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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 ;) !
It is impressive that, irrespective of a growing media profile, Guy Grossi can still be seen working at his flagship restaurant, ably assisted by Executive Chef Chris Rodriguez. The mesmerising gallery of Napier Waller murals sets the scene for one of Melbourne’s most magnificent dining rooms. However, it is the genuine passion underpinning the service philosophy that brings the beautiful art to life.
The foundations of traditional Italian cuisine are honoured with a refinement that does not compromise the heart and soul of the dishes. Taglierini is flecked with fennel, and served with impossibly tender yabbies and distinctively flavoured tomatoes. A transcendent vodka sauce enhances the lush mouthfeel of the dish. Berkshire pork is a masterclass in matching harmonious flavours. It comes with crisp crackling, dots of black pudding, pumpkin puree, pine nuts, apricots and cider.
PSST! There has been a restaurant at this location since 1897 – read all about the site’s fascinating history on the Grossi Florentino website.
Michael Rees has compiled a cutting-edge menu that suits both a traditional three-course dinner and a tapas-style meal shared by a group. Eightysix is located at the buzzing northern fringe of Canberra’s Civic. Hugging the open kitchen, which is alive with the clatter of pans, bar stools capture the ringside action. You can also opt for regular tables, banquettes and outdoor street-side dining.
The contemporary menu takes its inspiration from a variety of different cuisines, from Chinese to Italian. Duck bun with hoisin and cucumber features tasty shredded duck meat and sweet sauce in a soft steamed Chinese bao, while the organic hot dog sings with gorgeous pico de gallo and a topping of microplaned cheese snow. Fried chicken pieces come in a bowl, with sides of Kewpie mayonnaise and sriracha. Simply adorn the crispy chicken with as much creaminess and spiciness as you desire.
PSST! The frozen margarita dessert is a tingling boozy treat to top off your meal.
Jason McCauley, Executive Chef at Riverview Hotel, has worked in some of Sydney’s best establishments including Banc, Carpaccio and Eatalia, and his passion for Italian fare shows in his menu. Navigate your way through the pub, and head upstairs to the restaurant, where you are welcomed into a warm, cosy space with wooden tables set for service.
To start your meal, you can’t go past Chef McCauley’s spanner crab, tomato nectar bubble, pea puree, wasabi sand and samphire – it’s a wonderful marriage of flavours. The generous portion of spanner crab is smooth and creamy, while the samphire pops in your mouth, the wasabi sand provides a hit of warmth, and the tomato foam gives a delicious, fresh flavour. For main course, try the duck breast. Served medium rare, on a coffee cream, this delicious combination is further enhanced with rooibos tea-soaked cranberries and roasted chestnuts.
PSST! Grab a cocktail at the bar downstairs before moving up to the dining room.
From the growing Sydney food dynasty that brought China Doll, China Lane and China Beach to the city comes this fun, funky Bondi restaurant. After a spell away, Chef Jack Steer has returned to lead the kitchen team at this restaurant that is a hip blend of 1930s Shanghai and 1960s Warhol pop art, attracting both locals and tourists.
Keeping with trends, China Diner does not limit itself to Chinese cuisine, instead taking diners on a tour of Asia with Vietnamese, Malaysian and Thai influences. Creative cocktails shaken up at the long bar mix well with seasonal starters like scallops on the shell with a fresh tart dressing and calamari drenched in lime. Pork belly is served with an indulgently caramelised crispiness and soaked in a fragrant pineapple sauce. A generous serve of massaman beef matches chilli spices with a tropical coconut texture. Make sure to save room for their innovative desserts, which pay homage to popular Asian classics.
PSST! Book in for the popular yum cha menu, served up for lunch on weekends.
Restaurateur Maurice Terzini has built a legacy of chic eateries across Sydney and Melbourne. Da Orazio Pizza + Porchetta is definitely cool, but in a welcoming way, and Chef Davide Vitiello’s menu matches the vibe. Here, it is Mediterranean-summer chic, with polished concrete floors, waiters in white t-shirts and shorts, and bright splashes of colour provided by the Aperol spritzers that fly to tables from the busy bar.
As the name suggests, there are two heroes fighting for your attention here. Their slow-roasted and deboned porchetta is lip-smackingly good, with juicy lemon juice adding punch. Pizzas are done in the Neapolitan way, with thin crusts, puffy edges and carefully prepared sauces. However, there are a few cameos worth considering beyond the pizza and porchetta. Pappardelle swimming in tender chunks of beef ragu is washed down nicely with an Italian red, and has just a hint of spice.
PSST! Extending his reach even further, Maurice Terzini recently opened Da Maria in Seminyak, Bali.
Bondi Hardware is a great place to visit with a group of hungry friends, as Chef Kido Kwon has put together a menu that comprises tasty share plates with an international twist. This busy, trendy space has a central open bar surrounded by cool, mismatched wooden furniture, with hanging plants adding a splash of living colour.
The food is sure to delight and the cocktail list is equally crowd-pleasing. A really fun dish is the cheeseburger taco, paired with sweet chutney, American cheese and pickles. The juicy patty is wrapped in grilled flat bread and served on a custom-made taco paddle. The pizzas are a smart choice for a crowd; delivered piping hot from the oven, they feature rustic flavour, thick crunchy dough and generous toppings. Other notable mentions include sweet potato fries, buttermilk chicken sliders, charred octopus and sundried tomato polenta bites.
PSST! If you are looking for a place for a party or function, ask about the secret garden parties.
Osterias are charming in their simplicity, providing wine and simple food for locals to enjoy over long lunches and dinners, or for hungry travellers to sample the regional flavours of home-style cooking. Osteria Riva, led by Chef Filippo Brici, doesn’t stray far from these rustic roots, and serves up hearty and scrumptious dishes, paying respect to Italy’s Emilia–Romagna region. This is the place to book for a merry meal with family or friends.
