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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.
Long-serving chef Joe Camilleri continues to rattle the pans at this Sydney institution, named for the inimitable restaurateur Beppi Polese. It is said that this is the nation’s oldest, continuously run restaurant, making this iconic restaurant a true survivor. Just stepping inside transports you back in time and into a dining room with terracotta-tinged walls and cloth-covered tables.
Start with carpaccio of beef with rocket and horseradish cream, which arrives at room temperature before being dressed at the table. For main course, perhaps try the veal saltimbocca, a classic preparation served with asparagus tips and a shock of fried leek. Pastas include a house-made angel hair with crab and scallop meat, decorated with jewels of salmon roe – a perfect match for an aged white wine from their cellar.
PSST! For a truly memorable – and romantic – dining setting, book a table in the atmospheric cellar, where seemingly ancient, dust-coated racks store impressive vintages from many Australian and Italian marques.
A hallmark of both a true restaurateur and a highly skilled chef is the ability to deliver a consistent yet innovative dining experience and chefs Matt Moran and Jason Staudt definitely deliver at ARIA. In a bold move, the restaurant was closed for 10 weeks in 2016 for a total refurbishment, resulting in a completely new look with the use of high-end furnishings, fittings and finishes. Add in the iconic view from all tables and the amazing offerings from the kitchen and ARIA is a diner’s dream.
Choose from the à la carte menu or the chef’s seasonal tasting menu. Perhaps start with the lime-cured kingfish, with texture provided by the ‘snap’ of nori. Follow this simple, refreshing, yet subtle entree with a main of perfectly cooked chicken breast wrapped in thin brioche and, with a further acknowledgement to texture and technique, the ‘crunch’ of sugarloaf cabbage.
PSST! The extensive and impressive wine list features many well-known, quality labels along with boutique producers.
Legendary owner Lucio Galletto pulls the culinary strings at his iconic Paddington restaurant, and he has entrusted Chef George Kohler (ex-Monopole) with ensuring the DNA of Lucio’s is kept intact. Whether it is the stellar art hanging on its walls, the warmth of the greeting, or rubbing shoulders with some of the Eastern Suburbs elite, dining at Lucio’s always delivers a unique experience.
The menu is a celebration of Italian cuisine, showcasing the core flavour profile of the produce in an uncomplicated manner. Vitello tonnato – thinly sliced rare veal fillet attractively criss-crossed with tuna mayonnaise and garnished with crispy capers – is a pleasing way to start. Costoletta di vitello con polenta delivers a large spiced veal cutlet with warm polenta, grilled zucchini and roasted pepitas. Or you could opt for the anatra arrosto con barbabietole, nicely roasted duck, served with the perfect accompaniment of beetroot, plum, dates and puffed farro.
PSST! Dining at Lucio’s is not about rushing, it is about slowly indulging and sharing the moment with friends, over some lovely bottles of Italian wine.
Executive Chef Peter Doyle and Head Chef Jacob Davey lead the team at est., and continue to set a high benchmark with their innovative cuisine. The dining room at est. remains one of the most unapologetically decadent in Sydney, with the quality of food and service second to none.
There are several menus on offer, each featuring carefully considered selections that are guaranteed to impress. The tasting menu offers dishes such as delicate hand-picked spanner crab with pickled radish, apple, shellfish powder, trout roe and distinctive coastal greens that continues to wow diners. Spectacular Western Australia marron, pearl oyster, yuzu jam, grilled cabbage and ink cracker is a flawlessly well-balanced dish. It is the thoughtful combinations that make the Blackmore wagyu rump cap, fermented shiitake, miso mustard, burnt onion puree and baby leek a very complete dish.
PSST! Whether you choose the matching wines, or prefer to select from the extensive wine list, let the sommelier discuss the options available to you.
Chef Paul Cooper’s nose-to-tail philosophy drives the Bishop Sessa menu, supported by Erez Gordon’s well-curated and eclectic wine list, promoting artisan winemakers that match the produce perfectly. Bishop Sessa’s upstairs/downstairs features two distinctly different ambiences: one intimate, and the other decidedly modern bistro. The impressive well-trained front of house does not miss a beat.
Bishop Sessa embraces paddock to plate, breaking down carcasses and showcasing the various cuts. The silky texture of miso-cured yellowtail kingfish is nicely balanced with cucumber, celery, sea urchin and herbs. Superbly spiced macadamia-crusted Berkshire pork is accompanied by apple puree, pork broth and kale to counterpoint the richness, while coal-grilled Burrawong Gaian Pekin duck breast is playfully served with decadent duck-fat fudge, flawless pumpkin and coffee puree, and hay-braised carrots, showcasing this award-winning produce.
PSST! The Tuesday, Wednesday (all day), and Saturday lunchtime deal of three courses for $49 is an absolute steal given the skill and produce on offer!
Executive Chef Brent Savage teams with Chef Paul Farag to continue the well-established tradition of the Bentley Group in providing faultless cuisine. Chef Farag’s well-structured menu delivers great classics as well as more inspirational combinations of flavours. This popular and lively restaurant exudes a trendy and convivial atmosphere. The space is beautifully designed and combines a dark-wood interior that sets a moody atmosphere. Original industrial metals add a grungy look.
The mains are generously sized for sharing. Perhaps start with a lightly seared Moreton Bay bug topped with a tongue-tingling pepper and almond sauce. Melt-in-the-mouth Spanish mackerel comes teamed with grilled cos, finger lime and a touch of salty kelp, with the addition of kombu butter. The lamb rump is too good to pass up: the simply plated, lightly spiced, juicy chunks of meat teamed with charred eggplant are allowed to shine.
PSST! Wine buffs will drool over the comprehensive wine list featuring more than 500 wines from around the world.
Portuguese-born Chef de Cuisine Ricardo Ferreira has worked at top restaurants across the Iberian Peninsula. His heritage and approach to food, bringing together distinguished flavours and Australian produce, are evident on his menu. Altitude Restaurant’s location on the 36th floor of the Shangri-La Hotel – overlooking Sydney Harbour – certainly offers stunning views, while formal table settings and interior design and decor add to the fine dining experience.
Chef Ferreira’s contemporary menu features European influences. As an entree, the tempura soft-shell crab, saffron risotto, lobster bisque foam and trout roe is a full-flavoured dish. The main course of toothfish, carrot, saffron, orange, rhubarb, Blue Mountain radish, basil and parmesan is a delightful and refreshing dish. The fish fillet is cooked to perfection and the parmesan cheese crust gives an extra level of texture.
PSST! The outstanding wine list features a wide selection of Australian and overseas wines, and there’s an exceptional cheese menu with matching wines.
Chef Kevin Coux largely stays on point with the well-respected Bambini Trust DNA that meets the dining expectations of the loyal clientele at this popular CBD institution. Bambini Trust’s vibrant and formal atmosphere has a distinctly New York-bistro feel about it, attracting businessfolk, tourists and locals.
The consistent and comforting style of modern European food fits the Bambini Trust philosophy like a glove. The solid combination of grilled octopus, well-seared scallops, bottarga, and fava pea with Sicilian lemon oil largely delivers on its promise. Spectacular Cape Byron Angus beef fillet, rested well and cooked exactly to order, is garnished with a flawless café de Paris butter and rich pomme puree, which finish the dish off beautifully. The impressive wine list, priced incredibly well given the quality and scope of back vintages it offers, covers all the bases.
PSST! Bambini Trust offers patrons a café, a restaurant and a wine room – why not try all three!
With more than 20 years’ experience in Australia and in London with Gordon Ramsay, Nathan Johnson has established Felix as a bistro with great food. Located in a back lane, just off George Street in the CBD, Felix is popular with businesspeople who prefer a relaxed bistro-style restaurant with that special ‘je ne sais quoi’. Maybe it’s the real Parisian subway tiles on the wall or the waiters in traditional long aprons?
The extensive menu offers some typical French dishes and plenty of local favourites. The popular twice-baked gruyère soufflé with onion puree is a postcard from France. With an oyster and seafood counter as a major focal point, only the freshest seafood is served at Felix. The roasted Cone Bay barramundi comes with a real crisp skin and is served with a green bean and black olive salad.
PSST! The tempting Felix prix fixe menu, at $60 for three courses, is still available from 5.30pm to 6.30pm.
Executive Chef Kevin Mok has the responsibility of overseeing Tetsuya Wakuda’s flagship, and he is charged with keeping the restaurant’s food style relevant in today’s fast-moving culinary landscape. Tetsuya’s remains one of the more formal dining experiences in town, with the excellent service team – led by Michael Dore – setting the tone, by intuitively delivering on diners’ expectations.
On trend, some bolder flavours and combinations have found their way onto the degustation menu at Tetsuya’s. By way of example, the use of native ingredients like saltbush and finger limes works beautifully with the sublime tuna. The notable harmony of delicately cooked New Zealand yellowbelly flounder with pil pil purée and roasted carrot lies in the simplicity of this well-executed dish. The umami profile lifts the elegantly presented butter-poached quail with parsnip root and sprouts.
PSST! The complimentary truffle butter is without peer, so consider purchasing a jar of black truffle salsa on the way out, and try making your own!
Applying classic French culinary techniques combined with Asian (mainly Japanese) influences defines Chef Brian Geraghty’s interpretation of contemporary cuisine. His craftsmanship, along with influences from top chefs from Sydney and abroad, shows in his menu. Berowra Waters Inn is a fine-dining institution. The setting and interior decor are uncomplicated, emphasising simplicity, and each table has a great view over the Hawkesbury River.
When dining at Berowra Waters Inn, a culinary journey awaits the gourmand. The eight-course degustation menu is beautifully presented and executed; and features dishes such as scallops, pine nuts and nori. Plump, slightly translucent, succulent scallops are complemented by a toasted pine nut–basil stew. Superb main courses may include beef with onions and tarragon, which presents a perfectly slow-cooked beef rib, with meat so soft and juicy, served with four different onion accompaniments.
PSST! Berowra Waters Inn is the perfect choice for any special occasion. For extra excitement, fly in and be greeted with a glass of bubbly.
Owner/chef Nino Zoccali is well respected by his industry peers, letting his stylish interpretation of traditional Italian flavour-driven food do the talking. Pendolino’s sophisticated dining room, serviced by suited waiters, with elegantly presented tables and highly polished tableware, is decidedly classy, yet not stuffy or imposing.
With a dedicated pasta kitchen, expectations are high, and the flawlessly seasoned beef-filled agnolotti, with exquisitely cooked sweetbreads and divine Mediterranean herb butter, fully delivers on that promise. The Amalfi ndunderi gnocchi, with a more-ish veal–tomato ragu, garnished with cauliflower, black olives and bitter herbs, is a cohesive dish of textural contrasts. Impossibly tender milk-braised free-range pork belly is an absolute joy, accompanied by a memorable sage and pistachio sausage and steamed roman and controne beans. The silky mash and huge shard of crackling seal the deal.
