Ocean Room, Sydney restaurant review
Map in hand, Pat Nourse navigates his way around a tuna wing at Ocean Room. On the way, he discovers a flash new fit-out and new focus at this harbourside restaurant.
Gourmet getaways
A stone’s throw from town, two new guesthouses are luring Sydneysiders with waterside settings and five-star hospitality. Pat Nourse sets seaplane for Berowra Waters while Emma Knowles checks into Pretty Beach House.
Blanco, Sydney restaurant review
Headed by two former Bistro Moncur chefs, newcomer Blanco brings a fresh combination of levity and exactitude to casual Kings Cross dining, writes Pat Nourse.
Omerta, Sydney restaurant review
Omertà translates to a union of families, but in Eugenio Maiale’s version it’s first and foremost about the drinking of wine – and sharing some damned fine food, says Pat Nourse.
Sepia, Sydney restaurant review
A classic aesthetic and sober-toned interior belie the novel and forward-thinking cuisine delivered by chef Martin Benn at Sepia, his first solo venture, writes Pat Nourse.
L’Etoile and Flinders Inn, Sydney restaurant review
It’s the clash of the cornichons, the war of the rosés, a bare-knuckle struggle for soufflé supremacy between Paddington’s L’Etoile and Flinders Inn, writes Pat Nourse.
Rockpool Bar & Grill, Sydney restaurant review
With its Art Deco glory and soaring atrium, Rockpool Bar & Grill is probably the grandest restaurant Sydney has ever seen. It’s a steakhouse, writes Pat Nourse, but not as we know it.
Coast, Sydney restaurant review
With accomplished food from chef Jonathan Barthelmess and views to spare, it’s clear: Coast may be the finest modern Italian dining experience in the city, reports Pat Nourse.
Spice Temple, Sydney restaurant review
Spice Temple’s foray into new Chinese territory presents food fit for the Chairman, writes Pat Nourse.
The good life
Gourmet Traveller food editor Rodney Dunn swapped the horns of city traffic for the honk of geese to set up his farm-based cooking school, The Agrarian Kitchen. Take a tour.
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