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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 ;) !
Co-owner/Head Chef Davide Rebeccato is Italian born and trained but has travelled extensively and worked overseas. He is inspired by local Australian produce to present his take on contemporary Italian cuisine. Aqua Dining has sophisticated, pared-back decor with lots of glass and stainless steel, because it’s all about the view, overlooking North Sydney Olympic Pool and across the harbour. The staff are extremely attentive and diners are left in no doubt that this is a fine dining establishment.
The Italian-inspired menu features many Australian specialities and Indigenous produce. The honey bugs are so sparklingly fresh that they are served only a lick of flame away from ‘crudo’ and accompanied by Mexican cucumber and pink globes of finger lime caviar. The meats in the main courses are given the long, slow treatment so they are rich and buttery, like the lamb neck served with grilled eggplant, chervil and black garlic.
PSST! Champagne lunches are offered on Saturdays and Sundays.
Well-travelled Head Chef Jim Wilson has the canny knack of sourcing local ingredients to emphasise the cuisine and dishes he delivers at Sails. During the evening, the stimulating light show from the buildings, Luna Park, the Harbour Bridge and Opera House are just as much part of the restaurant’s decor as the flawless interior design.
Besides the deceptively effortless presentation of the dishes, you will notice a clever marriage of ingredients – all are carefully considered, resulting in a harmonious dish. If the theatre created by the waiter pouring the gazpacho into the ricotta mousse dish at the table doesn’t impress, the taste and texture definitely will. Chef Wilson will continue to astonish you with his flavour-balancing act in the scallops dish. The chicken jus doesn’t mask or overpower the plump, golden, seared scallops or the accompanying prosciutto and cos lettuce.
PSST! The cool way to arrive and leave is by ferry, which is right on the restaurant’s front doorstep.
Hamish Gilmour has recently taken on the role of Head Chef at Barrenjoey House and presents his contemporary menu in this lovely old building. Sympathetically renovated in keeping with the charm and character of this piece of history, you can enjoy a drink at the bar or take a seat in the large open-plan dining room styled with eclectic accessories.
With an abundance of seafood on offer, from freshly shucked oysters to a bucket of Queensland prawns, there’s no better way to take in the beautiful Pittwater scenery. You may be tempted by the spanner crab bruschetta with avocado, chilli, coriander, pomegranate and lime, or by the equally tasty grilled scallops with chilli butter, toasted almonds, fennel and radish salad. Meat lovers are not forgotten, and you’ll find the Moroccan spiced lamb with pomegranate molasses and toasted almonds has just the right amount of spice.
PSST! Enquire about the very reasonably priced guest rooms and function options.
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.
Beautiful seafood, great service and an outstanding view are just some of the reasons to come to The Boathouse on Blackwattle Bay. It’s a Sydney institution, and long-serving Executive Chef Colin Barker has been there since 2007. The dining space is modern and understated, and takes in views of Blackwattle Bay and the Anzac Bridge. The perfect occasion restaurant, helping to celebrate a special family or work event is what the Boathouse does so well.
With an extensive selection of oysters available, you know you are in for a special evening. A well-cooked piece of red snapper with a classic combination of garlic, tomatoes and pine nuts easily demonstrates why simple can sometimes be best. Delicately flavoured lamb rump with yoghurt, leek and artichoke proves that they do their red meats just as well as their seafood.
PSST! The dessert lists showcases Boathouse’s fun side. Whipped cheesecake with rhubarb sorbet and black olive caramel is just one of the innovative choices.
Now Head Chef at Gunners Barracks, Nathan Darling (ex-Sails on Lavender Bay) is serving up food that matches the views – clean, bright and breathtaking. Here, diners can enjoy a decadent morning or afternoon tea or a contemporary weekday lunch. The ambience is all class and the staff know their food and wine very well.
The lunchtime à la carte menu is driven by the best in seasonal produce. To start, try the pan-fried duck and pork rillette, with pickled red cabbage, grain mustard and chargrilled sourdough bread. Earthy, smoky and flavour-packed, the pickled cabbage cuts through the richness of the dish. By far the prettiest dish is the warm Ora smoked salmon, globe artichoke puree, baby vegetables and Avruga caviar – and oh-so-delicious too. Try the pork belly for main course. Twice cooked and served on a bed of Chinese broccoli with hoisin dressing, this is a beautifully seasoned dish.
PSST! Dine out on the enclosed terrace, and soak in the city and harbour views.
Executive Chef Michael Nash heads up one of the busiest restaurants on the Northern Beaches. Located only moments from Manly Wharf, an eclectic mix of people fill the venue every night. Business meetings, first dates, families and even large groups, there is a table for everyone.
Garfish has a simple philosophy: source the best seafood possible and pair it with classic sauces. The smoked blue-eye trevalla tortelloni with wood-roasted prawn tail is delicate in flavour, and is served on a bed of sauce vierge and black olives. Crunchy pancetta brings contrasting texture and saltiness to the dish. The wood-fired crustaceans are served with aioli, so order a salad or a side to complete your meal. Main courses offer fish and meat options, so perhaps get the best of both worlds and try the chargrilled ‘beef and bugs’.
