Restaurants in Australia
Food Farmacy’s Simon Beaton announces his iconoclastic approach to life by wearing a single long sideburn down his boyish face.
Dine on a discreet smorgasbord of "Freestyle Australian" with dashes of Asian fusion: scallop sashimi with mushroom essence and truffle oil, sea-urchin roe with dashi jelly, grass-fed prime rib-eye fillet, vanilla-poached quince—and all of it, as the mantra of Tassie cuisine goes, local, local, l
Inside a landmark building, two twentysomething friends (Jade's a barista, Kate's a graphic designer) have transformed a once dingy DVD-rental kiosk into Switchboard, the hippest coffee spot in town.
New Zealand–born chef Ben Shewry’s “simple dish of potato cooked in the earth it was grown in” is surrounded by coconut-husk ash and saltbush leaves—and it’s unlike any spud you have ever tasted.
Once known for its hearty “country” food, this Newtown restaurant is now dedicated to organic fare; Dr. Robert Warlow brought about the changes when he became owner.
Housed inside the Woollahra Hotel, Bistro Moncur is a favorite gathering spot among locals in the Sydney suburb of Woollahra.
This sandstone and glass banquet hall in Pokolbin specializes in Euro-influenced, Australian dishes by chef Andy Wright like braised baby octopus, seared scallops with smoked ham, and roast Berkshire pork chop with pommes parisienne.
Part casual beachside diner, part locavore’s mecca, this intimate, retro-chic eatery has a deserved cult following among Sydneysiders.
Chef Greg Doyle is single-minded when it comes to cooking top-notch Australian seafood (carnivores should consider themselves warned).
The Sugaroom Restaurant & Wine Bar, located on the site of a former sugar refinery, is surrounded by parklands with views of Johnston's Bay.
This tiny establishment of a few metal tables serves up squid salad with dried cherries, followed by pan-fried John Dory and vanilla-bean panna cotta with poached fruit.