Restaurant Reviews

Clever cooking, a pescatarian menu plus a refreshed dining room equals a Sydney diner that's less drab and more fab.

Truth be told, the clientele of the Highgate establishment spent longer pondering the drinks than the food. But with a new chef in the kitchen, guests might want to rethink their priorities.

If there's anywhere you want to trust with a "feed me" option, it's here.

With impeccable service, a mastery of Cantonese cooking and one of the greatest restaurant entrances in Australia, the Melbourne institution does all the classics without the stasis.

Chef Ben Williamson is heating up the city's dining scene once again, with flame- and smoke-kissed dishes that are innovative without being intimidating.

At this Red Hill spot it feels less restaurant, writes Michael Harden, and more like lunch at a friend's house, in the best way possible.

At Coogee Pavilion's highly anticipated new restaurant, Merivale has spared no expense. And so it seems, neither will diners, writes Karlie Verkerk.

The latest eatery on Carlton's main drag may not be Italian, but its fine service, bold chefs and a must-order potato dish tells a story of change, charm and new culinary directions.

They've moved up the road sans wood-fire oven, but that hasn't stopped the Sydney restaurant from serving good, honest food backed up with a commitment to sustainability.

From the folks behind Neighbourhood Wine comes a fine local bistro with wood-fired dishes that reference the chef's South African heritage, and a sweet and smoky pork chop that just won't quit.