Selected by Gault&Millau Selection
12.5 / 20

Paddo Inn Bar & Grill

Gault&Millau's review

Originally from Yorkshire, England, Chef Mark Holland (ex-Nomad and The Tilbury Hotel) works in collaboration with owner/chef Matt Moran to present a varied, contemporary menu. The ambience is cosy and inviting, with booths for a casual bar meal, but if you want something a bit quieter and sophisticated, then the restaurant upstairs is classy, with a mix of wood and concrete wall giving a welcoming feel. There are plenty of tempting options on offer on the Paddo Inn’s menu. Start off with something from the selection of snacks, raw or small plates and then perhaps look to something more substantial, such as the roasted half chicken. Served with charred corn and tarragon, this is a superb dish, cooked to perfection and super-tasty. Fish and seafood lovers might like to try the salmon cutlet with lemon–butter potatoes or the grilled tiger prawns, while meat lovers might like to try the double lamb chop with raw cauliflower and date salad. PSST! Check out Sunday ‘Gravy Day’ – who needs an excuse to enjoy a Sunday roast with lashings of gravy?! Reviewed for the 2019 Guide

Address

338 Oxford Street (cnr William and Oxford Streets), Paddington
2000 Sydney

Contact

+61 2 9380 5913

Web site

Opening hours

Monday  / 17:30 - 22:00
Tuesday  / 17:30 - 22:00
Wednesday  / 17:30 - 22:00
Thursday  / 17:30 - 22:00
Friday  12:00 - 15:30 / 17:30 - 22:00
Saturday  12:00 - 15:30 / 17:30 - 22:00
Sunday  12:00 - 15:30 / 17:30 - 22:00
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

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

nel. Restaurant

nel. Restaurant

75 Wentworth Avenue, Sydney, 2000 Sydney

Gluten-free Dessert Modern

A Gault&Millau Australia TOP 100 restaurant. Nelly Robinson continues to delight diners with his magic and dynamic creative degustation menu. Located downstairs, the open kitchen dominates the simply furnished, softly lit dining room. The emphasis here is on the food: simple, exciting, unusual, mindful food, where it is necessary to consider each mouthful. On the side of the table, a candle burns down quickly during an appetiser of tomato and vinegar marshmallow rolled in parmesan and served under a small tree, with gelatine parcels of foie gras and blood orange hanging from the branches – tasty morsels. The candle, made of pork marrow with thyme, becomes the sauce for a steamed chicken bun – brilliant flavours and great theatre. Cured Tasmanian salmon is served with brown bread sauce, small rye biscuits and a radish–koshu grape jelly – a great balance of flavours and delicate textures. Partridge, pear and cabbage is a rich, tasty dish featuring breast of partridge with rillettes on a puree of cabbage with baby turnip and charred pear. PSST! Arrive a little early and try one of nel.’s cocktails or mocktails. Reviewed for the 2019 Guide

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