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Introducing Heirloom, a casual Restaurant and Sake Bar showcasing Japanese influenced modern French dishes to share with an exclusive and extensive selection of sake's, boutique wines and local micro-brewery beers. Heirloom is the product of a cross-cultural culinary dialogue between the Eastern and Western worlds from classically French trained Executive Chef Kyle Doody (Jacques Reymond, European, Gills Diner) and master Japanese chef Shigeo Nonaka (Shoya). Both Chefs are heavily influenced by each others cuisines and share a common passion for great produce, fine technique and beautiful presentation. For those wanting more traditional Japanese fare, the restaurant houses a separate sake bar featuring a wide selection of sushi/sashimi, tempura and yakitori driven by Shigeo and his highly skilled team using the finest produce we can find. Those familiar with Shoya's high end Japanese cuisine can expect the same level of quality and attention to detail. For meat lovers we have constructed a display dry ageing meat locker, stocked with brilliant cuts of house butchered beef from around Australia with Kyle's nose to tail philosophy producing some memorable meat moments. Featured also are 5 different types of oysters sourced daily from the best Australian waters and shucked fresh to order. We hope your dining experience at Heirloom is one to remember. Located in the heart of Melbourne’s CBD in a beautiful contemporary space, Heirloom is the perfect place to unwind and indulge. We are open for Breakfast, lunch, dinner and late night cocktail bar menu 7 days a week. For us the name Heirloom evokes treasures regardless of value. Of memories passed down through generations, of family and friends. It speaks of tradition and purity of flavour. For further information or to book, please contact (03) 9639 1296,check us out at heirloomonbourke.com.au or drop in to 131 Bourke Street Melbourne.
Paul McGrath grew up in County Cork, Ireland and started his apprenticeship at Ballymaloe House where he developed his passion for the importance of premium, seasonal ingredients and their proper handling and preparation. Here the meat was reared on the restaurant’s free range farm; the fruit and vegetables grown in it’s organic gardens; and the seafood sourced directly from nearby fishing boats. He went on to work in a variety of other Michelin-starred restaurants in Europe which allowed him to develop his classic technique. He arrived in Australia in 1997, keen to experience ingredients and cooking styles not widely used in Europe. In Sydney he worked in a variety of kitchens, including Reds Restaurant, Lothars on Pymble Hill, Ampersand, and more recently, for exclusive catering companies where he personally cooked for the rich and famous, including Queen Elizabeth, the Sultan of Brunei, Princess Mary and Crown Prince Frederick of Denmark. Jenny McGrath grew up in Sydney and worked in many top restaurants, including Ampersand, Quay, Becasse, and Establishment. Paul and Jenny met shortly after his arrival in Australia 12 years ago when they were both working at Reds Restaurant. Both are passionate about hospitality and together they have cultivated a distinct style which led them to open Bistro Ortolan in September 2006. True to his origins, Chef Paul McGrath insists on top quality ingredients favouring those that are organic or bio-dynamic. Together Paul and Jenny present a memorable dining experience of contemporary French fare.
Since 1966 The Little Snail Restaurant has been famous for more than just its signature dish - escargots… The restaurant has won numerous awardsfor both the quality and selection of food on offer, in addition to the service for which we are renowned. Our comprehensive wine selection should offer a drop to suit every palate, starting at only $6 per glass or $25 per bottle. The Little Snail also specializes in corporate functions, special events, parties and any group bookings up to 200 people. We also have private rooms available. Should you have any special requirements outside these options, please enquire with our staff, we are happy to cater to your needs.
Surry Hills, Sydney
This is not time for false modesty. Marque is making the international culinary community sit up and take notice. “Our star is on the rise”. Owner and Chef, Mark Best commenced his apprenticeship at the Macleay Street Bistro, Potts Point, in 1990. This was the beginning of his passion for French food. In the fourth year of his apprenticeship he was awarded the Josephine Pignolet Award for ‘Best Up and Coming Chef’ in NSW. In 1995 he opened his own restaurant, Peninsula Bistro, Balmain, which soon developed a strong local following and received good critical acclaim. During this time he decided to further his study of French Cuisine in France. In 1998 he worked at ‘L’Arpége’ in Paris, Alain Passard’s three Michelin Star ‘Gastro Temple’. He followed this with a stint at Raymond Blanc’s, ‘Le Manoir Aux Quatre Saisons’ in Great Milton, UK. His time overseas fuelled his desire to open his next restaurant, Marque. Marque Restaurant is a distillation of his hard work, experience & dedication.
