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Nom Catégories Toques Note


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

Selected by Gault&Millau Selection
18 / 20

Grossi Florentino

80 Bourke Street, Melbourne, 3000 Melbourne

Italian Vegetarian Dessert Gluten-free

A Gault&Millau Australia TOP 100 restaurant Executive Chef Chris Rodriguez and Chef de Cuisine Matteo Toffano ensure both the inspiration and vision of owner/ chef Guy Grossi are delivered without compromise, so his flagship restaurant Grossi Florentino stays authentic, while also remaining relevant. There are few service experiences delivered with so much panache – from the dedicated stools for bag storage to the seasoning of your wine glasses – in the magnificence of one of Melbourne’s most grandiose dining rooms. The meal gets off to a perfect start with a divine entree of flawlessly executed, astutely seasoned sea scallops, finished off with a lush garnish of lardo, fennel and seaweed crisps. The house-made fettuccine with fresh morels, marjoram, parmigiano reggiano and truffle is a wow dish that instantly connects with one’s deep love of food, while the flavoursome Great Ocean Road duck with Jerusalem artichoke and caponata is innovatively served with a sweet, sour and salty Asian twist in a nicely balanced dish. PSST! Perhaps start your Grossi Florentino experience in the atmospheric Cellar Bar that dates back to 1918 when Samuel Wynn owned it. Reviewed for the 2019 Guide

Selected by Gault&Millau Selection
18 / 20

Berowra Waters Inn

Via East or West Public Wharves, Berowra Waters, 2000 Sydney

Modern Vegetarian Gluten-free Dessert

A Gault&Millau Australia TOP 100 restaurant Chef Brian Geraghty, in respectful homage to the iconic site, is passionate about exploring and redefining the boundaries of contemporary cuisine, given the immeasurable legacy Berowra Waters Inn has contributed to the industry. The service, overseen by the accomplished Victoria Zwierzynski, sets a benchmark on par with the sublime food and spectacular setting of the restaurant. The exceptional first course of scampi, coconut and cucumber wows beyond all expectations, showcasing flawless balance, textures, acidity and the subtle nuance of Asian flavours. A beautifully seared pair of plump scallops, with vibrant peas, mint and exquisite jamón broth, is a very well executed dish. Delicately cooked snapper with basil puree, courgettes and squid ink is the flavoursome sum of its parts. And what’s not to like about the exquisitely executed beef that follows, served with a silky onion soubise and more-ish bone marrow mash! The bleu de Laqueuille cheese course is elevated by its innovative presentation and textural counterpoints. PSST! Arrive by the restaurant’s complimentary boat transfer, or charter a seaplane and take in the fabulous views over Sydney en route. Reviewed for the 2019 Guide

Selected by Gault&Millau Selection
18 / 20


Upper Level, Overseas Passenger Terminal, 5 Hickson Road, The Rocks, 2000 Sydney

Gluten-free Dessert Modern Vegetarian

UPDATE: In May 2019, Troy Crisante and Tim Mifsud were announced as co-Head Chefs at Quay. A Gault&Millau Australia TOP 100 restaurant The much anticipated relaunch of Quay sees Executive Chef Peter Gilmore, Chef de Cuisine Rob Kabboord and Sous Chef Tim Mifsud fully reimagine and design the menu so that it will continue to evolve and grow. The formality of both the service and the room has seen significant changes too. Consciously pared back, with less seating capacity, and a more accessible wine list, the result is a far more vibrant room. With a choice of menus and wine-matching options, the diner can shape the dining experience. The beautifully presented ‘oyster intervention’ delivers the full spectrum and nuance of flavours without the traditional textural expectation. Next, an exquisitely plated pea garden is counterpointed by miso and anchovy, followed by a rockpool of hand-harvested seafood with virgin soy, seaweed and aged vinegar. The signature smoked pig jowl has survived the transition and remains a triumph, the sum of its parts being the essence of a perfectly balanced dish. PSST! The famed snow egg may be officially retired, however, its dessert successor – white coral – is sure to win over a new generation of diners. Reviewed for the 2019 Guide

Momofuku Seiōbo

The Star, Ground Level, 80 Pyrmont Street, Pyrmont, 2000 Sydney

Modern Vegetarian

A Gault&Millau Australia TOP 100 restaurant One senses that Executive Chef Paul Carmichael is ready to take Momofuku Seiōbo to the next level, stepping respectfully out of the inevitable shadow cast by founder David Chang and presenting one of the most authentic menus in the country. The energy of service is almost palpable, especially if you are seated at the bar, with the dynamic brigade humming, in stark contrast to the super-chilled chef, who trusts both his instincts and timing. A series of innovative snacks precedes the cou-cou, a very sophisticated and nuanced dish with Barbadian roots. The well-presented green banana with mullet roe invokes Creole influences, before moving back to Antigua for a memorable interpretation of a sweet potato ducana, which symbolises the new bold point of difference being showcased. The richness of the spicy signature marron dish is counterpointed beautifully with coconut ‘bakes’ to mop up the more-ish garnish. Flawlessly executed Byron Bay pork has never tasted better than with the divine black mango puree. PSST! Trust the diversity of the non-conventional beverage pairing to match perfectly with the exciting flavours on the plate. Reviewed for the 2019 Guide

Selected by Gault&Millau Selection
17 / 20

Wickens at Royal Mail Hotel

98 Parker Street, Dunkeld, Southern Grampians

Gluten-free Dessert Fish Vegetarian Modern

A Gault&Millau Australia TOP 100 restaurant English-born Executive Chef Robin Wickens worked at a number of respected London restaurants, including Pied à Terre and The Glasshouse, before moving to Australia in 2000, when he opened the lauded Interlude in Melbourne. Wickens provides a visual feast on many levels. Make your way to the entrance through a garden filled with wildflowers, then step into the stunning dining room with floor-to-ceiling glass offering views of bushland plus Mt Sturgeon and Mt Abrupt, while off to the side are uninterrupted views of the kitchen. Wickens offers a five- or eight-course degustation menu, with much of the produce coming from the kitchen garden and used to great effect in dishes such as blue eye with grilled octopus and chrysanthemum puree. The slightly tangy chrysanthemum puree is a lovely accompaniment to the smoky octopus and delicate blue eye. The delicious blood crumpet with fromage de tête is balanced with a gentle lovage emulsion. Protein is again handled with aplomb for their wattle-smoked duck with nettle puree and earthy beetroot. PSST! Royal Mail Hotel’s extensive, world-class wine cellar holds some 28,000 bottles. Book a guided tour for just $25 per person. Reviewed for the 2019 Guide