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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Sushi E
Japanese
  • Level 4, Establishment,
    252 George St,
    Sydney, NSW
  • (02) 9240 3000,
    merivale.com.au/sushie
  • Lunch Mon-Fri noon-3pm

    Dinner Mon-Sat 6pm-10.30pm

     

Sushi E
-33.864137,151.208061

As with every good marathon, preparation is key. Sushi E has a phone book of a menu that rewards homework. Even then, it pays to seek advice from the glamazons who attend this white marble jewel box, tucked behind the Hemmesphere cocktail lounge. Order a Windsor Knot and watch the four chefs do amazing things with sharp knives, rolling mats, and nifty blowtorches. Heaven looks like this: snapper sashimi with white soy tipped in sesame seeds and chives, and a devastating Balmain bug in a lettuce cup with flying fish roe and spicy mayo. From the sushi nigiri list, standouts include lightly flamed salmon belly reclining on soft rice pillows, the house sushi of tuna and avocado, and luscious miso cod. Service is enthusiastic and speedy, the ambience one of good cheer, and the wine offering is significant. Exploring the by-the-glass list is like gatecrashing an Oscars after-party. Is thatreallya Rockford Basket Press shiraz?


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $13-$38

    M $28-$45

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Nobuyuki Ura

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