The top restaurants in Sydney based on the independant reviews of the Australian Good Food Guide. http://www.agfg.com.au/ en-au Copyright 2008 Australian Good Food Guide Publishing Pty Ltd rss@agfg.com.au (AGFG Webmaster) webmaster@agfg.com.au (AGFG Webmaster) Fri, 03 Feb 2012 04:14:49 GMT Choose your means of transport to make the most of your dining experience at Marque in Surry Hills. Diners can expect an intimate and slightly intense vibe at the French focused Crown Street venue. The Calcutta marble panel in conjunction with maple timber screens creates a deeply mysterious setting. The menu may include Suckling pig with milk skin, confit eschalots, coffee and caramelised yoghurt. http://www.agfg.com.au/guide/nsw/sydney/sydney-city-surrounds/surry-hills/restaurants-dining/marque http://www.agfg.com.au/guide/nsw/sydney/sydney-city-surrounds/surry-hills/restaurants-dining/marque Located at Sydney's Overseas Passenger Terminal, with sweeping views from the Opera House to the Harbour Bridge, Quay Restaurant is found in what many consider to be Sydney's finest dining location. Décor, service and the extensive wine list are equally as exciting & unforgettable. Celebrated head chef Peter Gilmore imaginative menu is sensational, winning him numerous culinary accolades. The selection may include: Gently poached southern rock lobster, hand caught Tasmanian squid, golden tapioca, lobster velvet & the famous White nectarine snow egg. http://www.agfg.com.au/guide/nsw/sydney/sydney-city-surrounds/the-rocks/restaurants-dining/quay http://www.agfg.com.au/guide/nsw/sydney/sydney-city-surrounds/the-rocks/restaurants-dining/quay One of the worlds most highly awarded restaurants, Tetsuya's is located right in the heart of Sydney. The stunningly heritage listed building is complete with private dining rooms and two main dining areas. Chef/Owner Tetsuya Wakuda's cuisine is a unique fusion of Japanese & French technique. The frequently changing eleven-course degustation menu, which is $195* (GST inclusive) per person, might include favorites such as confit of ocean trout served with unpasteurised ocean trout roe. http://www.agfg.com.au/guide/nsw/sydney/sydney-city-surrounds/sydney-city/restaurants-dining/tetsuya http://www.agfg.com.au/guide/nsw/sydney/sydney-city-surrounds/sydney-city/restaurants-dining/tetsuya A fine dining restaurant, this elegant space features the magnificent heritage aspects of the building together with beautifully designed furnishings and luxurious fittings. Est. Head Chef, Peter Doyle, is widely regarded as a founding father of modern Australian cuisine. With a career spanning 30 years, he has been referred to as a 'homegrown legend' and 'inspiration to the industry'. The menu may include: Juniper Crusted Saddle of Venison – Juniper crusted saddle of venison, beetroot, apple, semolina potato gnocchi, cocoa soil or Steamed Murray Cod – Steamed Murray cod, shaved abalone, snow peas, black fungi, ginger green shallot vinaigrette. http://www.agfg.com.au/guide/nsw/sydney/sydney-city-surrounds/sydney-city/restaurants-dining/est http://www.agfg.com.au/guide/nsw/sydney/sydney-city-surrounds/sydney-city/restaurants-dining/est Under the care of The Sydney Opera House's sails is Guillaume at Circular Quay. The grand dining room setting is filled with intricately detailed wafer like concrete pillars which offer illumination for evening diners. The Harbour & CBD views could be the ultimate backdrop to an intimate evening of fine food & wine. The Modern Australian / French menu could include Mandagery Creek Venison Carpaccio on a bed of beetroot puree, sunflower seed vinaigrette & a touch of cocoa coffee dust or Yellowfin Tuna basil infused soy and mustard seed vinaigrette. http://www.agfg.com.au/guide/nsw/sydney/sydney-city-surrounds/sydney-city/restaurants-dining/guillaume-at-bennelong