| Catalina
Rose Bay |
Price:
A $85 Wine: A $40 |
Catalina Rose Bay is a must for lovers of seafood
and ocean views,
each year, the Sydney to Hobart Yacht Race begins
under the very noses of its patrons.
The wrap around glass windows flatter a fresh,
nautical décor. Japanese
and Spanish influences
alternate over a range of fish and shellfish creations
that melt in the mouth, such as sea scallops with
smoked quail and crépinette of crab and
snapper.
Sydney’s current fascination with pork is
represented in a terrine of roast pork with crackling
served on diced mango. The food’s presentation
rivals the architectural grace
of this terrific restaurant. It is closed on Sunday
nights. |
Address:
1 Sunderland Avenue, Rose Bay
Telephone: (02) 9371 0555
Facsimile: (02) 9371 0559.
Email address: reservations@catalinarosebay.com.au
Website address: www.catalinarosebay.com.au |
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Guillaume
at Bennelong
|
Price:
A $78 Wine: A $40. |
The only Sydney restaurant that is also a world
architectural icon,
Guillaume at Bennelong is the smallest of the
3 soaring structures making up the Opera House.
Jørn Utzon’s vision has been satisfied
in this vaulted room, with exposed concrete rafters
or ‘ribs’. Chocolate tones and amber
lighting create a tender and sensual space.
Under the direction of Guillaume Brahini, a 3
Michelin starred chef, the restaurant’s
menu embraces local produce
cooked with French techniques, such as ballotine
of ocean trout, roasted Glenloth chicken on ravioli
of duck foie gras, and his signature dish, basil
infused tuna with mustard seed vinaigrette.
Local dining
doesn’t get much more glamorous than this,
although booking well ahead is necessary. It is
closed on Sundays and a 3 course pre theatre menu,
available from 5.30 pm to 7.00 pm, is good value
at A $65. |
Address: Sydney Opera House, Bennelong Point
Telephone: (02) 9241 1999
Facsimile: (02) 9241 3795
Email address: enquiries@guillaumeatbennelong.com.au
Website address: www.guillaumeatbennelong.com.au |
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| Quay
|
Price:
A $95 Wine: A $55 |
Quay won the Sydney Morning Herald’s ‘Restaurant
of the Year’
award for the 2nd year in 2004. Tastefully decorated
in a sombre palette of pastels and greys, it’s
famous for world beating views of both the Opera
House and the Harbour Bridge, diners should try
to reserve a table in the Tower section, which
has 320 degree harbour views.
Famous for his statistical presentation,
chef Peter Gilmore’s offerings include mud
crab stuffed zucchini flower and ravioli of braised
quail. Patrons should be sure to leave room for
dessert, as the 5 textured Valrhona chocolate
cake is blissful. |
Address:
Overseas Passenger Terminal, West Circular Quay
Telephone: (02) 9251 5600
Facsimile: (02) 9251 5609
Email address: info@quay.com.au
Website address: www.quay.com.au |
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| Salt |
Price:
A $90 Wine: A $40. |
A fugue of white plastic and metal, Salt contrasts
severity of
design with luxuriousness of
menu. Creative combinations are chef Luke Mangan’s
forte: roasted venison with corn custard and chocolate
sauce is a recent talking point.
Game, such as tempura of quail or roasted rabbit
loin, is another specialism in
a venue that has attracted gourmands and serious
business folk (as well as the achingly hip) since
opening in 1999. Salt is closed on Sundays and
Mondays. |
Address:
The Kirketon, 229 Darlinghurst Road, Darlinghurst
Telephone: (02) 9332 2566
Facsimile: (02) 9332 2530
Email address: info@saltrestaurant.com.au |
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| Tetsuya’s |
Price:
A $175 Wine: A $35. |
Tetsuya Wakuda’s name is the alpha and omega
of Australian haute cuisine and
his 12 course dégustation menu of Japanese
and French delights is something no serious gourmand
can visit the continent without trying (bookings
must be made well in advance).
His beautiful restaurant, ranked
13th best in the world by Restaurant magazine,
is done up in a modern Japanese style with dark
wood and chocolate carpet, Arne Jacobsen chairs
and calming sights of a Japanese garden.
The set menu consists of small dishes, such as
the now famous confit of Tasmanian
ocean trout with ocean trout roe, as well as shellfish
essence or double-cooked deboned spatchcock with
braised daikon (a variety of radish) and bread
sauce and lobster ravioli with seaweed vinaigrette.
It is closed on Sundays and Mondays. |
Address: 529 Kent Street
Telephone: (02) 9267 2900
Facsimile: (02) 9262 7099
Website address: www.tetsuyas.com |
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