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Top Restaurants in Sydney

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Bentley

 

Bodega

 

Four in Hand

 

Hartsyard

 

Izakaya Fujiyama

 

Momofuku Seiobo - Voted Hottest Restaurant in NSW

 

Neild Avenue - Voted Hottest Design

 

Oscillate Wildly

 

Quay - Voted Hottest Dish

 

Sepia

 

Sixpenny - Voted the Hottest Service

 

Tetsuyas - Also voted Hottest Wine Experience

 

The Apollo

 

The Bridge Room

 

Three Blue Ducks

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The Star, Level G, 80 Pyrmont Street, Pyrmont, Sydney, NSW - http://momofuku.com/sydney/seiobo/

 

 

seiōbo lunch + dinner

 

for dinner monday-saturday, we offer a tasting menu in our 30-40 seat dining area (reservations only). the menu is currently AUD$175. please allow at least 2 hours for your meal.

 

for lunch friday and saturday only, we offer a tasting menu consisting of approximately 8 courses. the menu is currently AUD$100. please allow at least 1 hour 45 minutes for your meal.

 

from 6:30pm–10pm monday-saturday, and 12pm—2pm friday and saturday, we offer a limited bar menu at our 5-seat bar (walk-ins only).

 

we offer a selection of beverage pairing options to accompany your meal including our full pairing AUD$95, a reduced pairing AUD$60 and our non-alcoholic juice pairing AUD$55. for lunch we offer a lunch beverage pairing AUD$60 and the lunch juice pairing AUD$30. alternatively, our beverage list includes a variety of beer, wine and sake by the glass or bottle.

 

our menus are based on our growing relationships with australian purveyors, farmers and local artisans.

 

with prior notice, we will try our best to accommodate food allergies and dietary requirements.

 

 

Review

 

we know getting a booking is a pain. Persist. Walk in, offer a bribe. But somehow find yourself a chair at this ground-breaking outpost of the church of David Chang, and be prepared to eat, pray (and pay), love.

 

MS is a generational watershed, a place that says more eloquently than any other Australian restaurant that noise, informality and egalitarianism are not inconsistent with great service, sublime food and a dining experience to cherish for years.

 

It's a place of extraordinary focus and almost no pretension, a combination that makes it the hottest restaurant in Australia today. What are they cooking tonight? Who knows? But almost certainly there will be snacks with an Asian perspective: shiitake crisps, sticky rice/kimchi lollipops. The steamed pork bun, Chang's Korean/American dude food classic. There will be a sashimi idea somewhere up the front, with a twist. Then, marron with squid ink mousse? Lamb with pickled mustard seeds? Fish - stripey trumpeter, perhaps - with grilled cos and smoked roe. A pasta idea that somehow embraces Seoul, Soho and Sydney. Spicy mud crab with an individual Yorkshire pudding.

 

A complete trip, and an utter "must" for the dedicated food traveller.

 

