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Selected by Gault&Millau Selection
19 / 20

Vue de monde

Level 55, Rialto, 525 Collins Street, Melbourne, 3000 Melbourne

Modern Australian Dessert Gluten-free

A Gault&Millau Australia TOP 100 restaurant UPDATE: In late February 2019, Hugh Allen (winner of the 2015 Gault&Millau Potentialist of the Year) was appointed as Executive Chef at Vue de monde. Prodigiously talented Executive Chef Justin James, with both Eleven Madison Park and noma on his résumé, now leads the kitchen team at Shannon Bennett’s Vue de monde. The stellar view from Rialto’s 55th floor sparkles like a diamond; however, it is not long before the exceptional team of hospitality professionals at Vue draw you back to the beauty that is on your plate. The chef’s tasting menu commences with a series of snacks ranging from exquisite winter vegetables smoked in paperbark to a sublime mud crab snag with kohlrabi and tarragon. The divine marron showcased two ways features Jerusalem artichoke, with Geraldton wax and desert lime as the switch-up, and is flawlessly executed. Exquisite potato cylinders, with smoked eel, watercress emulsion and garnished with Yarra Valley salmon roe, hit the mark for innovation. The memorable David Blackmore Wagyu tongue, garnished with lashings of truffle, elevates offal to a new level, while the tender suckling pig, served within a cabbage with Dijon mustard and kimchi, delivers another dish with superb texture and balance. PSST! Start your evening in the stunning Lui Bar. Reviewed for the 2019 Guide

Attica

74 Glen Eira Road, Ripponlea, 3000 Melbourne

Gluten-free Australian Modern Vegetarian

A Gault&Millau Australia TOP 100 restaurant Just when you think the immensely talented Ben Shewry has hit his creative peak, out comes the new seasonal menu with innovative combinations showcasing more unique concepts featuring native ingredients in a meaningful way. Restaurant Manager Kevin McSteen sets the perfect tone for the experience, with exactly the right balance between jovial and professional for his dream service team to emulate – so intuitive, they are almost channelling your next wish. Your journey through the menu starts with a series of playful snacks, from a vibrant take on a taco to the signature ‘An Imperfect History of Ripponlea’ trio. The divine Byron Bay crab served with wattle bread and cultured butter sets a new benchmark for a bread course, while the Flinders Island salt-cured red kangaroo is a stunning course celebrating the new wave of Australian cuisine. Featuring sublime texture, the ‘beach’ potato is seasoned beautifully, and is followed by spectacular marron served in its shell with desert lime XO. PSST! The gardens at the historic Rippon Lea Estate provide Attica with a range of herbs from the plots, maintained by and for the restaurant, along with an array of offerings from the estate’s impressive orchard. Reviewed for the 2019 Guide

Lûmé

226 Coventry Street, South Melbourne, 3000 Melbourne

Modern Australian Gluten-free Dessert

A Gault&Millau Australia TOP 100 restaurant With Executive Chef Shaun Quade handing over Lûmé to former Gault&Millau Young Talent award winner John Rivera, as he spreads his wings abroad to Los Angeles, it is hard not to reflect on the magnitude of his achievement. The red-brick exterior of the quaint terrace house belies the ultra-modern interior, which is chic yet welcoming. Exposed brick walls, high ceilings and light timber furniture and fittings create an airy feel. The vibrant sea corn taco is a playful way to start the snacks, before the stunningly elegant and flawless salted beets and elderberries with apple and mountain marigold redefines your perception of balance. Triggering the sense memory of our stunning coastal lifestyle, the signature pearl on the ocean floor is a conceptually brilliant dish that encapsulates Contemporary cuisine at its very best. The beautifully plated scarlet prawn with asparagus and lemon myrtle is a lovely prelude to the sublime aged duck, smoked over melaleuca – a dish that sits on the edge of perfection. PSST! An exciting new approach and era beckons, with Lûmé transitioning to another point in its evolving culinary journey. Reviewed for the 2019 Guide

Selected by Gault&Millau Selection
17.5 / 20

ARIA Restaurant

1 Macquarie Street, East Circular Quay, Sydney, 2000 Sydney

Australian Dessert Gluten-free Modern

A Gault&Millau Australia TOP 100 restaurant Expectations were justifiably high when highly regarded Chef Joel Bickford joined Matt Moran’s flagship restaurant, ARIA, and he did not disappoint, with a menu direction reflecting both his personality and philosophy. The service experience needs to be absolutely on point to match the level of culinary delivery, and the performance of the front of house team has never been sharper, ensuring the reputation of the brand is taken to a new level. There’s always been a solid framework to ARIA’s menu, but one senses the brief is to extend that horizon further, with nuances of Asian flavours detected since the most recent change. The sublime texture of the hiramasa kingfish and the rich pork jowl is counterpointed nicely by the acidity in the dish, with white soy and shiso adding to the astute balance. The divine smoky Peking duck breast is enhanced by the nutty taste and texture of macadamias, while the wagyu short rib with black bean and miso also wows. PSST! The close proximity to the Sydney Opera House makes the pre-theatre menu very attractive. Reviewed for the 2019 Guide

Amaru

5/1121 High Street, Armadale, 3000 Melbourne

Modern Australian Dessert Gluten-free

A Gault&Millau Australia TOP 100 restaurant Amaru continues to grow and thrive under the impressive leadership of Head Chef Clinton McIver, who oversees the high-performing kitchen brigade. There is a distinct sophistication to the room that is now in synergy with the progressive contemporary cuisine that is being served on the plate, with service under the watchful eye of Gareth Burnett not missing a beat. The thoughtfully crafted snacks set the tone for the well-named sensory menu. Mud crab and rock oyster with iced apple is a stunning mix of texture and temperature contrasts, leading nicely into the flawlessly executed dry-aged bass grouper with fermented honey. The umami of Jerusalem artichokes, with divinely smoked eel, garnished lavishly with truffles and delicate shungiku, delivers a serious wow factor. Paroo kangaroo with quince, hazelnut and raw licorice showcases the protein to best effect, while the well-seasoned Sevens Creek Wagyu, with celeriac and onion, is a celebration of exceptional Australian produce. PSST! The signature Meredith cheesecake provides the perfect finish to one of the country’s most innovative dining experiences. Reviewed for the 2019 Guide

Selected by Gault&Millau Selection
17 / 20

Penfolds Magill Estate Restaurant

78 Penfold Road, Magill, 5000 Adelaide

Australian Modern Local Dessert

A Gault&Millau Australia TOP 100 restaurant The responsibility of heading up the kitchen for the country’s leading wine brand at Penfolds Magill Estate sits comfortably with Head Chef Scott Huggins, who knows exactly how far to push the culinary boundaries. The historic winery dates back to 1844, but the restaurant’s dining room is elegant and contemporary, with stylish furnishings, well-spaced tables and designer light fittings. Imagine overlooking the vines, with a signature glass of Penfolds, as your whole definition of sense of place changes. While the core of the menu fits the matching needs of the wine portfolio like a glove, it innovatively challenges at the edges. Following a series of playful snacks, lobster warmed in kombu with fermented ice showcases a thoughtful textural and temperature counterpoint. Sommerlad chicken, garnished with sensational pickled abalone and lushed up with caviar, hits the mark. Likewise, the pork jowl with pear, jamón, and Alba white truffle is a decadent dish that delivers, followed by a flawlessly executed venison with beetroot and watercress. PSST! The exclusive Coravin™ matching experience lets you explore premium back vintages (including Grange) with your meal at a not unreasonable cost. Reviewed for the 2019 Guide