Australian Gourmet Traveller Restaurant

Around Australia you’ll find a collection of restaurants that tell the story of Australia’s dining excellence; the creative direction of our chefs and our high standards of service. If you are a gourmet and seeking for some unique and winning dining experience, here is the list of the Top 5 restaurants in the country according to the 2014 Gourmet Traveller Restaurant Guide which has been compiled using star ratings, moderated by state and national editors and they all achieved a placement in the top represent a higher order of excellence.

1. Momofuku Seiobo, NSW

http://momofuku.com/sydney/seiobo/

New York chef David Chang’s Sydney outpost is fine dining, by any standards, but it’s as counter-intuitive as fine-dining gets. There’s the sought-after izakaya-esque counter around the no-secrets kitchen, the AC/DC posters and matching soundtrack, and, of course, the artful dishes, served and explained by a series of youthful chefs. Chang’s greatest hits feature, such as his soft, steamed pork belly bun – uncommonly delicious with a squirt of Sriracha. Marron, seaweed and a ciggie-shaped salsify is delightfully fresh and fleshy. Beef tongue with watercress and fennel offers a new take on wagyu, though a marbled, dark chocolate-tasting short-rib with daikon and turnip is richness in overdrive. Desserts are a beauteous pleasure, particularly a small scoop-sized mandarin sorbet with coconut and egg.

Location: the star 80 pyrmont street | level g  sydney, nsw

2. Quay, NSW

http://www.quay.com.au

Quay is one of Australia’s most respected Restaurants. Perched above Sydney harbour Quay is a magnificent setting for the highest culinary endeavour with a true sense of occasion. Day or night the views from the Restaurant – the Sydney harbour bridge to the left and the Opera House to the right are spectacular. Quay was established in 1988 originally named Bilson’s. Quay’s philosophy under Executive Chef Peter Gilmore is to deliver a dining experience with an emphasis on nature. The diversity and beauty of nature is his inspiration. Harmony of flavours and textures combine to create a sensual dining experience.

Location: Upper Level, Overseas Passenger Terminal/5 Hickson Rd  The Rocks NSW 2000

3. Marque, NSW

http://www.marquerestaurant.com.au

Best’s take on contemporary French cuisine is a little like magic. Innovative techniques from dehydration to jelly or flash-frozen, robust flavour combinations and carefully composed presentations allow him to push conventional food boundaries in unexpected ways. The constantly evolving menu is a testament to Best and Head Chef Pasi Petanen’s labour-intensive cooking styles, which combines classic forms and contemporary innovation. Whilst dishes may look wonderfully simple, they are frighteningly complex, layering multiple flavours and textures to surrender diners to new pleasures with every bite. The main degustation menu, which can be accompanied with matching wines, features the likes of a duck egg with macadamia, stout sabayon and button mushrooms and grain fed Wagyu bavette with onion, black tea and stem salad. 

The recent addition of Friday ‘Prix Fixe’ lunches feature a three course market menu that changes weekly. Sommelier Nicholas Andre holds things to a similar standard with the wine, boasting an extraordinary level of knowledge, experience and a palate that drives the dynamicity of his well-rounded list. 

Location: 4/5/355 Crown St  Surry Hills NSW 2010

  

4. Sepia, NSW

http://www.sepiarestaurant.com.au

 Just as the wine service puts a focus on diversity and eclecticism, the big theme in Martin Benn's cooking remain modernity and Japanese ingredients. Whether it's the seemingly simple combination of tiny, sweetly smoky spring onions with a dark, sticky soy-vinegar dressing and peppery, herby purple shiso leaves, or the refined umami-ness of shiitakes with the flowery, citrussy perfume of a light ponzu, vegetables are the way to start. Follow with gingered curls of soft baby squid, or a single scampi, with a scattering of gently gritty, dusty-pink scampi salt for dipping - rich, meaty and melting. Alternatively, get your teeth into a pudgy grilled tiger prawn swooshed through tingly Japanese mayo.

And then there is the chicken - the soul of yakitori. Here it comes as corn-fed Holmbrae chook meat turned into gently fatty thigh skewers, sweetly juicy batons of breast meat, or teensy, quirky twists of rich'n'crisp chicken skin. Martin Benn is having fun with his more casual side. And so will you.


Location: 201 Sussex Street Sydney 2000 Australia  

5. Attica, Vic

http://www.attica.com.au/#!home

It’s been named one of the world’s best restaurants and is booked out weeks ahead. Yet there’s no lyrical journey up mountain roads or through snow-covered lowlands preceding dinner at Attica. How can this simply appointed Ripponlea dining room possibly live up to the hype? Relax. The wait won’t be in vain. From the flurry of intricate unlisted starters to a caramel-filled chocolate egg at the end, New Zealand-born Ben Shewry and his enthusiastic team lead diners on an Antipodean journey full of intrigue and delight. Earth-cooked potatoes are plated with crisped saltbush leaves, king george whiting comes parcelled in paperbark, buttery and lifted by lemon myrtle, and rare wallaby is paired with scorched macadamia nuts. A quick turn around the courtyard garden for warm apple juice and DIY toasted marshmallows provides an interlude before dessert. There’s serious intent behind this temple of fine dining.

Location: 74 Glen Eira Road Ripponlea, VIC 3185