Must-eat: everything

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Nield Avenue RestaurantReviewWalking up Neild Avenue, Carl is right, it feels like you’re going to the theatre, not to dinner. The huge dark building gives diners little inkling as to what lies behind its shaded windows. Once inside, the first thing you notice is the height of the restaurant’s ceiling – you don’t know where to look. Despite boasting all the characteristics of an industrial warehouse – oversized wrought iron beams, dark lighting and exposed brick walls – the space is eerily intimate. A collection of leather stools and lounges create small gatherings of people while the waiters, dressed completely in white, flit around with drinks and snacks. There are also various practical elements to the restaurant, such as a huge rigging system, that dangerously looms overhead, which can drop a ready-made private function room right into the middle of the restaurant.A long, elegant bar splits the restaurant space in two, with the drinking area to one side and the restaurant to the other. A mini charcuterie counter sits at the entrance, where cured meats seductively hang behind glass cabinets; visual reminders that this is actually a restaurant. The bar menu is surprisingly substantial and not outrageously priced either with coal-grilled lamb kebabs, pretzels, fish sandwiches and, for the more adventurous, raw lamb kibbe. The restaurant menu is detailed and informative with instructions for quantity sizes and also footnotes detailing unusual ingredients.Broken up into ancient soups, starters, seafood, birds and meat, a particular standout on the menu is the quinoa salad with mint and chickpeas. One also can’t go past the vine leaves stuffed with brown rice and toasted pine nuts. The coal-roasted free range organic chicken is butterflied and served with rice pilaf, chickpeas, coriander and parsley and lemon salad. The dishes are all designed for sharing, the way traditional Mediterrean should be enjoyed.Yet after only four months of Neild Avenue’s opening, Terzini and Marchetti split paths leaving Neild Avenue advocates slightly worried. Marchetti will keep North Bondi Italian while Terzini will remain sole owner of Neild Avenue and Icebergs. An architectural and gastronomic wonder, Neild Avenue is one of Sydney’s finest assets.ReviewThere is more distraction on the menu here than is fair for any restaurant. The bold and original interior design of an old garage that nurtures intense dining theatre; the graffiti-as-art installations by artist Anthony Lister; the crowd, following that pied piper of Sydney style, proprietor Maurice Terzini. Even a bebop soundtrack can take you out of yourself.But ultimately, it's the food that will grab you by the scruff and demand attention. Mediterranean food that has nowhere to hide, and doesn't need to. The freshest seafood and meats cooked over smoking coals; garnishes and sauces made with outstanding herbs, citrus juices and golden olive oils; the best vegetables a chef can buy for his salads.We love the mere suggestion of Greece and the Middle East; we love prime produce like the Queensland buffalo milk haloumi or a barbecued, seasoned fish that rises or falls on its freshness. It rises spectacularly. Even a cheeky dessert called Pomegranate Everything melds simplicity, great produce and kitchen skill. It's real food, done really well.Must-eat: coal-grilled John Dory

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QUAYUpper Level, Overseas Passenger Terminal, The Rocks, Sydney, NSWhttp://www.quay.com.au

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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 chef Peter Gilmore is equally awe-inspiring. Peter’s use of texture and his exploration of nature’s diversity are key elements to his continually evolving original style. In 2013 Quay was voted Number 48 on the coveted S.Pellegrino World’s 50 Best Restaurant’s list maintaing it's position on the list for the fifth year in a row.Quay has long been one of Australia’s most awarded restaurants, and in 2013 was crowned Restaurant of the Year in The Austalian Gourmet Traveller and the Sydney Morning Herald's Good Food Guide for the fifth time. Quay held the coveted 3 Hat & 3 Star rating in The Sydney Morning Herald Good Food Guide & Australian Gourmet Traveller Restaurant Guide for 11 consecutive years.In 2012 Peter Gilmore was awarded Chef of the Year in The Sydney Morning Herald Good Food Guide.Along with our award-winning restaurant, Quay hosts some of Australia's most exclusive private functions. Every event hosted by Quay not only enjoys our world-class cuisine, but is surrounded by the iconic maritime panorama of the world’s most stunning harbour city. The menu can be found here http://www.quay.com.au/page/menus.htmlReviewWhat do you expect from one of the world's greatest dining experiences? Maybe not a chef who says he just wants the produce at Quay to speak for itself, as if he were a bistro cook grilling prawns over charcoal.In fact, the modest Peter Gilmore is one of the few true originals of the Australian dining scene, a chef who spends an absurd amount of time on the produce - growing it, sourcing it, seeking out stuff unique to a handful of elite restaurants - and then even longer in the kitchen, working to transform his ingredients into something ravishing on the plate.Gilmore kick-started the trend for combining pork and scallops several years ago. The dish we've chosen as the joint winner - smoked and confit pig cheek, shiitake, shaved scallop, Jerusalem artichoke leaves, juniper, bay - is his latest version and best yet. It's a complex pairing that sees the scallop take on the mouthfeel of pork fat while the crispy Jerusalem artichoke stands in for pork crackling.The heroes of Gilmore's dishes are luxuries (southern rock lobster, poached Wagyu beef, mud crab), their co-stars often exotic and obscure (Korean black sesame oil, warrigals and periwinkles), yet in the hands of the master a dinner here always seems effortlessly natural, elegant and understated.On paper, the food might seem at odds with the glitz of the Sydney Harbour setting - that visual orgy of bridge, Opera House and water, courtesy of huge windows - but at Quay, it all adds up to pure, uninterrupted pleasure.Service, too, is more focused and personal than it has been in the past, and the wine list shows relevance and modernity.

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