10 William Street, Sydney restaurant review
The list of niche wines at 10 William Street is among the best around. And now chef Dan Pepperell’s amped-up Italian menu is as deeply felt as the vinous offering, writes Pat Nourse.
Enter the ramen
We enlist Momofuku chef David Chang, known noodle enthusiast, to give us his take on Sydney’s most pored-over bowls of ramen. Pat Nourse joins him, spoon in hand.
Bentley moving, Surry Hills to Chow down
In a surprise move, Brent Savage and Nick Hildebrandt are pulling up the pegs on The Bentley...
Café Nice, Sydney
The Côte d’Azur’s cuisine of the sun comes to Sydney thanks to the Fratelli Fresh team’s latest venture, new harbourside bistro Café Nice.
The Bourbon, Sydney restaurant review
Kings Cross landmark The Bourbon has been reborn in a more sophisticated form that conjures the spirit of New Orleans with a riff on the city’s cuisine, writes Pat Nourse.
Insider’s guide to Phuket
Thai chef Amy Chanta gives gives Pat Nourse an insider’s guide to Phuket that reveals Thailand’s party central is in fact home to a distinctive regional cuisine all its own.
Monopole, Sydney restaurant review
A restaurant for the masses? No. The same idiosyncrasy that defined the Bentley – with a touch of marketing savvy – is key to the success of wine bar Monopole, writes Pat Nourse.
Uccello, Sydney restaurant review
Under new chef David Lovett, Uccello is serving faithful renditions of Italian cuisine against a poolside setting that brings something of a bunga bunga vibe, writes Pat Nourse.
The Woods, Sydney restaurant review
If you go down to The Woods today, you’ll find the Four Seasons has recaptured its culinary mojo thanks to an infusion of new blood from a surprising quarter, writes Pat Nourse.
The Sailors Club, Sydney restaurant review
The reincarnation of Rose Bay’s Pier restaurant as The Sailors Club has brought buzz to the space, along with good casual eats and sunny designer accents, writes Pat Nourse.
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