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Nautilus
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.
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Chiswick Restaurant
Woollahra, Sydney
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
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est.
Sydney, Sydney
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!
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Icebergs Dining Room and Bar
Bondi, Sydney
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.
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Little Press & Cellar
Cbd, Melbourne
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.
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Sarti
Cbd, Melbourne
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 the ideal showcase for chef, Riccardo Momesso's creativity, passion and commitment to quality. Enjoy his innovative interpretations of classics as well as his unique signature dishes. Check out our menu page to view Riccardo’s latest creations. 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. 1 Hat Restaurant, The Age Good Food Guide Awards 2009, 2010, 2011, 2012
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The Press Club
Cbd, Melbourne
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.
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Four in Hand
Paddington, Sydney
Four in Hand is situated in Paddington, Sydney. Best known for their ability to use most/all parts of the meat they are serving. Also known for their whole suckling pig. Opening Hours Tue-Sun noon-2.30pm Tue-Sun 6.30pm-late
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Bistro Ortolan
Leichhardt, Sydney
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.
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Aki's
Woolloomoolloo, Sydney
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.
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Yoshii Restaurant
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.
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Mezzaluna Ristorante Italiano
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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Restaurant Pepper
Balmain, Sydney
This Restaurant Has Closed.
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Marque
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.
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Kellys Bar & Grill
Bondi Junction, Sydney
Kelly's Bar and Grill - 15 years young and still going strong! After establishing a cult following in our East Sydney birthplace Kelly's can now be found atop Westfield in Bondi Junction. A favourite with many of Sydney's sporting teams and celebrities, Kelly's now has a contemporary fitout and spectacular views across the eastern suburbs all the way to the harbour bridge and city skyline. Here at Kelly's we use a unique African style of cooking. The meat is basted in our secret sauce then cooked on our char-grill which has been specially built and imported from Africa. We provide generous servings using top quality produce sourced from all parts of Australia. Our specialty is steak and ribs (pork or lamb) but we also offer an array of seafood and vegetarian delights. For the salad lover we have our mix and match salad section where you can add chicken, salmon or sirloin steak to any one of our eight salads. For those who love their wine we have put together a great and very affordable wine list. With 14 by the glass and a selection of boutique and great Australian icon wines.
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Coast Restaurant
Darling Harbour, Sydney
Coast’s stunning location amongst the gardens of the Roof Terrace, Cockle Bay Wharf at Darling Harbour, sets the scene for memorable Sydney dining and makes it one of Sydney’s most popular restaurants. Coast offers celebrated contemporary fine dining with iconic Darling Harbour views. Excellence and enjoyment are the hallmarks of Coast’s dedication to providing superb quality, relaxed dining in a coastal inspired restaurant. The unique terrace balcony is elevated with expansive views over Darling Harbour and seats up to 100 people. The terrace is Sydney city’s jewel of outdoor dining. Service is highly professional and informed while aiming to make the guest feel relaxed and confident. Coast offers signature Italian dishes of true flavours using the best Australian and imported ingredients. The wine list features over 300 Australian and Italian wines. Coast is the perfect choice for any social or business dining with its spectacular views over Darling Harbour creating a perfect backdrop to any celebration.
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Quay
CBD, Sydney
Situated in the dress circle of the harbour, Quay has some of Sydney’s most spectacular views, sweeping from the Opera House to the Harbour Bridge. The food created by head chef Peter Gilmore is equally awe-inspiring; innovative cuisine that celebrates the diversity of nature, and takes the diner on a journey of discovery. In 2011 Quay was voted Number 26 on the coveted S.Pellegrino World’s 50 Best Restaurant’s list, to become the highest ranked Australian restaurant in the world, and named The Best Restaurant in Australasia. Quay has long been one of Australia’s most awarded restaurants, one of only two to be awarded three hat status for nine years in a row. The restaurant also rewrote culinary history when it scored Best Restaurant in both major industry awards (The Sydney Morning Herald Good Food Guide 2009 and 2010, and The Australian Gourmet Traveller Restaurant Guide 2009 and 2010) for two years in a row.
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Becasse
CBD, Sydney
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.
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Ormeggio at The Spit
Mosman, Sydney
Ormeggio at The Spit specialises in contemporary Northern Italian cuisine with a regional focus on Alessandro's home region, Lombardia. Ormeggio has One Chef Hat in Sydney Morning Herald's 2011 Good Food Guide and is proud of receiving this accolade in our first year! Our adjoining kiosk reflects the Italian heritage serving great coffee, Italian style panini focaccia and soft drinks among other things. Boats moor at the jetty to pick up their pre-ordered hampers. Early morning walkers stop to buy their daily cappuccino. And sunset is when the west facing restaurant and bar really comes into its own. Not only is the kiosk still open selling afternoon coffee but the bar area in the restaurant is the perfect spot for a sunset drink. The sun sets over the marina and it is a really beautiful place to be. Benvenuto e buon appetito! RESTAURANT OPENING HOURS: Dinner - Thursday to Sunday 6pm-late Lunch - Friday to Sunday 12pm-3pm KIOSK OPENING HOURS: Tuesday - Sunday 9.00am to 5pm
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Spiedo Restaurant & Bar
CBD, Sydney
Spiedo Restaurant & Bar Alessandro Pavoni of one hatted Ormeggio at The Spit is launching Spiedo in the Sydney CBD. Spiedo is an informal eatery and bar on Level 6 of the new Westfield Sydney with entrances from both Castlereagh and Pitt streets. Spiedo's Restaurant menu features Alessandro's famed SPIEDO BRESCIANO, Risotto and handmade Pastas as well as some new takes on the cuisine of Lombardy in the small plate selection. The Stuzzichini Bar and counter offers quality antipasto, sliced meats and salads not to mention great coffee and beer on tap, perfect for those a bit pushed for time! You'll find something for all times of the day, from breakfast (we open at 7.30am!) through to after dinner digestivi and all times in between. Food “Spiedo is named after my favourite dish 'Spiedo Bresciano' – a traditional Brescian way of spit-roasting meats of quail, duck leg, pork scotch fillet, and pork ribs, on a rotisserie,” Alessandro Pavoni, Executive Chef and Co-Owner says. “I slowly baste them for five hours with sage and butter so they melt in your mouth, and serve with soft polenta." Spiedo is defined by a huge open kitchen at its center. Like a theatre, diners can see the six foot four – surfing, motorbike riding, tattooed “mountain of a man” – so described by one MasterChef contestant, in action. Together with Head Chef and fellow Italian Fulvio Lancione and their brigade of passionate chefs and cooks, Italian theatre remains alive and well at Spiedo as Pavoni and his troupe hand-make Lombardian casoncelli pasta, gnocchi, risotto, and gelato for all to see. Restaurant Opening Hours: Monday - Friday: 7.30am - 11pm Saturday - Sunday: 9am - 11pm
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