The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

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Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

  • The Darling Hotel, The Star,
    80 Pyrmont St,
    Sydney, NSW
  • (02) 9657 9161,
  • Lunch Fri noon-2.30pm

    Dinner Mon-Wed 5.30pm-9.30pm, Thu-Sat 5.30pm-10.30pm


Has anyone pinpointed when certain Japanese restaurants and nightclubs started an aesthetic convergence? Sokyo is one of the more appealing examples, a dark and sultry den where the food is a fusion of authentic bites (oyster mushroom tempura) and more contemporary plates (a fiery wagyu short-rib tataki with pickled grapes, chestnut purée and chilli oil, say, or a robust kingfish miso ceviche with crisp potato and green chilli). Nobu-trained chef Chase Kojima knows his sushi well, too. Expertly cut and served, the sashimi arrives arranged like a modern art canvas. Robata-grilled kurobuta pork belly gleams on the plate, meanwhile, both succulent and crisp, with subtle heat from a spicy dashi-based sauce. The sake on offer is as impressive as the wait-staff are attentive and helpful. Desserts veer to the inventive: the Yamazaki caramel macchiato impersonates an Irish coffee, which is no bad thing.

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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $8-$29

    M $19-$48

    D $9-$14

  • Feature:
  • Licensed
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
  • Bookings:
  • Bookings essential
  • Chef:
  • Chase Kojima



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

Momofuku Seiobo

Sydney, NSW
The location might seem, at best, inspired by a Ginza viaduct, and the kitchen team has a...

Da Noi

Melbourne, VIC
While many chefs bang on about provenance, few can top Pietro Porcu for commitment to the...

Ethos Eat Drink

Hobart, TAS
There's lots to love about this locavore restaurant. Hidden at the end of a covered lanew...


Brisbane, QLD
There's a palpable sense of game-lifting at Esquire. The sophisticated, Scandi-chic room ...

Cafe Di Stasio

Melbourne, VIC
Cafe Di Stasio represents the ideal of dining as a particularly adult pleasure. The exper...


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