http://www.agfg.com.au/guide/nsw/sydney/sydney-city-surrounds/sydney-city/restaurants-dining/guillaume-at-bennelong A great combination of those seeking adventure & great gastronomic experiences is found on the Berowra River at Berowra Waters Inn. Take your travel sickness pills because this unique waterfront setting is accessible only by a number of ways. Once there you'll enjoy the open glassed setting that is private and encased by the bushland. A range of Modern Australian / French influenced degustation ( 6 or 8 courses) options could include Spaghettini Zucchini Flowers, Garlic, Chilli, Shiitake Mushrooms, Wild Rocket or Chilled Vichyssoise, Oscietra & Salmon Caviars, Beignets Of Hawkesbury Oysters. http://www.agfg.com.au/guide/nsw/sydney/the-hawkesbury-area/berowra-waters/restaurants-dining/berowra-waters-inn http://www.agfg.com.au/guide/nsw/sydney/the-hawkesbury-area/berowra-waters/restaurants-dining/berowra-waters-inn Sepia's slick Sydney CBD location is reflective of its desire to reflect a bustling city atmosphere, with a dining setting of sophistication and finesse found in the likes of New York & London. Naturally, the décor matches this desire with depth and grandeur but with a contemporary edge and high city style. The Modern Australian menu could include: Sashimi of spring bonito, green apple and sheep yoghurt, sake and chive oil, radish, Tasmanian wasabi, red elk or Char grilled miso beef tenderloin, nameko mushroom, braised barley, smoked bone marrow, miso mustard white Barletta onions garlic chips. http://www.agfg.com.au/guide/nsw/sydney/sydney-city-surrounds/sydney-city/restaurants-dining/sepia http://www.agfg.com.au/guide/nsw/sydney/sydney-city-surrounds/sydney-city/restaurants-dining/sepia Located in the Historic Rocks area of Sydney, Rockpool Restaurant is one of Sydney's most acclaimed fine dining restaurants. Under the instruction of highly acclaimed chef/owner Neil Perry, Rockpool boasts a dining room that is at the pinnacle of elegance & sophistication; an extensive & carefully selected wine list; immaculate service and a menu that is at the forefront of Australia's dining scene. Dishes could include Blue swimmer crab and corn congee, almond tofu, star anise scented peanuts, fried bread and chilli oil or Coorong yellow eye mullet, squid, iceberg lettuce, garlic, pearl balls and red date infusion. http://www.agfg.com.au/guide/nsw/sydney/sydney-city-surrounds/the-rocks/restaurants-dining/rockpool http://www.agfg.com.au/guide/nsw/sydney/sydney-city-surrounds/the-rocks/restaurants-dining/rockpool Becasse restaurant set in the historic sandstone of level 5 Westfield Sydney, is located in the centre of Sydney city with exclusive access from Pitt Street Mall. Becasse is truly a unique, intimately 25-seated restaurant with beautifully crafted arched windows overlooking the prominent Pitt Street façade. The menu may include: Chilled ocean consommé, Pacific oyster, sea urchin and octopus or 68% Alto Beni Zokoko Chocolate and lemon cadeau, raspberry and honeycomb. http://www.agfg.com.au/guide/nsw/sydney/sydney-city-surrounds/sydney-city/restaurants-dining/becasse http://www.agfg.com.au/guide/nsw/sydney/sydney-city-surrounds/sydney-city/restaurants-dining/becasse A short stroll from Oxford Street will bring you to Four in Hand in Paddington. Whilst it looks like a traditional pub on the outside the dining room is tastefully decorated and designed; sleek long black couchettes line the walls above a range of eclectic framed pictures that are unusually appealing. The menu which is Modern Australian but has French influence could includeL Whole Suckling Pig with Accompaniments or 12 hour braised Organic Lamb Shoulder. http://www.agfg.com.au/guide/nsw/sydney/sydney-eastern-suburbs/paddington/restaurants-dining/four-in-hand http://www.agfg.com.au/guide/nsw/sydney/sydney-eastern-suburbs/paddington/restaurants-dining/four-in-hand