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The Star Restaurants Sydney Number 1 - Quay VideoSydney Casino - Hotel Accommodation \u0026 Restaurants - The Star
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Serves Alcohol. Table Service. Wheelchair Accessible. Online Reservations. Restaurant Deals. Available Tonight. Cheap Eats.
Fine Dining. Beer restaurants. Beijing cuisine. Beijing Specialties. Brew Pub. Central American. Central Asian.
Central European. Dining bars. Eastern European. Fast Food. Hong Kong. Japanese Fusion. Japanese sweets parlour. Medicinal foods. Middle Eastern. New Zealand.
NorthEastern Chinese. South American. Sri Lankan. Street Food. Wine Bar. Acai Bowls. Apple pie. Baba Ghanoush. Beef Bourguignon.
Upper Level, Overseas Passenger Terminal, The Rocks, quay. Restaurant Hubert. Whether midday or midnight, a frisson of celebration is ever-present in the parallel universe of Hubert.
The hefty magnum collection is part of a stellar cellar that ranges wide and wisely. The French-ish menu nods and winks at tradition: roasted snails with house XO sauce, and gratin spicy with kimchi.
The crowd-pleasing whole roast chicken, however, needs no twist. It's straightforward and superb, tender from brining and steaming, golden from frying, with a simple bread sauce and a dash of green garlic oil.
No, the party has barely started. Neil Perry's flagship fine-diner has no shortage of frills and thrills, from the dramatic Art Deco building and the luxurious Riedel glassware to the plus bottle wine list and, it must be said, the hefty bill at the end.
Fads, however, are in short supply, especially when it comes to the food: the entire menu works in service of a stoutly confident theme celebrating classic cooking and exceptional ingredients.
Beef, which is the headline act on the carte, is sourced from sustainable producers, aged in-house and, if the dark-crusted Cape Grim Scotch is anything to go by, cooked with a trained eye and steady hands, but there's almost never a foot put wrong anywhere else either.
The clientele is one of the few surprises; the CBD power players are out in force, but there's also strong representation from more casual diners who know there's nowhere else in Sydney offering such a reliably excellent and timeless dining experience.
Saint Peter. Swordfish belly bacon. Murray cod-fat caramel. Albacore eye chip. Welcome to Saint Peter, where chef-owner Josh Niland gives as much reverence to fish offal as prime flesh, and every day is another opportunity for ingenuity.
Go open, curious and ready to try Australian seafood species that are seldom celebrated, often wild-caught, and undoubtedly prepared in ways you've never seen before.
The experience, from what's on the plate to what's in the glass, can be as classic or adventurous as you wish. Margaret River chardonnay or a wild-fermented beer?
Six varieties of oyster, served simply, or rounds of snapper throat on toast with a zingy salsa verde? Coffs Harbour kingfish stomach is sliced into tender ribbons, sauced with fish heart and offal XO and sat atop doughy crumpets.
Niland pushes fish to the edge, dry-ageing bass groper for 25 days, say. Served grilled with a tangy VB mustard, its robust flavour is divisive — but on another day, in a wintry pie, it's just right.
The ever-changing menu means waitstaff don't always have the detail this level of innovation calls for, but stop in at Fish Butchery, just a few doors up, and the dedication and knowledge is peerless.
Sean's feels like home, or a home away from home, one where Bondi Beach is so close you almost feel the sand under your toes. It's aided, no doubt, by hospitality with a sense of ease that only comes with experience, as well as the charming mismatched furniture, local artwork, fresh-cut flowers, scallop-shell decorations and a menu recited from the chalkboard.
Bric-a-brac beach house chic, let's call it. On the plate, Sean Moran does nothing more than good food done right: a plate of mostly raw baby vegetables from his Bilpin farm simply dressed with vinaigrette trumpets produce at its peak, as does a sweet sweetcorn chowder topped with a clutch of pipis and loaded with chorizo.
Elsewhere, properly roasted chicken and crumbed Murray cod, "Mum's style" with mash, elevate home comforts.
The prospect of BYO bolsters the modest but righteous Australian wine list and many, celebrating or not, bring something special to go with their best linen.
The simple pleasure of fruit in season with peach-leaf ice-cream and a pastry twist speaks to the greater theme that the luxury of wholesome food prepared with care and attention wins out over fuss and frills.
Any day. Sixpenny's references to colonial Australian cookery have become more oblique in recent years, but this corner restaurant in sleepy Stanmore still manages sly nods.
Gone are the pumpkin scallops and the mutton, but a kangaroo tartare, topped with a dainty sweet potato crisp and given oomph with dried cheese and malt, riffs on good old meat and potatoes in the most refined of ways.
A piece of steak with onion plays on, well, steak and onions, but distils it to dark-crusted, pink-centred chuck-tail flap, charred pickled onion and a sticky mushroom-Marsala sauce.