PSST! Get there early and nab a spot in the bar area, cutely named SuGarfish, and then move into the main restaurant for your meal.
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.
Executive Chef Kevin McKeown and Head Chef Thomas Pagnon guide the preparation of specially selected Australian meat, largely beef from the East Coast. Setting-wise, it’s all about the water views of Darling Harbour, so the decor is pared back and sophisticated with polished wood floors, comfortable chairs and linen-draped tables.
The dedicated steak menu is unapologetically designed for meat lovers but there are other menu options too. To begin, try the witlof salad, a fresh, green start to the meal, with witlof leaves resting on a slightly sweetened buttermilk dressing and scattered with crunchy walnut pieces. Of course, there’s an impressive choice of steaks, all served with chips, baked potato or mash. The Riverina pasture-fed 160g petite fillet is meltingly tender and the slightly more robust 200g petite sirloin, cooked exactly to order, is deliciously juicy and tasty.
PSST! Diners can choose to be closer to the water and eat on the outdoor balcony or sit indoors but still enjoy the view.
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.
Whilst talented Head Chef Monty Koludrovic brings serious fine dining credentials to Icebergs Dining Room & Bar, he does not lose sight of the convivial philosophy for which master restaurateur Maurice Terzini is renowned. The sea breeze and achingly breathtaking views of Bondi Beach set the tone, and the smart front of house team ensure the dining experience is a memorable one.
The focus is on showcasing the natural flavour and textures of the well-sourced produce. By way of example, fresh porcini feature in the risotto – both as a puree and lightly pickled and grilled as a garnish – along with truffled pecorino. Free-range Borrowdale pork is presented two ways, the richness of the belly counterpointing the complexity of the neck meat. This more-ish dish is finished with slow-baked vegetables, herb and nasturtium puree, laver (seaweed) sauce, and garnished with textbook crackling.
PSST! Save room for one of the technically flawless desserts created by Jaclyn Koludrovic, one of Sydney’s best pastry chefs.
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.
Head Chef Zac Sykes spent a few years hopping between some of Sydney’s trendiest seafood restaurants, but has now found a home overlooking the surf breaks and sunsets of North Bondi. Under pink neon signs, and to the beats of the loud music, friendly young waiters serve spritzers and glasses of sparkling to a glamorous Sydney crowd.
Unsurprisingly, the hero here is the quality Australian seafood, and the menu has fine dining touches, as well as some rather fancy versions of chip shop classics. The specials represent the freshest seasonal produce straight from the sea, such as a crab ravioli with shellfish consommé and charred lettuce, which is spectacular. ‘Small plates’, such as the cuttlefish slivers tangled atop a citrus-packed squid ink risotto, are complex and fresh, and prepare the way for the ‘large plates’ on offer.
PSST! If the weather is nice, book ahead and request a table outside for one of Sydney’s most iconic dining experiences.
Owner and Executive Chef Carl Jensen, with Head Chef Jamie Blake Crozier, has poured his 25 years’ experience into creating a sophisticated and varied menu that reflects both modern Australian culinary innovation and classic technique. Summer Salt offers diners an outstanding experience – the clean lines of the long, all-white dining room are laid out to enjoy the stunning 180-degree view across the ocean.
The seasonally changing menu capitalises on the best available Australian produce. Start with the perfectly tender butter-poached Balmain bug tails and sweet snapper and prawn dumplings in yellow curry, served with crispy fried rice noodles. Follow with a main of spice-dusted John Dory fillets in cumin-scented yoghurt with a darkly rich Moroccan eggplant and a spray of peppery watercress, or the pork belly, with crisp shards of crackling, flanked by buttery Paris mash, pickled onion and apple puree.
PSST! A versatile space, Summer Salt is well equipped to host your next celebratory occasion and offers a choice of menu options.
OTTO’s Head Chef Richard Ptacnik worked in a few restaurants in Europe before moving to Australia, and the Czech-born chef proves that you don’t have to be Italian to produce great Italian food. Located on the famous Woolloomooloo Wharf, OTTO offers a range of seating options. White tablecloths and white chairs match perfectly with the yachts moored outside. The scenario is still pleasant in the evenings and heaters ensure the outdoor seating is suitable for cooler nights.
The modern Italian menu is comprehensive. Antipasti are big enough to share and the mix of ingredients is carefully selected. Pasta and risotto are available in entree and main size and they all look absolutely delicious. You might like to try the bucatini with Moreton Bay bugs and cherry tomatoes or the showstopping assorted mushroom risotto – an unforgettable dish.
PSST! Arrive before the sunset and go for a walk on the pier, sit for a cocktail, and enjoy this little piece of Sydney Harbour.
