European Restaurants in Australia

  • Readers Choice 2018 - New Restaurant

    The North Room

    Mermaid Beach Restaurants QLD

    EuropeanLicensed Cafes & Licensed Informal Restaurants $$$$$

    Diners eat with their eyes at new Mermaid Beach restaurant, The North Room on Gold Coast Highway. Just minutes from the sandy beaches of the Gold Coast, this Europ...

  • The Bridge Room

    Sydney CBD Restaurants NSW

    EuropeanLicensed Restaurants in Stylish Surrounds $$$$$

  • Cutler & Co. Dining Room

    Fitzroy Restaurants VIC

    EuropeanLicensed Restaurants in Stylish Surrounds $$$$$

    There’s a sense of industrial eeriness meets underground glam at Cutler & Co. in Fitzroy. Past wallpaper prints & paint jobs have been scrubbed away to reveal ...

  • Bentley Restaurant & Bar

    Sydney CBD Restaurants NSW

    EuropeanLicensed Restaurants in Elegant Surrounds with Grand Traditional Service $$$$$

  • Miss Amelie

    Wodonga Restaurants VIC

    EuropeanLicensed Cafes & Licensed Informal Restaurants $$$$$

  • Fico

    Hobart CBD Restaurants TAS

    EuropeanLicensed Cafes & Licensed Informal Restaurants $$$$$

  • Seed Winehouse + Kitchen

    Clare Restaurants SA

    EuropeanLicensed Restaurants in Stylish Surrounds $$$$$

    For a truly unique dining experience in the heart of picturesque Clare Valley, visit Seed Winehouse + Kitchen. Housed in a beautiful 1880s-era historic building,...

  • Red Cabbage Food & Wine

    South Perth Restaurants WA

    EuropeanLicensed Restaurants in Stylish Surrounds $$$$$

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    Restaurants Guide

    Cultural Influences

    Restaurants in Australia are as diverse as they are plentiful. With a restaurant scene rich with cultural influences from Europe, Africa, the Middle East, Asia, America and Polynesia, Australia has become a destination for restaurant buffs from around the world. While a blossoming food culture exists right throughout the country, Sydney and Melbourne are at the forefront Australia's fine dining scene. "Modern Australian" is the term used to describe our cuisine; a mix of east meets west, somewhat French, somewhat Italian, somewhat Asian. Our own unique style, but unclassifiable.

    Australian Cuisine

    There is no real discernable difference in cuisine from region to another, but influences such as italian and greek in Melbourne and asian in Darwin are noticeable. Australians love their seafood: Sydney rock oysters, Queensland sea scallops, rock lobsters and mud crabs, giant king prawns and Balmain bugs (the Balmain gug or Moreton Bay gug is a type of slipper lobster and is closely related to the rock lobsters. It is a popular crustacean commonly found in restaurants, fish markets and local fish shops), blue eye cod and Barramundi are all delicacies regularly found on menus throughout the country.

    Indigenous foods are also becoming widely recognized and available, enabling the creation of dishes such as: calamari seasoned with lemon myrtle, aniseed myrtle linguine tossed with South Australian scallops, native spinach fettuccine with crocodile, creamy bush tomato and macadamia sauce, kangaroo fillet crusted with mountain pepper, served with a pepper berry dressing and rosella flower salad. And of course there are witchetty grubs, a delicacy usually reserved for those who venture into the outback.

    Restaurant Opening Times & Reservations

    From relaxed water front cafes to internationally renowned award winning restaurants, whatever the style, Australia serves up an infinite range of culinary delights that will satisfy the most discerning palate. Every restaurant operates on their own opening & closing time but as a guide:

    • Breakfast: 7am - 10am
    • Lunch: 12noon - 2pm
    • Dinner: 6pm - 9.30pm

    Reservations are usually made by phone, fax or via the Internet. It is advisable to book award winning restaurants several days – in some instances weeks – in advance. The bill (check/cheque) includes service and tax. Tipping is optional but appreciated. If you are pleased with the service it is customary to add a tip of 5-10%.

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