Top Long Lunch choices

A Gault&Millau Australia TOP 100 restaurant With the legendary Armando Percuoco, one of the winners of our latest Yellow Rose Award, recently retiring and handing over the ownership reins of this iconic restaurant to his loyal Head Chef and protégé David Wright and partner Rosalba Bertocci, patrons should be comforted by the measured continuity of the succession plan. As it should, the warm and comforting room remains largely untouched, with the quietly assured kitchen brigade still visible through the glass-screened pass, while the greeting and farewell from the front of house remains genuine. Start with the zesty hiramasa kingfish crudo, with searing acidity from the gin and vermouth marinade, innovatively garnished with candied orange and Campari crystals. The signature dish of fettuccine al tartufovo, with decadent amounts of cream and parmesan, and topped with a fried truffle egg, is better than ever! The grilled crumbed veal rolled with spinach, nutmeg and parmesan is a masterclass of technique, and an homage to flavour. PSST! Buon Ricordo's recently renovated private dining room in the wine cellar offers the ultimate indulgent experience. Reviewed for the 2019 Guide

After an apprenticeship at Fratelli Fresh Parramatta and five years as Head Chef at Ecco Italian Restaurant in Drummoyne, Vincenzo Mazzotta established his own restaurant, Cucinetta, where he continues to deliver excellent Italian food. The decor is smart and contemporary, incorporating sandstone-tiled floors, distressed timber panels and brick walls. Through full-length sliding glass doors and across the park next door there are views of Sydney Harbour Bridge and the city across the water. This is an ideal location for a long relaxed lunch or a romantic evening meal. The food is elegant, innovative and exciting, and the menu changes daily, so you can’t leave a dish that intrigues you ‘for next time’. Like the gorgeously creamy burrata, which is accompanied by soft sweet strawberries, seared paper-thin slices of pear, lightly pickled cabbage leaves and crunchy roasted nuts, or the plump scallops wrapped in prosciutto and flash cooked. All the pasta is made in-house and the thin parsley-infused spaghetti – with a lovely sugo containing just a hint of chilli and tender morsels of hand-picked crab – is delightful. PSST! Cucinetta can host events for up to 100 people. Reviewed for the 2019 Guide

For an entire decade, Maha has been serving outstanding modern Middle Eastern cuisine under the watchful eye of Executive Chef and TV personality Shane Delia. Undergoing a major renovation to the dining room to celebrate their ten-year anniversary, the underground den is chic and sexy. There are opulent leather booths, a 2000-bottle wine cellar, and the room emits a mysterious Middle Eastern feel. The contemporary menu is designed as banquets to enjoy with the table. Start with fluffy flatbread doused in za’atar to dip in the outstanding house-made hummus and lemon butter. Delicate, dainty chemen-cured hiramasa kingfish has dollops of Kewpie mayo to balance the spice and subtle preserved lemon. Served on a silky bed of St David’s yoghurt and a crust of black olive, arak-pickled cucumbers are interesting and downright delicious. Beef kibbeh neya takes a modern spin with a smoky eggplant top, pickled onion and miner’s lettuce. Maha’s signature slow-roasted lamb shoulder is packed with the flavours of garlic, cumin and unique Middle Eastern spices, and topped with a green olive tabouli. PSST! Join Maha’s mailing list to hear about the latest events. Reviewed for the 2019 Guide

Head Chef Gerard Curto has made his mark on the Epocha menu, producing an appealing and wholesome collection of European dishes. Elegant and inviting, Epocha is perfect for a special occasion dinner. High ceilings and warm furnishings create a welcoming, comfortable atmosphere. On warmer nights, enjoy your meal al fresco as you watch the people go by. The menu offers a range of mouth-watering small and large share plates. Start with perfectly charred asparagus paired with creamy mayonnaise and a topping of finely ground macadamia nuts; heritage roe gives an added complexity to the dish. Featuring fresh tuna cubes teamed with a subtle basil and almond cream, grapes, cucumber and pickled shallots, the tuna share plate is sure to tempt. The lamb backstrap is a heartier dish with slices of tender meat served atop a smoked eggplant puree and licorice lamb jus. PSST! A traditional roast is served every Sunday. Check the website for more details. Reviewed for the 2019 Guide

