In his take on Mod-Oz cuisine, chef Peter Gilmore masterfully crafts such dishes as crisp-skinned Murray cod with brown butter; baby squid filled with potato puree, flowering chive, and spring onions; and slow-braised White Rocks veal with lentils. Desserts are sublime – the five-textured Valrhona chocolate cake may make you weak at the knees – and the wine list fits the flavors of the cuisine perfectly. Glass walls afford wonderful views of the bridge and Opera House, right at your fork's tip.
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