Guillaume at Bennelong
As Featured In...
From Travel + Leisure, Feb 2005
“French-born chef Guillaume Brahimi's ravioli of Clarence River prawns with a veal jus-and-foie gras emulsion are a revelation....” MORE>>
lastArticle = 2/2005 and lastAward =
“French-born chef Guillaume Brahimi's ravioli of Clarence River prawns with a veal jus-and-foie gras emulsion are a revelation....” MORE>>
lastArticle = 2/2005 and lastAward =
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