A Gault&Millau Australia TOP 100 restaurant Head Chef Rhys Blackley upholds the level of sophistication that regulars at this popular Melbourne institution expect, while also delivering dishes with a distinctive clarity of flavour. Being welcomed by impeccably attired waiters, in a particularly lush room that exudes character, sets the tone for an experience where serious attention to detail, with just the right amount of playfulness, hits the mark for a memorable occasion. The menu leans towards Italian–Asian fusion, ranging from crumbed zucchini flowers to miso-baked Patagonian toothfish. Intensely aromatic spanner crab ravioli with chilli–crab sauce, garnished with a prawn cracker and spicy rouille, delivers great depth of flavour that skilfully crosses global culinary borders. More traditional, but equally enjoyable, is the pan-roasted Flinders Island lamb rump with exquisitely cooked glazed sweetbreads, potato mash, Tuscan kale and pine mushrooms ‘à la Grecque’. It’s hard to fault any of the dishes leaving the kitchen, or the well-curated wine list that caters for all tastes and price points. PSST! Whether you want an express or lazy lunch, tasting menu or cocktail party, Matteo’s success is being all things to all people. Reviewed for the 2019 Guide

AKIBA has set a fervent pace since opening a few years ago in the Civic strip of Canberra. The volume is pumped up and so are the flavours as they career through a Japanese dance card from the raw bar, street food and ramen, through to salads and noodles, braises and grills, with a sharp turn via the dumpling cart. It’s neon, it’s noisy, it’s fast and the bright service is quick with smiles. Translucent slices of kingfish are spiced up with coconut, nahm jim, crunchy fried garlic slivers and a delicate flick of coriander microherbs. Go mod and dive into vegan laksa soup dumplings, or go retro with king prawn fried rice, packed with snake beans peeking out like emerald jewels under a chilli-dusted fried egg. The slow-cooked beef short rib seems to surrender under no more weight than a sharp stare into a darkly gleaming lake of tamarind caramel freshened up with chopped coriander. PSST! Submit your dumpling idea to AKIBA’s dumpling of the year competition. The top 20 are wheeled out and voted for by diners, so yours could end up on the menu! Reviewed for the 2019 guide

Head Chef Dave Young’s menu at Temporada is in perpetual motion, as the seasonal changes ring in the innovative flavours and tastes crafted by this talented chef. Co-owner Ben Willis of Aubergine across the lake blows a bit of his culinary magic fairy dust over here, too. This all-day bistro/café/bar has Canberra’s city workers covered. Perched at a high bench, or cosied in the banquettes that line the walls, Temporada has something for everyone. Start with a crumbed and fried confit duck patty with quince aioli and red lettuce in a cute little soft slider bun. Or perhaps opt for a plump, glossy burrata, which might come with a veil of shaved pickled fennel and crisp fried curry leaves. Monster Spencer Gulf prawns, cleaved in two and kissed by wood smoke, take a quick dip in miso butter with a dusting of fennel fronds. Blushing pink mahi mahi steaks peek out from crisp kale and wallow in a divine buttermilk and herb emulsion. PSST! Open for breakfast, what could be better than a cheesy toastie, chorizo or merguez sausage and eggs, or an apple–cinnamon jaffle? Reviewed for the 2019 Guide

Head Chef David Magill has selected from the cuisines of countries across the Americas, Europe, Asia and the Pacific to produce dishes with intriguing combinations of tastes and textures. The building was originally the wedding hall of the Methodist church, built in 1908, and became a library in the 1970s. The light, airy, high-ceilinged space has been turned into a stylish but casual and intimate dining room with pale, wide timber floorboards and smart black and white decor. There are lots of carefully selected details and subtle reminders of the establishment’s former life as a library. The menu includes a selection of nibbles to be shared while you consider choices for the rest of the meal. The tempura zucchini flowers, with baby zucchini attached, are stuffed with a mix of ricotta and parmesan and lightly fried. For mains, Tathra Place duck is wrapped in thin crepes to resemble cannelloni and dressed with an orange sauce; the richness and sweetness is cleverly offset with crisp, bitter radicchio leaves. PSST! Bring along a bottle from your cellar with BYO available from Tuesday to Thursday evenings. Reviewed for the 2019 Guide