PSST! Enjoy a pre-dinner drink in the intimate bar at sister venue La Rosa, then stroll down and admire The Strand Arcade’s stunning architecture.
The influence of chef and restaurateur Luke Mangan extends far, and along with the stunning glass brasserie, he also runs several overseas restaurants and constructs menus for a cruise line and an airline. Executive Chef Joe Pavlovich and Head Chef Peter Cassidy lead the kitchen team at glass brasserie, where the open kitchens create an inviting and buzzing atmosphere. The dining space will impress the most discerning diner with its quirky and stylish design, architectural features and wine wall.
glass brasserie’s extensive menu covers all the bases. The crispy pork belly pancakes make a delightful and tasty appetiser, jam-packed with authentic Chinese flavours. From the grill, the Oakey Black Angus 150-day grain-fed sirloin is perfectly cooked, succulent and full-flavoured. Classic French-style café de Paris butter elevates the dish to another level, while the parmesan and truffle French fries are sinfully delicious.
PSST! Drop in to glass wine bar for a pre- or post-dinner drink.
La Rosa The Strand is owner/chef Nino Zoccali’s elegant and sophisticated wine bar and restaurant. With moody lighting and ambience, La Rosa is a superb spot for dinner – even more so if you can score a window table overlooking Pitt Street. Once you’ve settled in, you can take in and appreciate the room, with its towering wine walls, high ceilings and happy diners.
As far as the menu and the extensive wine list are concerned, the inspiration is proudly Italian. Don’t miss the langhe pariana style salad – hazelnuts, zucchini flowers, asparagus, red onion, fennel, artichoke hearts, quail eggs, organic gorgonzola and hazelnut vinaigrette – a truly impressive dish with delicate ingredients harmonising in a sensational flavour combination. It would be a mistake not to order pasta – it’s all hand-made daily, fresh and cooked to perfection. Try the capellini – a melt-in-the-mouth angel-hair pasta dish with braised chicken.
PSST! La Rosa runs wine master classes – an interactive and educational experience for wine enthusiasts.
Managing Director and Executive Chef Alessandro Pavoni oversees Chiosco, Via Alta and Sotto Sopra as well as the flagship Ormeggio at The Spit, where Head Chef Victor Moya is entrusted with maintaining the high standards set. There are only a handful of restaurants that can offer this type of spectacular marina-style setting, with the entire room offering inspired water views, and quite possibly the best chef’s table you will experience.
The three menus – Ormeggio Signatures, ‘A Trip through Italy’, and Vegetarian – offer an expansive and sophisticated take on contemporary Italian cuisine. The biodynamic veal tonnato is beautifully presented, with excellent layering of flavours and textures. The spectacular bottoni, filled with parmigiano reggiano and served with a flawless consommé, dances on the edge of perfection and is an unforgettable dish. Salted cod ‘alla vicentina’ is seasoned to the edge, with a silky delivery of Dutch cream potato and polenta accentuating the seafood perfectly.
PSST! Ormeggio does gift vouchers – a great gift idea!
Executive Chef Matteo Zamboni joined Jonah’s in mid-2017, and brings with him a wealth of experience, having worked at Pilu at Freshwater and at Zambo in the city. Chef Zamboni is now making his mark at this iconic establishment above Whale Beach. Without peer for its absolutely majestic setting, this multi-faceted venue, renowned for its unapologetic style and attention to detail, offers guests a very memorable occasion.
The food style is refined on the plate, without falling into the trap of becoming too fussy, preferring to focus on the core delivery of flavours. By way of example, generously portioned deboned quails wrapped in pancetta, served along with confit legs, punchy salsa verde, grapes and young coriander, is a notably comforting dish. A generously portioned fillet of beautifully textured bass grouper from Queensland, served with peas, eggplant, apple and lemon verbena puree, pickled onions and crisp guanciale, is a perfect way to finish.
PSST! Talented Head Sommelier Niels Sluiman expertly selects and matches wines in harmony with the food.
Prime makes a number of claims: as the most innovative steakhouse in the world and home to the world’s most extensive à la carte steak menu. Chef Erwan Helary is tasked with fulfilling these claims, and brings his wealth of experience in France to do so. Housed deep in the opulent GPO Grand building in Martin Place, Prime’s thick sandstone walls are romantically illuminated, and deep leather booths and light jazz set the tone.
Prime is all about meat, and while there are options for those less fond of steak, beef aficionados will be in heaven. The wagyu tartare comes with crispy shallots and a delicate quail egg that adds an indulgent creaminess. Working through the five pages of steak options is a lesson in bovine geography and the selections, served with a choice of potato sides and a well-balanced pepper sauce, are, in a word, divine.
PSST! It is well worth leaving room for a dessert made by the in-house pastry chef.
Daniel Rudolph (ex-Quay) took over as Head Chef at Public Dining Room in mid-2017, and he is putting his own stamp on the menu at this slick, Scandinavian-inspired restaurant on Balmoral Beach. Its enviable beachfront position makes Public Dining Room a popular venue for weddings and special events or for a leisurely weekend breakfast.
Fish and seafood dishes feature strongly on the menu, and are paired with exciting flavours and seasonal ingredients. With a generous portion of king prawns, scampi, scallops and mussels served in a spicy broth, the fish stew looks and tastes amazing. The Huon Valley salmon, accompanied by native greens and blush turnips, is served in a tasty clam consommé. Meat lovers have a few choices too: succulent duck breast served with baby beetroot, chicken breast in a jamón bread sauce or O’Connor’s pasture-fed eye fillet paired with braised oxtail.
PSST! With its calming and relaxed setting and a variety of event spaces, Public Dining Room is a great option for your next group function.
The kitchen team at Merivale’s Mr. Wong is overseen by Executive Chef Dan Hong and dim sum Head Chef Michael Luo. The Cantonese-style menu, delivered to its well-patronised rooms spread over two levels, is as popular as ever. It remains one of the most eye-catching and vibrant dining venues in Sydney, and while it can get a little loud at times, it’s all part of the Mr. Wong experience!
Mr. Wong’s extensive menu, featuring an expansive dim sum selection, is a sophisticated take on Cantonese dining. The eight-piece dim sum platter, starring the pick of the day’s specialities, offers a diverse selection prepared with premium ingredients – what better way to start your meal? Perhaps follow with the well-executed and presented half serving of Peking duck pancakes – these tasty parcels never fail to impress on any visit.
PSST! With dinner bookings only available for groups of six or more, it is advisable to dine early, as this popular 240-seat venue fills very quickly.
Head Chef Jacqui Challinor has worked her way through the ranks to establish herself on the Sydney CBD restaurant scene. At Nomad, the concept and philosophy of share-plate dining is executed and performed to perfection by front and back of house staff, delivering exceptional produce combined with a relaxing and inviting atmosphere. Located in a former industrial warehouse, the interior design and set-up builds on the heritage of the building, and the wood-fire oven forms the centrepiece of the open kitchen.
The kingfish ceviche is a perfect way to start your meal. Great flavour, taste and texture will tantalise your palate. Follow with the North Queensland king prawns baked in a paper bag (en papilotte) with saffron butter and curry leaves, which is stunning in both flavour and texture. The wood-fired Melanda Park pork is prepared perfectly and signifies the whole philosophy of the quality of the
food and sharing at Nomad.
PSST! Must-order is the house-baked sourdough bread – it’s excellent!
When the talents of Executive Chef Brent Savage, Head Chef Chris Benedet and Sommelier Nick Hildebrandt combine, you know you’re going to experience something special. The all-vegetarian direction of Yellow specialises in showcasing heirloom varieties of seasonal vegetables paired with hand-picked wines from all over the world. Marvel at the sleekly designed interior that is abuzz with mellow tunes humming in the background. Elegant and welcoming, there is an intimate and romantic ambience to the air.
Yellow's menu transforms humble vegetables into works of art. The house-made bread and butter are full of fresh-from-the-oven comfort as a starter. Forget smashed avo on toast, the avocado with pine nuts and native lime is a journey of creaminess, crunch and zest. The heirloom potatoes served with chestnut puree and pepperberry is a pure standout with its balance of flavours and unmissable sweetness from the chestnut.
PSST! The weekend breakfast or lunch menu features bespoke freshly baked breads and a mixture of vegetable-inspired creations.
sixpenny is at the forefront of Sydney’s evolving cuisine, with its intuitive chefs Daniel Puskas and Aaron Ward continually exploring and redefining the boundaries in an informed and measured way. Tucked away in Stanmore, this sophisticated suburban dining space is ahead of its time, delivering a refreshing and more accessible take on traditional fine dining.
The well-thought-out menus are heralds of modern Australian cuisine. By way of example, the sophisticated dish of seasonal cherry tomatoes with divine clam butter and caviar is a celebration of the bounty from land and sea. Similarly, the superbly presented earthy blood-baked beetroot with venison tartare and hazelnuts is, in essence, a produce-driven dish viewed through an Australian lens. The simplicity on the plate of both wild and farmed Dutch cream potatoes with an oyster emulsion, raw mushrooms and powder, belies the harmony and flavour delivered.
PSST! With a small or large menu to choose from, you can shape your dining experience specifically to the occasion.
Quay’s Executive Chef Peter Gilmore and Chef de Cuisine Rob Kabboord execute their impressive collaborative vision through an innovative range of menus. While some of the harbour views may be obstructed during the cruise season, the artistry on the plate always holds pride of place, along with the outstanding front of house.
The level of detail and attention, along with the commitment to sourcing artisanal produce and providing it with the stage to shine, is key to Quay’s impressive longevity at the very top of Australia’s restaurants. The harmony and layering of textures within the salad of slow-cooked carrots with sheep milk fetta, smoked almonds and sherry caramel makes for an exceptional dish. Likewise, the smoked confit pig jowl, with fermented mushroom custard, milk skin threads and young walnuts, is a very cohesive dish. Then, a glimpse into perfection – the uni with koshihikari rice, cured egg yolk, fish maw, ama ebi and umami broth is unforgettable.
PSST! Quay caters for functions and special events in the Upper Tower and Green Room.
Owner and celebrity chef Giovanni Pilu has created his own classic and innovative interpretation of Sardinian cuisine using the best local produce. Every customer will be personally greeted and served by Chef Pilu at his beachfront restaurant, which offers magnificent ocean views from its slightly elevated position. The ambience, colour scheme, design and level of service link perfectly with the style of food and the surroundings.
Chef Pilu’s approach to Sardinian cuisine is reflected in his menus – titled Degustation, Traditional and Innovative – all of which can be enjoyed with carefully selected matching wines. Myrtle-smoked quail, stracciatella, blood plums, caper leaves and saba is an interesting starter with a great flavour combination and perfect preparation technique. For main course, one cannot miss Chef Pilu’s suckling pig. Succulent and perfectly seasoned, with excellent crackling, and served with well-balanced accompaniments, this is a signature dish like no other.
PSST! Join Pilu’s Birthday Club for special deals on your next birthday or anniversary.
