Selected by Gault&Millau Selection
13.5 / 20

Bodega 1904

Gault&Millau's review

The culinary management team of Elvis Abrahanowicz, Joel Humphreys and Ben Milgate, together with their multinational chefs, bring influences from South America – in particular, Argentina – to Bodega 1904. The soundtracks played are tunes that Quentin Tarantino would probably use in his films. The interior design could be from one of his movie sets too. It is just so cool. Looking around at the numerous bottles filled with grains, spices, pickles, wood chips and countless other goodies, diners know they are in for a real treat. The 1904 cheeseburger is like no other. Those fine woodchips are used to smoke the beef brisket and chuck, which are then ground down into visual perfection once cooked. That sweet smoky thing that they’ve got going is a thing of magic. The architecture of the burger is simple – American mustard, pickles, tomato ketchup, and brunoise of onion. The malbec-braised octopus, 1904 chorizo, preserved lemon and celeriac hummus is a great representation of harmony. PSST! Don’t miss the desserts, such as the piping hot rye and cinnamon donuts and chocolate ice cream. Reviewed for the 2019 Guide

Address

Tenancy 15, The Tramsheds, 1 Dalgal Way, Forest Lodge
2000 Sydney

Contact

+61 2 8624 3133

Web site

Opening hours

Monday  12:00 - 23:00 / 18:00 - 23:00
Tuesday  12:00 - 23:00 / 18:00 - 23:00
Wednesday  12:00 - 23:00 / 18:00 - 23:00
Thursday  12:00 - 23:00 / 18:00 - 23:00
Friday  12:00 - 23:00 / 18:00 - 23:00
Saturday  09:00 - 23:00 / 18:00 - 23:00
Sunday  08:00 - 22:00 / 18:00 - 23:00

Team

  • Joel Humphreys,  Chef

Catégories

Snack Gluten-free Tapas Argentinian

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Publicité

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

verde restaurant + bar

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

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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

Japanese Traditional Vegetarian Gluten-free

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sixpenny
Selected by Gault&Millau Selection
17.5 / 20

sixpenny

83 Percival Road, Stanmore, 2000 Sydney

Modern Gluten-free

A Gault&Millau Australia TOP 100 restaurant Chef Daniel Puskas maintains a serious gastronomic pace at sixpenny, and fixes an invigorating lens on fine dining. He constantly references the familiar and then raises it to complex, glamorous heights. The elegant little room, masquerading as a humble, curtained shopfront in leafy Stanmore, is home to an aura of service and atmosphere that is intense yet understated. And while the food itself is delivered and narrated to diners by the chefs, the experienced floor staff seamlessly attend to everything else. There is no menu, so relinquish control and listen closely as your dishes are presented. A puffed pumpkin ‘scallop’ – a miniature version of the Aussie potato staple – reminds you that good ideas are eternal when reinvented cleverly. Butterpoached John Dory is offset by a dark pickled red cabbage and a buttermilk foam. A robust nugget of succulent ruby red scotch fillet is flavour boosted with sweet caramelised shallot and a syrupy marsala and mushroom jus. PSST! Check out the deeply sour/sweet sourdough made from the previous day’s roasted crumbs, coffee grounds and golden syrup. Reviewed for the 2019 Guide

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