Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

26
Est
Modern Australian
  • Level 1, Establishment,
    252 George St,
    Sydney, NSW
  • (02) 9240 3000,
    merivale.com.au/
  • Lunch Mon-Fri noon-2.30pm

    Dinner Mon-Sat 6pm-10pm

Est
-33.864137,151.208061

The theatre starts with the room. Elegant banquettes, soaring columns, pressed-metal ceiling and glorious arched windows set the scene for formal dining that is becoming increasingly rare in Sydney. A Champagne trolley adds to the atmosphere and kicks off an experience where cloches are gracefully pulled from plates in tandem and sauces are poured from copper pans by smartly dressed waitstaff. The dishes, too, are all quality and tradition, and while there may be few surprises, the deft execution of one of Australia's most respected chefs, Peter Doyle, and his head chef, Jacob Davey, guarantees class and finesse. A beautiful Moreton Bay bug tail with yuzu curd, finger lime and kombu butter is a study in balance, the cocoa-crusted venison with cherries, beetroot and boudin noir rich and generous, and poached rhubarb with cheesecake ice-cream and strawberries is just as it sounds, a safe finale from a revered stalwart.


You might also like:

Bang, Sydney restaurant review

Panache could be a watchword for Bang, Surry Hills’ first fo...

A Guide to Sydney

Take a personal tour of some of Sydney’s more flavoursome hi...

At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • Lunch 2-4 courses $69-$118;

    Dinner 2-4 courses $105-$155;

    Dégustation $180

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Peter Doyle & Jacob Davey

MOST VIEWED IN OUR RESTAURANT GUIDE

Da Noi

Melbourne, VIC
First-timers should know a couple of things about Da Noi. First, there's no menu. Second,...

Attica

Melbourne, VIC
One of Ben Shewry's great strengths is his ability to transform the potentially hokey int...

Smolt

Hobart, TAS
Smolt is the Volvo of Hobart restaurants: always reliable, without making a fuss. Secure ...

Cutler & Co.

Melbourne, VIC
This is how Melbourne likes to party: a quick sashay through a dining room packed with up...

Momofuku Seiobo

Sydney, NSW
The food of Barbados figures minimally in the history of Australian fine-dining. Or at le...

Carlton Wine Room

Melbourne, VIC
The relaxed ambience and witty, irreverent service may say casual neighbourhood haunt, bu...

Aubergine

Griffith, ACT
The grey-whiskered Ben Willis could pass for a maturing, but certainly not jaded, rock st...

Bar Lourinha

Melbourne, VIC
Turning 10 has added spring to Bar Lourinha's step. Not that this perennially crowded fav...
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×