Family-run Catalina has been in operation for 23 years, and still aims for its original goal: to be the city’s favourite waterside destination to enjoy a top-quality meal crafted from the finest produce available. Executive Chef Mark Axisa and Head Chef Alan O’Keeffe, both of whom have been with Catalina for a number of years, support that goal, presenting beautifully plated, Mediterranean-inspired food. With stunning water views, this elegant architect-designed restaurant is suitable for special occasions or to impress visitors to our beautiful city.
The signature dish of poached Western Australian marron tail is served with rockmelon and prosciutto, while the assiette of spanner crab with tempura scampi, red spot whiting and diamond shell clams is served in a lemon and chilli beurre blanc. Delivering perfectly cooked fresh seafood paired with a well-balanced light sauce, this dish highlights the kitchen team’s skills.
PSST! Seaplanes, including Catalinas, landed in Rose Bay from 1938, making the suburb the site of Australia’s first international airport.
Michael Bacash prides himself on serving the best seafood selection in Melbourne. His bewitching dishes utilise simple cooking techniques and feature Lebanese culinary influences. Located across from the Royal Botanic Gardens, Bacash Restaurant has a chic but elegantly understated fit-out dominated by dark wood and tinted mirrors. Staff members deliver impeccable service. This is a superb place for a special dinner with loved ones.
While the menu focuses on seafood, there are some delightful vegetarian and meat options as well. Deep-fried zucchini flowers are filled with a fabulous haloumi and ricotta mixture. They are served on a bed of intense green basil pesto dotted with crunchy almonds and sweet currants. Lebanese-style snapper fillet is sensational. The perfectly grilled fish is laid over sumac-braised silverbeet and caramelised onion, while the accompanying coriander salad sprinkled with pine nuts and Middle Eastern spices explodes with flavour.
PSST! You can book the first-floor private dining room for exclusive and intimate lunch or dinner events.
Since opening his restaurant in 1983, Richard Maisano has been a consistent presence in Carlton’s competitive food scene. After training in Europe, Chef Maisano brought his passion for fresh food and quality produce to Australia, where he created a menu of classic Italian dishes. The restaurant is a welcoming space, with an open fireplace and cosy tables spread across two rooms.
The seasonal menu presents the best of Italian cuisine. Cacciucco alla livornese is the restaurant’s signature fish and shellfish stew, and it is brimming with white fish, salmon, shellfish and scampi. The tender seafood is soaked in a broth with subtle hints of basil and white wine. Fileto di manza comprises a generous serve of Black Angus eye fillet topped with a rich red wine and pink peppercorn jus. Fresh cappelletti with a tasty minced oxtail filling completes the dish.
PSST! Put yourself in the knowledgeable hands of the sommelier, who will recommend perfect matching wines for your meal.
It is impressive that, irrespective of a growing media profile, Guy Grossi can still be seen working at his flagship restaurant, ably assisted by Executive Chef Chris Rodriguez. The mesmerising gallery of Napier Waller murals sets the scene for one of Melbourne’s most magnificent dining rooms. However, it is the genuine passion underpinning the service philosophy that brings the beautiful art to life.
The foundations of traditional Italian cuisine are honoured with a refinement that does not compromise the heart and soul of the dishes. Taglierini is flecked with fennel, and served with impossibly tender yabbies and distinctively flavoured tomatoes. A transcendent vodka sauce enhances the lush mouthfeel of the dish. Berkshire pork is a masterclass in matching harmonious flavours. It comes with crisp crackling, dots of black pudding, pumpkin puree, pine nuts, apricots and cider.
PSST! There has been a restaurant at this location since 1897 – read all about the site’s fascinating history on the Grossi Florentino website.
Well-trained professionals who have been involved in several restaurant ventures together, Head Chef John Tully and restaurateur Kenneth Meere opened Bistrot d’Orsay in 1996. As soon as you step inside, you are transported to a bistro in Montmartre. The decor is straight from La Belle Epoque, which creates an intimate atmosphere fit for a date before a show at the neighbouring Regent Theatre.
Bistrot d’Orsay offers its lucky patrons an award-winning wine list and a classic French bistro menu. With an enticing aroma, goat cheese soufflé is a must-have dish. It is served with a beetroot and orange compote, which adds a fruity tang, and is garnished with a frisée and walnut salad. The rustic coq au vin will make your mouth water. Braised free-range chicken is combined with button mushrooms, lardons and baby potatoes in a divine white wine reduction.
PSST! While you’re enjoying your meal, look up and feast your eyes on the Renaissance-style trompe l’oeil on the ceiling.
Head Chef Angel Fernandez has worked for Neil Perry for quite a few years – in fact, he did his apprenticeship at Sydney’s Rockpool. They both have a passion for modern Italian food, which is very apparent in the superb dishes at Rosetta Ristorante. The restaurant is located within Crown Melbourne. It is a sophisticated venue, with grand chandeliers, beautiful photos on the walls and luxurious upholstered chairs and sofas.
The menu is a reflection of Chef Perry’s journeys around Italy, with an extensive selection of unique dishes. Vitello tonnato comprises a generous portion of thin and tender slices of veal tongue. They come with a smooth kingfish mayonnaise, plus crunchy anchovy toast. Ravioli di anatra boasts house-made pasta brimming with braised duck leg meat and sautéed mushrooms. A topping of creamy cheese completes this hearty, well-cooked dish.
PSST! The al fresco terrace overlooking the Yarra River is the perfect place for a relaxed, long-lasting lunch on a warm day.
This Melbourne institution has been around for over four decades. Thanks to the vision of Executive Chef Anthony Lui, the refined Cantonese food that emerges from the kitchen is exceptional. An elevator takes you to the restaurant, where strategically positioned wooden panels carve the large space into separate dining areas. The red-hued decor and warm lighting provide a feeling of grandeur.
The food is presented with a minimum of fuss, allowing Chef Lui’s culinary skills to shine. Pork chop in Chinkiang vinegar comprises tender chops that are lightly battered and fried. They are coated in a tangy sauce that is heightened by the acidity of black-rice vinegar. Grain-fed eye fillet with black pepper sauce is brought to the table perfectly charred, then carved to reveal the pink centre. The piquant sauce with orbs of green and red capsicum completes the dish.
PSST! Save room for one of the Cantonese desserts, including bird’s nest in almond soup, and baked chestnut pudding.
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.
Executive Chef Donovan Cooke is no stranger to the Melbourne culinary scene. At The Atlantic, he skilfully showcases Australia’s best and freshest seafood. The restaurant’s grand maritime theme is accentuated by the views over the Yarra River and Melbourne’s CBD. The clever use of slatted room dividers allows for privacy yet gives the diner an opportunity to catch glimpses of the open kitchen.
Chef Cooke’s menu is driven by the catch of the day, but there are some exciting non-seafood dishes as well. Slow-roasted pork rack is served carved, with the pinkish meat presented with the bone. The meat rests atop citrus-scented braised cabbage, spiced figs and sweet and sour apple puree. Grilled dory fillets are laid out on a bed of prawns, citrus segments, grilled asparagus and baby leeks. Aromatic saffron-infused dressing adds complexity and depth.
PSST! Make sure you visit The Den, The Atlantic’s basement cocktail bar. It takes you back to the subterranean bars of America’s prohibition period.
One of Melbourne’s busiest and most influential chefs, Karen Batson shows off her well-travelled palate by serving up Thai fusion dishes to hordes of loyal locals and curious newcomers. Squeezed into a heritage building that is filled with fashion boutiques, record stores and nightclubs, Cookie is a fun mash-up of a restaurant, wine bar, beer hall and disco. It’s a great place to hang out with friends.
Upon arrival, several cheeky and weighty drinks folders are placed on your table by a hip young staff member alongside a creative Thai-inspired menu. Stuffed banana chilli is brimming with chicken, white pepper and kaffir lime. Delectably aromatic and wickedly spicy, this dish gets the tastebuds going! Beef basil brisket combines the culinary techniques of America’s South with the spices and intrigues of the Orient. The complexity within this dish is amazing.
PSST! If you are on a gluten-free diet, there is a special banquet menu just for you. It’s $50 per person.
It seems inconceivable that Ben Shewry could take Attica to the next level, given its acclaim and standing on the world stage. However, since the restaurant’s reopening following an inspired renovation, it is touching the edge of perfection. The new Iva Foschia design has both lightened and opened up the space. Featuring seamless service, the refined dining room is the ideal place to celebrate a special event.
Attica is impressively redefining and showcasing Australia’s unique view of contemporary cuisine. Kangaroo, wattles and waxflower is a mind-blowing combination of complex textures delivered in exquisite harmony. Wattle miso really is a brilliant match for wallaby meat! All parts of the pumpkin has an intriguing profile of sweet, sour and salty flavours. It introduces you to a whole new experience of texture sophistication that will leave you speechless.
PSST! Securing a table is tricky, but bookings are released on the first Wednesday of the month at 9am, for reservations three months in advance.
Executive Chef Patrick Fletcher takes you on a journey across Italy with his menu of traditional dishes that have been given a contemporary touch. The double-storey restaurant has an elegant fit-out, with dark walls and white tablecloths. Abstract art and large vintage mirrors complete the stylish atmosphere. This is the perfect place for a long business lunch or an intimate dinner date.
The solid menu of Italian favourites won’t disappoint. Carpaccio of beef is a generous serve of meat topped with peppery rocket, shaved pecorino cheese and pickled mushrooms infused with truffle oil. Seasoned with aioli sauce, this is a flavoursome way to start your meal. Veal cotoletta is well cooked and not too heavy. The crispiness of the breaded cutlet is matched beautifully by creamy buffalo mozzarella, while pickles and lemon add much-needed tartness.
PSST! Take a tasty lunch break in Kew with Centonove’s set menu – two courses with wine for $35, or three courses with wine for $45.
Nobuyuki Matsuhisa’s first love is for fish and seafood, and this clearly shows in Nobu Melbourne’s world-class menu. Head Chef Sean Tan is tasked with bringing Chef Matsuhisa’s dishes to life. Part of Crown Melbourne, Nobu Melbourne is an elegant restaurant with sensational views of the Yarra River. Watching the sushi chefs at work is inspiring, and it’s hard not to sample the fruits of their labour.
This is modern Japanese fare at its most creative, as it borrows ideas and flavours from other cuisines. Hiramasa yellowtail sashimi with jalapeño delicately balances acidic and spicy flavours, while allowing the quality fish to shine. This dish is a beautiful way to start your meal. Nobu-style wagyu tacos are presented on a bed of rock salt. The crisp shells enclose well-cooked wagyu beef, making the tacos a taste sensation.
PSST! For lunch, you can’t go past the bento boxes. Each one is filled with a variety of the restaurant’s signature dishes.