Sealevel Bar + Restaurant is now run by a second generation of the Allouche family, including Head Chef Nathan Allouche. The food is contemporary with seafood a fitting focus for this beachside establishment. This is a bright and friendly restaurant that locals have clearly identified as a perfect venue for any celebration. Floor-to-ceiling curved glass walls overlook the beach and the interior decor captures the coastal feel with pale timber or carpeted floors and soft marine blues and greens. The location invites the choice of seafood, and tuna sashimi is a lovely fresh entree served with baby radishes and pickled cucumber, giving a nod to Asian flavours via a smooth wasabi crème fraîche and a soy–mirin dressing. Another generous and delicious entree is tender calamari lightly dusted with fine polenta and quickly fried. Sticking with the seafood theme for the main course, barbecued snapper fillets are coated with macadamia pistou and rest on a flavour-rich bois boudran dressing. PSST! If you fancy a light meal, the delicious entrees come in very generous portions and would easily satisfy those with a modest appetite. Reviewed for the 2019 Guide

UPDATE: Adam Wolfers took over as Head Chef in mid-2019. Head Chef Ben Williamson has been exciting guests at this popular Brisbane restaurant for more than four years now. Located in a laneway off James Street, the restaurant is modern and minimalist with dark timber and leather. There is indoor and outdoor seating with a window bench to watch the passing traffic. The service is unhurried, knowledgeable and informative. The menu draws on North African, Middle Eastern and southern European flavours with a modern contemporary style. The caramelised blood cake – made from pig jowl and blood soaked in rice – is firm and chewy with a strong earthy, meaty flavour, served with a sweet and sour daikon puree, riberry-marinated daikon with shaved bottarga and dusted with dried egg yolk. This melange of soft flavours complement one another. Mulloway is coated in chilli, lightly poached in a Turkish curry and served with tahini, pine nuts and steamed seaweed sprouts – hot and spicy with a great fish flavour. PSST! If you simply want a drink with some excellent charcuterie, Gerard’s Bar next door is a great place to drop in. Reviewed for the 2019 Guide

Andre Ursini is the brains behind the eponymous Andre’s Cucina & Polenta Bar and brings characteristic flair and contemporary Italian flavour to Adelaide’s restaurant scene. An alumnus of the original Masterchef series, Andre pays homage to the traditions of his northern Italian ancestry through deliciously crafted cuisine, without culinary pretension, creating a fresh and dynamic dining experience. The ambience is lively, yet also playful and relaxed – perfect for an after-work meal, a family celebration or a romantic dinner for two. The food here is exceptional, and if choosing from the tempting selection is difficult, then there is the option to leave it in the hands of the expert culinary team. The ‘Menu Fisso’ offers dishes to share, such as beautifully prepared burrata with multiple textures, fantastically rich gnocchi with lamb or the freshness of salads. At Andre’s there really is something for everyone with fresh, simple and seasonal regional Italian dishes daily, coupled with a stellar wine list. PSST! We know it’s obvious, but don’t forget the signature polenta dishes – all designed for sharing, Italian family-feast style. Reviewed for the 2019 Guide

The passion and expertise of the long-time Head Chef Toby Gush continues to deliver characteristic quality and originality at Chianti. Originally trained in London, Chef Gush and his team deliver a culinary experience that is one of the finest in Adelaide, through a wonderful fusion of authentic Italian ingredients and recipes (Chianti holds Ospitalità Italiana accreditation) with constant innovation. A pleasant, energised ambience greets diners, as does a professional, yet unpretentious wait staff. With an emphasis on locally sourced produce, the menu has something for everyone. Select from wide-ranging options including the polpo alla griglia – fresh and pleasantly smoky grilled octopus – as well as delicious pappardelle all’anatra (pappardelle with duck ragu), epitomising the essence of Italian cuisine. The locally sourced milk-fed veal with porcini and white wine and the traditional slow-cooked rabbit in pancetta, port and sage both deserve savouring, best celebrated with a great drop from the wide-ranging wine list featuring some of the world’s best. PSST! There are usually ten daily specials on a discrete menu, showcasing the best that South Australian produce and culinary innovation has to offer. Reviewed for the 2019 Guide