There's an ease here, and a willingness to update old favourites that rewards return visits, tomato butter coating spanner crab topped with salmon roe and purple daikon in the latest spin on a signature an example.
Tomato reappears in a deep green broth where John Dory plays backup to zucchini and snow peas. Flavours are clear and bright, dishes realised with precision and delivered with enthusiasm by kitchen staff, who are ably supported by a front-of-house team that revel in pouring wine from a list that has scope, but above all emphasises quality over quantity, which, in this tiny spot, is pretty apt.
The butter-poached John Dory with zucchini and green tomato at Sixpenny. Spice Temple. Several Chinese provinces can be found down this darkened stairwell in Sydney's CBD: Sichuan, Yunnan, Hunan and Shaanxi among them.
In the bar, a suited lunch crowd tuck into bowls of crunchy chow mein, its accompanying fiery pork-mince sauce poured on cue.
Whatever time, whatever table, the lamb pancake, a Spice Temple stalwart for a decade, is heady with cumin and ginger, the bubbly dough pan-fried Emperor golden.
If "fire water" and "hot and numbing" aren't enough of a clue, or staff are lost in the dark corners of the dining room, a large part of the menu the hottest part is written in red font.
But don't sweat it. Sweet relief is never far with the likes of abalone mushrooms in a garlicky broth, or one of the neat wines.
The fried rice, refreshingly, plays with smoke rather than fire, and makes heroes of smoked bacon and peas. Another wine, or another cinnamon-dusted spring roll filled with velvety duck-egg custard?
It might be dark, it might be pricey, but this is Chinese worthy of the spotlight. Thankfully, each table has its own. Inside, the design is clean, sharp and come via the Levant: patterned tiles, dried sausages strung above the bar, staff with vests or neat moustaches or both , and arak lining the walls.
Time Out tip: Smallish portion sizes mean bigger appetites should opt for seven courses rather than five. Why we love it: Three words: the clam pizza.
But then again, so is the housemade mortadella number with parmesan and green olives. And how about that pepperoni? In a town full of top-notch pizza, these are the pies to beat, with upbeat service to match.
Familiar Middle Eastern flavours given new life in big, breezy, bustling surrounds on Crown Street. Time Out tip: Those who like their drinks bottomless should book in for Saturday lunch or Sunday brunch.
Up for something more casual? Exactly where you want to be, when a long Italian-ish lunch by the sea is on the cards.
Of course, you could get by on the vistas alone, but Icebergs ups the wow factor in every way, from the flawless produce to waitstaff who excel in the art of silver service.
Time Out tip: A Sunday session in the bar is the pinnacle of people watching and the Iceburger is next level. Fully realised contemporary Cantonese in a behemoth of a basement, decked to the nines in Shanghai nostalgia.
A total box ticker. Time Out tip: Dumplings here are as good as they come, but the full range is only available at lunch, so head in during the day if dim sum is your jam.
And be sure to get stuck into the awesome wine list. Why we love it: Not a whole lot has changed since the Paradiso bros set up shop in Why we love it: When Spice I Am opened in , it broke new ground by staying true to the source material and refusing to compromise on spice levels.
Competition is much fiercer nowadays, but each and every dish on the dizzyingly long menu still delivers the same genuine Scoville-fuelled thrills that made it such a hit in the first place.
Time Out tip: Go the traditional sour curry with cha-om leaf omelette and prawns for the win — and bring a nice bottle of fresh and fragrant white to chase it.
Honest, ingredient-focused farm-to-table fare by Danielle Alvarez in a stunner of a dining room. A surefire bet for seafood in Barangaroo from the Bentley boys.
Setting foot in this weatherboard house for an afternoon of suckling pig, seafood stew, seadas and an award-winning cellar stocked with exceptional vino is time and money well spent.
Time Out tip: Baretto, their small kiosk down below, is pole position for a post-surf panino or alfresco aperitivo. Time Out tip: Need lunch on the fly?
Look out for your first newsletter in your inbox soon! Heads up! Sydney is a city that loves a fancy meal, which is why we have a glut of five-star dining institutions to choose from.
These are our faves for when you want to drop some cash on an incredible meal. When it comes to essential Sydney dining experiences Billy Kwong should be top of your list.
The food here is a fusion of Chinese and native Australian cuisine, cooked by one of our most beloved celebrity chefs, Kylie Kwong.
Textural variety and complexity is a notable feature of Peter Gilmore's cooking and is showcased in dishes such as the Jackfruit Snow Egg or the Eight Textured Chocolate Cake.
Rare and unusual ingredients are sourced from around Australia to create dishes that are as much about balance as they are about contrast of flavours and textures.
Dining at Quay is a captivating experience that showcases the great diversity and quality that modern Australian cuisine can offer, set amidst some of the most iconic scenery that Australia can offer.