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Wharf Restaurant Review

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Wharf Restaurant

Fodor's Review:

At one time only the Wharf's proximity to the Sydney Theatre Company (they share Pier 4) attracted diners, but with the restaurant now in the hands of two of Sydney's legendary chefs, Aaron Ross and Tim Pak Poy, the emphasis is firmly on the food. Fish dominates the menu, befitting the restaurant's name and locale, and there is a theme of Japanese-Western fusion in the flavoring: the kingfish is wrapped in prosciutto with daikon and shiitake broth; the salt-and-pepper squid is served with cucumber, mint, and red-pepper relish. You can see Sydney Harbour Bridge from some tables, but it's North Sydney and the ferries that provide the real show. Meal times and sizes are flexible to accommodate theatergoers.

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