With the departure of the prodigiously talented Chef Emma McCaskill, The Pot is in a transitional period, with the team continuing the fine work until a new Head Chef is appointed. From the outside, the restaurant could be simply viewed as any well-loved local, but spend a little time reading the snippets on the walls, and the deeply held passion for both food and wine is clearly evident. The well-thought-out menu is entirely seasonal. Sensibly, the stunning produce is showcased in a simple and uncomplicated manner, delivering a distinctive clarity of flavour on the plate. The shichimi-peppered lamb sausage roll, served with charred cucumber yoghurt on the side, delivers decent pastry with a nice background heat note, while the mortadella bun with cabbage is elevated by the more-ish tonkatsu sauce. The level of execution noticeably lifts a gear with the excellent house-made egg noodles, mixed with a generous portion of blue swimmer crab and garnished with nori. PSST! The well-priced six-course tasting menu is the best option for newcomers or for larger groups. Reviewed for the 2019 Guide

Head Chef Daiki Wakabayashi works closely with owners Emi Kamada and Marie Yokoyama at this traditional Japanese yakitori restaurant, serving skewered grilled meat and vegetables cooked over white-hot charcoal. With typical Japanese hospitality, the service from a dedicated and talented team is excellent and helpful. The restaurant is small and popular, with several large sharing tables, but if you can, sit up at the bar and watch the talented grill chefs. Bird’s Nest has a wide range of Japanese beer and sake – and wine, if you wish. Share a selection of small dishes. Bird’s Nest’s signature crispy chicken thigh (tori karaage) is beautifully crisp and juicy, and served with a wasabi mayonnaise. Sasami are chicken tenderloins grilled with plum sauce and topped with lightly pickled shallots. Buta kakuni is slow-braised pork belly, finished on the grill with Japanese mustard – soft and tender, with mustard zest. Finish with onigiri – a ball of rice, marinated and grilled and full of juicy charred caramel flavours. PSST! If you can’t decide, there’s the omakase or ‘leave it up to you’ option to give you the ultimate yakitori experience. Reviewed for the 2019 Guide

Tasmanian-born Cam Pincius is the Head Chef at Rockwall bar + grill, and his contemporary menu makes great use of the local produce and seafood for which Tasmania is famous. The restaurant is housed in one of the most iconic Georgian-style sandstone warehouses in Salamanca Place, Hobart. The interior design blends the rustic with the modern, providing a casual atmosphere in which to dine. Freshness and flavour are the hallmarks of Chef Pincius’ solid menu. Tempura prawns with nahm jim dressing is an exquisite and tasty entree. The tempura coating is light and crispy, and it balances beautifully with the sweetened nahm jim. Coffee-rubbed wagyu eye fillet is a winner, with an excellent combination of flavours and textures. The tender piece of beef has an amazing coffee-scented crust, which is well complemented by a dollop of rich café de Paris butter on top. PSST! The wine list features many Tasmanian gems, including 2009 Bream Creek Cuvee and Kate Hill Riesling.

A Gault&Millau Australia TOP 100 restaurant Accomplished Head Chef Ollie Hansford, who has worked with both Simon Hague and Galton Blackiston in the United Kingdom, ensures that the new Stokehouse in St Kilda is more than just a typical seaside restaurant. The spectacular rebuild of this iconic restaurant brand offers beachgoers the accessibility and informality of Pontoon on the boardwalk, while the more refined dining upstairs, which is accessed from the street side, attracts an A-list demographic. The thoughtfully constructed menu – divided into raw, snacks, starters and mains, along with seven sides – is structured to offer the diner a diversity of options, including two quality beef choices. The more-ish bug tail caramelle pasta, served with a noteworthy and punchy XO sauce and shallot puree, signals that there is considerable talent in the kitchen, judging by the level of execution showcased in this excellent dish. Similarly, the generous serve of Humpty Doo barramundi, which is astutely seasoned to the edge, is not only well-priced, but also hits the mark perfectly. PSST! For the ideal end to your meal, retreat to the stylish bar and enjoy your dessert with a stunning view and sea breeze. Reviewed for the 2019 Guide

