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We conduct a blind tasting with some of Sydney’s leading coffee experts to find out.
Owner Victor Liong cites problems with the space at the root of the problem.
An update of the classic Old Fashioned with a bit of island flair.
They’re calling it Africola Rock’n Rola. And it’s going to be rollicking.
David Moyle brings a little bit of Tasmania to Sydney with a new collaboration.
A lifetime can be spent enjoying the wonders of cheese, but for now dedicate an afternoon to it at this new festival.
Chef Sam Miller is heading back to the UK.
Welcome to the countdown to this year's Gourmet Traveller Restaurant Awards, our salute to the talent delivering the finest eating and drinking in the country. Here are the finalists.
Looking to pair your gin with more than just tonic? These gin cocktails work wonders with your favourite botanical-based spirit.
With a charcoal grill, fine local produce and takeaway oysters, this summer’s new hotspot is poised to open for service.
Null Stern Hotel in Switzerland is breaking all the rules.
If winter is starting to feel a tad bleak, turn to these sparkling wine recipes to liven things up. In terms of alcohol, you needn't be too strict; Champagne, prosecco or a sparkling moscato will do. Sante.
Our heart-warming ragu recipes range from a quick crowd-pleasing Bolognese to pigeon gnocchi and slow-cooked pull-apart lamb shoulder.
Flans of all kinds are served all across Latin America. This version is something of a cross between a creme caramel and a cheesecake, dense with cream cheese and rich with amber caramel. It can be made a day or two ahead, although the temptation to sneak a spoonful will be almost overwhelming.
Lunch Tue-Fri noon-2pm
Dinner daily 6pm-10pm
By day or by night, the sparkling sweep of Sydney Harbour viewed through Quay's floor-to-ceiling windows has the potential to overshadow anything but the best cuisine. Lucky, then, that the likes of the pork belly, slow-cooked in cultured butter, and paired with koji, sesame and the smokiest of pork broths, and the intriguingly textured green rice, toasted buckwheat and water spinach, crowned with rice wafer shards and compressed kombu are, well, quite possibly the best. Crisp white cloths and fine glassware instil a sense of formality, and service stays just the right side of friendly, maintaining the high standards you'd expect at this price-point. The breadth of the wine list may threaten to boggle the mind, but deft guidance by a thoughtful sommelier makes it easy. Dessert is as singularly brilliant as ever: chocolate caramel studded with chewy almond nougat and muscatels is transcendence on a spoon.
Lunch menus $135-$155