The southern suburbs are well supplied with interesting and eclectic dining. Ubiquitous Thai restaurants abound, yet alphabet street delivers much more – innovation, attentive service, and knowledge. Shared meals are encouraged, and the personal preferences of customers are important and well catered for, whether it’s a requested variation of chilli heat or perhaps something of a ‘self-designed’ variation of a menu offering. Overlooking the rolling waves of North Cronulla beach, watching the strollers and joggers and the life in this busy precinct, a meal here is casual, breezy and fulfilling.
alphabet st offers a variety of options, catering to group, couple and solo dining. The generous, plump prawn and chicken dumplings are a satisfying start to the following more adventurous and spicy offerings. A whole steamed snapper is presented sitting upright and daring to be eaten – a lime and chilli broth (to individual order!) elevates this sweet-fleshed fish above the ordinary.
PSST! A short wine list has been developed with the menu in mind.
Over the last a few years, Chef Kristian Gamble has fine-tuned his menu at Ripples Chowder Bay based on customer feedback and the availability of seasonal produce. This restaurant is indeed a hidden gem, away from the hustle and bustle of city life; a former military base, it is located right on the water’s edge and boasts magnificent harbour views.
To start a meal with friends, share handmade focaccia with virgin olive oil, balsamic and whipped butter. With the beef tonnato, Chef Gamble lets the hero shine! Finely sliced, really tender beef is supported by an anchovy mayonnaise and finished with a generous sprinkle of parmesan. The grilled Yamba prawns are a favourite with regulars, combining the flavours of garlic, chilli, lemon and smoked capsicum. Perfectly cooked salmon with a crispy skin is attractively decorated with radicchio wheels, orange slices and roasted capers.
PSST! The newly developed al fresco deck boasts a retractable roof that allows guests to dine under the stars.
Executive Chef Kevin Solomon took over the reins at Cottage Point Inn in March 2017. He honed his amazing culinary skills at some of Sydney’s leading restaurants, including Tetsuya’s, est. and, more recently, Guillaume in Paddington. His practised style is omnipresent in all his dishes, with measures to reflect the restaurant’s surroundings and relaxed atmosphere. Choose fine dining in the breezy, understated interior or on the covered terrace at this scenic and calm riverside retreat overlooking the Hawkesbury River.
Chef Solomon has put his own stamp on the small menu, with well-sourced Australian produce playing a starring role. With offerings of the best from sea and land, choosing from the à la carte selection may prove difficult, so perhaps consider the degustation menu. This carefully considered selection of seven courses – available with matching wines, too – presents the very best of the menu and showcases the chef’s talents.
PSST! Make a grand entrance by flying in by seaplane and dock at the pontoon.
Flying Fish Restaurant & Bar is helmed by experienced Head Chef Ian Royle. Drawing on his skills and solid knowledge, he has designed a modern seafood menu that embodies the best catches from the sea. Flying Fish’s impressive views over Sydney Harbour and chic, elegant fit-out create a sophisticated modern dining ambience.
The seafood-focused menu also features some non-oceanic delights, including roast duck breast and rib eye steaks. You could start with fresh oysters paired with a seasonally inspired range of sauces, or the platter of sashimi fish so well suited to sharing. Then perhaps consider the octopus with squid ink – an inventive and flavoursome combination of ingredients, or try the roast barramundi for a smoky, Middle Eastern-flavour-infused dish, with a side of crunchy, golden, hand-cut fries sprinkled with chilli salt.
PSST! Try and score one of the tables overlooking the Sydney Harbour Bridge – one of the most scenic dining views in the country.
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.
Cucinetta is in its 12th year of operation, with Chef & Restaurateur Vincenzo Mazzotta at the helm, serving up some great Italian fare. If the rustic decor with elegance doesn’t get you, perhaps the multi-million-dollar views of Sydney Harbour will.
Cucinetta’s mantra is about the revival of the old, classic and ancient, which makes the cuisine an exciting mix. Try the capesante for a wonderful start to your meal. The pan-seared Canadian scallops and cured trout boast their colours, shapes and flavours on the plate. Chef Mazzotta makes all the pastas, using Italian organic stone-ground wheat and organic eggs. Vincenzo’s signature dish is the handmade potato gnocchi, garlic, chilli soffritto, Western Australian hand picked crab meat, house tomato sugo, crustacean oil.
Justin Hemmes’ extravagant Coogee Pavilion, on the site of the old Beach Palace, focuses on food and fun. Executive Chef Jordan Toft has extensive local and international experience and leads the kitchen team at this popular venue that caters to a wide demographic, offering family-friendly and games areas and an adults-only rooftop area.
Matching the wraparound views of the beach, the vibe here is all about summer and the ocean, and seafood features heavily on the menu. Thin slivers of lightly battered cuttlefish are doused in fresh lemon and chilli oil, while the lobster roll features creamy chunks of lobster meat served in a mouth-watering bun. The main show in the downstairs section is pizza, and seasonal specials sit alongside regulars like the gnomo with a more-ish combination of Italian sausage, truffle pecorino cheese and a light tomato sauce.