A Gault&Millau Australia TOP 100 restaurant The dream partnership of Federica Andrisani and Oskar Rossi elevates Fico from a humble bistro to a very special restaurant that captures your heart with its honesty and passion, not to mention the stunning techniques underpinning the dishes. While the interior is unquestionably charming, it is the true essence of hospitality that the whole team exudes that really wins you over. Every course is delivered with the same joy that awaits you on the plate. The delightful trio of a pickled quail egg, incredibly thin grissini wrapped with seemingly dissolving lardo, and sublime kingfish with wasabi sets the tone perfectly. The divine texture of a beautifully caramelised swede with pine-nut emulsion and chicken jus is umami heaven, while the memorable well-seasoned spaghetti, with more-ish chicken liver, onion and rosemary, is a standout. It looks deceptively simple, but the red pepper and hauntingly smoked paprika risotto delivers beyond all expectations. Similarly, the half-roasted pigeon, red onion and confit garlic is cooked flawlessly. PSST! The ‘let us cook for you’ menu is the best way to experience the skill set of the kitchen team. Reviewed for the 2019 Guide

Tasmanian-born Rhys Hannan is a chef worth watching … literally! Watching him simultaneously handle 12 different orders, with just a serving table to his front and a small grill behind him, is a delight, and his friendly chatter with his diners makes this one of the best shows in Hobart. And it is not just the cooking facilities that are small. The restaurant is squeezed into a tiny heritage sandstone building, with a handful of iron stools bordering the kitchen. Much of the food is locally sourced, the menu is small and well considered, and the servings are hearty but delicately assembled. Handmade discs of black pudding come served with smoked bacon and a complex relish. The omelette – with asparagus, purple garlic, spring onions, manchego and chestnut toast – would hold its own in Paris and comes served with a balsamic-dressed salad. For those leaning more towards lunch, the selection of sliders is creative, more-ish and well worth a look. PSST! For one of the best quick breakfasts in the city, pop in for a coffee and a stellar doughnut – but get in early, as they sell out quickly! Reviewed for the 2019 Guide

A Gault&Millau Australia TOP 100 restaurant Executive Chef Phil Wood’s (ex-Rockpool est. 1989 and Eleven Bridge) ‘seachange’ to the Mornington Peninsula potentially heralds a seminal point in Australian cuisine, where the menu is fully driven by the seasonal bounty of the local region. The stunning water views, juxtaposed against the impressive sculpture park, and the adjacent Pt. Leo vines set the tone for the exquisitely plated food that is delivered with the same composure of the brigade that is visible through the open pass. Working within the variable nature of artisan produce is always a challenge, but the set menu is validation of that perseverance. Cape Schanck olive oil flies the flag for the region, partnered with a very more-ish brioche, before the sublime Port Phillip scallop risotto with shiitake mushrooms and mussel garnish hits the mark. Spinach, Heritage Farm duck eggs, Main Ridge goat milk and sesame stays on message, before the lush potato, flathead and Yarra Valley salmon roe takes it soaring to the next level. PSST! With so many aspects to the experience offered at Pt. Leo Estate, allow time to fully absorb this destination gem! Reviewed for the 2019 Guide

Celebrity Chef Rick Stein’s new venture at Soldiers Point in the Port Stephens area follows the lines of his Mollymook restaurant, with the focus firmly on fresh, locally sourced seafood. Head Chef Mitchell Turner, who has worked at Castle Terrace in Edinburgh, and more recently at Mollymook, fully understands the concept to be executed. The nicely appointed, huge, open-plan space, only broken by a large bar in the middle, can get a little noisy during a busy service; however, the room does present well at night, and is the internal focal point of the resort. By now, everyone is very familiar with Chef Stein’s style of food, and the menu does not disappoint diners in that respect. Start with an absolutely jet black risotto – from a recipe that traces back to Croatia – which delivers lovely aromatics with a lush mouthfeel from the ink and the sublime texture of the cuttlefish. It’s a tough act to follow, but the Basque Country-style snapper fillet with Coorong clams, peas, asparagus and broth is an appealing combination. PSST! Enjoy a drink in the Terrace Bar and take in the stunning views across the bay. Reviewed for the 2019 Guide

