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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 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 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.
Executive Chef John Leverink oversees the menu at two of Canberra’s finest restaurants – Pod Food and The Boat House – and his produce-driven dishes shine brightly at both venues. Head Chef Jack Gould is in charge of the day-to-day running of the Pod Food kitchen. Located in a charming restored cottage amid the vibrant Pialligo food bowl on Canberra’s fringe, Pod Food has a crisp and bright dining room as well as a leafy outdoor seating area.
The contemporary menu appears deceptively simple on paper; however, superb skills and techniques underpin each dish. House-made pork sausage is served with a divinely spiced morcilla, mustard-soured cream and seasonal peaches. The flavours are emphasised by a lively chilli jam, ensuring the dish is on point. A joy with every bite, chicken and mushroom roulade boasts a generous portion of free-range chicken and locally foraged mushrooms. An innovative corn and wasabi jelly plus chorizo crumbs add secondary textures.
PSST! Pod Food is the perfect venue for an intimate function. Both the surroundings and the menu will impress your guests.
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.
Frank Camorra is renowned for his fantastic Spanish restaurants. He and Head Chef Scott Stevenson have been serving exciting Spanish tapas down on Hosier Lane for many years. The cobblestone alleyway – including the exterior of MoVida – is full of colourful graffiti. Inside the pumping restaurant is a long bar and wooden tables throughout. It has a relaxed yet buzzing vibe.
With the range of delicious tapas and raciones on offer here, you will find it difficult to narrow down your choices! Caballa ahumada is an innovative and unusual dish of Spanish mackerel that has been cold-smoked in-house. It is topped with an ice-cold gazpacho sorbet and warm toasted pine nuts. Lomo de cordero comprises a roasted Flinders Island lamb loin that is sliced into pieces. The tender meat is enhanced with a smoky red mojo full of paprika and grilled peppers.
PSST! If you are not able to get a table at MoVida, try its cheap and cheery neighbour – MoVida Next Door.
Head Chef Kah-wai (Buddha) Lo has come full circle. Chef Lo started out at Matteo’s before joining Raymond Capaldi at Hare & Grace, working overseas with celebrity chef Gordon Ramsay, and then returning to head up the kitchen at Matteo’s. Step through the door of this modern fine dining venue and soak up the indulgent decor. Hexagonal lighting illuminates the crisply dressed tables and soft leather seating.
Chef Lo’s menu is a fabulous fusion of contemporary dishes and Asian flavours. Citrus-cured Ora King salmon belly is cleverly paired with a smoked eel dashi broth and salty miso-taramasalata puree. The fish has a delicate light pink colour and a great texture. Slow-braised beef short rib features delicious fall-apart meat. It is accompanied by crispy potato galette, an infused beef stock, colourful dabs of green parsley sauce and flavoursome anchovy mayonnaise.
PSST! Check out the superb Express Lunch Menu – at $49 for two courses and a glass of wine, it represents excellent value.
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.
Heirloom is a mecca for those following the paleo diet. Consultant Chef Pete Evans is a well-known television personality, and his philosophy is to provide diners with healthy and thoughtfully crafted food. Located at Fraser Suites Perth, the restaurant features cool colours, classic lines and a minimalist decor. Red bell-shaped lightshades provide a contrast to the neutral hues. Staff members are friendly and efficient.
The intriguing contemporary menu ranges from Asian-inspired entrees to inventive pizzas. Colourful and well seasoned, king prawns with zucchini noodles and basil pesto is a winner! The noodles are surprisingly good, and you can readily imagine that you are actually eating pasta. Pete’s paella is a signature dish of the restaurant, and it’s easy to see why. This twist on the traditional Spanish dish uses cauliflower rice, and is brimming with chorizo, mussels, prawns and clams.
PSST! Between 5pm and 6pm there is an Early Bird Dinner special – $30 for a main course and a drink.
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.
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.
Sotto Sopra is the latest venture by Chef Alessandro Pavoni, his wife Anna, Bill Drakopoulos and Victor Moya, all of Ormeggio at The Spit fame. From the elevated kitchen above the dining room, Head Chef Mattia Rossi and his team enjoy a bird’s eye view of happy diners feasting on the delicious Italian cuisine. With the experience of this successful team clearly on display, Sotto Sopra has quickly become a favourite with locals on the Northern Beaches.
The menu lends itself towards ‘trattoria’ style – casual dining with beautifully sourced produce using traditional Italian techniques. Perhaps start with the split king prawns? This dish, served with green apple and chilli, lemon zest and parsley, is a beautiful demonstration of wood-fired cooking, Italian techniques and excellent local produce. Follow with mains of pasta or a dish from the wood-fire oven for a fabulous Italian dining experience.
PSST! Hungry? Try the Sharing Feast Menu, which offers a clever selection of the dishes that embrace the chef’s talents and heritage.
Peru-born owner/chef Alejandro Saravia brings the culture and flavours of his South American homeland to life in his sensational menu. Located in romantic ACDC Lane, the restaurant is a modern Peruvian grill, cevicheria and pisca bar. A large smoker and a wood-fire grill in the open kitchen send mouth-watering aromas through the bustling restaurant, while attentive staff members focus on looking after their diners.
Selecting a number of sharing dishes from the authentic menu provides a wide experience of Peruvian flavours and textures. Peruano contrasts citrus-cured red snapper with crunchy caramelised sweet potato and cancha (toasted Peruvian corn kernels). This is a high-quality ceviche with well-thought-out accompaniments. Adobo de cerdo features pork neck that is slow cooked until it is very tender. Tangy adobo sauce, which is based on chipotle chillies, cuts through the richness of the pork meat.
PSST! Finish your meal with picarones, doughnuts made from sweet potato and pumpkin. They are served with white chocolate mousse – delicious!
Chef Serge Dansereau is a talented chef who chooses to work in collaboration with local Australian producers who all share a connection with their produce. His creative menus can be found not only at his restaurant, but also on several Lindblad Expeditions cruise ships. At The Bathers’ Pavilion, one can dine in style while watching gently rolling waves and happy beachgoers from the comfort of your table.
Chef Dansereau’s cooking style and the produce he sources make the food at The Bathers’ Pavilion something truly special and unique. His style showcases and emphasises the natural character of the produce, cooked and presented to reveal their magic to his diners. The pan-fried barramundi with diamond clams, leek–green shallot puree and clam velouté is typical of his style, and a simply wonderful plate of food.
PSST! Thinking about driving? Forget it! Don’t waste your time searching for the impossible car spot. Be adventurous and catch a bus down to Balmoral Beach.
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.