Eats in Sydney
I'll be dropping by Sydney in the next couple of months and there are a few restaurants that I would like to try out. Unfortunately time is not on my side and I have to choose 3 out of the 4 that I have shortlisted.
4) Glass Brasserie
Honestly this is my first time to Sydney so whatever information I know comes from the world wide web. Would anyone be kind enough to recommend which of these restaurants should I be considering or are there any better places around? If it's of any help, I'll be staying at the Hilton Sydney.
Thanks a bunch!
Quay is definitely worth it. The food easily matches the view at night.
I'd pass on Tetsuya's. I wasn't very impressed when I went. It seems to be resting on it's history rather than progressing.
I had a very good meal at Sepia a few weeks back. Has some Japanese elements to the meal, but certainly Aussie. Very unique wines as well to go with the multitude of courses.
If you're looking for some lower range meals, I'd consider checking out the Duke. I do really like Ms. G's as well for a laid back mix of Asian cuisines. There are some very good mid range restaurants if you don't want all high end.
You were looking at http://www.sepiarestaurant.com.au right? I went back over the degustation menu last night (still online as well with minor changes) and the only course that I'd consider "molecular" was the pre dessert which was very good and refreshing. It was a liquid nitrogen shell of a strawberry filled with a strawberry powder.
None of the other courses had any noticeable modern technique to them. There may have been some stabalizers in the sauces, cremes and gels. But those were minimal at most.
Have dined at Quay and Sepia. I found the food in both restaurants was on par in excellence.
Quay's degustation menu focussed on lighter seafood flavours and Sepia's degustration menu was more robust.
Sepia's decor is subdued and Quay has the advantage of the view.
I would certainly return to both restaurants.
Quay is fab and so sad to hear about Tet's not up to par...back in the day, he was imho, better chef than Thomas Keller from the French Laundry.