The dream team of owner/chef Michael Moore and Executive Chef Darren Templeman continues to see O Bar and Dining at the top end of Sydney’s best restaurants. The duo is focused on delivering exceptional food to match the stunning views.
This iconic revolving restaurant provides the perfect ambience for entertaining international/interstate guests or for a romantic night for two. The room is modern and very well served by a young, enthusiastic and proficient team.
Chef Templeman puts thought into every element of a dish. While letting the main ingredient shine, each dish provides balance in flavour and great texture. The twice-cooked Tinder Creek duckling (five-day dry-aged duck breast and confit leg) is a great example, with spiced black figs complementing the duck while cavolo nero gives excellent texture. Hand-rolled cavatelli, wilted summer kales, chestnut mushrooms, creamed cashew and salted ricotta is a beautifully balanced dish with the superb, quality ingredients easy to identify.
PSST! Michael Moore’s cookbooks are available to purchase at reception on request, and he is always happy to sign a copy if he is in.