Royal Hotel Restaurant, Sydney
An institution in Paddington, the bar and grill at the Royal Hotel has been serving locals for over 30 years. The restaurant, under the supervision of chef Nic Bijnen, showcases produce and meat from suppliers throughout Australia and is known for its steaks, especially the Spring Hill Black Angus organic beef from New South Wales. The restaurant reflects the original architecture and interior design of the hotel with its polished floors, high ceilings, and French doors. A balcony has tables for two with views overlooking the Paddington skyline.