Selected by Gault&Millau Selection
11 / 20

Ventuno

Gault&Millau recenzija

Waterside location? Tick. Plenty of fresh seafood? Tick. A clever, accessible wine list? Double tick. It’s no wonder Executive Chef Roberto Taffuri and Head Chef Gianni Carrieri have been able to develop this place into the institution it is today. And you can’t get more waterside than here, right against the historic Finger Wharf. The sunny outdoor terrace is a superb spot to enjoy al fresco dining at its best, while the dramatic dark-wood interior comes into its own at night. Ventuno’s menu is full of tempting dishes. Generously oversized antipasto platters are a great way to feed a large group, but you’ll also find delicate starters on the menu too, like roasted peach with burrata and prosciutto, or gently fried calamari – perfect with a squeeze of lemon. Pizzas, with a variety of seasonal toppings, are thin-based and as good as any in town, while house-made pastas appear more traditional, but are prepared with a light touch. Main courses are more substantial, with a fish of the day, steak or roast bird on offer.  PSST! Savour an amaro, a traditional Italian digestif, to finish your meal. Reviewed for the 2017 guide

Address

21 Hickson Road, Walsh Bay
2000 Sydney

Contact

+61 2 9247 4444

Web site

Opening hours

Monday  12:00 - 13:30 / 19:30 - 21:00
Tuesday  12:00 - 13:30 / 19:30 - 21:00
Wednesday  12:00 - 13:30 / 19:30 - 21:00
Thursday  12:00 - 13:30 / 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
Publicité

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

Vegetarijanska Talijanska Moderna Desert Bez glutena

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

Japanska Tradicionalna Vegetarijanska Bez glutena

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

bloodwood restaurant & bar

bloodwood restaurant & bar

416 King Street, Newtown, 2000 Sydney

Vegetarijanska Mediteranska Desert Bez glutena

The talented team of Mitchell Grady and Claire van Vuuren have been at the helm of bloodwood restaurant & bar for some years now, producing contemporary dishes to tempt locals and visitors alike. Gentrification has caught up with this part of Newtown, and bloodwood now finds itself at the heart of a vibrant food and dining precinct. The place still draws looks for the smart way the front bar, open kitchen and mezzanine dining room are linked, flowing with a steady stream of patrons meeting up or settling in for a local big night out. To start, you’ll find no better polenta chips with gorgonzola sauce in town, but you could also select the chicken liver parfait with Earl Grey jelly, or an intriguing ceviche of kingfish, macadamia and poppy dotted with jalapeño chillies. The plump slices of kingfish carry a zing from the chillies and lime juice, but macadamia milk gives the dish a luxe touch, while the poppy seeds add crunch. South American and European influences meld well in a grilled rib-eye steak with spaetzle and chimichurri. PSST! The busy front bar is the perfect spot to wait for a table. Reviewed for the 2019 Guide

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