Hosting its fifth annual guide launch and industry awards night, Gault&Millau Australia was thrilled to announce the 2017 winners. Gault&Millau, the publisher of the only internationally recognised restaurant guide in Australia, announced Attica (Ripponlea, VIC) as Restaurant of the Year, taking out five hats.
Award winners also included Shaun Quade of South Melbourne’s Lûmé, who took out Chef of the Year; French-born pastry chef, Pierrick Boyer (Le Petit Gâteau, Melbourne VIC), who was awarded Pastry Chef of the Year; and John Rivera (Amaru, Armadale VIC) who won Young Talent of the Year. Last year’s Young Talent award winner, Katey Shaw (Campbelltown Catholic Club, NSW), was on hand to present the award to Rivera, who will head to Paris in 2018 to work in some of the French capital’s best restaurants.
Vue de monde’s (Melbourne, VIC) Carlos Simoes Santos won Sommelier of the Year, and owner and manager of Montrachet, Clare Wallace, was identified as the Professional of the Year (Paddington, Queensland).
Opening in Flinders Lane in May 2017, newcomer Kisumé (Melbourne, VIC), was awarded New Restaurant of the Year. Pepe Saya (Tempe, NSW) won Producer of the Year for their signature cultured butter.
The awards night also marked the debut of Gault&Millau’s first nation-wide ‘Yellow Guide’, reviewing venues in Sydney, Melbourne, Brisbane, Canberra, Hobart, Perth and Adelaide. The 2018 guide includes over 700 restaurants, evaluated by 58 anonymous Gault&Millau reviewers.
Guests of the evening were treated to cocktails by Archie Rose Distillery, champagne by Champagne Jeeper and craft beer from Frenchies Bistro and Brewery. The team from Three Blue Ducks provided catering, including suckling pig pancakes and smoked leather jacket brandade. Sweet tooths enjoyed an exclusive dessert collaboration between Cacao Berry and Kirsten Tibballs of Savour Chocolate & Patisserie School, and gelato by Messina.
“With over 500 guests kicking up their heels, we had an incredible turn out of chefs and restaurant professionals toasting one another’s success,” said Gault&Millau Australia’s Editor-in-Chief, Mark Dorrell.
“We have been overwhelmed by how enthusiastically The Yellow Guide has been embraced in Australia. Chefs and restauranteurs respect the independent and anonymous review process we use all over the world. This global benchmark is so valued by restaurants, and our awards night is
our way of honouring those that work hard and devote themselves to making our industry so incredible.”
2017 Restaurant of the Year, proudly sponsored by Lavazza: Attica
2017 Chef of the Year, proudly sponsored by Porkstar: Shaun Quade, Lûmé
2017 Young Talent of the Year, proudly sponsored by Victorinox: John Rivera, Amaru
2017 New Restaurant of the Year, proudly sponsored by F. Mayer Imports: Kisumé
2017 Pastry Chef of the Year, proudly sponsored by Apromo Trading: Pierrick Boyer, Le Petit Gâteau
2017 Sommelier of the Year, proudly sponsored by Riedel: Carlos Simoes Santos, Vue de monde
2017 Professional of the Year, proudly sponsored by Electrolux: Clare Wallace, Montrachet
2017 Producer of the Year, proudly sponsored by Olsson’s: Pepe Saya
2017 Gault&Millau Yellow Rose Award: Mathew Chan, Peacock Gardens