PSST! If you need a haircut and a shave, or some gelato or flowers to take home, Coogee Pavilion has you covered.
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.
Head Chef Emma D’Alessandro has been running the kitchen at this iconic restaurant for well over a decade. Her contemporary menu is unashamedly influenced by her Italian heritage. Donovans feels like a cosy country home, but it has a stunning bayside view. The atmosphere is upmarket but not pretentious. On a warm afternoon, the outdoor terrace is the ideal place to have a glass of wine.
Be awed by the extensive menu packed with seafood and other culinary delights. Linguine with seafood and Moreton Bay bug boasts house-made pasta tossed with ultra-fresh bug meat, scallops, mussels and crunchy prawns. The well-balanced chilli and garlic sauce takes this superb pasta dish to the next level. Whole snapper is cooked to perfection over charcoal, and heightened by the flavours of fennel and lemon. It comes with crisp chips and a lovely cos salad.
PSST! For a special evening, book the restaurant’s fabulous private dining room with floor-to-ceiling windows overlooking St Kilda Beach.
For more than three years, Head Chef James Kummrow (ex-Trocadero and Royal Mail Hotel) has continued to improve the modern Italian menu at Fatto Bar & Cantina. He has his finger on the culinary pulse, and provides his diners with superb food. Positioned beside the Yarra River, the restaurant boasts amazing views and a classy cantina feel. It is ideal for both romantic dates and social gatherings.
Exceptional produce is transformed into fabulous Italian food and served on carefully considered plates and platters. Cauliflower fritters with lemon aioli are golden, crispy and delicious. They awaken the palate and leave you wanting more! Lasagne is individually crafted from quality pasta sheets and flavoursome beef bolognese, and it is brought to the table gently bubbling away. Tasty tomato sugo and creamy béchamel sauce ooze down the side of this hearty main.
PSST! If you are dining with a group of friends, the Feasting Menu is great value and is sure to be enjoyed!
Hon Kau Hui is an experienced chef who learned all there is to know about Cantonese cuisine in Hong Kong. The vast menu includes both à la carte and banquet options, and there is a modern feel to many of the dishes. The restaurant features a range of seating choices – from quiet tables for two to large round tables for groups – and the tables are set with crisp white linen.
You will find all your Chinese favourites on the extensive and appealing menu. Red Emperor mandarin chicken is generous in size and flavour. The stir-fried chicken breast is augmented by the addition of a sweet yet tangy plum and bean sauce. Kung po prawns are stir-fried with diced red and green capsicum, onions, dried chilli, peanuts and chilli bean sauce. The Chinese flavours pop with every bite.
PSST! Choose the All You Can Eat Yum Cha menu for just $45 per person on weekdays, or $55 per person on weekends.
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.
Head Chef Bernard Kong Kok Weng holds the reins at one of Melbourne’s most prestigious dining destinations. He brings together fresh and creative Cantonese dishes that blend authentic and modern flavours. From the first step inside, you cannot help but be impressed with the grand traditional interior of high ceilings and elaborate gold artefacts; a majestic Mongolian tent is reserved for private dining.
With its array of clever and well-balanced dishes, the menu takes you on a journey to the Orient. Spicy pork wonton with chilli oil is a vibrant dish that uses the robust flavour of chilli to take the simple wonton to the next level, while crystal-skin king crab dumpling is fresh, light and elegantly presented. Steamed spare ribs with black bean sauce features a generous portion of ribs. The sauce has a subtle spiciness that doesn’t overpower the meat.
PSST! Ask for a window table, so you can enjoy stunning views of the Yarra River and Melbourne skyline.
Nathan Scarfo trained at Il Bacaro, where his passion for Italian food was ignited. His desire to search out and engage with new produce suppliers comes through in the distinct flavours within his dishes. A comfortable restaurant for any time of day or night, Tutto Bene is the ideal spot to bring visitors as it offers friendly service and amazing views of Melbourne.
Chef Scarfo’s focus is on Italian classics. Uovo affumicato is presented theatrically under a tall glass dome. Once the dome is lifted, you are surprised by the aroma and visual appeal of rosemary-smoked eggs, tuna bottarga and Flinders Island meadow honey. Salsicce has great depth of flavour, with the pork and fennel sausage bringing an earthy feel to the well-executed risotto. Rich tomato and basil flavours marry well and combine to round off this dish beautifully.
PSST! For the best views of the city and Yarra River, it is highly recommended that you book an outdoor table.
Executive Chef Tony Twitchett’s passion for food started at an early age, and he has since spent time working at renowned restaurants such as EZARD, Circa and, more recently, Barkers Wine Bar & Bistro in Hawthorn. Diners at Taxi Kitchen enjoy contemporary fare surrounded by expansive views of Melbourne and the Yarra River. The bright dining room is perfect for a meal with friends.