Chef Luke Mangan and his team have created an inspired brunch menu incorporating the best of Australian ingredients with favourites we all know and love. It’s about time Sydney had a premier brunch venue that was comfortable, beautifully designed and served delicious food. That is exactly what Luke’s Kitchen in Waterloo offers diners on weekends. The choice of food makes you want to order one of everything! The breakfast burger with a side of truffle fries offers a few elements of surprise. This delicious dish sees a sausage patty teamed with bacon, fried egg, kimchi mayo, lettuce, tomato and those more-ish fries. For those that love a classic, try the smashed avocado with blistered tomatoes, ‘goddess’ dressing, bacon and dukkah, which is a healthy serve and won’t blow the budget. The drinks menu is inspired. Have you ever heard of an avocado shake with coffee? Well, now you have! PSST! Luke’s Kitchen also offers a dinner menu during the week (Wed to Sat), as well as a degustation for only $75 (plus $45 for matching wines). Reviewed for the 2019 Guide

Former bankers and best mates Will Stewart and Steve Flood helm this showpiece diner at the entrance to Forest Lodge’s Tramsheds development, realising their dream after winning top spot in the popular TV series MKR in 2015. The open space is dominated by a restored, classic-era Sydney tram, which can be hired for functions or savoured on date night. There’s a produce counter and bar area along with an outdoor terrace, providing plenty of spaces for couples and groups. With an emphasis on sharing, plates are priced by brackets, so mix and match according to your appetite. Starters might include crisp pea and parmesan croquettes, made in a creamy Spanish style on a smear of truffled aioli. The ‘farmer’ looms large in share plates of roasted pumpkin spiced up with a punchy ‘nduja dressing, pepitas and croutons, or grilled gem lettuce with black garlic and shaved parmesan. Larger plates include a 12-hour smoked beef brisket and traditional rolled porchetta, while the ‘butcher’ features with the selection of steaks, burgers and house-made pork bangers. PSST! Parking is free in the evenings from 6pm. Reviewed for the 2019 Guide

Head Chef Alastair Waddell, in collaboration with local forager and wild food researcher Peter Hardwick, showcases the region’s resources in a simple, yet highly effective manner. Located in the charming village of Newrybar, and housed in a Queenslander-style building, Harvest offers the total experience to both locals and visitors alike, with an impressive deli replete with a coffee cart, an adjacent wood-fired bakery, and kitchen gardens that supply the restaurant. Regional dining does not get more earnest than a glossary of foraged foods being presented along with the menu. Start with a generous bowl of spectacularly fresh Ballina prawns, served with lemon aspen and kipfler potatoes. Similarly, the grilled Bangalow pork neck, simply presented on the plate with red cabbage, mustard greens and charred kelp, delivers the stunning clarity of the protein’s flavour in an uncomplicated way. Larger shared dishes, like the slow-cooked Dorper lamb shoulder, and Rangers Valley beef flank with native pepper butter, are the perfect prelude to the small, but innovative dessert menu. PSST! Harvest hosts Wild Harvest sessions, and invites guest chefs to interpret the native ingredients for one-off monthly menus. Reviewed for the 2019 Guide