Becasse restaurant was established in November 2001 in its former Albion Street, Surry Hills site by Justin and Georgia North. Becasse Restaurant In July 2005 the Norths relocated to their new elegant space at 204 Clarence Street. In the past four years Becasse has developed and evolved into one of the Sydneys premier dining spaces, with its modern French cuisine and professional, friendly service with one of the cities finest cellars. Justin and Georgias motivation is to continue to evolve their establishment into one of Australias finest restaurants. The driving force behind the menus is the extremely high quality of the ingredients sourced by the kitchen, with strong depth of classic technique, and well seasoned balanced flavour. Mission Statment Becasse Restaurant was opened in November 2001 with the aim of serving great Modern French food and wine at a reasonable price in a comfortable, elegant location. We aim to provide service that is professional, yet still relaxed and friendly. At Becasse our primary objective is to exceed both our customers and our own expectations. We wish not to become stagnant, but to continually evolve and to constantly strive to improve upon what we have already achieved. Justin North Justin North was born in New Zealand in 1975. At the tender age of 15 he left home in Blenheim for Wellington to begin his career in cooking. As an Apprentice, he scooped about every award available, including, in 1994, the much-coveted New Zealand Apprentice Chef of the Year. In 1993, having been a chef for 18 short months he pipped hundreds of others, many much more experienced, to attain the title of Commis Chef of the Nation at the Culinary Olympics. Justins next move was to Sydney to work at Gekko Restaurant in one of the cities top hotels, the Park Lane. He then joined Liam Tomlin and Dietmar Sawyere at the acclaimed Brassiere Cassis as Chef de Partie. A very successful year followed, during which any spare time was spent making the contacts and applications necessary to procure a place in the kitchen of one of Europe’s greatest chefs, Raymond Blanc. Justin’s rise within the huge kitchens of Le Manoir aux Quat Saisons was meteoric. At 22 he was Mr Blancs youngest ever 2nd Sous Chef and voted employee of the year from a staff of almost 200. These heights scaled, the English employment laws necessitated a return to the southern hemisphere. Justin went back via Paris where the love of his profession led him away from the tourist sights and into the kitchens of two of Pariss greatest restaurants, 3 Michelin Starred Pierre Gagnaire and Guy Savoy-a real chefs holiday. Justin then re-joined Liam Tomlin back in Sydney as Sous Chef at Banc Restaurant. During this time, Justin was invited to join a handful of world-renowned chefs at the MasterCard Cape Gourmet Festival in South Africa where he appeared on the Carlton Food Network, along with various cooking classes and demonstrations. In November 2001 Justin left Banc after 2 years to open his own restaurant Becasse in Surry Hills with his wife Georgia North. Georgia North Sydney born, Georgia trained in Sydney under Liam Tomlin and Remy Bencle at the then Wine Banc, from there she moved to Restaurant CBD this followed with the opening of the much celebrated Est. Restaurant within the Establishment Hotel. Georgia then moved on to open Bécasse with her partner Justin North.
Bilsons Restaurant is the home of Australias most acclaimed chef Tony Bilson and his family of chefs, sommeliers and service staff. Regarded as the Godfather of Australian cuisine, revered chef Tony Bilson has been educating and delighting palates for over three decades. His restaurants have been a milestone in the advance of Australian gastronomy and he has dedicated his life to the pursuit of excellence. I regard food and wine as an essential element of a nations culture. The cuisine is seasonal and contemporary and backed by a wine list of 600 wines from the worlds finest vineyards. Bilsons provide a quality experience for their guests, backed by the services of a 5-Star hotel. Bilsons has been awarded 3 Hats in the Sydney Morning Heralds 2007 Good Food Guide and Tony awarded The Sydney Morning Herald ‘Award for Professional Excellence. Simon Thomsen, the Sydney Morning Heralds Chief Food Critic commented, Tony Bilson has never cooked with more intelligence and finesse. Bilsons is a rare treat that should be loved, adored and honoured by every serious Sydney diner. Bilsons can accommodate groups of up to 100 people in banquet style or 80 persons in Three Hat comfort. The Private dining room in the restaurant seats 18 people comfortably and the Sir James Fairfax room, a wood panelled room situated on the Mezzanine floor of the hotel, accommodates 30. Packages can be designed to suit specific occasions, corporate lunches and dinners, private celebrations and weddings, media launches and networking parties.
Surfers Paradise, Gold Coast
Absynthe – Queensland’s Best Regional Restaurant 2007 – is on Surfers Paradise Boulevard in front of QI (the world’s tallest residential tower) in the heart of Surfers Paradise, a short stroll from the Gold Coast’s famous beaches Absynthe-is the creation of chef Meyjitte Boughenout. Meyjitte earned two Michelin Stars as executive chef at Restaurant Scholteshos in Belgium before moving to Australia. French-born Meyjitte created Absynthe for people who appreciate beautiful food and wine. Absynthe has won numerous awards since opening two years ago and was recently voted Queensland’s Best Regional Restaurant. Absynthe’s menu of contemporary French-Australian cuisine is available a la carte or degustation style. The wine list features more than 1000 internationally recognised wines from all over the world. The intimate 50-seat restaurant serves dinner every evening except Sunday and lunch on Friday only. The a la carte menu is not available on Friday and Saturday evenings – these nights are reserved for gourmet dining degustation style. Degustation means to savour, the Journey into Taste menu features six or seven small courses. This culinary experience may be ordered with diners’ choice of wine from a list of more 1000 internationally recognised labels or with the sommelier’s selection of wine with each course. Dishes change to take advantage of the best seasonal produce. Vegetarian and other special diets can be catered for with prior notice. Absynthe is available for functions and catering may be arranged. Meyjitte caterers for a number of international fashion labels including Cartier, Gucci, Prada, Louis Vuitton and Hermes. Family celebrations, corporate functions and events may be held in the main restaurant or the small private dining room. Meyjitte has introduced a variation of modern French cuisine based on Australian ingredients. “My restaurant is relaxed but sophisticated. It is less formal than some overseas or interstate fine dining establishments, Queensland is designed for relaxation. Although we are less formal we take enormous pride in serving the best food and wine available anywhere. I look forward to sharing the Absynthe experience with people who savour the difference,” Meyjitte Boughenout.
