A food lover’s dream
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Aria
Aria is Matt Moran’s award winning, two hatted restaurant at Circular Quay. Here the delicate touches, the time taken, the passion shown and the sincerity of delivery all play a part in the performance of fine dining. Everything plays its part to create elegant, balanced dishes and ultimately deliver a virtuoso dining experience. Now regarded as a timeless culinary masterpiece, Aria is recognised with numerous local and international awards.
LuMi
LuMi serves modern Italian food with a Japanese twist.
Focused on the seasonality of the produce but more importantly on the flavor.
Rockpool
Rockpool Bar & Grill Sydney is Australia’s most beautiful dining room. Serving perfectly wood fire grilled meats and seafood from Australia’s very best producers – a perfect match to what is Australia’s greatest wine list. With an emphasis on excellent produce and a precise and attentive service style, the adjoining bar is the perfect spot for pre or post lunch and dinner drinks, or a more relaxed dining experience.
Ormeggio at the Spit
Ormeggio at The Spit, located at D’Albora Marina, offers contemporary Italian cuisine in a spectacular waterside setting, overlooking Middle Harbour and Pearl Bay.
Awarded two Chef’s Hats in the Sydney Morning Herald’s Good Food Guide 2018, and has been a hatted restaurant since opening in 2009. Ormeggio is recognised as the nation’s top ranked Italian restaurant.
Sepia
The contemporary Australian menu at Sepia is unique, utilising the finest local produce and drawing inspiration from Japan. Chef Martin Benn was named The Sydney Morning Herald Good Food Guide 2011 Chef of the Year, followed by Australia’s most coveted award, The Sydney Morning Herald Good Food Guide Restaurant of the Year for three consecutive years (2012, 2014 and 2015). Also, in 2015 Sepia was named in the Worlds 50 Best “One to Watch”.
Tetsuya's
Tetsuya’s serves a degustation menu. The degustation is unique, based on the Japanese philosophy of using natural seasonal flavours, enhanced by classic French technique and utilising the freshest possible ingredients. Tetsuya designed his own on-site “test kitchen” within the restaurant to enable him to create the constantly evolving and inspiring dishes on which he has built his esteemed international reputation.