The Bridge Room is the rock-star of restaurants cushioned somewhere between fine dining and bistro, and served in a beautifully renovated art deco building just behind Circular Quay. The calming elegance of the restaurant's decor is also transfused into its Asian-European dishes that are decorated with thoughtful details.
Located in the prestigious Darling Park precinct, just a bridge walk away from Darling Harbour, Sepia's corporate-luxe dining room is the ultimate in contemporary cuisine with a Japanese twist. Tetsuya-trained chef Martin Benn offers guests exquisite a la carte and degustation menus that can be perfectly paired with an extensive international wine list.
Quay's superb location, between the Sydney Harbour Bridge and the Opera House, is not all that makes this restaurant such a success with discerning diners. Its dishes will seduce you with high quality produce and impressive technique by famed chef Peter Gilmore.
In ARIA's curvaceous dining room that overlooks both the Sydney Harbour Bridge and the Opera House, you're guaranteed to be presented with food that's as good as the view. Co-owned by celebrated Chef Matt Moran, ARIA is constantly abuzz with foodies, celebrities and celebrity spotters because it delivers modern cuisine with comfort and class.
Visit est. for fine dining on a grand scale. Expect a handsome heritage dining room, faultless service and flawless food that bear Head Chef Peter Doyle's signature freshness and precision. Appropriately set in one of Sydney's most luxurious boutique hotels, est. remains one of the city's most impressive dining destinations.
Celebrating 25 years in February 2014, this elegant fine dining establishment is a much awarded culinary destination offering highly praised cuisine, an award winning wine list and Sydney’s most polished service. Neil Perry AM and Head Chef Phil Wood continue to create Rockpool’s celebrated classics, while taking an increasingly progressive approach to modern Australian fine dining.
David Chang is the chef and owner of the Momofuku group of restaurants in New York City and his impact on global food trends cannot be underestimated. Momofuku Seiobo is Momofuku's first restaurant outside of New York City, whose name - Seiobo is the Japanese goddess of the west and her sign is the peach tree.
Tetsuya Wakuda's name has become synonymous with exceptional dining in Australia. His heritage-listed Kent Street restaurant is a temple of restrained elegance and refined French-Japanese culinary masterpieces. The degustation menu is constantly evolving in the acclaimed chef's on-site "test kitchen" – it turns out dishes so extraordinary guests are advised to book a table well in advance.
The brainchild of two SMH Young Chef of the Year recipients, Dan Puskas and James Parry, Sixpenny is a degustation-only restaurant where the chefs bring a series of small, dazzling dishes to the tables themselves. Many of the ingredients used come from the restaurant's Bowral farm.
Marque is a modern icon that's cemented in Sydney's culinary consciousness. Award-winning Chef Mark Best's vision for his food promises guests a complete gastronomic experience. The restaurant's trademark is its surprising menu – French-inspired constructions, unexpected fusions of flavour and a world-class wine list.