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Awarded 3 Chef Hats in 'THE AGE Good Food Guide 2013' The Royal Mail is a magnificent restaurant built around pleasant obsessions, interwoven and shared. There's the owner's incredible cellar and nearby farms, the chef's passion for great produce coaxed into edible art, and the diners who have made the roads to Dunkeld well-traveled routes of culinary pilgrimage.
Awarded 3 Chef Hats in 2012 Attica is an exceptional restaurant located in teh suburb of Ripponlea, Melbourne, Australia. The relationship between owners David and Helen Maccora, chef Ben Shewry and front of house manager Banjo Harris Plane is solidly based upon a lover of food. For the past four years chef Ben Shewry has been given the oppurtunity to produce his beautiful and exciting cuisine with complete autonomy, the result being some of Australia's most recognised food. The truly unique food is presented with professional and passionate support by all staff members. Wines are chosed by their suitability and compatibility with the food. Service is knowledgeable, friendly and passionate about the dishes when they are presented. Recent improvements to the restaurant have involved kitchen extensions and advanced cooking equipment. The quest is for creative, balance, beautiful food.
This warm, welcoming, darkly seductive restaurant just seems to keep getting better. Chef Martin Benn turns out some of the city's finest food, including smoky scampi tails cooked over japanese charcoal teamed with miso hiramisa kingfish and shellfish custard. Desserts are just as dazzling!
Voted 'Restaurant of the year' (THE AGE Good Food Guide 2012) Awarded '3 Chef Hats' Vue de Monde is a grand vision, like grand final seats or tickets to a megaband arena spectacular, dining here does not come cheap! Take a deep breath and spend up to expeirience something special. It's Unique, combining theatre and spectacle and occasion with a phenominal attention to detail, from the list of rare teas to the cheese trolleys. The food at VUE DE MONDE can be witty, theatrical, decadent and delicious!
Port Douglas, Port Douglas
The NAUTILUS RESTAURANT which is 58 years old is set in a amazing setting in picturesque Port Douglas amid a beautiful lush tropical garden with palms overhead. Guests enter along a hidden pathway from the main street of the Port Douglas village, to discover an awesome restaurant that is like stepping into another world.
Chiswick Restaurant and Bar is located in Chiswick Gardens, Woollahra on the former site of the Pruniers (closed in 2008). The venue has been extensively remodelled and now features a contemporary dining room, a casual bar and a large communal table as well as shaded outdoor seating. Chiswick restaurant is co-owned and run by Matt Moran and Peter Sulivan of Aria Fame. Opening Times: Tuesday to Saturday Lunch 12.00 pm to 2.30 pm Dinner 6.00 pm to 11.00 pm Sunday Lunch 12.00 pm to 2.30 pm Dinner 6.00 pm to 10.00 pm
This contemporary Australian restaurant has been awarded three hats every year since 2004. It provides delicious unique flavours to its guests, as well as a state of the art degustation set. Their wine list is personally selected by Paul Beaton. The restaurant provides a dining experience not to be missed!
This Two Chef Hat Restaurant (SMH Good Food Guide 2012) is situated in Bondi above the famous Icebergs Surf Life saving club it features a stylish and modern interior combined with a relaxing atmosphere overlooking one of Australia's most famous beaches. Icebergs Dining Room and Bar has the best view in town. It has, as a matter of fact, just won the award for "Favourite View" in the SMH Good Food Guide 2012. Book a table just before sunset and sit back and take it all in while enjoying a glass of wine from the extensive wine list as you indulge in something out of the ordinary like the Cartoccio (Sting Ray) or Squid Ink Risotto. Perfect for a romantic night out or a dinner with friends, certain to impress.
ABOUT LITTLE PRESS & CELLAR A new home for all of us to enjoy some very special wines, carefully selected by our wine team. As most of you may be aware, previously our space was known as the Press Club Bar with a selection of meze - a Greek watering hole. When the opportunity came to rebuild and include a Cellar we all unanimously exclaimed, yes! Our long awaited Little Press is a smaller version of the Restaurant with a more intimate approach to the wines by the glass list. Smaller dishes are designed to accompany this new estia of wine and the full wine list is available to all. The Cellar itself adjoins to a private room, perfect for small groups, a personal space for a special occasion. There is a firm belief at The Little Press & Cellar that our patrons should have access to different regions of the world including the vintages that we think are exceptional. We would like you to indulge and be guided by the wine waiters that serve you. The journey begins now, a journey that we are taking together.
