There’s nothing quite like this caviar-topped dish in Sydney,and there isn’t a restaurant quite like Ester either.
Don’t be deterred by the words “fusion food”. At this High Street newcomer,two cuisines meld with sensitivity and purpose.
Shusai Mijo’s midweek “cut and cook” menu is a hot proposition,no wonder it’s booked out through May already.
A personality-filled menu from Peruvian chef Alejandro Saravia brings new life to a treasure of a building.
Graduating from an espresso bar to a smart French restaurant,13-year-old Gauge is a finely tuned local favourite.
This Filipino newcomer is fancier,and perhaps even more ambitious,than Serai.
Basq is an unexpected but pleasing all-day restaurant with really good − and dare I say “yum” − food.
Layers of coarse flakes,fine fluffy clouds and blow-torched ice … how can frozen Japanese water be so amazing?
Flavours from all over the city make unusual friends on Penelope’s adventurous menu.
There are a few notable changes at the newly refurbished fine diner,but those spectacular views aren’t one of them.