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Last updated : Nov 2009
 
Sydney Restaurant Guide - Gastronomic
Sydney Restaurant Guide - TravelPuppy.com
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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
 
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
 
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
 
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
 
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