Sarti is a modern Italian restaurant where you can enjoy the time-honoured traditions of Italian cuisine without the clichés. A Melbourne favourite with a contemporary focus on food and style, Sarti is pleased on the announcement of new Head Chef Paolo Masciopinto who will bring creativity and passion to the table. Enjoy his innovative interpretations of classics as well as his unique signature dishes. Our bar and rooftop terrace offer a CBD sanctuary where you can enjoy the age-old Italian values of family, friends, food and celebrating life in style. Sarti is the perfect venue for corporate functions, private dining and all types of celebrations. Talk to us about how we can make your next event really special.The restaurants stylish bar and distinctive rooftop terrace offers a CBD sanctuary where you can enjoy the age-old Italian values of family, friends, food and celebrating life. 1 Hat Restaurant, The Age Good Food Guide Awards 2009, 2010, 2011, 2012, 2013
A modern take on Greek food from George Calombaris of Masterchef fame. Cosy, dark and dramatic interior with exceptional food and service. From their website: The Press Club’s cuisine is best described as modern Greek. It takes the best of centuries of Hellenic gastronomy and melds modern techniques, contemporary style and the finest ingredients. The a la carte menu features a combination of wonderful dishes; and the Symposium degustation menu with matched wines is a wonderful way to sample The Press Club’s fare. George Calombaris works closely with head chef Joe Grbac and his team to create innovative and delectable menus. Joe started at The Press Club in October 2009. He has developed his style in Melbourne and London and has worked with high-calibre chefs such as Jacques Reymond and Gordon Ramsay. His European background is reflected in the current menu with innovative dedications to regional Hellenic dishes.
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.
I welcome you to AKI’s to experience fine Indian cuisine. Drawing on influences from the major food regions of India, our dishes use only the best local produce and combine classical traditional recipes with a modern interpretation creating a true culinary experience. Our commitment to regional cooking sees a combination of tandoori flavours from the north, classics from my native Chennai and seafood dishes from Goa on the west coast.
The Rocks, Sydney
Yoshii’s elegantly designed restaurant is one of the most modern stylish eateries in the Rocks. The initiative was for the restaurant to create simple and elegant style with traditional Japanese ambiance. The restaurant features an open kitchen fronted by a sushi bar. The sushi bar can seat a party of eight people with a clear view of the chef performing the fine art of sushi making. The restaurant also includes a round-tabled private function room with inbuilt plasma TV screen.Along with the main rooms the restaurant have 40 seats in total. There is also a sophisticated cool room for the vast variety of wines available. A series of Japanese hand made clay dishware and tea ware are also on display in the glass cabinet, all delicately hand drawn and designed by Mitsuo Shouji and Lex Dickson, who are both well-known ceramic artists in Sydney. The exterior of the restaurant is decorated with dark bamboo shoots near the entrance. Clean-cut strips of fine timber are placed horizontally on the window outside of the restaurant creating the effect of a see-through blind. The interior is decorated in soothing charcoal ash-gray, with a few vibrant walls to contrast. The strips of timber is also used vertically to divide the sushi-bar and the main dinning room creating dynamic spaces allowing the customer to have some privacy in the main dining room while also having the option of a few glimpses of the master chef at work. The polished dark timber floor, black marble sushi bench and Spanish leather chairs within the restaurant creates a sophisticated atmosphere and an ideal venue for all occasions such as business lunch functions while also perfect for an intimate dinner for two.
Potts Point, Sydney
Mezzaluna epitomises elegance & style with delicious, fresh, contemporary Italian food. Boasting a stunning view of the Sydney city skyline, Mezzaluna is the perfect place to soak up Sydney whilst sharing the finest food and memories with family and friends, whether they be old or new. Mezzaluna is the perfect place to book your wedding - it's popular for its romantic & private setting coupled with a spectacular view. We pride ourselves on providing you with the warmth & generosity of service that you deserve on any occasion and look forward to welcoming you.
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