Selected by Gault&Millau Selection
14.5 / 20

Café Lyon

Gault&Millau's review

Owner and Head Chef Rainer Korobacz has a quarter of a century’s experience in international and Australian restaurants. In 2011, he opened Café Lyon, bringing modern French-bistro cuisine to Sydney’s North Shore. The restaurant comprises two floors of comfortable friendly dining, decorated with red walls, artwork, large glass vases, flowers and candles. There are banquettes against the walls and simple wooden chairs at the tables, which are set with white starched tablecloths and contemporary tableware. The menu, which changes seasonally, offers a choice of two or three courses at a very reasonable cost. The entree of citrus-cured trout topped with a crisp prawn beignet and fish roe pearls – called Kosciuszko Pearls – is a lovely play with textures and flavours. Likewise the goat cheese tart combines a light crisp crust with creamy cheese and matches it with a fresh salad of witlof, pear and walnuts. For main course, the spatchcock with wood mushrooms is succulent and rich with a buttery café de Paris sauce. PSST! Café Lyon can accommodate business functions and regularly has special events such as Wine Makers’ dinners. Reviewed for the 2019 Guide

Address

366 Pacific Highway, Lindfield
2000 Sydney

Contact

+61 2 9416 5026

Web site

Opening hours

Monday 
Tuesday  / 18:00 - 23:30
Wednesday  / 18:00 - 23:30
Thursday  12:00 - 15:00 / 18:00 - 23:30
Friday  12:00 - 15:00 / 18:00 - 23:30
Saturday  / 18:00 - 23:30
Sunday 
Publicité

Menus

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

Vegetarian Italian Modern Dessert Gluten-free

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

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

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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