Prosciuttos and salamis are carefully sourced from Italy’s finest providores and supplemented by exceptional produce from Osteria Riva’s own farm. Specials – such as house-made pappardelle with hand-cut angus beef brisket – are well worth a look and provide enough variety to ensure repeat visits, while house favourite fritto misto moves rapidly from the busy kitchen and is perfect for sharing. The exceptional ravioli di formaggio with Italian sausage and saffron sauce is a must-try.
PSST! Osteria Riva serves up a few choice selections from their wine list in half and quarter bottles.
It’s not much from the street, but this happy little eatery on an anonymous stretch of Canterbury Road is a passion project for Attila Yilmaz. What began with his love for Mexican food and the food truck Al Carbón now combines with his Turkish heritage, serving up the best of both worlds. The refurbished warehouse space is decked out with chunky furniture, fairy lights and quirky accent features.
With a menu that offers dishes designed for sharing, choose your destination cuisine from Turkish to Mexican and even Korean, in a nod to the neighbourhood. The innovative red lentil and bulghur ssam marries Turkish and Korean influences, the tasty and light lentil köfte is wrapped in lettuce cups, while a wedge of pumpkin is blackened in the wood-fire oven before being cut and dressed with pepita salsa verde, fetta, chilli and crunchy almonds. Larger appetites can tuck into harissa-rubbed and wood-fired chicken or meltingly tender spiced lamb shoulder, while pides are a notch above the norm and elegantly presented.
PSST! Keep an eye on social media for theme nights and special deals.
Owner/Chef Luca d’Adamio developed his great culinary talents in top-class restaurants in Spain and Italy. He retains a classic style but focuses on traditional dishes that remain simple and delicious. Artusi is a popular neighbourhood restaurant that exudes Italian warmth. A relaxed dining experience is achieved by combining tasteful decoration, white tablecloths, subdued lighting and a colourful tiled wall. A pleasant outdoor terrace is a favourite spot in summer.
Chef d’Adamio utilises traditional and modern techniques to produce flavoursome Italian dishes. For entree, the gamberoni al brandy is a standout – juicy king prawns flambéed with brandy, served on a bed of pearl barley and roasted almonds. For main course, the house-made semolina spaghetti with Mamma’s recipe of slow-cooked pork, veal and lamb in a rustic tomato ragu will not disappoint. Osso buco alla milanese is another popular dish, featuring super-tender veal, traditional tomato-based sauce enhanced by citrusy gremolata, and creamy saffron risotto.
PSST! BYO is available Tuesday to Thursday only.
Culinary director Jason Atherton entrusted Chef Robert Daniels with stewardship of his first Australian restaurant. With experience under Gordon Ramsay, and locally with Peter Doyle, Ryan Squires and Colin Fassnidge, Daniels is the perfect fit. The impressive multi-level dining space showcases an expansive open kitchen and bar, giving it an unmistakable vibe when service is at, or fast approaching, its peak.
In sync with the internationally established modern British–Mediterranean style philosophy of The Social Company, the construct of the food is sharp, yet uncomplicated. The tongue ‘n’ cheek croquettes are separated by an array of well-considered garnish, with the exceptional piccalilli connecting all the dots. For main course, a generous portion of flavoursome lamb rump, served with garden peas and silky white onion soubise, resonates with smoky tones of bacon, delivering comfort food on another level.
PSST! With accommodation available at The Old Clare Hotel, and a range of impressive function menus, consider this venue when planning your function.
Cormac Bradfield and Phil Marchant continue to serve up inspired dishes that expand on the concept of café food. Although it looks casual, the food at Gauge is exciting and innovative. Gauge has a simple, modern fit-out, with timber floors, metal chairs and a large polished timber bar. The dining space includes two communal tables plus cosier seating.
Whether you are here for breakfast, lunch or dinner, you will be surprised by the clever menu choices. Spanner crab is succulent and salty, and is heightened with an eggy citrus sauce topped with curls of crispy shaved kohlrabi. A sprinkling of seaweed provides a complementary texture and a flavour highlight. Tender and slightly spicy, rocket spaghetti is tossed in a creamy egg and pine nut emulsion with a distinct toasted pine nut flavour. This colourful dish is obviously cooked with care and passion.
PSST! Keep an eye out for headline chefs, as Gauge is a popular spot with the culinary aristocracy!
After trading for over 23 years, Fu Manchu is one of the most well-known Asian restaurants in Sydney. The dining area is fitted out beautifully with lanterns, wooden screening and tables set out for either small or large groups, and as soon as you step inside you will feel like you have been transported to a tea house or restaurant in Beijing or Shanghai.
Chef Annie Lee’s well-designed menu includes some classic Chinese and Malaysian dishes while incorporating a modern twist. The duck wraps are full of flavour and the duck has a very crispy skin and succulent meat. The double-boiled dumplings are exquisite, delicate silky dough enclosing a substantial meat filling. The long-cooked beef rendang is as good as you will find in Malaysia. The depth of flavour hits you with the first mouthful and is a delight to the palate.
PSST! Call in or place an order online and you can get food home delivered between 5pm and 10pm.
Newly appointed to Bacchus, Italian-born Head Chef Massimo Speroni has a stellar CV. He has worked alongside acclaimed chefs Andrea Aprea, Valentino Marcattilii and Heinz Beck, and gained valuable experience in quality Sydney and Brisbane restaurants. The unapologetically plush interior gives rise to high expectations for the fine dining experience to come. Fortunately, the art on the plate and the exceptional service both deliver on that promise.
The elegant contemporary menu is a masterclass in flavour and texture matching. Foie gras has a gamy flavour, and is served with a medley of seasonal vegetables arranged majestically atop smoked potato puree. Dots of 30-year-old balsamic provide a stunningly complex counterpoint. Selected cuts of suckling pig are well seasoned, and the crackling is delightfully crisp. Dijon mustard, fresh pine mushrooms and a superb jus offset the richness of the pork.
PSST! The 59-page wine list is an absolute tour de force from sommelier Andrew Giblin, and is one of Australia’s best lists.
