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New Innovative Restaurants in Sydney

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Hi all! I'm in Sydney for the week and am looking for restaurants that serve very innovative, avant garde cuisine that really pushes the envelope in technique and ingredient combination (I hate to use the word molecular gastronomy, but yes, molecular gastronomy). Is there anything in Sydney that falls into this category? Preferably a new restaurant with a young chef who studied under one of the molecular greats - Ferran Adria, Heston Blumenthal, etc.

As a sidenote, I went to Tetsuya's and was quite disappointed with the food. Everything was consistently...nice. Only one dish stood out to me (the oceanic trout), which I didn't find exceptional. On the upside, service was very good.

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  1. everyone in Sydney can kill me now, but I think Melbourne is better at what you are asking for! Still, as a fan of Fat Duck and El Bulli, if there is an answer, I would love to try it.

    Have you had good laksa and good Thai - I think Sydney does those well.

    5 Replies
    1. re: debbieann

      Debbieann - which restaurants in Melbourne are you suggesting?

      1. re: PhilD

        I was thinking of circa, but it has been a year since we were there, but I also thought Cumulus was young/innovative, but not exactly MG

        1. re: debbieann

          Actually, I would say Attica

        2. re: PhilD

          we just ate at vue de Monde and they are doing some molecular gastronomy dishes. bubbles, foam, pacojet snow.

          1. re: debbieann

            I would add that "Vue Du Monde" is in Melbourne

      2. It doesn't really exist in Sydney. The problem is that plenty of people try it, but very few pull it off. Bentley wine bar are probably the best attempt so far, but their hit rate to me was still well under 50%.

        The hat-tip to Melbourne is thoughtful (thanks Debbieann) but even then it is probably more in the Basque/ modern Catalan space than El Bulli.

        2 Replies
        1. re: mr_gimlet

          "Bentley Restaurant & Bar" is probably the obvious one in Sydney, some dishes really work whilst others (as Mr.G says) miss the mark, I think on our visit it was probably 70% on target. That said neither The Fat Duck nor El Bulli have menus that deliver dishes that please everyone, in some respects that is part of the risk in eating at the leading edge. http://www.thebentley.com.au/

          Another idea is "Marque", this is a restaurant founded on solid, technically excellent traditional French cuisine. But, I think Mark Best has started to head off down the molecular route, I haven't been recently but the menu (photos on the web) definitely has these leanings. I also think I read that Mark was at Madrid Fusion this year so he is out that gathering influences. http://www.marquerestaurant.com.au/in...

          Finally, it may be worth trying "Universal Restaurant", it isn't classic MG (what is?) but Christine Manfield delivers some very interesting combinations on her middle eastern inspired menu. We had a very interesting and very good meal there 12 months ago. http://www.universalrestaurant.com/ho...

          1. re: PhilD

            Yes, Marque seems to be heading down that route.

            Also try Foveaux . http://www.foveaux.com.au/ - it was kind of inventive although not too molecular

        2. rushbikes,

          I know you've blown through already. For others interested in an innovative genre of cuisine I've been hearing lots about Tomislav in Darlinghurst, Sydney.
          Check out the menu here: http://www.tomislav.com.au/
          and the short review that caught my eye, this arvo: http://www.dailyaddict.com.au/lifesty...

          1 Reply
          1. re: teacup

            looks interesting - he has a great pedigree with stints working with top chefs, not just Heston.