Whether it's Quay, near Sydney Harbor or EST.., which specialises in high-end French food, they have the Golden Hat Award awarded by Good Food Guide, Australia's most authoritative gourmet. As the Australian version of the Michelin restaurant, they have a unique cuisine, with diners to enjoy the best taste of Australia.
Quay, every dish is a boutique.
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If you want to order a meal on Quay, never hesitate for a second, maybe you'll have to wait until next quarter. Quay's "tickets" make sense. One of Sydney's most popular high-end restaurants, it won the highest prize in the Good Food Guide Gold Hat Award-three Golden hats.
Located between the Sydney Harbour Bridge and the Sydney Opera House, Quay's location is unique, the dining room is spacious and bright, and the dining room is overlooking through a transparent landing glass window with a stunning view of the harbour.
Of course, this is by no means the only reason for Quay's success in taking over picky diners. With occasional menus, carefully selected ingredients, artistic dishes, stylish cutlery and impeccable service, Quay has almost everything you need in a top-tier restaurant. Picky diners can find their own taste here.
Tasting Menu
The main signature here is the chef, famous chef Peter Gilmore's custom menu, which combines traditional dishes with the fresh ingredients of the season. Every dish on the menu is a boutique, and you will never regret it. A dessert called White Coral, for example, is an upgrade to the restaurant's signature dessert, Snow Egg. In the words of the restaurant, "We are moving forward, so should the diners."
Restaurant Information
Address: Overseas Passenger Terminal, The Rocks, Sydney NSW 2000
Tel: (02) 9251 5600
Open for: lunch Friday-Sunday 12 / 1.30pm, dinner 6-9pm
Price: around A $300 per capita (recommended four weeks in advance)
Tetsuya's top Japanese cuisine is right here.
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Tetsuya's, which has been in business for about 20 years, has two "golden hats" that bring top-notch Japanese cuisine to countless Sydney diners. The restaurant, located in a Japanese courtyard near Chinatown, is located in a bustling downtown area, but the dining room is quiet and quiet, and it is rare to get quiet in the middle of the noise. Founder Tetsuya Wakuda is known as one of the world's top five chefs, and his name has become synonymous with the rise of Australian high-end restaurants.
Wakuda designed his own kitchen in the restaurant, drawing inspiration from traditional Japanese cuisine and creating a delicious dish that combines the essence of Japanese and French cuisine.
Tetsuya's cuisine combines the delicacy of Japanese Huai Shi cuisine and the cooking skills of French food, just as Japanese seasoning sets off the sweetness of seafood itself and adds elegance to French cooking. It is a school of its own, with unique delicacies different from other Japanese restaurants.
Tasting Menu
Here, the chef customized 10-course meal, for difficult choice of diners saved a lot of trouble. Don't underestimate these ten dishes, exquisite dishes, attractive color, nostrils, each dish will impress you. Here, for example, the flamboyant of Ocean Trount, raw fish and the strong taste of cooked fish combine just right, bringing the ultimate taste bud experience.
Restaurant Information
Address: 529 Kent St, Sydney NSW 2000
Tel: (02) 9267 2900
Opening hours: Tuesday-Friday dinner 5.30pm, Saturday lunch 12am, dinner 6.30pm
Price: about A $400 per capita (recommended one week in advance)
Rockpool Bar & Grill has steak at the most beautiful restaurant
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Rockpool Bar & Grill is a unique Sydney steakhouse with two gold hats. Located in an American-style skyscraper in the center of the city, the restaurant has the title of "the most beautiful restaurant in Australia" because of its elegant and elegant interior.
The restaurant is owned by renowned chef and gourmet writer Neil Perry, whose menu features seafood and steaks, as well as a variety of dishes influenced by Asian cuisine. "the key to taste is to choose the best ingredients." The restaurant's beef comes directly from producers and then air-dried in its warehouse, according to Perry. This process is very important, also is the restaurant signature steak presents the unique delicious secret.
For seafood, try the Blue Mussels dish, fresh shellfish with special broth and cream juices that taste delicious and sweet.
Wine List
On the other side of the meal, the restaurant bar has a stack of thick wine lists waiting for you. It serves more than 3000 wines, as well as a variety of spirits, beer and cocktails. The bar atmosphere is excellent, you can come here after the meal to have a drink, aftertaste the taste buds after the infinite aftertaste.
Restaurant Information
Address: 66 Hunter St, Sydney NSW 2000
Tel: (02) 8099 7077
Opening hours: Monday-Friday 12 / 3pm, 6 / 11pm, Saturday 5.30 / 11pm, Sunday 6-10pm
Price: around A $150 per capita (recommended advance reservation)
Est. Exquisite French Dancing at the Tip of the tongue
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In Est. Dining is like watching a choreographed dance. The restaurant, which has two golden hats, is Sydney's most famous fine French restaurant. It is located in an ancient European-style building on the Australian heritage list, although its appearance is simple and vicissitudes, but modern inside.
The first floor of the restaurant is a bar, elegant style, marble bar gives a heavy sense of history. Upstairs is the restaurant, here advocates the use of simple techniques to produce exquisite cuisine. Led by renowned chef Peter Doyle, the restaurant chef team combines traditional tastes with local ingredients. You can taste the chef's four-course menu, starting with a plate of three-way ginger, followed by chicken broth with soft waxy beef gluten and golden quail meat, ending with a thin slice of sweet bread.
As a complement to the food, the restaurant has a thick wine list, orchestrated by sommelier Dheeraj Bhatia, and was selected as the New State's Best Wine list. Delicacy with wine, wonderful taste can naturally flow on the tip of the tongue.
Wine List
Est. Sydney's most famous high-end French restaurant, led by a team of chefs led by renowned chef Peter Doyle, combines traditional tastes with local ingredients. In addition, the wine list was orchestrated by sommelier Dheeraj Bhatia and was selected as the New State Best Liquor list.
Restaurant Information
Address: level 1 / 252, George St, CBD, Sydney NSW 2000
Tel: (02) 9114 7312
Opening hours: Monday-Friday 12: 3 pm, 6-10. 30 pm, Saturday 6-10pm
Price: around A $200 per capita (reservation required)
Article: Liu Tao, Design: Xia Xiaozheng
Original: http://www.wesydney.com.au/restaurants-have-good-food-guides-hats