Vietnamese-born Minh Le established himself as an innovative chef at Medusa Dining and Deer Duck Bistro before opening The Foraging Quail in 2014. Here he creates modern Asian dishes that are complex and exciting.
With its contemporary black-and-white interior and sleek furniture, The Foraging Quail is a fabulous place to dine. Service is friendly
and informative, with Chef Le often in the dining room to explain his dishes to guests.
The degustation menu is available as seven or ten courses, and can be vegetarian if requested. Octopus is slow cooked for six hours, then pressed and thinly sliced. It is served with a piquant lemon puree, small gherkins and a tasty prawn salt. Saltbush lamb belly is soft and salty, and is teamed with a deconstructed ratatouille and peas three ways – whole peas, pea puree and an earthy pea dust. Incredibly tender bo kho Vietnamese stewed beef sits on a bed of wild rice with seasonal vegetables and a tangy chilli snow for a touch of spice.
PSST! Make an early reservation (for before 6.30pm) on Wednesday, Thursday or Friday night to receive a discount
Brisbane-born Head Chef Daniel Simpson turns quality ingredients into Middle Eastern masterpieces that tantalise diners’ tastebuds. Byblos Bar and Restaurant is a slice of the Mediterranean in Hamilton’s trendy Portside Wharf. The Phoenician-inspired decor exudes luxury, making it the ideal setting to share a feast.
Go on a culinary journey through the Middle East with the range of flavoursome dishes on offer at Byblos Bar and Restaurant. Seafood and spice lovers will relish the chilli prawns sautéed in butter, cognac, mild green chilli and traditional Lebanese spices. Cooked to perfection, the juicy prawns are presented in a sensational spiced seafood broth. Lahim meshwi boasts a skewer packed with tender, flame-grilled lamb that has been well seasoned. The accompanying house-made garlic sauce is brimming with flavour and enhances the lamb beautifully.
PSST! If you’re ready to get your groove on, head to Byblos Bar and Restaurant on Friday nights when there is live music.
Himalaya Tapa’s Middle Eastern, Moroccan and South African menu uses wholesome fresh ingredients and an enticing range of flavours to excite the tastebuds. Situated in the Emporium precinct among trendy cafés, restaurants and speciality shops, Mecca Bah stands out from the crowd with its beautiful Middle Eastern decor. Whether you sit inside or outside, there’s a relaxed atmosphere that draws you back again and again.
Sharing is highly encouraged, and there’s no better way to try the amazing dishes on offer. Spicy lamb and pine nut boreks are crispy pastry parcels filled with tasty mince and pine nuts. They are served on a more-ish dip that encourages you to savour every last morsel. Lamb tagine served with preserved lemon, green olives and harissa is mouth-watering with every bite. Couscous is the perfect accompaniment, as it soaks up all that saucy goodness.
PSST! From birthday parties and wedding receptions to corporate lunches, Mecca Bah will take your event to the next level.
Osteria di Russo & Russo is a family-run business owned by father and son Pino and Marc Russo. Leading the kitchen team, Head Chef Chris Mosley showcases local ingredients with an Italian-inspired menu. The restaurant is cosy and warm, providing exactly the right ambience for diners, who will feel like they are at home with friends and family.
There’s an à la carte menu and two chef’s menus, and if you would like to try some Italian wines, choose the pairing option (available with both chef’s menus) and let their team do all the work. You get more than your traditional pasta here, with delicious dishes such as artichoke risotto with truffles (a seasonal dish) and melt-in-the-mouth lamb sweetbreads with eggplant, lemon and caperberries. Fremantle octopus terrine with snow peas, saffron aioli, orange and sunflower seeds is a surprising dish filled with textures, vibrant flavours and smart combinations.
PSST! Make sure you check out the bathrooms – you might learn an Italian word or two!
Head Chef Ben Williamson (formerly of Cha Cha Char and 1889 Enoteca) brings his A game to Gerard’s Bistro. He excites his patrons with unusual flavours and creates a true gastronomic experience. Tucked away in an alley off trendy James Street, the restaurant is funky and fun. Pops of colour plus contrasting textures of wood, concrete and upholstery set the scene.
The intriguing menu is based on the cuisines of the Middle East, North Africa and southern Europe. Suckling pig with caramelised blood pudding, roasted plum and smoked almond is executed with finesse. This is one of the best suckling pigs you will ever taste – the meat is moist and juicy, while the skin is perfectly thin and crispy. Grilled octopus with carrots cooked in black garlic does not disappoint. The octopus is tender and has a pleasant smokiness.
PSST! Finish off your feast with a unique dessert, such as sheep’s yoghurt sorbet or pistachio, rose and barberry nougat.
Dallas Costello took on the Head Chef role at The APO in April 2017, and his bistro menu is best described as French with a Middle Eastern twist. The restaurant is located in a heritage-listed building that was once occupied by apothecaries. The decor is minimalist, with concrete floors, blue seat cushions, exposed brickwork and modern industrial fittings.
The regularly changing menu has a range of dishes that are ideal for sharing with friends and family. Lebanese taco comes flat, and is topped with a spicy goat ragu, pickled peppers, fresh mint and garlic yoghurt. Simply fold up the soft taco, and savour the flavoursome mix of ingredients. Cured mackerel is served with shaved pickled pumpkin on a pumpkin tarator (similar to a puree) that is delicately spiced with sumac. The dish has an excellent balance of textures and flavours.
PSST! Before or after your meal, enjoy a speciality cocktail upstairs on the balcony overlooking Bakery Lane.
Hailing from Punjab, Chef Robin Shaotha’s inspired spice combinations deliver tasty, authentic northern Indian cuisine and original creations at Delhi By the way. Here, efficient staff greet you with a friendly welcome, and warm decor bathed in soft lighting adds a touch of elegance. This hidden little gem also boasts a small leafy terrace for al fresco dining.