Great thought and care has been put into the menu, which has an Asian influence. Sake-washed tuna is beautifully plated, with fresh slices of tuna perched on a fragrant soybean pesto. The fish is accompanied by a light daikon salad lifted by the dressing of wasabi, lime and black sesame seeds. Seafood lovers will adore the crispy-skin salmon, which has a wonderful texture. It is matched with earthy mashed kohlrabi, kimchi and black garlic dressing.
PSST! The six-course Tasting Menu for $85 per person is the best way to sample a range of Chef Twitchett’s dishes.
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.
Executive Chef John Leverink also oversees the culinary direction of Pod Food in Pialligo. At The Boat House, he offers diners a variety of contemporary perspectives on the plate, while maintaining a focus on showcasing the best available produce. Recently renovated, The Boat House is stunningly set on the edge of Lake Burley Griffin. This provides a view that befits its fine dining aspirations and places it in prime position to host special functions.
The ambition underpinning the food style is clear to see in each dish. Cooked flawlessly, beef fillet and short rib highlights the protein to best effect. The meat is accompanied by kohlrabi, a mild Tasmanian wasabi and delicate avruga. Slow-cooked lamb rump and black garlic with mushroom and pine nut, daikon and forbidden rice is a noteworthy dish. The inspired combination of ingredients is harmonious.
PSST! Let emerging sommelier Kate Hibberson take you through the wine list and match your chosen dishes with the perfect tipple.
Chef Somer Sivrioglu once again wows diners with his passionate approach to Turkish cuisine, with seafood playing an integral role on the menu at Anason. The harbourside views make a perfect backdrop for a Turkish feast, with the covered outdoor dining area proving the place to be!
Generosity and bold Turkish flavours are front and centre with this share-style menu. Order some freshly baked simits – traditional Turkish bread rings rolled in sesame seeds – to dip and soak up all best bits of the hot and cold starter mezes. Pretty as a picture, the pastourma of cured salmon glistens on the turquoise plate; dressed with fennel and pickled chillies, it’s a skilful balance of high-quality produce. For a real feast, the Tandir half lamb shoulder serves up tender, fall-off-the-bone meat mixed with spices and lemon.
PSST! Take a piece of Turkey home and purchase a signed copy of Somer's Anatolia cookbook, filled with rustic and traditional recipes to recreate in the kitchen!
Sealevel Restaurant + Bar is family-owned and run by the Allouche family, whose longstanding passion for delivering good food and an excellent dining experience continues unabated, and sees Chef Nathan Allouche at the helm in the kitchen. Professionalism in both food and service is immediately apparent in a breezy and relaxed welcome. Ceiling-high glass walls offer unobstructed beach views and diners themselves form part of the landscape.
The contemporary menu is seafood-focused and the extensive wine list includes some interesting varietals. Seared scallops are sweet, just caramelised, and served on a bed of almond cream, with various seeds and grains delivering the necessary texture. Pan-seared chicken breast is cooked to the minute and matched with chorizo crumbs and a sweet marsala jus – an understanding of contrasts is very much on show here.
PSST! With many wines available by the glass, diners can match wines with the variety of flavours offered on both the à la carte and set menus.
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.
Executive Chef John Offenhauser has spent 10 years ensuring that the contemporary menu at Customs House Restaurant is as memorable as the historical building in which the restaurant resides. Located on the beautiful Brisbane River, the restaurant has a terrace that takes in the view. The building is beautifully renovated, but it retains an old-world charm.
There’s plenty of fresh seafood on the menu, plus superb cuts of meat. Veal medallion is decorated with juicy pieces of sand crab and asparagus, and served alongside creamy desiree potato mash. Dill hollandaise and a rich jus round out the dish. Chargrilled eye fillet is cooked to perfection, and accompanied by potato fondant, roast pepper puree, asparagus, spinach and jus. It’s the perfect dish for a cool day.
PSST! Much of the inside seating does not enjoy a view, so it’s a good idea to request an outside table when making your reservation.
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.
Kingsleys Brisbane is all about the steak and the seafood, and the chefs use the finest ingredients to produce delectable dishes to remember. Not only will you experience some amazing food, you will also enjoy picturesque views of the Brisbane River and the Story Bridge. This is the ideal setting to meet up with family and friends or to hold a corporate meal.
Whether you choose seafood or steak – or both – you will not be disappointed. Flash-fried squid is meaty yet very tender and very more-ish. The squid is perfectly seasoned with chilli salt, and comes with tangy lemon mayo for dipping. Seafood lovers cannot go past the Alaskan king crab legs with Singapore chilli sauce. A flavoursome blend of chilli, tomato, ginger and coriander, the sauce adds just the right amount of punch to the dish and is absolutely mouth-watering.
PSST! Kids are welcome at Kingsleys Brisbane, and they can even create their own ice-cream sundae for dessert.
