Sehen Sie sich die Speisekarte, Fotos und Ortsangabe von Balla - The Star in Sydney / New South Wales an. Oder reservieren Sie jetzt in einem unserer. Pyrmont St, Sydney, New South Wales, Australia Ashfield , Australia http://taranakigardens.com Direkt am Sydney Harbour gelegen, bietet das Restaurant Gerichte, die sehr Momofuku Seiobo im The Star in Pyrmont bietet ein unverwechselbares.
Din Tai Fung (The Star), SydneyRestaurants in der Nähe von The Star Sydney auf Tripadvisor: Schauen Sie sich ' Bewertungen und 50' authentische Fotos von Restaurants in der. The Star bietet preisgekrönte Restaurants, Bars und Cafés, 5 Sterne-Hotels, ein Luxus Spa, einen Nachtclub, eine Designer-Einkaufspassage und ein. Sehen Sie sich die Speisekarte, Fotos und Ortsangabe von Balla - The Star in Sydney / New South Wales an. Oder reservieren Sie jetzt in einem unserer.
The Star Restaurants Sydney Feeling the pinch? VideoTHE STAR SYDNEY / HOTEL TOUR(2019) Bike Mania in to get trip updates and message other travelers. Yakitori Grilled Skewers. Recommended More from Christmas.
Est is classic white tablecloth fine dining where delicate dishes are bursting with flavour. Eat every part of the fish from scales to eyeballs at sustainable seafood eatery Saint Peter in Paddington.
Embrace old school glamour at Hubert , a classic French restaurant with a dining room decked out in wood and velvet, set below ground in the city centre.
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My Account My Profile Sign out. Nowhere at Quay is the interplay of texture and rare ingredients so striking than in a small bowl of hand-harvested seafood dressed with virgin soy sauce, aged brown rice vinegar and laver.
Coating buttery scallops, crunchy baby octopus, slippery strawberry clams and crisp slivers of palm heart, the dressing enhances and underlines each aspect.
As a whole, it's complete; a lesson in taste and judgement. And this is just one in a flurry of courses, each presented to a backdrop of Harbour, Bridge and House in a space that's still revelling in the lightness given to it by last year's renovation.
It's big-ticket stuff, and the staff are suitably informed and generous, the drinks offer extensive, the set-pieces timed to the second. Precision rules on the menu, too: marron, prised from its shell, is filled with yuzu jam and topped with shellfish emulsion and a bloom of edible flowers; pork jowl, soft and giving, is crowned with curls of abalone and served with a rich pig's trotter broth.
Truth on the palate, beauty on the plate, a little levity in the desserts — Quay still holds court with pomp and ceremony. Bow down. 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.
Said spirit is a fine place to start, matched with small plates: rice and spinach topped with hung yoghurt to go with flatbread, perhaps, or whole roasted eggplant, soft and giving and stuffed with sweet onion and tomato.
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December No two ways about it — has been a challenging year for us all. As the hospitality industry slowly transitions towards regular operation, we urge you not only to support your favourite establishments, but to do so safely and thoughtfully.
Make an effort to treat staff kindly and respectfully, and accept any changes to the dining experience with empathy and patience. Things continue to change quickly and constantly, and while we make every effort to ensure details are accurate, we recommend contacting venues directly or referring to social media accounts before visiting for the most up-to-date information.
This is the Time Out EAT list, our picks for the best places to dine in Sydney right now, from hot newcomers to time-honoured institutions, ranked by our expert local editors.
Eaten somewhere on this list and loved it? Share it with the hashtag TimeOutEatList. What is it? Why we love it: Where to begin? The dress-circle Harbour views?
The exquisite works of art on each and every plate? The custom-made crockery? The cornucopia of produce grown exclusively for the restaurant?
Some restaurants are engineered for special occasions and totally worth the splurge — this is most definitely one of them.
An inner-city bolthole dishing up hoppers, sambols and cooked-to-order curries with profound depth of flavour, all made from a kaleidoscope of spices ground and roasted in-house.
Book well ahead. Why we love it: Paci treads that fine line between European-style wine bar and casual restaurant Sydneysiders know and love, brought to life by a young, energetic service team.
Time Out tip: While the refurb has greatly enhanced the overall experience, the set-up suits groups of two far better than threes or fours.
Choose your dining companion wisely. Why we love it: Even though this is about as big-ticket as restaurants get, the intimate and unpretentious mood will make you feel right at home.
Time Out tip: Summon the pros for assistance with the wine list, which is packed with treasures.
Why we love it: Our chef of the year, Paul Carmichael, crafts an envelope-pushing degustation that looks to his Bajan roots and beyond for inspiration.
Time Out tip: The stools that surround and overlook the open kitchen are the best seats in the house.
A reliable favourite for dishes with a point of difference, given love in the wood-fired oven. Why we love it: Every Tom, Dick and Harriet focuses on the local, seasonal and sustainable these days, but chef-owner Sean Moran was something of a visionary when he opened this Bondi stayer in A glassed-in box at the end of a Pyrmont wharf showcasing a show-stopping collision of Japanese and Italian influences.
The flagship CBD fine diner from all-star chef-sommelier duo Brent Savage and Nick Hildebrandt. Past the superficial, the menu doesn't fail to deliver quality and creativity.
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.