Chef Shaotha’s dishes are inspired by the ‘spirit of Delhi’, where favourite recipes have been handed down over generations. For a more unusual entree, try the ghilafi kebab – delicately spiced minced chicken rolled and stuffed with masala goat cheese and cooked in the tandoor. Jungli murgh features succulent chicken marinated in ground spices and cooked in a rich spinach sauce. Another outstanding dish is the Peshawari lamb korma, a well-balanced, not too spicy curry that still delivers a mild heat note.
PSST! Get a group together and dine in the private ‘Lodhi Garden’ – a magical setting for up to 12 people.
Since stepping into the Head Chef role at Public, Matthew Le-beau has continued to develop the innovative and creative menu. He often uses unusual ingredients, such as meal worms. Public is a cool and sophisticated bar and restaurant in the Brisbane CBD, with professional, efficient service. It is popular for after-work drinks and romantic dinners.
The intriguing dishes are well presented and designed to share. Salmon ceviche has a fresh and sweet citrus flavour, with a hint of chilli for heat. It is topped with crisp black ants, which provide an unusual but excellent textural effect. A signature dish, KFD with corn and lime features a tender piece of duck coated in cardamom-infused breadcrumbs and fried until crunchy. It is teamed with a corn cob that has been smothered in flavoursome lime butter and parmesan.
PSST! Public has two private dining rooms for special occasions – The Dining Room (seats 20) and The Library (seats 12).
Michelle Forbes (ex-The Trustee Bar & Bistro) is kicking culinary goals at Subiaco Hotel, bringing to the restaurant a zest for the use and promotion of regional Western Australian produce. The Subi, as it’s fondly called, has long been known for its quality pub food, and it is a favourite with local businesspeople and those who love a social lunch.
Subiaco Hotel’s impressive menu is Mediterranean-based, but it has Chef Forbes’ stamp of freshness and regionality all over it. Exmouth split prawns with garlic chilli and coconut harissa looks stunning on the plate. The large and juicy prawns are cooked to perfection. A standout dish, crumbed pork saltimbocca with capers, mash and apple salad highlights quality meat from Linley Valley Pork. Mash, apple and pork is a marriage made in culinary heaven, and Chef Forbes nails this dish with aplomb.
PSST! Subiaco Hotel has an elegant second-floor function room called the Stellar Lounge, which can host 60–150 people.
Johannesburg-born Duncan Welgemoed’s interpretation of African cuisine hits all the marks at Africola. Having conquered Bistro Dom, Chef Welgemoed’s new challenge is to introduce Adelaide to the strong, bold flavours of his homeland. Walking into the restaurant, you are bombarded with mouth-watering aromas from the grill and colourful designs jumping off the walls. Friendly and attentive staff members welcome you, share their knowledge and explain the sharing menu.
The seasonal menu is simple, yet it covers all the bases from vegetable dishes to grilled and smoked meats. A signature dish of the restaurant, peri-peri chicken boom!chakalaka is pure umami joy. The fiery sauce runs through the gamut of flavours, from garlic to lemon. Seafood lovers will enjoy the grilled octopus with charred avocado and salted jicama. Cured overnight, the grilled tentacles are soft and well combined with hot pickles.
PSST! Finish off your meal with the rose-scented rhubarb mess – a beautiful combination of tart yoghurt, pomegranate sorbet and crisp meringue.
Owner Srian Perera and Chef Asep Ridwan use their colourful heritage, endless imagination and talent to offer an extensive range of exotic creations. Like the food, Radio Cairo’s decor is eclectic, with a pleasing mix of African and Middle Eastern artefacts adorning the space. Popular with locals, this lively, casual space is enhanced by pulsating music.
The menu features a mix of African, Indian and Caribbean dishes, offering simple, tasty dishes enhanced with spices from around the world. The journey begins with South African lamb sosaties: marinated chargrilled lamb skewers with a sour cream and chilli sauce. The mains take us to the Caribbean with irresistible barbecued jerk pork ribs: succulent ribs coated in sweet and sour sauce. Next, enjoy Tunisian slow-roasted lamb shanks served in a zesty sauce of tomato, caraway, preserved lemon, harissa and olive.
PSST! The prix fixe menu, offering 12 courses, is designed for those who want to try a little bit of everything.
Thai Head Chef Chanyut Nitmaha draws on a culinary career that spans more than three decades. His Thai dishes exude passion and flavour. The warehouse-like dining room has exposed flashing, brick walls and playful touches, such as bicycles fixed above the kitchen and a bar made from colourful building blocks. Communal tables add to the fun and friendly vibe.
The food is unpretentious, with heat levels clearly illustrated on the menu. Gaeng daeng phed features moist slow-cooked duck meat floating in a more-ish spice-infused coconut curry. A scattering of crunchy snake beans, sweet cherry tomatoes and juicy pitted lychees complete the dish. Yum goong sai moo krop sees crisp pork belly slices and lightly fried prawns tossed with shredded green papaya, fresh chilli, cucumber, bean sprouts, Vietnamese mint, coriander, shallots and toddy palm slivers. The lime dressing refreshes the palate.
PSST! Every Monday, BangPop runs a vegan Thai special – two or three courses with wine from only $29 per person.
Group Executive Chef of the Apples + Pears Entertainment Group (of which Burma Lane is a part), John MacLeay is supported in the kitchen by Head Chef Johan Van de Walle. Their menu blends the best of South-East Asian cuisine with the unique flavours of Australia. Burma Lane exudes sophistication, with a sleek and smart interior decor.
The well-priced and extensive menu plays with a diverse range of ingredients. Potato and spicy shredded lamb cakes arrive at the table triple stacked and almost leaning over from the weight and softness. Dip these yummy bites in the accompanying minty yoghurt for a taste sensation. Beef curry with eggplant features melt-in-your-mouth beef cheeks coated in a rich, dark and luscious curry sauce. The curry is delightful and satisfying at the same time, and well complemented with a tart pickle and onion fritter.
