry-aged kangaroo with raw licorice and blackberries is a superb Australian take on quintessential contemporary cuisine. The meat is beautifully seasoned and well matched with the sweetness of the berries.
PSST! This intimate 38-seat restaurant can be hired out for your special event, with the seating layout arranged to your specifications.
Owner/chef Nelly Robinson and his team create interesting, challenging and creative degustation menus that change every six weeks, and consistently wow diners on every single level. The bunker – as the staff call the restaurant – is a surprise in itself, with an open kitchen, exposed brick walls, pipes, simple but sophisticated furnishings and soft, retro lights. Polite wait staff move softly around the small space, presenting each dish with great knowledge and enthusiasm.
The eight-course degustation menu is one of the best there is. It’s simple yet exciting, understated yet tantalising, stunning yet tasty. For instance, compressed watermelon with daikon and avocado sits elegantly waiting for frozen feta to be sprinkled on top. Crab is served with peas and pickled carrots, with a tomato consommé poured over from a test tube at the table. Soft, pink pork is accompanied by sour milk polenta and the most buttery salsify you can possibly imagine.
PSST! You can opt for matching wines that complement each dish.
The adventurous and experimental Chef Ashraf Saleh has successfully changed the local culinary landscape with his plates of visual perfection and passion. The dining space is tastefully clean, bright and roomy with decor mimicking a chic holiday beach home. Sprinkle that with wait staff who make you feel valued and Coya may just be a faultless establishment.
You will be impressed by Chef Saleh’s dishes, which are visually remarkable due to the procurement of fine produce, appropriate handling and skilful cooking of ingredients. Every item on the menu is as tempting as the next, which lures one-off diners to become regulars. The venison meat is ruby red, harmoniously partnered with beets and chocolate. The Milly Hill lamb shanks – with the bone removed – are spiced with ras el hanout and accompanied by cannellini bean puree, creating a warm homey dish.
PSST! Whatever you do, do not leave the restaurant without having one of the wonderful desserts – a fitting finale to your dining experience.
Executive Chef James Mussillon enthrals Canberra diners with his artistic dishes, which are fashioned from choice produce, attuned to the seasons and expertly crafted with culinary finesse. The restaurant is a peaceful sanctuary with a private courtyard view. Starched white tablecloths, lush carpets, cushioned chairs and touches of wood set the scene for a special dining experience.
Chef Mussillon’s inventive produce combinations ensure that his dishes are memorable. Mandagery Creek venison is a supple piece of ruby red meat that melts in the mouth, and it is perfectly partnered with the earthiness of velvety truffled mash. The tangy notes of sweet and sour red cabbage and a rich port and thyme jus complete the fantastic circle of flavours. Wild mushroom and duck wonton ravioli is moist and flavoursome with every bite. Delightfully crisp shiitake chips balance the softness of the ravioli.
PSST! Courgette has four function rooms, including the Cellar Room – where you are surrounded by 400 bottles of wine!
Joshua De Vries oversees the culinary team at Pearl + Co (which is part of the Mures Tasmania group). His contemporary menu is brimming with quick and affordable bites, and focuses on oysters. There’s no better place to feast on Tasmania’s freshest seafood than at Pearl + Co, which is located right on the wharf at Victoria Dock next to the trawlers unloading their catch.
Seafood lovers will be in heaven here, whether your penchant is for prawns, oysters, scallops or fish. Pork, octopus and almond has an unusual yet excellent combination of flavours that complement each other beautifully. The almonds provide the dish with great texture. Scallops, leek and onion is perfectly cooked and divine. The strong flavours of the leek and onion do not overwhelm the delicate freshness of the scallops.
PSST! If you love to watch culinary theatre, ask to be seated at the kitchen bar so you can see the chefs in action.
Head Chef Scott Huggins has produced an inventive menu that is influenced by his passion for wild surroundings. His vision of clean and natural cuisine is beautifully articulated in each dish. The mesmerising dining space features the earthy tones of stone and dark wood, with gold and red highlights. Most diners have a magnificent view of the vineyard, so this is a great place to bring wine lovers.
