Fiona Vail Photography
Presenting the finalists for Best New Restaurant
Next month, we will reveal our winners and the full guide to Australia’s best restaurants at a glamorous gala evening at Catalina in Sydney and in our September issue.To make sure you receive a copy, delivered to your door, subscribe now at magshop.com.au.
And the nominees are…
Gibney
Perth | WA
When George Kailis puts his mind to something, the Kailis Hospitality Group
MD makes it happen. This autumn, that
“it” was Gibney: an unapologetically grandiose restaurant and bar in Cottesloe that channels Hamptons glamour, five-star hotel opulence and coastal cool, yet stands alone as its own high-flying entity. The room is a masterclass in nailing the details; the cellar is deep
and a menu stacked with brasserie
and steakhouse classics gives major big-night-out energy. And Perth, unsurprisingly, is loving it.
In short: The new place to be in the west.
Kafeneion
Melbourne | VIC
It’s a measure of Kafeneion’s success that fried sweetbreads are suddenly up there as Melbourne’s go-to dish. But Con Christopoulos and Stavros Konis’ chic Greek diner is a pitch-perfect lesson in defying expectations and overturning taverna stereotypes. Dishes are deceptively simple and beautifully comforting. Slow-cooked meats and vegetables, whole fish, and orange fillo cake meld perfectly with artfully worn surrounds, unfussy service and Greek wine by the carafe. A supper menu that includes wonderfully fortifying avgolemono seals the deal.
In short: A super supper club.
King Clarence
Sydney | NSW
On paper, a bao that mimics the McDonald’s Filet-O-Fish or char-grilled chicken liver skewers atop Vegemite toast might sound gimmicky. On the plate at King Clarence, these things – and the rest of chef Khanh Nguyen’s borderless, boundlessly creative and reference-laden
menu – all make perfect sense. This being a Brent Savage and Nick Hildebrandt production, you’d expect a dynamic drinks list, suave service and schmick interiors. Of course, you’d be right on all counts.
In short: Throne-worthy, indeed.
LVN Restaurant
Adelaide Hills | SA
After departing Restaurant Botanic, Jacob Davey seems to have found his happy place in his executive chef role at Bird in Hand winery’s new onsite restaurant. Davey can often be spotted perusing
the immaculately tended Adelaide Hills grounds and LVN’s extensive kitchen garden. Emphasis is on native Australian ingredients sourced from Peramangk and Kaurna land and waters, and the arrival of around 10 intricate dishes is at a gentle and rhythmic pace, much like the natural light shifting across statement art and subtle earthy décor. Stunning.
In short: Next-level winery dining.
Maria
Hobart | TAS
Chef Christian Ryan (who also helms Aløft, just upstairs) finds inspiration in dishes from Lisbon to Lebanon and makes them uniquely Tasmanian with local produce including wild fennel, kunzea, sustainable seafood and locally made cheeses. Each element of his multi-course chef’s menu
is full of carefully crafted textures and flavours, with drinks from Greece, Italy and Tasmania to match. With its rough-rendered archways and walls, ’60s lounge soundtrack and waterfront location, Restaurant Maria is a breath of fresh Mediterranean air in Hobart.
In short: Sunny flavours for a cool climate.
Pneuma
Brisbane | QLD
When Matt Blackwell left GOMA Restaurant to team up with Dan Arnold
of Restaurant Dan Arnold and La Cache
à Vin, many wondered how the two
would collaborate. Fortunately, it’s not
a case of too many cooks in the kitchen. While Arnold oversees operations, the food remains distinctively Blackwell’s, characterised by varied textures, acids, and unique flavour combinations – think rosemary sourdough with miso butter,
or Appellation oysters with bonito
vinegar and yuzu dressing. Turns out
the Blackwell-Arnold partnership
works seamlessly.
In short: Two creative minds combine.
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