O Bar and Dining

Gault&Millau's review

A Gault&Millau Australia TOP 100 restaurant 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. Reviewed for the 2019 Guide


Level 47, Australia Square, 264 George Street, Sydney
2000 Sydney


+61 2 9247 9777

Web site

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Opening hours

Tuesday  / 17:00 - 22:30
Wednesday  / 17:00 - 22:30
Thursday  12:00 - 15:00 / 17:00 - 23:00
Friday  12:00 - 15:00 / 05:00 - 23:45
Saturday  12:00 - 15:00 / 17:00 - 23:45
Sunday  / 17:00 - 22:30


  • Michael Moore,  Chef
  • Mark Smit,  Manager
  • Darren Templeman,  Chef


Dessert Gluten-free Modern Vegetarian Pop Beautiful view Credit cards accepted Air-conditioned Disabled access With view Business

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sushi e

sushi e

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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