Shunsuke Ota (formerly of Nobu) continues to wow his multicultural clients with authentic Japanese dishes prepared using a mix of traditional and modern techniques. This popular restaurant is located in the foyer of the Burbury Hotel & Apartments in Barton. Respectable Japanese decor is combined with industrial ‘chic’ and softened with light timbers, giving the dining area almost a Nordic feel.
The menu offers you a tantalising choice between a well-priced tasting menu and a superb à la carte menu of sharing dishes. Robata skewers are slow-cooked to perfection over hot coals. The chicken yakitori and pork belly skewers come with a citrusy yuzu kosho miso dipping sauce. Chargrilled scotch fillet has a complex yet appealing flavour palette, thanks to the coating of Japanese seven spices. Herb miso and spicy dried plum accompany the juicy steak beautifully.
PSST! Desserts such as wasabi ice-cream are just as inspiring as the savoury dishes, and it is well worth saving room for them.
Head Chef Mathilde Pomies runs a tight ship, dishing up European-influenced bar food, share plates and mains that pair well with the large range of wines on offer at this Canberra landmark. Benchmark Wine Bar has been a fixture on Northbourne Avenue since 2003. The functional, no-nonsense space caters for a quick nosh with friends, or larger groups that can kick on with many courses into the evening.
Chef Pomies’ dishes highlight the unique flavours of locally sourced produce, meat and seafood. Chorizo and parmesan empanadas feature house-made pastry and a tasty filling. Spicy mojo rojo (red pepper and garlic puree) gives the empanadas a little kick. Lime- and oregano-marinated fried squid salad boasts tender squid and a punchy chilli dressing, while chargrilled Mooloolaba king prawns are taken to the next level by a zingy mango and chilli salsa.
PSST! You can order from an impressive choice of 50 wines by the glass – something for every taste and food adventure.
Canberra-born Ben Willis travelled for nine years, developing his unique culinary skills along the way. The understated decor of his restaurant – with its muted tones, black translucent drapes and minimal decoration – allows his stunning dishes to shine. Aubergine is a magnificent location for an intimate dinner.
Chef Willis caresses the best out of his produce, and the presentation of his dishes is immaculate. Duck breast is cooked perfectly medium–rare, and is brilliantly accompanied by purple carrots and grilled plums. Peppery shiso is an inspired addition – the burst of freshness enlivens the palate and provides a note of clean complexity. Pork belly grilled over charcoal is tender and rich, and keeps good company with fennel in several guises: roasted, pickled, creamed and fashioned into a delicate crisp. The sweetness of the dish is amplified by cubes of nashi pear.
PSST! If you have a hard-to-buy-for friend or family member, surprise them with a gift voucher for a meal at Aubergine.
Classic French dishes are beautifully presented by Chef Philippe Amet at this very popular local restaurant. Red lights on the outside awning ensure the restaurant stands out and also add to the French atmosphere. Owner Patrice Mican’s warm and professional welcome is infectious, ensuring guests thoroughly enjoy their evening and will be eager to return.
Bistro Boulevard is a hidden gem with the right formula for success. Little to no advertising is required as it is almost always full, but don’t despair, as this local restaurant respects patronage and they will move mountains to accommodate customers. The well-planned seasonal menu is excellent value and features all your French favourites: steak frites, confit de canard, roti d’agneau Provençale and, of course, bouillabaisse. What sets this restaurant apart is seamless service and simple, classic, authentic dishes that are executed with perfection!
PSST! The midweek ‘plat du jour’ specials are a great reason for eating out during the week – delicious classic dishes at great prices.
Culinary director Jason Atherton entrusted Chef Robert Daniels with stewardship of his first Australian restaurant. With experience under Gordon Ramsay, and locally with Peter Doyle, Ryan Squires and Colin Fassnidge, Daniels is the perfect fit. The impressive multi-level dining space showcases an expansive open kitchen and bar, giving it an unmistakable vibe when service is at, or fast approaching, its peak.
In sync with the internationally established modern British–Mediterranean style philosophy of The Social Company, the construct of the food is sharp, yet uncomplicated. The tongue ‘n’ cheek croquettes are separated by an array of well-considered garnish, with the exceptional piccalilli connecting all the dots. For main course, a generous portion of flavoursome lamb rump, served with garden peas and silky white onion soubise, resonates with smoky tones of bacon, delivering comfort food on another level.
PSST! With accommodation available at The Old Clare Hotel, and a range of impressive function menus, consider this venue when planning your function.
Barrel bar and dining may be located on busy Military Road, but you leave the noise behind when you enter and are welcomed by the friendly staff. In the kitchen, Chef Petr Buchel creates his contemporary dishes to suit all tastes and appetites. Dine at the bar, fitted out with high wooden tables and stools, or in the main dining room, an indoor courtyard underneath a lit green-covered ceiling.
Chef Buchel’s menu is extensive and dishes can be shared or served as individual portions. The taste and presentation of the dishes are outstanding, and all the bases are covered, including bar food serves of duck liver parfait and gourmet burger; appetisers of cured meats and cheeses; smaller plates, such as beef carpaccio; and larger dishes, including barramundi with colcannon and slow-cooked beef short rib.
PSST! Close to the elegant Hayden Orpheum cinema, Barrel bar and dining is the perfect place to come for dinner and drinks before or after the movies.
Chefs–restaurateurs Rudy and Max Dietz have run the quirky Stuyvesant’s House since 1973. The menu is traditional European, with German cuisine the main influence. After a fire gutted the premises in early 2015, the restaurant has been modernised, while retaining much of its European charm. With dining areas set over two levels, Rudy and Max’s unique and outgoing personalities fill the rooms.
Hearty, meaty European dishes are the name of the game at Stuyvesant’s House, with schnitzels and house specialities leading the charge. The tender and flavoursome Stuyvesant’s chicken breast schnitzel is draped in melted Swiss cheese, topped with fresh asparagus and served with a side of winter vegetables. For bigger appetites, the medley of house-made sausages is worth considering. Teamed with pork, schnitzel and bone marrow, this generous, meaty platter is accompanied by mashed potato and sauerkraut. A choice of two types of mustard offers the finishing touch to this meatfest.
PSST! The cellar (which fortunately wasn’t damaged in the fire) houses a surprising mix of quality aged Australian wines and terroir-driven European varietals.
Harry Kumar has recently joined Deer Duck Bistro, which specialises in degustation and sharing menus based on contemporary and European cuisine. The restaurant features an eclectic mix of antiques and objets d’art. Plush period furniture, ornate gilt frames, vintage silverware and dark mood lighting create the right ambience for a superb fine dining experience.
This is innovative and harmonious food that is very well cooked and beautifully presented. Kangaroo with charred radicchio and leek plus candied walnut boasts incredibly tender meat that remains moist and juicy. It is served with a warm salad of delightfully bitter radicchio, leek and quinoa, a delicious beetroot puree and crisp, sweet nuts. Sous-vide duck with Roman gnocchi, confit tomatoes and plum jus comprises slices of lightly braised and flavoursome duck meat accompanied by sweet tomatoes, lightly steamed carrots and crisp gnocchi batons. Plum jus brings the dish together.
PSST! Those who don’t eat meat will appreciate the five-course vegetarian degustation for $79 per person.
Brad Jolly is a classically trained chef who has worked with Marco Pierre White, Éric Chavot and Jamie Oliver. He brings contemporary flair to the European menu at Alchemy Restaurant & Bar. The view of the Brisbane River from the restaurant is priceless, and there is a large outdoor deck. The interior features clean lines and a wall filled with wine bottles.
This is one of Brisbane’s best restaurants, thanks to its magnificent menu. Pork belly with mushroom celeriac remoulade and crumbled black pudding tantalises the tastebuds with classic flavours. The tender meat contrasts well with the crunchy remoulade draped over the top. Salmon with caper lemon cream, buttered asparagus and sautéed truffle potatoes boasts crispy-skinned fish that is slightly pink on the inside. It rests on a bed of beautifully cooked potatoes that have been gently tossed in delicate truffle butter.
PSST! If you want to abstain from eating meat, then choose your dishes from the well-thought-out vegetarian menu.
High-profile Executive Chef Matt Moran wisely allows well-credentialled Head Chef Ben Russell the required autonomy to ensure ARIA Restaurant Brisbane steps beyond the inevitable shadow cast by its acclaimed sister venue in Sydney. The understated yet stylish dining space overlooks the Brisbane River and its famed Story Bridge. It sets the tone for the select group of restaurants that drive the city’s fine dining groove.
There is a distinct, pared back approach to the contemporary cuisine that focuses on showcasing the sensational produce. Grilled and cured pork cheek is taken to the next level by avocado and black bean sauce. The well-structured sauce is delicious – you will want to dip your bread into it! Roast duck with red cabbage, rhubarb and pecan is a cohesive and enjoyable dish. It is beautifully plated, and the textures are rendered exceptionally well.
PSST! Hold your wedding reception in the restaurant, and make the most of the exquisite food, attentive service and stunning view.
Executive Chef Jake Nicolson and Head Chef Anthony Donaldson both made significant contributions to two of London’s most prestigious restaurants, The Square and The Ledbury. At Blackbird Bar & Grill, they work together seamlessly to present a memorable contemporary menu that focuses on quality steaks. The restaurant has a notably plush interior and superb views of the Story Bridge.
The menu features a variety of premium beef cuts cooked on a state-of-the-art Infierno® wood-fire grill imported from the United States. Rangers Valley Wagyu cross skirt is a 250g cut of grain-fed beef that is cooked beautifully to medium–rare. The unique texture and flavour of this exceptional beef is showcased brilliantly. Wild pine mushrooms + carnaroli rice with shaved grana padano boasts freshly sourced mushrooms that are brimming with flavour. It’s easy to see the solid techniques that underpin this dish.
PSST! The private dining and events team can manage all your special requirements in the restaurant’s dedicated function space.
Executive Chef Catherine Anders oversees the modern Italian menu at Il Centro, producing simple, elegant dishes perfect for long business lunches, romantic interludes and family get-togethers. The restaurant is situated in the premium waterfront-dining precinct of Brisbane, and features indoor and outdoor terrace dining plus excellent views across the Brisbane River. Uniformed waiters offer casual but efficient service.
The Southern Italian menu has an emphasis on fresh seafood. Barbecued marinated octopus is served with a white bean and tomato salsa topped with slices of cotechino sausage. Although each element in this dish is quite distinct, the flavours balance well. Scaloppine comprises crisp and hot parmesan-crumbed veal slices with a dominant herb flavour. The veal is served with a slice of prosciutto on a bed of fettuccine with a creamy mushroom carbonara sauce.
PSST! Enjoy a pre-dinner drink at Mr & Mrs G Riverbar opposite Il Centro – named for Andy and Marcia Georges, who own both the bar and Il Centro.
Executive Chef Patrice Falantin began his career in France. He worked at Harrods in London before moving to Sydney and then Brisbane. At Privé249, Chef Falantin’s modern French menu showcases the best of Queensland’s fresh and seasonal produce. The restaurant is the premium venue within the Sofitel Brisbane Central. White chairs contrast with red booths, while plush brown carpet adds to the opulence.
