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1907
Perth, Perth
The chef at 1907 go's out of their way to find the customer rare breeds and organic produce to then give you a wonderful dining experience. make sure you save room for cheese here, the cheese trolley is one of the best...
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Absynthe
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.
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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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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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Attica
Ripponlea, Melbourne
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.
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Baguette Restaurant & Lounge Bar
Ascot, Brisbane
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.
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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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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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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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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.