Since arriving last year from OTTO in Sydney, Will Cowper has stirred things up in Brisbane. His exceptional-quality Italian dishes are finely executed and do not disappoint. With a spectacular view across the Brisbane River and a sophisticated atmosphere, OTTO has a sense of occasion about it. The restaurant is a great example of Queensland fine dining at its best.
Highlighting the wonders of southern Italy, the menu boasts house-made pastas created fresh each day. Grilled butterflied sardines are soft and juicy, and they are complemented with sweet muscatels, tart fennel, crunchy pine nuts and brioche crumbs. It is a lovely mix of textures and flavours. Firm yet delicate gnocchi are tossed through a robust and earthy duck ragu, then topped with flash-fried cavolo nero and subtle gremolata. This is a well-executed dish that will leave you wanting more.
PSST! Buy a gift pack of OTTO olive oil and aged balsamic to take home or to give to a foodie friend.
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.
At The Bistro at Manly Pavilion, Executive Chef Jason Roberts, and Head Chef Mark Kay offer an extensive menu that is an uncomplicated take on Mediterranean cuisine. Housed in the impressively renovated Bathers’ Pavilion (c. 1933), the restaurant’s upper deck location affords spectacular uninterrupted views of Manly Cove, while the beautiful lower deck is a function space. Service is friendly and accommodating, syncing with the casual vibe of the restaurant, which is a perfect fit for predominately local demographic.
The menu offers a wide range of proteins and some appealing vegetarian options. The starter of grilled scallops, served with a salad of bitter greens, Roquefort cheese and hazelnut vinaigrette, is a solid combination. A well-seasoned old-school dish of fettuccine, with flavoursome pork ragu and garnished with pecorino, hits a higher note.
PSST! Catch a ferry, relax on the terrace, order the cider battered flathead with French fries and saffron aioli, and forget the pace of the hectic big city.
Head Chef Giuseppe Fuzio is a recent recruit to the Chiosco team, where the aim is to evoke the feel of a real Italian trattoria by the sea. One can enjoy a lavish lifestyle just by dining here, where fine food and drink are accompanied by the roar of boat engines and the vista of multi-storey waterfront homes around Middle Harbour.
Crowd-pleasing share-plate dishes are the go here, but when the food is this good, be selfish for a change and forget sharing! Don’t share Pavoni’s mouth-watering, freshly baked, caramelised garlic brioche bread. Ravish the vitello tonnato by yourself – the luscious slow-cooked veal is topped with tuna mayo and garnished with fried capers. Utterly sinful is the gnocchi, tossed in wagyu beef shank ragu and grated pecorino cheese. Spaghetti alla chitarra capitalises on the contrasting ingredients – prawns, bottarga, tomato and lemon – to deliver another standout dish.
PSST! Even on overcast days it is a challenge to get a seat, so plan ahead and avoid disappointment.
Executive Chef Anthony Flowers has transformed the Novotel’s commercial kitchen into a melting pot of various cultures and cuisines. From the Asian kitchen to the grill and the modern wine bar, there is an abundance of choice on the menu. Diners can relax and watch their meals being prepared in the two open kitchens while taking in the stunning views over Darling Harbour and the city skyline.
The extensive menu embraces several cuisine styles. The freshly baked plain, garlic or cheese naan bread is a great way to start. Then, if you’re in the mood for Asian flavours, the Peking duck steamed bun paired with a dipping sauce comes recommended. Or you could opt for something spicy, like the red chilli, stir-fried basil, pickled bamboo shoots and Asian greens. Try the pumpkin and spinach arancini with basil pesto for a tasty vegetarian option.
PSST! Take the angst out of choosing a dish and check the menu for signature dishes and chef’s recommendations.
Marie Omeros runs the kitchen at this family-owned restaurant. Tapping into the family’s rich background in food and hospitality, she creates inspiring dishes. Neutral, clean lines give this stylish space a bright and airy feel. With a fantastic view of the sea through the huge picture windows, you feel as if you are sitting on top of the water. If you like to be impressed by a stunning view, friendly service and tasty food, then Omeros on the Beach is definitely worth a visit!
The focus is squarely on seafood, and the seared scallops should not be missed. Cooked to perfection, with a slightly crispy and caramelised side, the scallops are served on creamy beetroot puree and topped with shaved parmesan. The accompanying fig and pepper jam brings a sweet and sour touch that complements the dish. The tender barbecued octopus combines well with skordalia cream and semi-dried tomato, while crunchy slices of tempura eggplant add texture to the overall dish.
PSST! As the name suggests, the restaurant is right on the beach, and great for a stroll before or after your meal.
Experienced Japanese chef Koichiro Mizusawa prepares not only traditional izakaya-style dishes, but also yoshoku-style (Western-influenced, modern Japanese) dishes. Hachi-Bei’s casual izakaya offerings are particularly appealing to families with young kids for an early evening meal. Later at night, the restaurant attracts groups and couples.