PSST! Many of the artworks you see on the walls are painted by Yangon-based artists, and they are for sale.
One would not normally associate a Vietnamese restaurant with Shannon Bennett’s brand of fine dining, so this establishment is quite a pleasant surprise. Located within Melbourne’s Royal Botanic Gardens, the impressive facade and floor-to-ceiling glass exterior are stunning. The airy interior is a mix of contemporary design and Vietnamese influences, making it the perfect place for a casual lunch.
The menu boasts a diverse range of Vietnamese signature dishes, such as pho. Banh mi is a Vietnamese roll bursting with deep-fried soft-shell crabmeat. A huge portion of slaw on the side adds some necessary tartness to the dish. Banh cuon features steaming hot rice noodles lavishly coated in a minced pork sauce complete with dried shrimp and spring onion. Topped with nuoc cham and an abundance of fresh Vietnamese mint spears, this is a very satisfying option for lunch.
PSST! Unfortunately, Jardin Tan is not open for dinner – but it does offer breakfast, snacks and lunch seven days a week.
David Yap honed his skills in Singaporean hotels and Melbourne’s famous Flower Drum before bringing his talents to Choi’s. His extensive menu of classic Chinese favourites has something for everyone. A suburban gem, Choi’s has a luxurious dining room featuring tones of white, black and red. Linen tablecloths and napkins, fine glassware and heavy black chopsticks add to the classy atmosphere.
Chef Yap’s elegant dishes are brimming with flavour and presented with great attention to detail. Chicken san choi bao is a light but filling starter. Crunchy lettuce cups are loaded with a tasty chicken and mushroom mixture; water chestnut adds textural interest, while a pot of hoisin sauce is brought to the table for sweetness. Scallops with ginger and spring onion is a beautiful dish. Perfectly cooked scallops are tender and sweet, and they are enhanced with bold discs of ginger and crisp vegetables.
PSST! If you’re feeling hungry, you can’t go past Choi’s banquet for $79 per person.
New Zealand-born Todd Stuart has trained internationally, and he has a string of prestigious awards of which he can be justifiably proud. His well-known Parisian-influenced eatery Petite Mort focuses on exquisitely presented lunch and dinner degustation menus. Softly lit, the restaurant is perfect for a romantic dinner or for those who appreciate a quiet and leisurely fine dining experience.
Small degustation plates feature unique and flavoursome gems; they can be matched with wines for a culinary marriage made in heaven. Crystal clear gazpacho consommé is poured delicately over an eclectic combination of fresh Fremantle octopus and pine nuts. The combination of flavours and textures is divine. Cooked to perfection, Darwin barramundi is served with the skin on and is generous in size. The fish is beautifully presented with tasty caponata, crunchy broccolini and rice crisps.
PSST! An unusual way to end your dinner is to try one of the Cuban cigars, which you can smoke on the terrace after 9.30pm.
After more than 20 years at the helm of Flavour of India’s busy kitchen, Head Chef Hayat Mahammed has fine-tuned his traditional dishes with contemporary touches and the use of delicate spices to enhance the carefully selected local produce. Subdued lighting and dressed tables add a touch of elegance to this long-established, popular restaurant, where charming, knowledgeable wait staff are on hand to assist in navigating the extensive menu and ensure an enjoyable dining experience.
A selection of starters and delicacies from the tandoor sets the mood for the main event. Five-spice garlic prawns are marinated in garlic, onion and a special five-spice blend and finished with a touch of cream, resulting in a delectable combination. Traditional lamb saag is expertly executed, the perfectly tender lamb smothered in a rich, spiced spinach sauce with just a touch of chilli. For those who like their curries with more kick, try the superb chilli chicken curry.
PSST! The cheese and chilli naan is a standout.
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.
Conceived by business partners Michael Zhang and Kazuhiro Kojima, Kosaten Japanese Restaurant is a unique take on the traditional sushi train eatery that is popular in Japan. The creative dishes use the best of Tasmania’s produce wherever possible. Located in the trendy Salamanca Market precinct, the dining room has pendent lighting, moody deep tones and intimate booth seating.
From nigiri and sushi rolls to vegetarian delights, there is something for everyone on the appealing menu. Tuna salad looks as beautiful as it tastes! An artistic combination of fresh tuna, mixed leaves, carrot, radish, pumpkin, sesame seeds and sunflower seeds, it is given a little kick with wasabi dressing. Wagyu three way comprises three pieces of beef that are lightly torched so they remain succulent. Each features a different but equally tasty topping – wasabi leaf, chilli mayo and steak sauce.
PSST! The iPad ordering system is very clever, and the food is delivered by a little train – what a super-cute idea!
Italian owner/chef Spartaco Rotella opened the doors of Ciao Italia some 18 years ago, bringing to South Perth a genuine taste of Italy. Busy, boisterous, attentive waiters and rollicking music are backed up by mouth-watering wood-fire pizzas and other Italian gems. Terracotta walls, red-and-white tablecloths and tantalising aromas wafting from the partially open kitchen add authentic energy to this suburban eatery.
The extensive menu covers all your favourites, from bruschetta and lasagne to gnocchi and, of course, pizza. Scaloppine ai funghi boasts a generous portion of tender, moist beef pieces and earthy mushrooms smothered in a creamy white wine sauce. It is served with a delicious medley of mixed vegetables. Sardegna is a delightful pizza with a perfectly cooked thin base. Prawns, squid and fish dot the gooey mozzarella that is spread over the base.
PSST! Ciao Italia is the ideal place for a birthday dinner. Staff members make a real fuss if they find out it's a birthday celebration!
Head Chef Bryce Edwards has created an inventive and sophisticated menu that caters for all palates – but in this case the dishes happen to be completely vegetarian! Step through the funky, graffiti-ridden door to discover a large, modern and fresh dining space. An indoor atrium brimming with foliage adds to the airy and relaxing atmosphere. Transformer is a cool place to hang out with friends.
