The Star Sydney Restaurants
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There's a host of restaurants around Sydney serving up tasty food at prices that won't leave your wallet empty.
Our definitive, ranked list of where to eat in Sydney right now. We hope you're hungry because you're going to want to sample every one.
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Dine at The Star. Flying Fish. The Century. Call to action links 4. End in Piedmont with cultured cream panna cotta and strawberries four ways.
And because it's Sydney, at meal's end you can buy one of the runabouts bobbing outside from the adjacent brokerage. D'Albora Marinas, Spit Rd, Mosman, Sydney NSW, ormeggio.
Pilu at Freshwater. The sun and the sand must leave a lasting effect on the waitstaff at Pilu, such is the warmth radiating from the team.
There's confidence and know-how, too. Staff reel off producers and steer through the wine list with ease — an impressive feat, considering it clocks in at over bottles, of which the comprehensive selection of Sardinian wines is the beating heart.
And how about that seadas, a crisp disc of pastry filled with ricotta and sultanas with floral honey that nails the dessert trifecta of crunch, creaminess and sweetness.
Some dishes could drop a portion size — the fregola, heaving with prawns, appears to never end — but it seems farcical to complain that a restaurant at this pricepoint is too generous with its food.
The initiated know to nab a table by the windows, with views of sea and sky, but luckily for the rest, at Pilu the sun shines through in more ways than one.
Moore Rd, Freshwater, NSW, pilu. There's theatre, too, in the holy trinity of kitchen heat positioned centrestage — whole cauliflower smouldering in the wood-fired oven, short ribs smoking on the parilla, a suckling pig on the asador.
The stand-out dishes, though, are just as likely to feature vegetables: wood-fired zucchini with ricotta, eggplant cooked over embers until molten, and moreish deep-fried Brussels sprouts doused in vincotto and mustard.
The savoury-leaning wine list follows suit, featuring a cracking malbec collection, though too few by the glass.
Finish with the dulce de leche flan, a sweet, simple taste of BA. 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.
You'll need to be quick with this one Don't let the weather get in the way of a good lunch! Tucked away out of the wind.
See you soon! A 10 course degustation menu consisting of our signature dishes from the last 10 years! Tell us what your favourite dish has been since we opened in and help us create the menu of our most loved dishes!
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