It could so easily be just about the room: the sculptural concrete and metal ribbing, heart lifting dimensions, and harbour views would be enough for some. But Peter Gilmore, renowned for his work across the water at Quay, deserves a standing ovation for food that complements rather than competes with the surrounds. Taking a precisely cooked, minimal-tricks approach, the menu highlights Australian ingredients (grilled Tasmanian octopus with sherry caramel and radish or Margaret River lamb with ice plant and baby Barletta onions) in a modern-Australian style perfect for the setting. Desserts get looser - successfully so, as a gorgeous cherry jam lamington tribute framed by curls of fresh coconut attests - but service is tight as a drum and the wine list leans user-friendly without being dull. Add an elegant bar where you can eat yabbies on pikelets while drinking Champagne and you get a dining experience worthy of the location.
(02) 9240 8000
- Wheelchair Access
- Impressive Wine List
Accepted card types:
- American Express
- Diners Club
Peter Gilmore & Robert Cockerill
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.