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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 ;) !
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.
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.
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 Neil Perry and Head Chef Andy Evans lead the team at Spice Temple, which remains a hidden treasure of Sydney dining. Enter via the virtual silk curtain and descend into a modern, club-like space. In front, the bar serves up a buzz, but the softly lit dining room beckons in shades of lucky red.
Don’t think everything on offer here is drenched in spice and heat – Chinese cuisine is known for its nuance, and Chef Evans is a master at it. Start with a wonderful, chilli-free dish of steamed eggplant topped with three flavours – garlic, coriander and sweet pork. The balance achieved will instantly make you smile. Then move on to a generous serving of spicy chicken wings. The tender meat and crisp skin sing with Sichuan pepper, which delivers a numbing sensation beloved by Chinese diners.
PSST! Most dishes can be ordered in half-size, all the better to sample more when dining as a pair.
Chef Sunil Shrestha has been working at Toko Sydney for more than 10 years, and his expertise in izakaya dishes continues to attract diners. Toko is known as one of the most sophisticated modern Japanese izakaya restaurants in Sydney. Traditionally, an izakaya is a rustic drinking place to share good times in a casual way, however, Toko is not only a gathering place to drink, it’s also a great spot to enjoy delectable dishes in a smartly decorated dining space.
Toko has a sushi bar and a robata grill section aside from the main kitchen, with experienced chefs at each section. Start your meal with yakitori from the robata grill section, accompanied by a beer and small dishes, such as edamame. Then move on to the selection of sushi and sashimi. Simple and orthodox, these tasty izakaya staples exhibit precision knife work.
PSST! Starting at $78 per person (minimum 2 persons), Toko’s tasting menu is a great way to experience a range of dishes.
Sardinian Head Chef Pietro Porcu has been serving his brand of authentic Italian cuisine on Toorak Road for many years, so Da Noi has now become a Melbourne institution. The romantic, dimly lit restaurant is on two levels, and has a comfortable atmosphere. White linen tablecloths, full wine racks and a variety of different wooden chairs add to the homey feel.
No two degustation meals at Da Noi will ever be the same, as each depends on what Chef Porcu feels like cooking on the day. Dainty slices of cured duckfish are topped with thin pieces of radish, black roe and herbed oil. It’s a divinely light start to your meal. A rustic and traditional dish, house rabbit is braised on the bone and served in a stock with peas and herbs. The meat is fresh, flavoursome and exceptionally tender.
PSST! On warm days, it’s delightful to sit in the gorgeous European courtyard located at the back of the restaurant.
Executive Chef Brooke Payne (ex-MoMo) and Head Chef Jarrod Smith are passionate and driven professionals whose experience and skill shine through each dish that they create. Located in a charming Victorian-era house, Epocha oozes comfort and style. Attentive service and a quiet atmosphere make this restaurant the ideal place for a special meal.
Beautiful aromas, abundant flavours and stunning presentation are the hallmarks of this ingredient-driven European menu. Roast organic chicken is moist and more-ish. Parsnip, savoy cabbage, prune and brown butter give the dish great depth of flavour, and each element perfectly complements the others. Slow-roast lamb shoulder is cooked until it is super tender, and it comes with a hearty serving of broad beans, roast onion and heirloom carrots. It is a gorgeous dish for a cool day.
PSST! Surprise a loved one with a gift voucher for Epocha. They will enjoy a wonderful dining experience to remember!
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.
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.
After a distinguished career as a leading chef at the Sofitel and Novotel hotels, it is at the InterContinental Sydney Double Bay that Executive Chef Alex Vilches now has the canvas to best display his delicate cuisine to appreciative diners. In the best traditions of New York and London, where hotels present restaurants of impeccable quality, Stockroom is establishing that benchmark in Sydney.
Showing a commitment to fresh and locally sourced produce, Chef Vilches serves up creative, contemporary cuisine with a distinct botanical influence. Start with fine medallions of oak-smoked kangaroo partnered with crunchy pomegranate seeds and creamy fetta from Victoria’s Yarra Valley. The half gin-citrus chicken is a delight, with a salty sauce offset well by the gin-infused chicken breast and the crisp kale, creating a dish that is both hearty and light in the same mouthful.
