Selected by Gault&Millau Selection
12 / 20

Jah Bar


Co-owner/chef Colin Bond now calls Sydney’s Northern Beaches home after working in the galleys of private yachts in Asia and the Mediterranean, and showcasing Australian fare in Qatar. Co-owner/chef Dan Finch brings his own unique culinary skills to the enterprise. Jah Bar is an unassuming, compact establishment nestled below a residential building. The interior is illuminated by candles and quaint light fixtures, giving it a bohemian feel, while the outside area is intimate. For the tapas-style dishes on offer at Jah Bar, the focus has been, and always will be, on using ingredients that are not genetically modified. All the beasts live a clean, carefree life chowing down on the green fields of a Cowra farm. This is probably why the Pedro Ximenez braised beef cheek, cauliflower puree, broad beans and chimichurri has so much natural flavour. The slightly chunky chimichurri offers a different take on this zesty accompaniment. Spiked with garlic and accompanied by a scrumptious truffle aioli – the croquettes are packed with flavour! PSST! Council car parking is right across the road for your convenience.


Shop 7, 9–15 Central Avenue MANLY
2000 Sydney


+61 2 9977 4449

Web site

Opening hours

Tuesday  / 19:30 - 21:00
Wednesday  / 19:30 - 21:00
Thursday  / 19:30 - 21:00
Friday  12:00 - 13:30 / 19:30 - 21:00
Saturday  12:00 - 13:30 / 19:30 - 21:00
Sunday  12:00 - 13:30 / 19:30 - 21:00


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

ベジタリアン イタリア料理 モダン デザート グルテンフリー

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

日本料理 伝統的 ベジタリアン グルテンフリー

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

グルテンフリー オーストラリア料理 モダン

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