The relatively small menu evolves and changes with the seasons, and places the spotlight on a variety of flavour and texture combinations. Smoked duck carpaccio is finely sliced and complemented with earthy foie gras, creamy celery slaw and sweet redcurrant jam. The carpaccio would have been improved with the addition of salt. Rib fillet steak is cooked to order and topped with a knob of garlic butter. Tender asparagus spears and roasted vegetables round out the dish.
PSST! Take advantage of the dinner prix-fixe three-course menu for $78 per person, or an extra $36 with paired wines.
Although he is Australian-born, Executive Chef Perry Fuller has a vast knowledge of Japanese cuisine gleaned from his time at restaurants such as Zuma in London. Saké Restaurant & Bar has a warm feeling throughout, and is punctuated by pretty cherry blossoms and dark wood. Seating ranges from traditional floor cushions to comfortable banquettes.
Chef Fuller’s menu is non-traditional, so there is plenty to tempt those new to Japanese cuisine. Popcorn shrimp does not disappoint, as the dish is executed perfectly. The tempura batter is crisp and light, and the shrimp is served with a spicy mayonnaise that has the right amount of heat. Darling Downs wagyu is sweet, with delicate caramel notes throughout. The simple accompaniments – sautéed buckwheat shiitake and asparagus – are well chosen, as they allow the top-quality wagyu to shine as the hero of the dish.
PSST! Look out for the restaurant’s special promotions, such as the $99 bottle of Veuve Clicquot available from Monday to Thursday.
Argentinian Head Chef Alejandro Cancino is one of the brightest talents in Brisbane, with no less than Mugaritz and Le Manoir aux Quat’Saisons on his stellar résumé. His European menu for Urbane Restaurant takes the best of global cuisines and culinary techniques, and adapts them for local palates. The restaurant has a classy yet minimalist decor, which allows the food to do the talking. (Please note that Chef Alejandro has recently left Urbane - Andrew Gunn is the new Head Chef of the restaurant.)
The sensational dishes make the most of well-sourced produce from leading exponents across the country. Homemade tortellini filled with ricotta and walnut is a flawless pasta dish with an exceptional texture. What makes it soar is the memorable porcini sauce dotted with plump mixed mushrooms. Seared Paroo kangaroo is served with a puffed beef tendon, sorrel purée and a heavily reduced preserved lemon jus. The combination of flavours hits the mark.
PSST! If you are looking for something more casual, try either of the adjacent sister venues, The Euro or The Laneway, on your next visit!
Head Chef Carlos Ortega draws on his heritage for his interpretation of traditional Italian dishes. Chef Ortega honed his craft in Spain and England before working at some of Brisbane’s finest establishments, and he is joined in the Vine Restaurant kitchen by talented chef Isabelle Curtis. The restaurant is a relaxed dining experience for either lunch or dinner. It has a wine-bar atmosphere, with timber finishes, tiled floors and plenty of wine on the move.
Lovers of Italian food will find all their favourites on the menu at Vine Restaurant. Grilled quail wrapped in prosciutto and sage, with figs, fregola, toasted seeds and tomato salad, is an extremely generous entree. The combination of ingredients is interesting and memorable. Potato gnocchi with braised rabbit, guanciale, broad beans and reggiano is delightful, with fluffy gnocchi clouds and moist rabbit meat sitting in a well-balanced brodo (broth). The broad beans provide a much-needed freshness for this rich dish.
PSST! On both Saturdays and Sundays, the restaurant offers a fantastic shared platter option for lunch.
Newly appointed to Bacchus, Italian-born Head Chef Massimo Speroni has a stellar CV. He has worked alongside acclaimed chefs Andrea Aprea, Valentino Marcattilii and Heinz Beck, and gained valuable experience in quality Sydney and Brisbane restaurants. The unapologetically plush interior gives rise to high expectations for the fine dining experience to come. Fortunately, the art on the plate and the exceptional service both deliver on that promise.
The elegant contemporary menu is a masterclass in flavour and texture matching. Foie gras has a gamy flavour, and is served with a medley of seasonal vegetables arranged majestically atop smoked potato puree. Dots of 30-year-old balsamic provide a stunningly complex counterpoint. Selected cuts of suckling pig are well seasoned, and the crackling is delightfully crisp. Dijon mustard, fresh pine mushrooms and a superb jus offset the richness of the pork.
PSST! The 59-page wine list is an absolute tour de force from sommelier Andrew Giblin, and is one of Australia’s best lists.
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.
Executive Chef Richard Ousby has plenty of experience, including a stint at The Waterside Inn, Michel Roux’s restaurant in England. The Mediterranean-inspired contemporary menu at Stokehouse Q changes regularly, depending on what produce is best during the season. Situated alongside the Brisbane River, the restaurant has amazing views, a fabulous atmosphere and mouth-watering food that you will long remember. It is a winner for any special occasion.
Once you peel your eyes away from the view, you can immerse yourself in exquisite dishes that will take your breath away. Chicken liver brûlée is divinely smooth, with a sweet and crunchy topping that adds great texture. It is brilliantly matched with peach and quandong chutney as well as delectable sourdough. Pancetta-wrapped chicken is offset by refreshing figs. Ironbark honey provides a superb contrast to the saltiness of the pancetta and works beautifully with the figs.
PSST! If you have any problems choosing from the extensive wine list, the restaurant’s sommelier will point you in the right direction.
Head Chef Matthew Stubbing continues to serve up excellent Roman-inspired food in this traditional Italian wine emporium. Located in a heritage-listed building, 1889 Enoteca has one of the best selections of Italian regional wines outside of Italy. High ceilings, red banquettes and a marble-topped bar make this a sophisticated venue for lunch or dinner.
1889 Enoteca is well known for its innovative Italian dishes and has some of the finest pasta in Brisbane. Insalata is fresh and seasonal, with ripe and juicy peaches, salty mozzarella, bitter radicchio, tomatoes and basil. It is a light and simple salad that is full of flavour. Saltimbocca alla Romana comprises tender rare veal, wrapped in pungent sage leaves and prosciutto and then lightly fried. Served with endive, asparagus, chickpeas and a rich jus, this is an excellent version of a timeless dish.
PSST! Get four or more family members together for the Sunday Family Lunch – three courses of shared plates for $49 per person.
Chef Jose Silva (ex-Guillaume) brings serious fine dining credentials to Double Bay, along with a team that boasts time spent at Rockpool and Momofuku Seiōbo. bibo wine bar boasts one of the best wine lists in Sydney; the moody centrepiece bar opens onto Bay Street, while an upstairs dining room and courtyard double as the perfect function or wine-dinner space.
Chef Silva’s dishes will rise above your expectations for wine bar fare. The flambé chorizo is a must to order – the smokiness, texture and flavour, complemented by green capsicum sauce, is beyond moreish. Similarly, lush bone marrow with anchovy crumb sets the heart racing, and there is ample acidity in the accompanying salad to cut across the richness. Impossibly tender octopus, caramelised cabbage and sobrasada form an unlikely combination that works on many levels. Flawlessly spiced piri piri chicken with Jerusalem artichoke and excellent pickles surpasses the description on the menu.
PSST! For dessert, don’t miss the spectacular Portuguese tart!
Under the sails of the spectacular Sydney Opera House, Executive Chef Peter Gilmore and Chef de Cuisine Robert Cockerill present the amazing spectrum and richness of Australian produce and cuisine to locals and visitors alike. Surrounded by windows offering breathtaking views of Sydney Harbour, this thoughtfully designed, multi-layered restaurant achieves the overall feeling of relaxed dining in a unique setting.
Bennelong is all about Australian produce enhanced by the creative and, at times, bold use of locally grown herbs and spices. To start your meal, try the spanner crab with soft polenta and crème fraîche emulsion – the surprise addition of popcorn adds a cheeky crunch. Mains include roasted Holmbrae duck, pickled cherries and young almonds, with a hint of tangy ume to excite the palate. Macleay Valley suckling pig is a popular choice, delivering juicy meat cleverly balanced with shredded confit organic carrots and pickled onions.
PSST! If you are attending a performance at the Opera House, Bennelong offers pre-theatre dining options.
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.
Since being rebranded Fix Wine Bar + Restaurant, the synergy between the moreish food of Chef Mark Archer and the thoughtfully matched, incredible boutique wines from sommelier/owner Stuart Knox has been taken to yet another level. Leading figures of the legal system intersperse with regular food and wine lovers, creating an egalitarian and eclectic vibe, which fits Fix’s philosophy.
The menu descriptions often modestly underplay the technique that Chef Archer brings to the plate. Incredibly fresh mackerel is grilled on the hibachi, with a lush and perfectly balanced glaze delivering a lovely smoky resonance to the fish. Pickled pumpkin and cucumber add just the right level of acidity to complete a flawless dish. A generous and more-ish portion of astutely roasted free-range pork neck with celeriac, cauliflower and boudin noir is all about showcasing the flavour and texture of the produce, elevated by bold and precise seasoning that sets a benchmark for others.
PSST! Check out Fix’s online wine store.
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.
American-born Head Chef Casey Wall (ex-Cutler & Co.) is also the co-owner of Collingwood’s Rockwell and Sons. His unique and unusual wine-bar menu traverses the full scope of contemporary dining. From the outside, Bar Liberty looks like a grungy joint with graffiti on the walls. Inside, it is quite simple and minimalist. This is a great venue for an after-work meal or a date night.
The concise menu has everything from snacks to hearty main courses. Cured scallops sit in an emulsion of buttermilk and are decorated with bright green spots of cavolo nero oil. This dish looks like a piece of artwork and tastes sublime. For a serious feed, you can’t go past the 45-day dry-aged sirloin. This spectacular 350g hunk of medium–rare meat is served with a balanced jus, shavings of horseradish and a wedge of lemon.
PSST! Keep an eye out for Bar Liberty’s ‘wine dinners’. You’re served four courses and matched wines for $110 per person.
Young hip Chef Dan Pepperell (ex-Pinbone and 10WILLIAMST.) puts his take on the French classics at Restaurant Hubert, operated by the successful Swillhouse Group. The spectacular atmospheric basement space, entered via a spiral staircase, even includes a stylish theatre space for functions, and features two well-stocked bars. Considering at full tilt, Restaurant Hubert seats around 150, the service remains impressively attentive.
The expansively designed sharing menu features French favourites, such as chicken fricassee and côte de boeuf, prepared with a modern twist. By way of example, a large plate of beef tartare, showcasing prime wagyu topside, is presented with a swathe of French fries. Decadent boudin noir and rich potato puree is a well-executed combination that works perfectly. The pièce de résistance, canard à l’orange, a whole duck serving three to four diners, easily steals the show.
PSST! With dinner bookings only accepted for six or more diners, arrive early; however, keep in mind the tables are generally turned after two hours.
