Alberto's Lounge

Gault&Millau's review

Chef Dan Pepperell’s CV reads like an international restaurant wish list. With names like Tetsuya’s, Attica, Momofuku Ssam Bar, 10 WILLIAM ST., Hubert’s and The Swillhouse Group, you get a sense of what might be in store at Alberto’s Lounge. This classic trattoria is welcoming and casual, with dark woods, soft lighting and a full bar that provides both great views of the kitchen action and an impressive wine list and selection of cocktails. Dan Pepperell understands the classics, but he’s not afraid to explore the boundaries and challenge norms – it simply has to taste good. And so his version of caprese salad arrives as a mound of impossibly smooth burrata covering bright, sharp and intensely flavoured tomatoes – simple excellence. And speaking of simplicity, the gnocchi al cacio e pepe is a double lesson in technique and execution. Even if you are slightly ambivalent toward offal, this is the place to try trippa alla Romana (Roman-style tripe) – you simply won’t find a better version. PSST! Alberto’s Lounge is open for dinner seven days a week, so Monday nights just got a whole lot more exciting. Reviewed for the 2019 Guide


17–19 Alberta Street, Sydney
2000 Sydney


Web site

Opening hours

Monday  17:00 - 00:00
Tuesday  17:00 - 00:00
Wednesday  17:00 - 00:00
Thursday  17:00 - 00:00
Friday  12:00 - 00:00
Saturday  12:00 - 00:00
Sunday  12:00 - 22:00


Some other adresses

verde restaurant + bar
Selected by Gault&Millau Selection
13.5 / 20

verde restaurant + bar

115 Riley Street (cnr Stanley Street), Darlinghurst, 2000 Sydney

Вегетарианская Итальянская Современная Десерт Без глютена

Infusing his cooking with inspirations and recipes from the Calabrian region of Italy, Chef Antonio Ruggerino serves up simple dishes that match quality ingredients with home-style care. Nestled in a green and quiet corner of bustling Darlinghurst, and featuring dark brown interiors, exposed ceilings and high arches, the restaurant is perfect for candlelit dinners. With two full pages of the wine list dedicated to champagne, prosecco and sparkling, verde feels like a favourite for families and friends to celebrate special moments. Generous arancini balls are a typical way to open the meal, with a refreshing octopus and potato salad another popular option. House-made pastas like the Calabrese tagliatelle with pork shank ragu are hearty and traditional, with more complex offerings like the black gnocchi with prawns, mussels, grape tomato, basil and chilli–brandy bisque also available. Secondi plates fuse Australian favourites like barramundi and Riverina Angus beef sirloin with Italian spices, ragus and red wine reductions. The signature salad sees lettuce leaves tossed with Ruggerino’s mum’s red vinegar recipe. PSST! Chef Ruggerino offers in-home cooking classes. Check out the website for details. Reviewed for the 2019 Guide

sushi e

sushi e

Level 4, Establishment, 252 George Street, Sydney, 2000 Sydney

Японская Традиционная Вегетарианская Без глютена

With such a deep-rooted history and culture in the art of sushi, Chef Michael Fox (ex-Carbone, Hong Kong) and his team have a duty of care to ensure that the highest quality of rice and seafood is served, and that certainly is the case at sushi e. As you are ushered to the sushi bar by the wait staff, the waft of incense immediately creates a Zen atmosphere. Dining at sushi e is not just about consuming wonderful morsels but also about enjoying an experience that is captivating in its performance and execution. Quick direct slices and incisions; flicks of wrists to discard offcuts; various movements of wipes of hands, blades and boards; dabs, squeezes and brushes of sauces, emulsions and pastes all make for great theatre. With these quick actions, the scampi akaza ebi is produced and dispatched accordingly. The alfonsino, which has been ever so lightly torched and dressed in a white soy, shallot oil and yuzu dressing, is a must-have as the dressing combination is phenomenal and pairs so well with this fish. PSST! Hemmesphere – the wine and cocktail bar – is situated nearby and may be a good option to conclude your meal. Reviewed for the 2019 Guide



46–52 Meagher Street, Chippendale, 2000 Sydney

Без глютена Австралийская Современная

A Gault&Millau Australia TOP 100 restaurant The exceptional standards that Head Chef Mat Lindsay sets at ester have seen it develop a reputation for being among the most reliable in Sydney for delivering a level of excellence. The room has an undeniable buzz that every restaurant strives for. The kitchen brigade and front of house move with a unified purpose, making the flow of service appear totally seamless. The spicy blood sausage ‘sanga’ makes stopping at one almost feel like a crime. Similarly, the lamb intercostal is so more-ish that ordering more to avoid sharing makes perfect sense! The potato bread with kefir cream, dashi jelly and trout roe has a lush harmony that leaves you wanting more, while the sublime king prawns, drenched with seductive fermented shrimp butter and capers, are completely drool-worthy. Just when you think it cannot get any better, the showstopping, perfectly prepared and carved half roast duck with burnt honey and fennel seed will leave you absolutely speechless. PSST! Try to negotiate a table if you are planning on sharing a series of dishes, although the bar is pole position for snacks and cocktails. Reviewed for the 2019 Guide