O Bar and Dining

L'avis de Gault&Millau

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
Voir le site web
Facebook https://www.facebook.com/Obardining/


Mardi  / 17:00 - 22:30
Mercredi  / 17:00 - 22:30
Jeudi  12:00 - 15:00 / 17:00 - 23:00
Vendredi  12:00 - 15:00 / 05:00 - 23:45
Samedi  12:00 - 15:00 / 17:00 - 23:45
Dimanche  / 17:00 - 22:30


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


Dessert Sans gluten Moderne Végétarien Pop Vue exceptionnelle Cartes de crédit acceptées Climatisé Accès handicapés Affaires



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