Baguette is an award winning Brisbane restaurant that specialises in French cuisine. A top Brisbane restaurant like Baguette has won many awards and proven over the years that it consistently provides one of the best dining experiences in Brisbane. Friendly professional service and outstanding food means Baguette has many regulars - discerning people who return again and again. Dining out in Brisbane has never been more enjoyable, and you can BYO Monday to Thursday. Restaurants in Brisbane have become quite sophisticated, and Baguette has gained accolades and awards from many of Brisbane and Australia's top restaurant reviewers. Baguette is near Brisbane CBD on the way to Brisbane Airport.
Surry Hills, Sydney
Chef/Owner - Warren Turnbull Warren Turnbull’s dream was always to one day open his own restaurant. Assiette is that dream which began back in Auckland in 1992, when he walked into his first kitchen and fell in love straight away. Two years later, Warren moved to London to further his desire to learn from others he had heard about, read about and seen on television. Working for the likes of the famed Marco Pierre White only fuelled this passion. After three years, Turnbull once again packing his bags, headed to Sydney and found himself in one of the city’s most prized kitchens: Banc restaurant. For the next six years he worked alongside Liam Tomlin, moving through the ranks to become head chef. It was these years working with some of Sydney’s finest chefs, and a brief stint at Cruise restaurant as executive chef where he earned his first Sydney Morning Herald Good Food Guide Chef’s Hat, that told Warren it was time to open Assiette. With a lot of hard work and the help of some very special friends, Assiette opened its doors on the 18th July 2005. Turnbull’s dream is very much alive and judging by some of the reviews, he is having the time of his life.
The restaurant at The Bathers' Pavilion is an impressive affair in a warm setting with impeccable food and service to match the stunning view. Situated in a striking building on Balmoral Beach, the restaurant sits on one side of the pavilion while its sister cafe is on the other. The interior is modern, stylish and yet there is still a warmth and cosiness to it. Open for lunch and dinner every day of the week enjoy the beautifully crafted menu and wine list of the restaurant that share a close relationship with seasons and change accordingly. The emphasis is on fresh produce grown by small producers. The extensive wine list includes a great choice of Australian and imported wines, both current and older vintages. Feel the warm breeze of summer or smell the wood burning in the fireplace during winter, comfortable, yet the feeling of understated elegance. As dusk falls you might forget that you're here for Serge Dansereau's equally seductive food. Lunch - Monday to Sunday from midday Dinner - Monday to Sunday from 6.30pm
At sunset head to the award-winning Chez Pok and indulge your tastebuds with exquisite food, whilst enjoying a glass of crisp Semillon or famous Hunter Shiraz overlooking the beauty of a sunset over the vines. You might even be lucky enough to enjoy a visit from the local kangaroos. In the world famous Hunter Valley of NSW, set against the backdrop of the Brokenback Mountains, Peppers Guest House's iconic Chez Pok is nestled amongst the magnificent gardens of the Peppers estate. Chez Pok offers exquisite meals complemented by a wide selection of excellent local and international wines from which to choose. These are dishes that truly stand the test of time. A veritable institution of the Wine Country region, Chez Pok focuses on quality, creating intensely sophisticated yet simple flavours incorporating the rich local and seasonal produce. Dining at Chez Pok is a memorable experience. The outdoor terrace overlooks the valley with sweeping views of the estate gardens and lake. Or you can reserve a romantic fireside table in the charming atmosphere inside. Either way, it’s a wonderful dining experience. Chez Pok welcomes in-house guests, locals and visitors alike. It is open for breakfast and dinner daily and lunch Friday – Sunday (with vegetarian and gluten-free options).
Surry Hills, Sydney
In March 2006, chef Brent Savage and sommelier Nick Hildenbrandt opened Bentley restaurant & bar in Surry Hills. Bentley allows diners to enjoy modern and sophisticated food and wine in and informal and relaxed setting. Drawing influence from modern European cuisines, the menu offers patrons a chance to drink and dine for tapas, lunch, dinner and degustation. In just two years Bentley restaurant & Bar has earned a strong reputation and loyal following for offering a dining experience that is fresh, modern and original. Whether its winding down after work or a casual lunch on Saturday, Bentley offers relaxed neighbourhood drinking and dining.
Palm Beach, Sydney
Beach Road Restaurant, set in the typical beauty of the Australian beach landscape offers a deluxe multi award winning dining experience. It is arguably one of the finest restaurants on the northern beaches Beach Road Restaurant boasts fine cuisine with a blend of French and Mediterranean flavours and equisetic wines to match. We look forward to welcoming you and your loved ones at Beach Road soon.
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