Even if you are not vegetarian, there will be something to tempt you on the interesting menu. Grilled king oyster mushroom is beautifully charred on the outside and has a fleshy centre. The gorgeous texture contrasts well with the accompanying confit garlic, creamy pine nut puree and smoked shallots. Cumin-braised eggplant is dense, rich and surprisingly hearty, with clever notes of chermoula. Smoked labna and crunchy black quinoa crisps round out this Middle Eastern-inspired dish.
PSST! Instead of a cocktail, try one of their house-made ‘elixirs’ such as fresh ginger, cayenne pepper and lemon juice.
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.
Chef Damien Worthington, formerly of Capitol Bar and Grill in Canberra, has produced a well-rounded menu with some fresh takes on classic dishes. The restaurant has a garden setting just across from the NSW Art Gallery and down the road from the Botanic Gardens.
The menu provides a choice for most tastes including vegetarians and the gluten intolerant. The fresh lasagne with oven-roasted tomato, basil, kumara, pontiac potato, roasted peppers and mozzarella topped with a parmesan crisp and accompanied by a serving of tapenade is a substantial meal for those looking for a meat-free option. The smoked beetroot salad is a generous dish of fresh and colourful ingredients to delight both gluten- and meat-free diners. For meat lovers there’s a juicy grilled pork belly with a char siu glaze complemented with kale, red cabbage and radish salad and sesame and soy dressing.
PSST! The weekday lunch specials of one, two or three courses with a glass of wine are great value.
Head Chef Xiang Le Chen has extensive experience in traditional Chinese cuisine. David’s was named after its founder, David Zhou. Rather than an oriental fit-out, the restaurant has a contemporary interior. Modern, light and airy, the dining room has white walls and tables plus a blue floor. This is a delightful place to eat, whether you are here for lunch or dinner.
Although the interior has twenty-first-century style, the food represents old-school Chinese cuisine. Steamed Szechuan rockling is sliced into pieces and laid out on a bed of bean shoots and a silky sauce. A dollop of chilli on top gives the firm white fish some oomph. As the name suggests, sizzling Mongolian lamb comes out piping hot. The delectable sauce is boosted in the flavour stakes by leek and onion.
PSST! Tuesday is the night to bring in your favourite bottle, as the restaurant waives the usual corkage fee.
Executive Chef John McLeay discovered the exotic aromas and spices of South-East Asia on a holiday to Thailand. His passion for South-East Asian food is evident in his modern interpretation of the region’s unique flavours at Red Spice QV. During the day, large glass windows let in plenty of natural light. The decor is a contemporary mix of white and black marble, and the action is centred on a busy bar complete with vivid red contemporary lamps.
The sharing menu takes you on an exotic culinary adventure that combines fresh ingredients with clever techniques. A superb signature dish, pork belly with chilli caramel, apple slaw and black vinegar features blackened crispy pork belly dressed with a sweet and sticky caramel sauce that has a savoury undertone. The tart apple slaw balances the richness of the pork. Lamb turmeric curry boasts tender chunks of lamb and crispy potatoes smothered in a thick, turmeric-infused sauce flecked with chillies, lime leaves and coriander.
PSST! If you live within 5km of the restaurant, you can have your meal home delivered! Simply use the UberEats app to order to your heart’s content.
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.
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?
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.
After three years as sous-chef, Enrico Tomelleri has been appointed as Head Chef at 10WILLIAMST. With experience in his native Italy, as well as here in Sydney, you can expect Italian classics and innovative twists on some Italian favourites. 10WILLIAMST. is a small and cosy, dark and narrow, tiny terrace, where you can enjoy a casual dining experience. The atmosphere is very relaxed with small, closely set wooden tables and chairs, white walls with long, wine-filled shelves, a downstairs bar and a balcony upstairs.
The regularly changing menu is mostly Italian, with pasta dishes the highlight. The dishes are carefully made using fresh ingredients and come to the table as they are ready – ideally one by one so there’s space on the small table! Not to be missed is the signature entree of pretzel with whipped bottarga. Pasta dishes are tempting too, such as the tagliatelle with lamb ragu and pecorino.
PSST! The small dessert menu offers some delightful options.
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.
Executive Chef Teage Ezard promoted his immensely talented sous-chef, Jarrod Di Blasi, to Head Chef at EZARD in 2014. Chef Di Blasi has shown himself to be a master of balance and flavour, offering a contemporary menu that tantalises diners with a variety of Asian influences. The restaurant has been a fine dining institution since it opened in 1999, and it has recently undergone a sensitive refurbishment to ensure it remains a destination restaurant for years to come.
The sophisticated take on Asian textures and flavours is truly impressive. Steamed scallop dumplings are served in a bowl, with a deliciously spicy soy mirin broth and fragrant Sichuan chilli oil. The flavours dance and resonate across the palate. Roasted quail roll with pancetta, savoury pancake, bang bang puree, chilli cashew and wood ear fungi is a technically brilliant dish with a sensational blend of textures.
PSST! For those who eschew meat, the inspired eight-course vegetarian tasting menu is well worth contemplating.
At Brigade Dining you’ll find a compact menu of carefully selected contemporary favourites that have been given an interesting spin. With cool green and white walls, mirrored doors, designer lighting, polished timber floors, bentwood chairs and honey-coloured banquettes, the dining space has a very comfortable, contemporary feel.
The menu may be concise but there’s something for everyone, and most dishes offer some inventive and unexpected flavour matches. You could start with the beautifully presented seared scallops on cauliflower puree and paired with crisp, fresh cubes of apple, or try tender charred octopus on potato confit with chorizo and jalapeño pesto. The pork cutlet is a satisfying serve of moist, tasty pork in a light, crisp panko crumb, complemented by roasted sweet potato and a creamy, tangy slaw. Delicious tagliatelle pasta is dressed with a generous amount of crab and fine shavings of guanciale.
PSST! Save room for the dark chocolate mousse with smoked almond ice-cream – it’s a glorious combination of tastes and textures.