Kushiyaki (grilled skewered dishes) with sake is a popular izakaya trend in Japan. At Hachi-Bei, kushiyaki are grilled over the charcoal burner, where Chef Mizusawa skilfully turns the skewered ingredients. Sushi and sashimi – such as the deluxe sushi – are carefully prepared and served with the chef’s specially blended soy sauce. For something a little different, the pan-fried crispy skin snapper fillet, served with yuzu cream sauce and green tea soba noodle and garnished with lemon and red capsicum, is a tempting dish.
PSST! Outdoor dining – especially during summer – offers a tranquil, relaxing setting away from the buzz of the indoor space. If you prefer an outdoor setting, mention when booking.
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.
One of Sydney’s most exclusive wedding venues, the Botanic Gardens Restaurant is an oasis from the busy CBD that lies just beyond the thick walls of the garden’s tropical centre. With views across the bird-filled waterways out to the harbour, diners lunch on Chef Matthew Fletcher’s vibrant and sustainable cuisine in a bright, whitewashed, high-ceilinged dining room.
With a menu that changes seasonally, but still keeps a fresh and summery feel, oysters with lemongrass and chilli granita are a fine way to start. Warm smoked trout is served in a light salad, with pickled beets and radish, and punctuated by a wasabi-style horseradish cream. Pan-roasted chicken ballotine sees crispy prosciutto wrapped around soft parcels of chicken stuffed with creamy spinach. Nestled atop truffle infused mash, and given a nice crunch with Dutch carrots, this is a dish that works on warm Sydney days and equally well for a wintery lunch.
PSST! Fancy an al fresco meal? Purchase a hamper for two for just $65.
Executive Chef Joel Bickford (ex-Biota Dining) showcases regional produce at The Gantry Restaurant & Bar, with an array of menus offering the diner a range of targeted experiences. The Gantry attracts theatregoers, corporates, hotel guests, tourists, locals, cocktail drinkers and serious food lovers alike, creating an eclectic vibe when those demographics converge.
There’s finesse on every plate, however, most importantly, the core ingredients remain the focal point. The combination of raw scallops with sea urchin, daikon and veal is decidedly cohesive, with good acidity cutting across and balancing the bolder flavours. Similarly, the flavour profile and synergy of the duck, with malt, mead, sour pear and perilla, is right on point. The beautifully presented Rangers Valley beef, with smoked beets, bone marrow and blue cheese, unapologetically celebrates the lovely richness of the ingredients.
PSST! Watch out for events, like ‘Friends of The Gantry’, where chefs that have inspired Chef Bickford contribute dishes to a special degustation menu benefitting charity.
Kingsleys’ long-serving Executive Chef Lars Svensson has honed a menu that specialises in high-quality steak and seafood dishes. Stunning views of Woolloomooloo Bay, the city skyline, luxury yachts and the passing parade of Sydneysiders are the perfect backdrop for this smart but friendly restaurant. The atmosphere encourages a leisurely, long lunch or a relaxed evening with friends.
The quality and freshness of the produce is so high that it needs only a delicate touch to make it shine, and that’s exactly what the kitchen team achieves. The rosy pink slices of yellowfin tuna sashimi are complemented by a dressing with just enough wasabi to make the tastebuds tingle without overpowering the sweet fish. The chef’s special of a medium–rare lamb loin with a light crumb dusting, served on a bed of pumpkin with charred broccolini, is a delicious take on the Aussie roast and vegetables.
PSST! Steak lovers are spoilt for choice by the wide range of cuts on the menu.
Executive Chef Brendon Barker (ex-Embassy XO) has developed an exciting modern fusion of Asian and European cuisines using the best of Queensland produce. Located upstairs in the Riparian Plaza, Madame Wu has superb views across the Brisbane River. The decor is a mix of lights, partitions, bamboo and wooden tables illuminated with electric candles.
‘Fusion’ can sometimes lead to ‘confusion’, but at Madame Wu the dishes are innovative, tasty and designed to share. Moreton Bay bug steamed sandwiches are small slider burgers with a generous serve of bug meat, a sweet and tangy coleslaw, miso mayonnaise and pickled cucumber. It’s hard to stop at one! Crispy fried fish dumplings come as four pieces joined together, crunchy on one side and soft on the other. The subtle fish flavour is well complemented by coriander verde.
PSST! The best tables are the four tables for two on the balcony – take a friend, and enjoy one of the best views in Brisbane.
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 Daniel Lawrence (ex-Jolleys Boathouse Restaurant) delivers a superb contemporary menu using quality ingredients and Mediterranean influences. Take the lift up to the eighth floor, where you will be blown away by the views from the restaurant. The modern interior has a New York-style atmosphere, and there is also an al fresco dining area.
Large shared plates are the order of the day here. Greenslades Clare Valley chicken is tender, with a slightly charred skin. The chicken is drizzled with a spicy achiote sauce, which imparts a sweet curry-like flavour, and it is accompanied by a delectable chargrilled orange. Bultarra North Flinders lamb shoulder is served on the bone but slightly scored so that you can complete the carving at the table. Well caramelised and sticky, it has gorgeous notes of lemon and mint thanks to the marinade.