A Gault&Millau Australia TOP 100 restaurant Talented Executive Chef Troy Rhoades-Brown’s measured approach has taken Muse to the next level, where it can confidently stand alongside the best restaurants in the country. The architecturally stunning building that adjoins the cellar door at Hungerford Hill commands its own sense of space, with the interior filled with filtered natural light during the day, before transitioning to a more intimate offering at night. The high level of technique and refinement in the kitchen is clearly evident, as is the level of composure showcased throughout the service, both back and front of house. The Randall family koshihikari risotto might be delicately portioned and plated with tweezer precision, but the symphony and clarity of flavours from the goat curd, wasabi, spring pea, radish, mint and lemon myrtle is hugely stunning. Similarly, the lightly barbecued plump Moreton Bay bug, with divine Morpeth carrots, haunting resonance of ginger, nasturtiums and bunya nut miso, is an undeniable wow dish that brings joy to every table it lands on – and the sublime texture will leave you speechless! PSST! Leave room for one of the outstanding desserts. Reviewed for the 2019 Guide

You may remember him from such dining establishments as Riley Street Garage and Surly’s – Group Executive Chef Regan Porteous is the culinary mastermind behind the Parlour Group’s newest addition Stanton & Co., with Head Chef Marcelino Papio leading the kitchen team. They may not give you a group hug but the hospitable staff greet you with effervescent smiles. Their engaging manner allows them to deliver a memorable dining experience. You will be pleased to see some of the Parlour Group’s classic dishes feature on the menu, such as the crispy pork knuckle, soy seeded mustard and pickled apple dish. Stanton & Co. is notable for producing some tasty burgers, with sauces that turn the ordinary into extraordinary. The ubiquitous tartar sauce becomes an exciting textural and flavourful accompaniment to the crumbed fish burger. The delicious sauce in the spicy fried chicken burger is a partnership that works well with the qualities of the purple cabbage and pickles. PSST! The bar staff concoct a cocktail called Azabu from a house-made coffee and cherry liquor. Reviewed for the 2019 Guide

The Fish House is located in the most stunning setting on the shores of Burleigh Heads beach. Boasting premium and fish and seafood, the menu changes depending on the catch of the day. The open windows allow for beach views and sea breezes, but inside is a formal and inviting setting. At the rear, the fresh fish are displayed behind glass, while another large wall is filled with exceptional wines from their extensive global list. You could start with the raw kingfish. The delicate fish – marinated in soy, sesame oil and coriander – is doused in egg yolk and ready to pile on the squid ink crackers. King prawns are simply chargrilled with chilli and garlic. Signature Patagonian toothfish features Japanese-inspired flavours of miso and sake. If you’re there to share, choose one of their fresh big catches, such as a 1.8 kg snapper with spicy Thai herb salad. All mains are accompanied by unlimited sides of crunchy potatoes, Asian greens and green salad. PSST! The Fish House can be hired out for large functions. Reviewed for the 2019 Guide

Head Chef James Brady trained in London and worked in France, Spain and Greece before coming to Queensland. He has the challenge of creating dishes that compete with one of the best views on the Gold Coast. Rick Shores is located on the beach at Burleigh Heads. Exposed concrete floors and walls, wood-topped tables and benches result in a noisy but vibrant atmosphere. The service is casual and friendly. The menu features Asian-inspired dishes using local produce. The signature Rick’s fried bug roll is a crispy fried Moreton Bay bug in a soft roll with butter and sriracha. This spicy offering, with distinct seafood flavour, is generous and very satisfying – with a glass of champagne and a superb view, it’s a perfect lunch! Or you could try the crab and prawn dumplings, served in an aromatic ginger and bonito broth. For mains, a slow-cooked pork hock is served with a caramelised bacon sauce, pickled garlic and chilli. A creamy yet spicy chopped vegetable salad is the perfect accompaniment. PSST! If you can’t choose, check out the ‘Feed Me’ banquet options. Reviewed for the 2019 Guide

A Gault&Millau Australia TOP 100 restaurant 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 are 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. Reviewed for the 2019 Guide