Head Chef Corey Costelloe (ex-Catalina, Flying Fish and Le Kiosk) continues to uphold the high standards that diners have come to expect from Sydney’s grandest steakhouse. Rockpool Bar and Grill is undoubtedly the most spectacular dining room in Sydney; the Art Deco splendour sets the tone for the impeccably attired service team to shine brightly.
The well-considered monolithic menu covers everything from the cold bar to the charcoal oven and wood-fire grill. From the pasta menu, plump seared king prawns paired with goat-cheese-filled tortellini, burnt butter sauce, pine nuts and raisins is harmony on a plate. The highly respected Richard Gunner’s heritage-breed grass-fed English Longhorn is dry aged for 31 days, delivering both texture and complexity. The 400g T-bone is served with a bearnaise sauce and a range of optional condiments; however, such acclaimed produce requires little more than a flame to showcase its qualities.
PSST! Try and leave room for some of pastry chef Thida Hindet’s outstanding desserts and petit fours.
Shaun Quade’s hard work and breathtaking innovation have made Lûmé one of Australia’s top restaurants. He conceptually evolves his food style at an elite level, while progressing and redefining contemporary cuisine with both astonishing pace and creativity. A muted decor featuring light-hued woods sets the scene for an interactive dining experience that provokes and challenges the senses in synergy with the remarkable dishes.
The well-thought-out degustation menus push the culinary boundaries, acting as portals into the next level of fine dining. Pearl on the ocean floor is a flawless dish that is redolent of those seaside memories we all cherish. The complex layering of textures and flavours works on multiple levels. Barbecued marron and abalone with emu ham and samphire is perhaps the quintessential Australian dish. Sublime umami flavours and harmonious textures are brought together by an outstanding jus.
PSST! With world-class cocktail master Orlando Marzo at the helm, Bar Lûmé is an obligatory stop before being seated in the restaurant.
Group Executive Chef Ashley Palmer-Watts has handed over the daily running of Dinner by Heston Blumenthal to Head Chef Evan Moore, who started out at the London incarnation of the restaurant. Absolutely no expense has been spared in setting up one of Melbourne’s most opulent dining rooms. Located in Crown Towers, the restaurant has stunning and uninterrupted views of Melbourne’s skyline and the Yarra River.
Applying twenty-first century techniques to historical recipes is the fundamental philosophy at Dinner by Heston Blumenthal. Hay-smoked ocean trout (c.1730) elevates the flavour of the quality fish by introducing anchovy relish and pickled citrus gel. A signature dish, the incredibly technical plum meat fruit (c.1500) requires three days to prepare. In essence, it is a well-executed and sophisticated chicken liver parfait. Rice and flesh (c.1390) is a spicy saffron risotto, with the unusual addition of curried kangaroo tail.
PSST! Do not leave without trying the outrageously rich tipsy cake (c.1810), which features sensational spit-roasted pineapple.
Take a journey to South America with the superb fare at Frank Restaurant. From empanadas to steak cooked over the charcoal grill, the dishes designed by Head Chef Scott Heffernan are brimming with authentic Latin flavours and textures. The interior oozes contemporary style, and includes large circular light fixtures and interesting black furniture. Enormous picture windows look out over Franklin Wharf.
Mostly Argentinian, with nods to the surrounding countries, the sharing dishes turn every meal into a feast! Sopaipillas primes the palate for what is to come. It comprises crunchy fried pumpkin bread with chancho en piedra, a twist on a classic Chilean salsa. Lamb rump is cooked to perfection over charcoal, so it is infused with a delightful smokiness. Chimichurri and salsa picante are served to the side, allowing you to add as much or as little of these flavoursome sauces as you would like.
PSST! Try one of the fun South American cocktails, such as piña colada, pisco sour or grapefruit mojito.
Executive Chef and owner Andre Ursini made his name on MasterChef Australia, but his reputation has been well crafted in this Adelaide restaurant. Ably assisted by Head Chef Patti Streckfuss, Chef Ursini uses quality local produce in dishes that are simple yet exquisite. The atmosphere is bustling but surprisingly intimate. Wooden furniture, a newspaper-lined bar and shelves packed with cookbooks, jars and wine bottles add to the cosy ambience.
This is authentic Italian food prepared with passion and served with love. Carpaccio of Black Angus beef with walnut, fresh truffle pecorino and balsamico looks splendid in the shallow terracotta bowl alongside edible flowers. Exceptionally thin beef slices are heightened by the flavours of the cheese and balsamic vinegar. Polenta con taleggio does not disappoint. The creaminess of the polenta is matched with the earthy flavours of sautéed mushrooms.
PSST! The restaurant sources much of its fresh produce from its organic kitchen garden, which is located in the Adelaide Hills.
Executive Chef Daniel Fleming oversees all restaurants at the Hilton Adelaide, including Coal Cellar + Grill. As the restaurant’s name suggests, a charcoal grill and rotisserie feature strongly. The modern decor combines timber, marble, leather and granite to provide a comfortable yet slightly edgy feel, while copper-coloured lighting adds warmth. The open kitchen allows diners to glimpse the busy chefs at work.
Meat is the star of the menu, and each cut is cooked to perfection. Pork ribs have a zesty flavour thanks to the chipotle-infused coating. They come with thick-cut Texan chips, ranch-dressed slaw and a bowl of warm water – so you can clean up after using your fingers to eat the ribs! Spiced duck is surprisingly delicious. Shredded duck meat is served with coal-grilled Turkish bread, an almond herb salad plus citrus and apple caramel.
PSST! The restaurant offers a wine flight comprising three 70ml samples. It’s a great way to taste wines without committing to a bottle!
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.
Yorkshire-born Toby Gush trained under many of London’s elite chefs, and he has been at the heart of the Chianti kitchen for the past 15 years. The restaurant works like a well-oiled machine: the staff members are knowledgeable, quick and friendly, and the food delivery is perfectly timed. Warm-coloured heritage bricks and crisp white tablecloths add to the modern and tasteful decor.
The menu showcases the best of South Australian produce. An elegant dish, cervello d’agnello (pan-fried lamb brains with lemon and anchovy butter and fried capers) has a harmonious combination of elements that provides balanced flavours across the palate. Frutti di mare ai soffocato features South Australian blue swimmer crab, pipis, mussels, king prawns and oysters dripping in white wine and served with shallots, olive oil, garlic and herbs. The freshness of the seafood is evident with every bite.
PSST! Enjoy a hearty Italian breakfast at Chianti. From toasted ciabatta to traditional scrambled eggs, there is something for everyone.
An icon of the Australian restaurant scene, Neil Perry is the Culinary Director of the Rockpool Dining Group. His innovative menu – with its uncompromising focus on premium produce – is brought to life in Perth by Head Chef Dan Masters (formerly of Sydney’s Rockpool Bar & Grill). The restaurant exudes style, confidence and professionalism. Diners are treated to informed, attentive service from the moment they walk through the door.
The extensive menu overflows with delectable delights, including seafood cooked in a charcoal oven. A visual masterpiece, butter-poached West Australian marron is arranged on the plate with Jerusalem artichoke, salsify, celery and pomegranate. The flavours and textures are beautifully balanced. Warm salad of wood-fire grilled Wagin quail with smoky cherry tomatoes, olives and herbs teases the senses with a subtle but appealing aroma. It is a faultless execution of technique and passion.
PSST! For a quick snack, try the bar menu. The delicious food pairs well with the cocktails and wines on offer.
Red Cabbage has established itself over the last 10 years as an innovative mainstay of the Perth dining scene. Owner/chef Scott O’Sullivan presents a sensational contemporary menu packed with flair and creativity. Located almost directly opposite Perth Zoo, the restaurant has a red feature wall adorned with black-and-white faces and eyes. This is a restaurant for foodie couples.
Local produce is clearly the star of the show here, and it is treated with care and respect. Scallops, chicken and bonito with buttermilk, nori and seaweed crisps is a delicious adventure through Asian flavours and textures. Each element is well considered and complements the others. Fish + other stuff is a mysteriously named main that surprises diners with the flavoursome combination of salmon, daikon and ginger. The salmon is beautifully cooked, and the ginger provides a fantastic spicy contrast.
PSST! Red Cabbage is famous for its seven-course degustation, which is ideal for a special occasion.
Following a childhood in the Margaret River region, owner/chef Russell Blaikie’s culinary career has taken him from Perth to London and back again. His French-inspired dishes at Must Winebar showcase a beautiful selection of organic produce and local seafood. The restaurant is divided into a bar area and a restaurant area, with a fit-out and ambience that is very French chic.
The bistro menu pays homage to Chef Blaikie’s extensive travels in France, Spain and Portugal. Slow-cooked pork belly with Esperance scallops, pumpkin puree, apple salad and Pedro Ximenez glaze is a standout dish. The tart apple salad and sweet PX glaze cut through the richness of the melt-in-your-mouth pork. Cooked to perfection, the 28-day dry-aged Kerrigan Valley beef sirloin steak is perfectly accented by a to-die-for bearnaise sauce on the side. Meat lovers will be in heaven with every bite!
PSST! Foodies should look out for Must Winebar’s special monthly masterclasses, where Chef Blaikie shares some of his culinary secrets.
David Thompson is in charge of the kitchen at Long Chim. He uses experience gleaned from living and working in Bangkok for several years to offer diners traditional Thai street food created from amazing Western Australian produce. This designer basement eatery in the heart of Perth’s CBD drips with character and atmosphere. Cosy and comfortable inside, it also has al fresco seating within a high-walled courtyard.
Long Chim delivers simply presented Thai street food backed by knowledgeable, friendly and efficient beverage service. Crunchy on the outside and soft on the inside, chive cakes are a great way to start your meal. They come with a more-ish dark soy, garlic and chilli dipping sauce. For a zesty salad, try the green papaya. Thin slices of the fruit are tossed with chopped roasted peanuts, dried prawns and an intense dressing for a firestorm of flavour.
PSST! The Maa Long Chim menu allows you to sample a range of delicious dishes for just $68 per person.
Norwegian-born Head Chef Leif Huru leads an impressive kitchen brigade at Nobu, delivering Executive Chef Nobuyuki Matsuhisa’s unique and innovative fusion of Japanese dishes and South American flavours. With an interior design that oozes decadence, Nobu features an intimate sake bar, private teppanyaki tables and seating at the sushi counter. Unobtrusive service ensures this is a superior dining experience for all patrons.
The dishes make the most of premium Western Australian produce and reflect the integrity of the Nobu brand. Nobu tacos are crisp-fried dumpling skins filled with delicious steamed lobster meat and topped with an impossibly light avocado cream. Exquisitely presented, the tacos are edible art on a plate. Speciality whiting tempura comprises a trio of fish fillets with a sensationally thin and crunchy coating. Smooth and creamy wasabi aioli is the perfect dipping sauce for these gems from the ocean.
PSST! If you love the intriguing food at Nobu, why not purchase one of the restaurant’s fabulous cookbooks?
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.