PSST! Save room for dessert! Basil sponge with marsala ice-cream and crunchy pecans is a favourite among loyal guests.
After many years working in some of the most influential international restaurants, Chef Federico Zanellato has embarked on his greatest challenge, the fusion of the best of Japanese and Italian cuisine. From its vantage point on Pyrmont Wharf, LuMi’s casual yet stylish dining space offers wraparound views through the floor-to-ceiling windows. At night, soft pendant lights create a luminous ceiling and a romantic atmosphere.
Chef Zanellato’s stunningly crafted dishes are works of art, and every course on the degustation menu is a standout. Start with Miso-Strone, little balls of pickled and semi-cooked vegetables in a miso-flavoured consommé. For your pasta dish you may enjoy agnolotti filled with porcini mousse and a splash of rye dashi, each morsel delivering an intense flavour hit, or tagliolini dressed with a capsicum and scorpion fish sauce. Wagyu, the last savoury course, is exceptional for its melt-in-the-mouth texture and richness.
PSST! Ask Federico’s wife and sommelier Michela for her wine pairings, selected to enhance each dish perfectly.
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.
Executive Chef James Mussillon enthrals Canberra diners with his artistic dishes, which are fashioned from choice produce, attuned to the seasons and expertly crafted with culinary finesse. The restaurant is a peaceful sanctuary with a private courtyard view. Starched white tablecloths, lush carpets, cushioned chairs and touches of wood set the scene for a special dining experience.
Chef Mussillon’s inventive produce combinations ensure that his dishes are memorable. Mandagery Creek venison is a supple piece of ruby red meat that melts in the mouth, and it is perfectly partnered with the earthiness of velvety truffled mash. The tangy notes of sweet and sour red cabbage and a rich port and thyme jus complete the fantastic circle of flavours. Wild mushroom and duck wonton ravioli is moist and flavoursome with every bite. Delightfully crisp shiitake chips balance the softness of the ravioli.
PSST! Courgette has four function rooms, including the Cellar Room – where you are surrounded by 400 bottles of wine!
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.
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?
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.
Western Australian-born and internationally trained Executive Chef Jed Gerrard (formerly of Sydney’s BLACK by ezard) has wowed diners since Wildflower’s opening with his inspiring contemporary menus that honour Western Australian regional organic produce. Wildflower occupies COMO The Treasury’s Perth CBD rooftop. It is an elegant, modern, glass and steel space with sweeping views across the city and Swan River.
The incredible menu changes every two months to reflect the six seasons of the local Noongar people. Shark Bay blue swimmer crab is a sensational celebration of one of Western Australia’s iconic seafoods. Preserved daikon, apple, eucalyptus and finger limes add layers of flavour to this quality fish. Line-caught wild fish comprises Kimberley snapper that is poached to perfection. It is served with coastal greens, dashi-braised turnip, crispy black garlic and a delicate smoked root vegetable butter.
PSST! During warmer weather, the outside terrace is the ideal place to sit and soak in the view or to enjoy a pre-dinner drink.
Executive Chef Oli Mellers has worked with some of the world’s leading chefs, such as Gordon Ramsay, Jason Atherton and Heston Blumenthal. His contemporary menu re-imagines classic dishes for a twenty-first century palate, and utilises local produce wherever possible. Located in the historical IXL Jam factory, the restaurant is beautifully decorated with oil paintings by John Glover. The artworks capture the natural beauty of Tasmania’s landscape in the nineteenth century.
Using well-sourced ingredients and well-honed cooking skills, Chef Mellers presents a superb array of delectable dishes. Chargrilled octopus is ocean fresh and cooked to perfection. Accompanied by sweet potato, harissa and preserved lemon, this is a fabulous starter for any seafood lover. Kingfish sashimi is taken to the next level by ponzo, tofu cream and finger lime. This fresh and tasty dish has a great balance of creamy and citrusy flavours.
PSST! Look out for the regular culinary events held by the restaurant team, as they are great-value experiences.