A Gault&Millau Australia TOP 100 restaurant Executive Chef Iain Robertson has a longstanding reputation for excellence in Western Australia, and Cullen Wines in the Margaret River is a perfect fit for his skill set and passion for utilising the spectacular kitchen garden at his disposal. With the cellar door sharing the same charming rustic space as the restaurant, the total food and wine experience on offer is enhanced by the accommodation option in the homestead. When you arrive just before service and observe the chefs enthusiastically gathering herbs and vegetables from the biodynamic garden, it is not surprising that the menu is seasonally driven, and looks to source local ingredients. And with such spectacular produce at hand, vegetarians are particularly well catered for. The freshly baked bread served straight from the oven sets the right tone for the sublime Shark Bay scallops, and the more-ish cured pork belly, celery and apple that follows. Local Arkady lamb, with caramelised heirloom carrots, crispy sage, smoked labna and falafel, is a textbook combination that does not disappoint. PSST! Ideally, allow ample time for a winery and garden tour and, of course, a wine tasting. Reviewed for the 2019 Guide

A Gault&Millau Australia TOP 100 restaurant Since his appointment in late 2017, Head Chef Brendan Pratt (ex-Fat Duck and The Ledbury) has put Vasse Felix on the national culinary radar, with dishes that showcase the produce of the Margaret River region. With its stunning view of the vineyards, this is destination dining at its best, presenting contemporary cuisine, plated with a level of sophistication that strikes just the right balance, as does the front of house team that is personable yet highly professional in their delivery. The set menu starts with the innovatively presented duck parfait that has a lovely depth of flavour and sublime consistency, with stout cutting across the richness, and the deconstructed chicken skin adding some meaningful texture. The flawlessly executed, well-seasoned Arkady lamb, served with mushroom, farro and onion, delivers on its promise, and is followed by a stunning pear and cream cleanser before the seafood course arrives. Rankin cod is delicately nuanced in both flavour and texture, and is served with pipis, cauliflower and bacon. PSST! The winery operates a series of tours, including The Epicurean Tour, which explores the synergy between food and wine. Reviewed for the 2019 Guide

UPDATE: In April 2019, Stephen Peak was appointed as Head Chef at The Agrarian Kitchen Eatery Gault&Millau Australia TOP 100 restaurant. The Agrarian Kitchen Eatery is headed up by Chef Ali Currey-Voumard, whose seasonal menu showcases the very best of local produce. Set in the grounds of the majestic Willow Court (c. 1830s), the serenity belies its former use as a mental asylum, with beams of natural light flooding into the charming Bronte Building. The ethos of minimising food miles through supporting local producers is evident on both the construct of the menu and delivery on the plate. The clean and well-balanced raw lamb tartare with parsley, anchovy cream and crisps is a perfect prelude to the wood-roasted beetroot cooked in fish sauce. Fried cauliflower is perfectly counterpointed by smoked shellfish sauce, while the flawless tagliatelle with delicately smoked morwong, ricotta and lettuce hits the next level. Similarly, the impossibly tender Derwent Valley braised lamb falls off the bone, with the flavoursome garnish of stinging nettle, brassica leaves and horseradish sealing the deal. PSST! Owners Rodney Dunn and Séverine Demanet run the nearby Agrarian Kitchen Cooking School and Farm, offering cooking classes incorporating their own and local produce. Reviewed for the 2019 Guide

A Gault&Millau Australia TOP 100 restaurant Well-travelled Head Chef Santiago Fernandez has made an impressive debut at Voyager Estate, alongside Young Talent award winner Felix Kleemann, showcasing the spectacular local produce in an innovative and sophisticated way. The gorgeously appointed estate with magnificent world-class gardens, which also supply the kitchen, creates an undeniable sense of place that promises to impress visitors. The house-made sourdough, served with three butters, including a sublime truffle and mushroom butter, sets the tone perfectly for the aptly titled ‘Discovery Menu’. Wagyu bresaola, with delicately cured scallop, puffed tenderloin, egg yolk and pepperberry, is a beautifully nuanced dish of textures and flavours. The marinated pork jowl, with fresh green-lip abalone, sesame, wood-ear mushroom and jasmine tea, is a lush and perfectly balanced dish. The local venison farm supplies the restaurant, and the flavoursome presentation of the protein, served with purple cabbage, beetroot, Davidson plum and potato, is a true celebration of low food miles. PSST! The magnitude of the estate, and all it offers, deserves proper time to fully appreciate and enjoy, so allow for this when planning your visit. Reviewed for the 2019 Guide