Head Chef Scott Kim focuses on pleasing meat eaters with a large selection of cuts of Australian beef plus lamb, pork and a couple of fish options, all cooked just the way the customer wants. Choose to sit on the outdoor terrace or in the dining room, which features subdued lighting and the extensive use of dark wood, while above diners’ heads huge curved wooden ribs arch across the high ceilings.
The menu is meat-focused, but there are other choices among the starters and salads. You might begin with the lusciously melting baked haloumi with a honey dressing and fresh, juicy red grapes. The meat dishes are very generous, but arrive ungarnished except for a sauce, so one or two side dishes are recommended. The double lamb chops are tender and juicy and arrive cooked to exactly medium rare, garnished only with a small dish of mint jelly.
PSST! Chophouse offers some great menus for larger groups (12+), so check it out when organising your next group celebration or work function.
Executive Chef Peter Doyle and Head Chef Jacob Davey lead the team at est., and continue to set a high benchmark with their innovative cuisine. The dining room at est. remains one of the most unapologetically decadent in Sydney, with the quality of food and service second to none.
There are several menus on offer, each featuring carefully considered selections that are guaranteed to impress. The tasting menu offers dishes such as delicate hand-picked spanner crab with pickled radish, apple, shellfish powder, trout roe and distinctive coastal greens that continues to wow diners. Spectacular Western Australia marron, pearl oyster, yuzu jam, grilled cabbage and ink cracker is a flawlessly well-balanced dish. It is the thoughtful combinations that make the Blackmore wagyu rump cap, fermented shiitake, miso mustard, burnt onion puree and baby leek a very complete dish.
PSST! Whether you choose the matching wines, or prefer to select from the extensive wine list, let the sommelier discuss the options available to you.
Drawing on more than 25 years’ experience cooking in prestigious kitchens, including Hong Kong’s famous Diamond Restaurant, Executive Chef Pat Cheong’s handcrafted Cantonese dishes are arguably the finest in Perth. Silks surrounds diners with palatial opulence, using a palette of rich cream that has red and gold highlights. Luxurious chairs are placed purposefully before linen-draped tables topped with quality crockery, cutlery and glassware.
The restaurant’s philosophy of maintaining exacting high standards flows seamlessly into menus that reflect the dedication and professionalism of the kitchen team. Fried glass vermicelli with Western Australian blue manna crabmeat features a generous portion of translucent noodles tossed gently with sweet and juicy crabmeat. The beautiful flavours are well balanced. Roasted barbecue pork with jarrah honey is perfectly cooked and has a sensational texture. The unique addition of jarrah honey ensures that the flavour is on point.
PSST! For an indulgent adventure, book the Gold degustation menu – eight courses for $208 per person (with a minimum of two people).
Perth-born Head Chef Kim Brennan has returned to his roots after stints at London’s Notting Hill Brasserie, Fiji’s Tokoriki Island Resort and Sydney’s Becasse. Located in the former franking room of Perth’s historical General Post Office, Post is the jewel in the crown of COMO The Treasury. Light and bright, with a living tree at its centre, the restaurant is a comfortable, welcoming space.
The French-influenced contemporary menu uses an abundance of local, seasonal produce. Barramundi with parsnip cream, kale and smoked ham broth has beautifully constructed texture layers. The rich broth complements the freshness of the fish, and brings the dish together. Tara Valley beef fillet with smoked celeriac, autumn mushrooms, black garlic and jus looks simple on the plate, but it is sure to impress. Black garlic adds an unexpected but pleasing element to this dish.
PSST! Look out for C.S. next to dish names on the menu. This signifies COMO Shambhala – meaning the dish is particularly nutritious.
Executive Chef and restaurateur Teage Ezard and Gingerboy Head Chef Nick Boyle (ex-Rockpool Bar & Grill) are renowned for their innovative expression of South-East Asian street food. The restaurant has a striking decor, with a black bamboo ceiling and walls, red chandelier and funky furnishings. The hustle and bustle of the open kitchen spills out into the dining area, giving the restaurant a buzzing ambience.
The creative dishes display the chefs’ skill in handling complex flavours and textures. Tempura chilli salt cuttlefish is fried to perfection, with crisp batter protecting the delicate meat of the cuttlefish. Green chilli aioli adds a citrusy tang to the dish. Szechuan spiced pork bao burger hits the spot, with the tender pork meat matched well with the soft steamed bun. Pickles and hot sauce give this burger a punch of flavour that leaves the tongue tingling.
PSST! Gingerboy is now open for Sunday lunch, offering a 10-course menu for $63 – add $35 for ‘bottomless Chandon’.
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.
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!
Sokyo’s menu is a fusion of Tokyo and Sydney – traditional Japanese flavours, textures and techniques combined with a modern Australian twist. Chef Chase Kojima heads up the kitchen team at Sokyo, which is on the ground floor of The Star complex, but has its own identity of sleek elegance. The bar space is dark and moody while the restaurant is buzzing with energy, diners enjoying their meals, and waiters bustling all around.
Typical of Japanese fusion restaurants, the menu is designed to share. It is worth trying a dish from each of the different sections on the menu: sushi, nigiri, sashimi, robata and tempura. The maguro tataki is a must – seared tuna, pickled mushrooms, asparagus and smoked ponzu. The combination of the freshness of tuna, crunch of asparagus and smokiness of ponzu makes this dish a standout.
PSST! Why not enjoy a cocktail and a few sushi rolls in the bar while listening to the tunes of the resident DJ?
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.
While owner/chef Rainer Korobacz honed his craft in some of the finest restaurants in Europe, Canada and Australasia, the inspiration for Café Lyon is decidedly French. Designed along the lines of the neo-bistros of Paris and wonderful bouchons of Lyon, you’ll enjoy a peaceful and welcoming slice of France.