Having bounced back from a battle with cancer, Skye Faithfull continues to kick amazing culinary goals from Balthazar’s kitchen. Her masterful take on classic European-style dishes is simply inspiring. Located at the bottom of an Art Deco building, Balthazar is rightfully recognised as a fine example of high-end dining. Laid-back music, soft lighting and plush seating set the scene for a special meal.
Chef Faithfull offers an innovative yet well-balanced menu featuring premium Western Australian produce. Scallops, corn and mullet roe boasts plump and juicy Exmouth scallops that are lightly seared until they are caramelised. They are elegantly matched with a corn fritter and charred corn, avocado puree and a rich gruyère sauce. Risotto blanco includes pickled mushrooms that have been grown in coffee grounds. The creamy goat curd and pecorino sauce is jam-packed with flavour and very more-ish.
PSST! Expand your wine palate by letting the service team guide you on a journey through unique Australian and international varietals.
Perth-born Head Chef Kim Brennan has returned to his roots after stints at London’s Notting Hill Brasserie, Fiji’s Tokoriki Island Resort and Sydney’s Becasse. Located in the former franking room of Perth’s historical General Post Office, Post is the jewel in the crown of COMO The Treasury. Light and bright, with a living tree at its centre, the restaurant is a comfortable, welcoming space.
The French-influenced contemporary menu uses an abundance of local, seasonal produce. Barramundi with parsnip cream, kale and smoked ham broth has beautifully constructed texture layers. The rich broth complements the freshness of the fish, and brings the dish together. Tara Valley beef fillet with smoked celeriac, autumn mushrooms, black garlic and jus looks simple on the plate, but it is sure to impress. Black garlic adds an unexpected but pleasing element to this dish.
PSST! Look out for C.S. next to dish names on the menu. This signifies COMO Shambhala – meaning the dish is particularly nutritious.
New Zealand-born Todd Stuart has trained internationally, and he has a string of prestigious awards of which he can be justifiably proud. His well-known Parisian-influenced eatery Petite Mort focuses on exquisitely presented lunch and dinner degustation menus. Softly lit, the restaurant is perfect for a romantic dinner or for those who appreciate a quiet and leisurely fine dining experience.
Small degustation plates feature unique and flavoursome gems; they can be matched with wines for a culinary marriage made in heaven. Crystal clear gazpacho consommé is poured delicately over an eclectic combination of fresh Fremantle octopus and pine nuts. The combination of flavours and textures is divine. Cooked to perfection, Darwin barramundi is served with the skin on and is generous in size. The fish is beautifully presented with tasty caponata, crunchy broccolini and rice crisps.
PSST! An unusual way to end your dinner is to try one of the Cuban cigars, which you can smoke on the terrace after 9.30pm.
Michelle Forbes (ex-The Trustee Bar & Bistro) is kicking culinary goals at Subiaco Hotel, bringing to the restaurant a zest for the use and promotion of regional Western Australian produce. The Subi, as it’s fondly called, has long been known for its quality pub food, and it is a favourite with local businesspeople and those who love a social lunch.
Subiaco Hotel’s impressive menu is Mediterranean-based, but it has Chef Forbes’ stamp of freshness and regionality all over it. Exmouth split prawns with garlic chilli and coconut harissa looks stunning on the plate. The large and juicy prawns are cooked to perfection. A standout dish, crumbed pork saltimbocca with capers, mash and apple salad highlights quality meat from Linley Valley Pork. Mash, apple and pork is a marriage made in culinary heaven, and Chef Forbes nails this dish with aplomb.
PSST! Subiaco Hotel has an elegant second-floor function room called the Stellar Lounge, which can host 60–150 people.
Kiwi chef Jesse Blake cut his hospitality teeth in some of his homeland’s noted eateries, proving himself a real asset. At Petition Kitchen, Chef Blake’s contemporary use of staples such as mushrooms, asparagus, cucumber, tofu and tomatoes is superb. The restaurant is located in the historical State Buildings, but has an industrial-style interior decor. It is frequented by CBD workers and destination diners from Perth’s suburbs.
Chef Blake mixes and matches humble yet quality ingredients to create memorable dishes. Heirloom tomato with silken tofu, basil and lemon pepper is awash with colour thanks to the hydroponically grown tomatoes and basil-infused vinaigrette. The top-class ingredients are treated with respect and understanding. Soda-battered fried mushrooms feature a light tempura-style batter with a fabulous crunch. The generous portion of mushrooms is enhanced with a piquant shallot and vinegar dressing.
PSST! Enjoy inspiring food theatre by sitting at the restaurant’s coveted Chef’s Table. You can watch the chefs deftly prepare your meal.
Italian-born Tony Percuoco comes from a family of restaurateurs, and he has a wealth of experience from Bennelong and Fellini Ristorante e Bar. At Tartufo, he produces classic and modern Italian dishes with simple seasonal ingredients. Located under the Emporium Hotel, Tartufo represents elegant fine dining. Red banquettes, black leather chairs, mosaic-tiled floors, gilded mirrors and black-and-white photos ooze old-world charm.
The menu draws on Italian dishes from Chef Percuoco’s home town, Naples. Rich and creamy risotto al granchio is brimming with Australian spanner crabmeat, peas, mascarpone and saffron. The watercress garnish is not just for show – it adds a peppery flavour to the dish. Rollata di vitello sees a piece of tender veal delicately stuffed with tomato, mortadella, spinach and mushrooms, and then rolled with pancetta and baked. It has a complex yet balanced combination of flavours and textures.
PSST! For a tasty takeaway meal, grab an authentic Neapolitan pizza from Tartufo’s pizzeria, which is next to the restaurant.
Tasmanian-born Cam Pincius is the Head Chef at Rockwall bar + grill, and his contemporary menu makes great use of the local produce and seafood for which Tasmania is famous. The restaurant is housed in one of the most iconic Georgian-style sandstone warehouses in Salamanca Place, Hobart. The interior design blends the rustic with the modern, providing a casual atmosphere in which to dine.
Freshness and flavour are the hallmarks of Chef Pincius’ solid menu. Tempura prawns with nahm jim dressing is an exquisite and tasty entree. The tempura coating is light and crispy, and it balances beautifully with the sweetened nahm jim. Coffee-rubbed wagyu eye fillet is a winner, with an excellent combination of flavours and textures. The tender piece of beef has an amazing coffee-scented crust, which is well complemented by a dollop of rich café de Paris butter on top.
PSST! The wine list features many Tasmanian gems, including 2009 Bream Creek Cuvee and Kate Hill Riesling.
Wayne Brown (formerly of Sydney’s Quay and Singapore’s Guy Savoy) has captured the true essence of the Adelaide Hills in his menu for Hardy’s Verandah Restaurant. Foraged ingredients and seasonal produce are embraced with passion and respect. Newly renovated, this heritage building features three dining spaces and a balcony that overlook the hills. White linen and gentle music add to the romantic ambience.
The degustation menu is expertly crafted, bringing together intriguing ingredients in tantalising fusions. Ox tongue smoked over binchotan has a sensational smouldering aroma, and the meat is so tender that it melts in your mouth. It is accompanied by apple, ginger and wild sesame soy that give the dish freshness and zing. Dry-aged duck and foie gras is a marriage made in heaven. They are accompanied by sweet apricot marmalade and peppery kinome that enliven the tastebuds.
PSST! Patrick White leads a team of sommeliers who can match each dish with an exciting Australian or international wine.
Greg Favretto has been leading the kitchen at Adelaide’s favourite steakhouse, Cork & Cleaver, for 20 years, so he knows a thing or two about cooking beef. Nestled in a suburban backstreet, the restaurant has been a local favourite since 1978. The interior decor is a feast for the eyes, with eclectic artwork, Moroccan rugs and large gold-plated palm trees.
Carnivores will enjoy the wide range of grilled meats on offer here. Start with an entree of Louisiana crab cakes, which are beautifully fried until crisp. They sit on a bed of Asian greens, and come with spicy tomato relish that matches well with the tender crabmeat and vegetables. Surf and turf combines a well-charred medium–rare fillet steak with Moreton Bay bugs and prawns wrapped in perfectly crisp bacon. Bearnaise sauce and potatoes with sour cream round out the dish.
PSST! As a clever nod to the restaurant’s name, the menu card is printed on a blunted meat cleaver.
Under the skilful direction of Head Chef Danielle Alvarez, Fred’s offers classic dining with a contemporary and sustainable approach. Let the friendly and attentive staff usher you to your seat overlooking the open and interactive kitchen. Chic and relaxed, the walls are decorated with retro mirrors that bounce the light of the flickering candles, creating a romantic ambience.
Sourcing sustainable, local and in-season produce, dishes – served as individual meals or for sharing – are presented simply, allowing the natural flavours to shine. An excellent way to start the evening is with the wood-oven fougasse served with freshly churned butter and olive oil. Cheese fans cannot miss the joy that comes from slicing open the divine burrata with sweet and sour greens and pistachios, while the clever flavour combination of basil pesto, walnuts and cream in the ricotta ravioli delivers on taste.
PSST! Food lovers will love the chef’s table seating, an intimate and interactive experience where you can dine right in the kitchen.
Chefs Jo Ward and Michelle Powell are the duo behind the stoves, and they have previously clinked pans together at other venues. With fierce concentration on their faces, they create cheery, carefree bistro dishes. Roars of laughter and eruptions of conversation fill the air in this open dining space that tips a hat to French-bistro style.
The two chefs focus on simple flavours, considered selection and marriage of ingredients, and appropriate cooking methods to deliver quality dishes. The king prawn beignets are a popular favourite. A golden fritter-like outer encases the soft prawn mousse centre, and four of these tasty delights are served up with cucumber, iceberg lettuce and a chilli aioli. The go-to dish is the spanner crab omelette. Slicing into the omelette will reveal lovely pieces of crabmeat, which is served with broccolini to lessen the guilt of the dish’s decadence.
PSST! Be patient, as this place can get very busy, with staff kept on their toes.
Oliver Gould (formerly of St Kilda’s famous Stokehouse) is the driving force at The Shorehouse. He pumps out innovative, artistic and oh-so-tasty dishes inspired by the freshness of the restaurant’s beachside location. Breezy, light and open, this stunning eatery is the perfect place to relax and drink in spectacular views of the Indian Ocean. The fabulous food is backed up by slick and attentive service.
New-wave eclectic fusion foods are the go here at The Shorehouse. Blue swimmer crab with pickled kohlrabi, mango, almond milk and chives is a culinary work of art. The flavours marry well, with the silky smooth dressing bringing the whole dish together. Shark Bay tiger prawns are coated in chermoula and grilled with caramelised lemon and fuet anis salami. Served with flavoursome garlic aioli for dipping, this delectable dish is outstanding in its shrewd simplicity.
PSST! Grab breakfast by the water! Togarishi pepper scrambled eggs on toast is a zingy way to start the day.
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.
