The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Jellyfish
Seafood
Jellyfish
-27.467146,153.030416

Practice makes perfect, and this busy riverfront restaurant offers between eight and 14 species of fish daily, each annotated on the menu with a suggested cooking method and accompaniment. If you prefer freestyling, there are alternatives, and tutored staff can chime in. It's an attractive and tasty premise, particularly with a glass of zesty Sepp Moser grüner, or an Alsatian pinot blanc from a fish-simpático list. By the time you've chosen sides - broccoli, say, with a ginger and oyster sauce to team with seared kingfish and miso butter, or shoestring fries for tempura flathead fillets with a ginger vinaigrette - you'll be relieved you brought your gold card. The long, low dining space affords cool Story Bridge close-ups, and there's a terrace for diners who want to enjoy river breezes. Desserts lack the lustre of earlier dishes, so don't skimp on the entrées - betel leaves with ruby yellowfin tuna, nahm jim-spiked papaya and peanuts are perfectly sweet. 


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $23-$40

    M $39-$66

    D $18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Miki Damjanovic

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