The brief dish names on the tasting menu do not reflect the intricate flavour combinations presented on the plate. Crab, kombu and tomato ice successfully blends hot and cold elements. In a theatrical twist, dry ice is added to the dish at the table. Duck, eggplant, pear and ginger beer is exquisite. The duck is aged in hay for 29 days, then served with charred eggplant puree and pear compressed in ginger beer.
PSST! Keep an eye out for the gorgeous stools that are designed to accommodate your handbag as you dine.
Born in Scotland, Jock Zonfrillo discovered a passion for Australian Aboriginal foods during a sabbatical in Sydney. His menu is a contemporary take on foraged herbaceous ingredients, intriguing edible succulents, premium cuts of meat and delicate seafood. Restaurant Orana is an intimate venue with a simple yet polished decor – a strong clue that it’s all about the food here.
The degustation menu delivers up to 20 courses of intuitively combined native ingredients. An exceptional dish, blue-eye trevalla is cured to perfection; the fish is well balanced with a wild pea salad that looks like Monet’s garden. This is a superb showcase of textural crunch and ceviche technique. South Devon beef is cooked to medium–rare over charcoal, sliced and presented on a bed of smoked potato and leek mash. Lilly pillies are an imaginative addition, as they sweeten the well-marbled meat.
PSST! Chef Zonfrillo established The Orana Foundation to support remote Indigenous communities and to help preserve their food knowledge.
Head Chef Frederic Verschoore’s culinary style blends his brilliant knowledge of classical French cookery with contemporary techniques, and his superb menu focuses on fresh Western Australian regional produce. Friends Restaurant has been offering sophisticated dining and slick professional service for more than 15 years. Wine lovers will appreciate the award-winning list, which includes over 17,000 bottles.
The menu has been designed to tantalise and surprise, with imaginative dishes that are full of flavour. Chef Verschoore’s take on clam chowder boasts mussels, scallops, fish, prawns, clams and potato served in a mini bread loaf. Creamy and more-ish, it is country cuisine at its finest. Grilled Humpty Doo barramundi fillet is presented beautifully alongside tender squid, shaved abalone, smooth cauliflower puree, crunchy snow peas, pickled red onion and citrus pumpkin emulsion. The balance of flavours is outstanding.
PSST! For $135 per head, you can enjoy a three-course dinner and concert at the restaurant. Check the website for the list of performers.
Western Australian-born and internationally trained Executive Chef Jed Gerrard (formerly of Sydney’s BLACK by ezard) has wowed diners since Wildflower’s opening with his inspiring contemporary menus that honour Western Australian regional organic produce. Wildflower occupies COMO The Treasury’s Perth CBD rooftop. It is an elegant, modern, glass and steel space with sweeping views across the city and Swan River.
The incredible menu changes every two months to reflect the six seasons of the local Noongar people. Shark Bay blue swimmer crab is a sensational celebration of one of Western Australia’s iconic seafoods. Preserved daikon, apple, eucalyptus and finger limes add layers of flavour to this quality fish. Line-caught wild fish comprises Kimberley snapper that is poached to perfection. It is served with coastal greens, dashi-braised turnip, crispy black garlic and a delicate smoked root vegetable butter.
PSST! During warmer weather, the outside terrace is the ideal place to sit and soak in the view or to enjoy a pre-dinner drink.
Executive Chef Johnon MacDonald, who also oversees the food at AKIBA, entrusts Head Chef Thomas Heinrich with the day-to-day running of the Sage Dining Rooms kitchen. Located within the Gorman House Arts Centre, this is unquestionably one of the best dining experiences in Canberra. With its white tablecloths and comfortable chairs, the intimacy and warmth of the dining space sets the tone for a noteworthy meal.
The delectable dishes showcase well-sourced produce in a modern and meaningful way. Underpinned by superb techniques, mushroom agnolotti has a serious wow factor. The flawless pasta is served with shiitake broth, black pepper oil and nasturtium, and explodes on the palate with umami flavour. Yellowfin tuna has a distinctly Mediterranean feel thanks to the accompanying puffed wild rice, goat curd, mint and peas. This dish is well balanced and beautifully presented.
PSST! Mint Garden Bar is open during the warmer months, and offers a selection of classic cocktails, locally produced wines and boutique beers.