French-born Romain Bapst (formerly of Il Centro) is one of only two people in Australia to hold the title of Maître Canardier (meaning he is an expert in preparing duck). His exquisite French fare includes canard à la presse, a traditional dish that dates back to the nineteenth century. The restaurant has crisp white linen contrasting with dark-wood fittings, plus floor-to-ceiling windows offering a captivating view of Brisbane.
Chef Bapst’s authentic dishes would not be out of place in a high-class Parisian bistro. Tasmanian Petuna salmon is cured with Sauternes in-house, and served with a fennel salad and crème frâiche. Perfectly balanced, the salad adds a delightful touch of freshness to the dish. The famous sand crab lasagne is brimming with delectable crabmeat and well-cooked pasta. Creamy crustacean sauce oozes from the lasagne, and has an amazingly more-ish flavour.
PSST! There is a superb menu filled with vegetarian gems, as well as a five-course vegetarian degustation for $83 per person.
Executive Chef Trent Robson (ex-1889 Enoteca) develops his menus using the very best Australian beef as well as fresh seafood, poultry and game. Moo Moo Brisbane is an upmarket steak restaurant located in the historical Port Office Building. Leather chairs, long banquettes, white tablecloths and photographs of cattle add to the sophisticated atmosphere. The professional and efficient service is suited to a lingering business lunch.
Beef is the key dish here – the menu describes the breed, age, size and diet of the animal. Moo Moo house-made charcuterie includes prosciutto, salami, wagyu biltong and duck pancetta. The meats are beautifully offset by grissini, ciabatta, cornichons, guindillas, beetroot relish, pickles and confit onions. Wagyu minute steak is cooked rare and rolled, then served on salty pea mash with truffled pecorino and mint. The excellent piece of beef is soft, tender and buttery.
PSST! For a great-value meal, choose The Moo Moo Lunch menu – two courses for $45, or three courses for $55.
Working his way up from chef de partie through sous-chef to Executive Chef, Slovakian-born and trained Frantisek Ilizi now leads the kitchen team at C Restaurant. His menu is an eclectic mix of classic dishes and contemporary fare. Western Australia’s only revolving restaurant, it commands spectacular views across Perth’s skyline and beyond. White tablecloths, comfortable high-backed chairs and quality tableware add to the chic ambience.
Chef Ilizi takes great pride in cleverly using Australian ingredients in European dishes. Ora King salmon is an artistic presentation of colour, flavour and texture. The generous portion of pink fish is accompanied by crunchy puffed rice, crisp ribbons of pickled cucumber and chilled sorbet. Cone Bay barramundi is lightly poached so that it remains moist. The fish sits atop blanched winter greens dripping in aromatic lemon myrtle and ginger broth, and is adorned with delicate yuzu foam.
PSST! C Restaurant serves a High Tea to remember, including a choice of nine different tea blends.
Executive Chef Angelo Nici is a quiet and consistent achiever who has been at the helm of Matilda Bay Restaurant’s kitchen for 21 years. Chef Nici orchestrates a menu rich with premium Western Australian free-range and organic produce. Innovative dishes, knowledgeable staff members and spectacular views across the Swan River are the highlights of this stylish eatery.
Taking its cues from various enticing cuisines, the menu delivers on the restaurant’s promise of making food a social experience. Linley Valley pork is moist and tender, and sits on top of a mushroom duxelles surrounded by a balanced mustard cream sauce. Buttery pastry gives the dish height, and adds both colour and texture. Crispy-skinned snapper fillet is succulent with every bite. Macadamia pesto, blanched green beans and sweet potato mash with a hint of maple syrup round out the flavour profile.
PSST! The al fresco riverside garden is an idyllic venue for weddings, and the reception can be held in the restaurant.
Guillaume Brahimi celebrates classical French techniques and flavours at Bistro Guillaume. He trained under Joël Robuchon in Paris before moving to Australia in the 1990s, opening his first Bistro Guillaume at Melbourne’s Crown Complex and his second here at Crown Perth. The crisp white and green decor is elegant and timeless. Theatrical fabric pendent lights add a special touch to the dining room.
The well-thought-out menu has plenty of variety to keep Francophiles happy! Escargot en persillade is a superb entree served in a cast-iron dish. A dozen tasty little snails are delicately flavoured with a parsley and garlic sauce that does not overpower the snail meat. Leg of duck confit with peas, speck and shallot is a generous main course that is sheer perfection on the plate. The duck is beautifully cooked, and it is well complemented by the smoky pork.
PSST! Chef Brahimi has several of his cookbooks for sale at the restaurant – so why not treat yourself?
Executive Chef Dan Fisher and Head Chef Liam Atkinson head up a young and enthusiastic kitchen brigade that utilises premium Western Australian produce in superb contemporary dishes. This is the first Australian incarnation of Bali’s much-loved KU DE TA. The restaurant’s location overhanging Perth’s Swan River provides diners with stunning views. The industrial-like interior is airy and cool, and there is a chilled-out vibe throughout the restaurant.
The menu is brimming with refined dishes that make the most of sensational local ingredients. Smoked rainbow trout with pickled turnip, brown bread and roe is a well-balanced combination of elements. The crispy trout skin marries perfectly with the tart finger lime ‘roe’. Carnivores are well catered for with crumbed lamb chops served atop exquisitely creamy umami beans and shiitake mushroom ‘ragu’. The dish is generous in both flavour and size.
PSST! KU DE TA is part of an amazing complex of quality eateries within an easy riverside walk from Perth’s CBD.
Matt Swieboda, Jasmine Natterer, Nathanial Hatwel and Chef Ben Abiad have joined forces to bring this late-night wine bar to Potts Point, offering a list of over 300 wines and high-quality small plates. The venue is cosy and welcoming and there is plenty of space around the bar for guests to sit down and have a friendly chat with the wine experts behind the bar.
The menu is designed to complement the incredible selection of wines. The olives and bread are a great way to start and once you’ve tasted the freshness you will be grabbing the menu for your next dish! The kingfish tartare with kimchi, capers and yolk is a perfectly executed dish while the bresaola with parmesan and mandarin offers a harmonious balance of salty and sweet.
PSST! The establishment’s name comes from George Orwell’s ‘Down and Out in Paris and London’, which draws on the fact that the simple things in life play an important role in happiness.
Originally from Victoria, Executive Chef Chris Taylor has worked in Melbourne, London and Europe. His uncomplicated dishes at Fraser’s proudly showcase the best of Western Australian produce. Since opening in 1993, Fraser’s has become a Perth dining icon. Located in Kings Park, at the end of an avenue of lemon-scented gums (which are majestically lit up at night), the restaurant has a classic elegance.
From share plates and large dishes to meat straight off the chargrill, Chef Taylor’s menu encompasses a wide range of culinary gems. Grilled Fremantle octopus is super fresh, and its unique flavour is heightened by tart tomato dressing. A chickpea fritter, fennel and smoked eggplant round out this magnificent dish. WA free-range pork belly melts in the mouth – every bite sends you to heaven! It is accompanied by braised fennel, green romesco, heirloom tomatoes and a basil garnish.
PSST! There is a stunning private dining room with a bespoke timber table that seats up to 28 guests.
Drawing on more than 25 years’ experience cooking in prestigious kitchens, including Hong Kong’s famous Diamond Restaurant, Executive Chef Pat Cheong’s handcrafted Cantonese dishes are arguably the finest in Perth. Silks surrounds diners with palatial opulence, using a palette of rich cream that has red and gold highlights. Luxurious chairs are placed purposefully before linen-draped tables topped with quality crockery, cutlery and glassware.
The restaurant’s philosophy of maintaining exacting high standards flows seamlessly into menus that reflect the dedication and professionalism of the kitchen team. Fried glass vermicelli with Western Australian blue manna crabmeat features a generous portion of translucent noodles tossed gently with sweet and juicy crabmeat. The beautiful flavours are well balanced. Roasted barbecue pork with jarrah honey is perfectly cooked and has a sensational texture. The unique addition of jarrah honey ensures that the flavour is on point.
PSST! For an indulgent adventure, book the Gold degustation menu – eight courses for $208 per person (with a minimum of two people).
Sydney diners need wait no more for their share of Rosetta’s sophisticated Italian dining! Rockpool Dining Group has opened Rosetta Ristorante – sister to the original Melbourne establishment – and Chef Richard Purdue has been tasked with leading the kitchen brigade. The impressive, three-level venue has been cleverly designed with curves, glass and high-end fixtures. There’s an outdoor terrace offering spectacular views of the city and harbour, while the open kitchen features a window to the street, allowing passers-by to watch the action too.
Chef Purdue ensures the food surpasses the views with a menu that focuses on southern Italian dishes and seafood, with a polite nod to Melbourne by featuring a few of its menu favourites. Choices range from crudo, antipasti, pizzette and house-made pasta to the delicious secondi and tempting contorni, all utilising only the finest produce available.
PSST! Leave room for dessert! Who could resist the house-made dolci, such as cassata, cannoli, panna cotta? Yum!
After spending three years away from the pots and pans, Thierry Galichet (ex- Montrachet) is back, and better than ever. At La Cache à Vín, he and Head Chef Bruno Richeux focus on quintessential French bistro fare.
La Cache à Vín is a classic French wine cave, with stone walls lined with bottles, wooden floors and timber furniture with leather seats. Staff in leather aprons provide friendly and attentive service.
The menu features French favourites, such as foie gras, escargots and coquilles St Jacques – tender fresh scallops, grilled in the shell and finished with a tomato and coriander butter – and a fluffy soufflé à l’oignon et gruyère with a Kirsch velouté. For mains, try baked spatchcock, rack of lamb or cassoulet Toulouse – a hearty white bean casserole with confit duck leg, Toulouse sausage and smoked pork belly, delivering a timeless blend of flavours and textures. Tempting desserts and a selection of French cheeses round out the menu, along with a range of French wines.
PSST! Pick up an excellent French wine to take home from their wine store.
The incredibly talented and innovative South African Chefs Brendan Wessels and Lindsay Dürr deliver the necessary substance on the plate to match the unique experience and style that is conveyed at the d’Arenberg Cube.
This five-storey architectural masterpiece, which sits majestically juxtaposed against the vines, integrates a cellar door, world-class restaurant and Alternate Realities Museum.
The extra-long ‘Pickwickian Brobdingnagian’ tasting menu celebrates local produce and is delivered with thoughtful wine pairings by Sommelier Josh Picken. Snacks like the forest mushroom tart and barramundi bush coal set the tone for technically perfect layers of scallop silk that are elevated by the acidity of sudachi and kosho. Similarly, the sublime texture of the locally sourced alpaca, with solidified tuna, delivers exceptional balance and harmony. However, the divine smoked eel with lardo, furikake, sea succulents and congee steals the show, along with the stunning wagyu with smoked mushroom and mountain pepper that follows.
PSST! Start with a cellar door tasting on level four of the Cube, and then contemplate a move to the bar for a cocktail before lunch.