The menu is as French as the well-informed wait staff, and the team in the kitchen pride themselves on presenting quality produce to delight the palate. The melt-in-the-mouth citrus-cured trout with celeriac remoulade and delicate prawn beignets is a perfect way to awaken your tastebuds. Follow with the confit of duck – an outstanding main course. The moist meat falls off the bone, and is balanced perfectly with an endive marmalade and watercress salad. For seafood lovers, the crispy skinned salmon served with an olive tapenade, baby artichoke and pickled fennel salad is a crowd favourite.
PSST! Link into Cafe Lyon’s Facebook page to find out about their monthly events.
Executive Chef Griff Pamment has a well-established culinary pedigree, with time spent at Billy Kwong and Rockpool, and also as Culinary Director for Bill Granger’s chain of bills restaurants. Longrain’s dining space is more vibrant than ever, with the conviviality of communal tables and shared dining – always a great recipe for a memorable experience – led by the hardworking front of house staff keeping things moving.
The South-East Asian-style menu is all about balance and harmony, with the majority of dishes featuring that sultry dance between hot, sour, salty and sweet. The bowl of sticky caramelised pork hock with five spice and chilli vinegar hits that mark, grabbing your attention without chilli overkill. Similarly, the depth and texture of the dry red curry with duck, pea egg-plant, wild ginger, green peppercorn and holy basil sits on the edge without tipping over, and this philosophy holds true for whatever you order.
PSST! The banquet is the perfect way to sample the diversity of tempting dishes on offer.
Mark Scanlan and Mark Dickey’s Garfish restaurants continue to impress local diners with great quality seafood and a menu that is continually being tweaked’ to ensure variety for their guests. Now settled in as Executive Chef at Garfish Kirribilli, Chef Michael Hicks worked his way up through the ranks, starting at Garfish Manly as sous-chef before completing a stint at Garfish Crows Nest.
Not far from the harbour, Garfish Kirribilli offers a lovely dining room or charming ‘sidewalk’ tables, which are well protected from the elements and a superb lunch spot on a lovely sunny day. The ‘best of the day’ menu offers the freshest seafood sourced from the markets, cooked to your preference, with sauce and sides of your choice. Daily blackboard specials and an à la carte menu round out the choices, with all dishes prepared to highlight the freshness of the fish.
PSST! Garfish Kirribilli also offers an exceptional breakfast menu, available Monday to Saturday from 7.30am and Sunday from 8.30am.
Head Chef Jacqui Ektoros (ex-Devon Café and Guillaume at Bennelong) oversees a daytime menu that thinks outside the square and rises way above wraps, salads and things in and on ordinary bread. Her menu has something for everyone, including vegans, vegetarians and the gluten free. The airy warehouse space of polished concrete floors, little wooden stools and brown banquettes features a central island and open kitchen.
Then there’s the narnies – the love child of Indian naan and the good old sarnie (sandwich). Orange hoisin-dressed Peking duck peeks out from a fresh green, crunchy cabbage, shallot and cucumber cloud, all tucked up in a blanket of fluffy house-made naan bread. Or you could try the feather-light buckwheat blini with sticky-sweet maple bacon, sautéed silverbeet and two perfectly poached eggs topped with crisp apple hollandaise. Sprinkles of bacon dust and chives gild the lily.
PSST! The brioche French toast pays homage to the classic Aussie ice cream treat – ‘Golden Gaytime’.
In sync with the bills ethos, Head Chef Hannah Willmott maintains a classic menu, with a talent for picking clever fusions of flavours. Romantically lit and decorated with a mix of earthy tones and fresh white furnishings, the dining space has an air of relaxed yet sophisticated ambience. The laid-back staff are attentive and bring a friendly charm to the table.
With dishes that draw inspiration from all four corners of the globe, the lunchtime and dinner menus at bills are just as appealing as the famous breakfast menu. For a light and Asian-inspired starter, the calamari with green papaya is a well-balanced combination of sweet, savoury and salty. The parmesan crumbed chicken is a comfort-food classic. Golden, crunchy and generous in serving size, this dish is paired well with a sweet bed of creamed corn and zingy salad of fennel slaw.
PSST! The wine list features some unusual varieties from around the world and their cocktail list changes with the seasons.
Chef Jamie Sutherland leads the kitchen brigade at The Cook’s Garden in North Turramurra. A favourite haunt of locals, The Cook’s Garden offers formal dining in a light, bright, sophisticated restaurant or al fresco-style dining outdoors in a relaxing courtyard.
The seasonally changing menu includes some of Australia’s best seafood. It’s hard to go past beer-battered butterflied school whiting with fries, mushy peas, a malt vinegar reduction and a house-made tartar sauce with a citrus kick – this dish really showcases how good our seafood is. For something interesting, try the panko-crumbed pork loin with fennel salt. It’s served with sticky house-made belly bacon that melts in the mouth; a salad of shaved radish, fennel, celery and burnt orange; apple chutney and pink peppercorn sauce. The orange really adds a great citrus punch.
PSST! The Cook’s Garden is perfect for a special family occasion, sure to appeal to all – from grandparents to the grandchildren!
Ripples Milsons Point is part of the Sydney Restaurant Group, whose culinary team is headed up by Ormeggio’s Alessandro Pavoni. At this prime waterfront location, Head Chef Giacomo Catalano presents a menu with an Italian twist that complements the setting. With an enviable view of Sydney Harbour, and the dominant Harbour Bridge framing the iconic Opera House, this outdoor restaurant is a great place to catch up with friends over a casual meal.
With such a view, don’t rush your meal. Take it slowly and start with some nibbles to share: an antipasto board, a fritto misto or a few fresh oysters. The entree of tea-cured salmon is beautifully presented and the pickled beetroot and grapes add a refreshing acidity. The perfectly cooked barramundi is served with a tomato gazpacho that gives the fish flavour and moistness. For pork lovers, the tender pork belly, with red wine-poached pear and roasted onions, is a hearty dish.
PSST! For groups (11+), the shared eight-course menu is very popular.