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.

Saké
Japanese
  • 12 Argyle St,
    The Rocks,
    Sydney, NSW
  • (02) 9259 5656,
    sakerestaurant.com.au/
  • Lunch Mon-Sat 11am-3pm, Sun 10.30am-3pm;

    Dinner daily 5pm-11pm

     

Saké
-33.875935,151.243244

The Double Bay arm of this slick and growing franchise encapsulates the Saké ethos. The room is good-looking, as is the clientele, the beats are chilled and the well-heeled diners can order contemporary spins on Japanese favourites. Here, prawns are prepared popcorn-style and the raw tuna is done as a ceviche. The menu is extensive, so you'll have to take a moment to absorb its workings. There are the sushi, tempura and Saké signature sections, as well as robata, or tasty things on sticks cooked over coals. Do yourself a favour and order from here - the smoky short-rib and the eggplant with niku miso, in this case miso-flavoured minced chicken, and then topped with bonito. Follow with the butter-rich miso-caramelised toothfish. The produce is top quality and the flavours crowd-pleasing, but the rather dainty serving sizes are priced more Ginza-executive than salaryman and the service can be a little confused.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $7-$34

    M $20-$48

    D $14-$22;

    dégustations $88-$125

     

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Breakfast
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Wayne Brown

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