Cheese, pepper and Jazz in Hobart.
You never knew Indonesian food could be this fabulous.
Simple, healthy, quality, contemporary food.
Rural, emperor’s-new-clothes dining.
Absolutely everything is cooked exclusively using fire. They even use a wood oven.
Sardinian food on the beach.
Chinese + Japanese from two of Australia’s leading chefs.
A corroboree of natives and science.
Sydney’s best Japanese food, for breakfast and dinner.
Proudly styling Emilia-Romagna on a plate.
Tuscan elegance, and ‘real’ food.
Scott Pickett takes on fire.
Dinner by Heston has a new history-based menu, but maybe it should bring back the past.
Creative deli eats with a hand-canned-do attitude.
Clean and natural farm flavours.
Detailed and thoughtful creativity in modern and miniature, degustation style.
Farm-to-table in a personal, Bondi way.
Smoke and mirrors (or some sort of magic).
Three hats off to thee, Peter Gilmore, Master of Cream and Custard.
Technical, traditional and fresh Japanese excellence.
Sushi doesn’t get any better IN THE WORLD. And neither does the produce.
Premium Australian and Japanese ingredients, turned into a 12-seater, edible show.
Playful, world-topping Japanese.
Sustainable Japanese artwork.
The closest you can get to Tokyo-level omakase dining in Sydney.
Moderately Mexican flavours in modern Japanese style. Honourable mention.
Modern Australian, fresh, water dining. In my top 20.
Greek without the grub.
Luxury Italian-Japanese fusion executed with style. In my top 20.
Modern Japanese bites in Barangaroo.
Intimate Italian. Wine wonderland.
Come for the steak, stay for the sides.
Italian at its most innovative. In my top 10.
British food at the height of sophistication, without the pretentiousness. In my Melbourne top 3.
On-trend, fresh, contemporary, fire-driven, Australian food. In my Melbourne top 3.
Big flavours in a dark room.
Japanese with flair and flavour.
Truly Australian contemporary food with French foundations. My favourite restaurant in Melbourne.
Sydney’s most flavour-packed seafood. The Masters of Ratios. Vegetarian food also ideal.
Some call it Sydney’s best restaurant. ‘Cool’, upmarket, basic Italian.
Elegant Cantonese. Street spot with a fine feel.
Simple, quality, fresh (often wood-fired) food.
Extremely professional, clean, yet casual degustation.
Sardinian food with extreme taste and finesse, overlooking Freshwater.
Wood-fired, seasonal menu. Mat Lindsay deserves a medal.
Coastal poster child for adults.
Where flavour greets art as an equal.
An equal fusion of comfort and fine Italian dining.
Traditional, cosy, dainty Japanese.
Fresh, quality Mexican. Heavy on the black beans and pickled onion.
Rich, romantic and indulgent French food.
Sotto Sopra is now permanently closed.
Precision and innovation.
ACME is now permanently closed.
Fish to the fullest.
Luxury, seafood, warmth and style.
Fresh, small, sweaty and Australian. Barangaroo House is the place for after-work schooners and cocktails.