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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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Pruniers
Woollahra, Sydney
Pruniers has been reopened and renovated under new management as Chiswick Restaurant & Bar. Pruniers has been closed since 2008, but Matt Moran and his team have recently opened Chiswick Restaurant and Bar in Woollahra, on the site.
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Bilsons
Sydney, Sydney
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.
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The Bathers Pavilion Restaurant
Balmoral, Sydney
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
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Cruise Restaurant
Circular Quay, Sydney
Cruise Restaurant provides the perfect setting for a truly amazing dining experience. Occupying the southern end of the Overseas Passenger Terminal in Circular Quay, Cruise Restaurant enjoys breathtaking panoramic views of the lower CBD, Circular Quay and Sydney Opera House. Head Chef Jason Lucas presents a distinctive menu direction, focusing on his specialty; Italian cuisine, with an artistic modern style that is truly his own. Jason has a passion for culinary art, and prides himself on an inventive food philosophy, designing signature dishes infused with fresh bold flavours, presented with creative flair. A split-level floor allows diners to enjoy this premier outlook from every table, which includes both freestanding, and banquette configurations. Cruise Restaurant has a maximum capacity of 80 diners, an ideal figure, which strikes the right balance for contemporary dining atmosphere with an appropriate level of intimacy. To compliment the prestigious waterfront location, an interior scheme of elegant furnishings has been employed, maximising the outlook and providing surrounds that are the essence of contemporary comfort and modern sophistication. The interior colour palette of brilliant white with bold splashes of red adds to the warmth and intimacy of the restaurant. Glimpses of the kitchen provide an appealing additional buzz. The result is an inviting and relaxed feel, ensuring Cruise Restaurant is a brilliant venue for every occasion.
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Wildfire
Circular Quay, Sydney
Welcome to Wildfire, Sydneys hottest and most exciting dining experience. With legendary views, a spectacular state-of-the-art kitchen and glamorous, ambient interiors, Wildfire is a complete sensory experience. The quest for Wow The creative force of Wildfire, New Zealand restaurateur Tonci Farac (Cin Cin Auckland) has created a restaurant with a wow factor all of its own. In a refreshing departure from cool Sydney minimalism, Wildfire features an exciting design that is sensual, lavish and maximalist on a New York scale. Taking full advantage of its awesome location, and boasting world famous views of Sydney Harbour and the Opera House, Wildfire instantly won best new Sydney restaurant" by Vanity Fair Magazine July 2002 and the coveted Wine List over three consecutive years in 2002, 2003 & 2004 from the Restaurant & Catering Association NSW. Awards 3 Goblet Award, Australian Gourmet Wine 2010 Winner of the Gourmet Traveller WINE Readers’ Choice Award, 2009 Metropolitan Awards for Excellence 2006 Wine List of the Year, Restaurant & Catering Association NSW 2002, 2003, 2004 Award of Excellence, Le Chaine des Rotisseurs, 2003 Finalist Best New Restaurant, Restaurant and Catering NSW Metropolitan Awards for Excellence, 2002 Best New Sydney Restaurant, Vanity Fair Magazine, July 2002 Best Contemporary Australian Restaurant, Restaurant and Catering NSW
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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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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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Eurolounge
Castle Hill, Sydney
Eurolounge is an award winning formal dining restaurant offering modern European food in elegant surroundings. We invite you to come along and experience the friendly service and excellent meals.
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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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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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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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Catalina
Rose Bay, Sydney
Dip your toe in the water... plunge into Sydney food at its freshest best and Sydney Harbour at its most spectacular. Catalina is a restaurant experience like no other. Catalina is one of Australias great destination restaurants situated on a landmark Rose Bay site on Sydney Harbours eastern foreshore. Michael and Judy McMahon opened Catalina in 1994 with a simple goal: to be Sydneys favourite place to eat the best by the water. Rose Bay was the site of Australias first international airport. From 1938, flying boats, including the famous Catalinas ruled the skies. In 1957, local identity Jim Bendroit built a restaurant and nightclub called Caprice, jutting out over the water. Caprice captivated Sydney-siders for years and was the hottest spot in town. After the heyday of the Caprice era and years after the last of the big flying boats had flown out, the McMahons extensively renovated the building with architect Leigh Prentice. The restaurant was designed as a homage to the beauty of Sydney Harbour. Diners have a panoramic view of Sydney Harbour at water-level, punctuated only by the comings and goings of a working harbour, and incoming commuter sea planes based in front of the restaurant. Catalina is one of only a few restaurants in Sydney whose kitchen remains open from midday to late. Diners are welcome all day (full menu available). Awards Winner 2008 Gourmet Traveller 'Sommelier of the Year': Simon Curkovic, Catalina. Two star rating, Gourmet Traveller 2008 Australian Restaurant Guide Winner 2008 Gourmet Traveller 'Sommelier of the Year: Simon Curkovic, Catalina Hatted restaurant every year since opening in 1994: Sydney Morning Herald Good Food Guide Winner 2007 Restaurant and Catering NSW Metropolitan Awards for Excellence: Best Modern Australian Restaurant, Formal Finalist: 2007 Restaurant and Catering Australia National Awards for Excellence: Best Modern Australian Restaurant, Formal Winner 2005 and 2006 Restaurant and Catering NSW Metropolitan Awards for Excellence: Best Restaurant Wedding Caterer Winner 2004 Restaurant and Catering NSW Metropolitan Awards for Excellence: Best Modern Australian Informal Winner 1995 American Express Restaurant Awards: Best New Restaurant Winner 1999 and 2000 American Express Restaurant Awards: Best Restaurant Eastern Metropolitan
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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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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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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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Waterfront
The Rocks, Sydney
The Waterfront Restaurant, located at Campbells Cove in the historic Rocks area of Sydney: Nautical decor with spectacular views across Sydney Harbour and the Opera House the Waterfront can seat up to 800 guests. Specialising in the finest and freshest of Australian seafood you can dine outside on the terrace or inside this heritage building. Private rooms are available. Open for business 7 days and nights. Email or phone us for more information, reservations or to buy a Gift Certificate for your friends/family.
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Orso
Mosman, Sydney
The Stunning ORSO, located at The Spit, Mosman specializes in Italian/Mediterranean inspired seafood cuisine. It has superb Middle Harbour views and is one of the few restaurants on Sydney Harbour with its own private jetty to arrive by water taxi or private boat which you can tie up whilst you are dining. With wraparound Harbour views and the water lapping at your feet, it is the ideal waterfront setting for any occasion. Floor to ceiling glass doors offer commanding views of the ever changing Middle Harbour activity as yachts, cruisers and other craft sail past. ORSOs Talented Chefs create award winning, delicious Seafood Cuisine and the Restaurant has gained recognition as one of the North Shores best dining experiences. ORSO is fully licensed with an extensive wine list with many wines available by the glass. The restaurant fully licensed with an excellent wine list and also has an elegantly appointed private dining room for up to 40 persons.
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Bentley Restaurant & Bar
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.
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Assiette
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.
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