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est.

Australian Restaurant$$$$

Wynyard

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est.

7.4^/10

ratings

"Awesome chefs menu and a dessert menu that's to die for."(5 Tips)
"Perfect crafted dishes, fancy ambient and outstanding wine pairing."(2 Tips)
"Came here for the soufflé, totally awesome!"(3 Tips)
"cod with shaved abalone with ginger broth is a signature dish."(2 Tips)

25 Tips and reviews

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desserts
great value
wine
black pudding
good for dates
beef
restaurants
dinner
chefs
soufflés
staff
meats
lunch
venison
turnips
rhubarb
coriander
tomatoes
lemon grass
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Joy Ludwig-McnuttFebruary 26, 2016
Lovely food and so was my French waiter! ;) Seriously, heirloom tomato salad was like summer on a plate; and the cod with shaved abalone with ginger broth is a signature dish. 3 courses=$95 for lunch.
yrummyFebruary 16, 2013
Moreton bay bug ravioli is fresh and covered in yummy lemongrass, coriander, roe & tomatos. Highly recommend but it's a "special" so not on the menu. Need bigger fork hehe
W magazineAugust 1, 2014
Some of the city’s best food; where an award-winning Australian menu is served in a soaring, pillared dining room, distinguished by delicate, tiered crystal chandeliers and a pressed-metal ceiling. Read more
yrummyFebruary 16, 2013
This is the John Dory. It was the best and had the cutest little turnips on the side. No need for mash (waiter will try to cross sell you) hehe
yrummyFebruary 17, 2013
The service was amazing and loved all the food. Better than Marque and on par with Quay! Coming back next spesh occasion
W magazineAugust 1, 2014
The 7-course tasting menu, which features dishes like steamed cod with shaved abalone and roast squab with grilled figs, is remarkably light. Read more
yrummyFebruary 17, 2013
Passionfruit soufflé goes better with the complimentary strawberry ice cream so make sure u say its a spesh occasion when u book!
PatricioOctober 9, 2019
Perfect crafted dishes, fancy ambient and outstanding wine pairing. Under rated in my opinion.
Caroline NgoAugust 13, 2013
Sashimi of ocean trout was to die for & I'd definitely recommend the iced rhubarb for dessert!
@JaumePrimeroSeptember 29, 2011
food, service, and atmosphere 5 stars all the way. Chef Peter Doyle is a maestro in the kitchen! Order the degustation.
sycrisApril 10, 2014
Entrée we ordered had a small caterpillar (alive) on the salad. Waitress took it away and came back later with a new one. Never was compensated in any way. A little upsetting for a 3-hat restaurant.
Christine FengSeptember 13, 2013
Came here for the soufflé, totally awesome!
Andrew LomasNovember 25, 2016
The service is very attentive and the food quality is top notch albeit the portions are very small
Chrissie JefferyOctober 28, 2017
This is a very special occasion place, we go once a year
Scott WilsonJune 4, 2012
You know the only wine this place is missing which would match the class of the Establishment...Sensi Collection ... From Tuscany Italia
Mooksy ♔August 30, 2013
Saddle of venison and black pudding to die for!
Sarah NallyOctober 30, 2011
Ask for extra truffles on the lamb or beef.... Worth it! Dom with entree, yes please!
yrummyFebruary 16, 2013
Scallops. Wow. Just wow. Can't fault them
Maxim MasriJanuary 29, 2015
Very elegant a bit pricey
thepretendaJanuary 28, 2011
Been here 10+ times
Ask for a plate of "gold tarts" for dessert.
Linmarie HardyDecember 2, 2009
Awesome chefs menu and a dessert menu that's to die for.
Crave SydneySeptember 27, 2010
On October 12 and 13, Marcus Wareing cooks with est.'s Peter Doyle as part of the Crave Sydney International Food Festival. Read more
Summer RieslingJanuary 26, 2011
31 Rieslings on the list. I suppose that's really 'nuff said, isn't it..
kerry fieldMarch 16, 2010
Omg!! Soufflé me up any day!
Mikhail K.February 26, 2015
Girişteki restoran

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