PSST! The restaurant has a special dish featuring South Australian crayfish, but you need to order this a day in advance.
British-born Tony Carroll’s approach to fresh fish, aged meats, cheese and raw ingredients highlights the integrity and quality of the products. Now the co-owner, Chef Carroll joined the restaurant as Head Chef in 2005, and since then he has been consistently rated as one of Adelaide's best chefs. Situated on an embankment beside the river, Jolleys Boathouse has a relaxed feel. Polished floorboards, whitewashed walls and floor-to-ceiling windows add to the dining experience.
Simplicity and freshness are second to none in Chef Carroll’s contemporary-influenced menu. Mayura Station Wagyu rump cap is gorgeously delicate. The beef is enhanced with side servings of pickled kohlrabi, caper leaves and Dijon mustard. Slow cooked to perfection, goat tagine combines tender goat shoulder with saffron, cumin, coriander, eggplant and apricots. Well balanced and aromatic, the stew is ideal for a cool day.
PSST! With stunning views of the river and parklands, the Loft at Jolleys Boathouse Restaurant is the perfect place to host your wedding reception.
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.
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.
Since his arrival two years ago, Head Chef Craig Donnelly has been responsible for improving the fortunes of Restaurant Tasman. He replaced the former pretentious menu with a range of well-thought-out contemporary dishes that appeal to a wide variety of people. Located in the Hotel Grand Chancellor Hobart, Restaurant Tasman is stylish and spacious. Large picture windows offer views of Franklin Wharf.
Tasmania’s regional produce is the star of the show here. Pan-fried scallops are cooked to perfection, and served with smooth cauliflower puree. Green raisins, baby capers and pine nuts add both visual appeal and intriguing flavours to the dish. Pan-fried Tassal Tasmanian salmon fillet is ocean fresh, and is well cooked so it has a beautifully crisp skin and tender flesh. It swims in a flavoursome seafood and vegetable soup that is warming on a cool day.
PSST! The Atrium Bar in the lobby of the hotel is the ideal place to enjoy a pre- or post-meal drink.
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.
Cirrus is the newest addition to the restaurant portfolio of Chef Brent Savage and Sommelier Nick Hildebrandt. Opened in September 2016, it is part of Sydney’s newest urban cultural and business precinct at Barangaroo, a major development and renewal of the former shipping wharves. Cirrus’s dining room is modern and quirky with a slight Asian touch, and capitalises on superb views.
The menu focuses on seafood with an Asian and native Australian twist, with share-plate dishes the order of the day. The roasted tiger prawns, mustard, shishito peppers and hazelnut is an interesting and fulfilling start to your meal. Served in the shell, the tiger prawns provide a full-flavoured starter and create excitement for what is still to come. As a main course, the coal-roasted hapuka fillet with paperbark and aromatic broth is prepared perfectly; the slight smoky flavour from the paperbark adds to the flavour and taste combination.
PSST! For the non-seafood lovers, the menu offers main courses from the land.
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.
The iconic Stokehouse has been reborn after the devastating fire of January 2014. Executive Chef Richard Ousby (ex-Quay in Sydney) and Head Chef Ollie Hansford (formerly of Brisbane’s Gauge) have created a vibrant menu with a focus on seafood. Much like the original restaurant, the upstairs dining room is sophisticated yet understated. Large glass windows showcase the spectacular view of the bay.
There’s nothing like eating fresh and innovative seafood dishes by the ocean! Saltwater ceviche with elderflower and mandarin vinaigrette is a dainty dish with lovely flavours. The delicate parcel of citrus-cured fish has a hint of chilli, and is encircled by thin slices of radish. King prawn taco is a highlight of the menu, and features a crunchy taco casing made entirely from seeds and kale. It is filled with juicy chunks of king prawn and creamy avocado.
PSST! Come in early for a drink at STOKEBAR, and head out to the wonderful terrace for prime water views.
Popolo means ‘people’, and the restaurant promotes the Italian art of feasting in a group. Paul Holden (ex-Malt Dining) sources the best and freshest ingredients to make a range of Italian classics that are ideal for sharing with family and friends. The open and airy restaurant overlooks the Brisbane River, and it has a relaxed ambience. Bentwood chairs, comfy cushions and charming wooden tables add to the casual feel.
The regularly changing menu covers all the Italian staples, from pizza to pasta. Antipasto includes the favourites – salumi, cheese, pickled vegetables, mustard fruits, olives and breads. A well-presented dish, it is simple but tasty. Ravioli con zucca e ricotta are steamed and lightly pan-fried until they are crisp on the outside and soft in the centre. They lounge in a sweet pumpkin puree, and are served with burnt sage butter, amaretti crumble and grana padano.
PSST! Many of the excellent wines are available in half-bottle carafes, which are perfect for two.
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.
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.
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.
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.