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The Star Sydney Restaurants Five star Sydney restaurants VideoThe World's Best Steak at BLACK Bar \u0026 Grill at The Star Sydney Food Quarter at The Star Sydney, Sydney: 61 Bewertungen - bei Tripadvisor auf Platz von von Sydney Restaurants; mit 4/5 von Reisenden. Restaurants in der Nähe von The Star Sydney. 80 Pyrmont St, Sydney, New South Wales , Australien. Lesen Sie Bewertungen zu The Star Sydney. Restaurants in der Nähe von Food Quarter at The Star Sydney auf Tripadvisor: Schauen Sie sich ' Bewertungen und 50' authentische Fotos von. und Ortsinformation für Balla - The Star in Sydney,, AU-NSW erhalten. Oder reservieren Sie in einem unserer anderen ausgezeichneten Restaurants in. Restaurants in The Star, Pyrmont. Menus, Address, Photos, Reviews for Restaurants in The Star, Pyrmont, Sydney. Zomato is the best way to discover great places to eat in your city. Our easy-to-use app shows you all the restaurants and nightlife options . The best restaurants in Sydney for | Gourmet Traveller. 11/10/ · Five star Sydney restaurants. Bennelong 5 out of 5 stars. Restaurants Sydney “By God, this is a beautiful place to eat a meal.” The thought is almost certain to strike at some point as you. Sokyo. #10 of 5, Restaurants in Sydney. 1, reviews. Level G, The Darling, The Star 80 Pyrmont Street. km from The Star Sydney. “ Breakfast service ” 02/01/ “ Best Restaurant in Sydney ” 01/01/ Cuisines: Japanese, Sushi, Asian, Contemporary, Fusion. Find a table. Five star Sydney restaurants. Bennelong 5 out of 5 stars. Restaurants Sydney “By God, this is a beautiful place to eat a meal.” The thought is almost certain to strike at some point as you. From casual dining to world-class cuisine, The Star District has it all. 8 Patios 22 12 Restaurants Sports Bars Explore Specials. As a Member of The Star Club, you’ll discover the benefits of belonging across our three world-class entertainment destinations in Sydney, Brisbane and the Gold Coast. Recognition and rewards are just the beginning, with more experiences, more thrills and more ways for you to enjoy the things you love. Flying Fish and Chips. #2, of 5, Restaurants in Sydney. 76 reviews. Star City Casino Entertainment 80 Pyrmont St Cafe Court The Star 11& 0 miles from The Star Sydney. “ Service & Food ” 06/27/ “ Good Fast Food ” 02/21/ Cuisines: Seafood, Fast Food, Australian. Cuisines: LebaneseMediterraneanMiddle Eastern. Things to Do. Tucked away out of the wind. We already Myfxcm this email. That the food is beautiful to look at, and even better to eat, is another.
Cuisines: Bar Pub. Northern Chinese Noodle Restaurant. Cuisines: Chinese. The Century. Star City Casino Entertainment 80 Pyrmont St The Star. Cuisines: Chinese , Seafood , Asian.
Biaggio Cafe. Cuisines: Cafe , Italian , Australian. Dergah Grill at The Star. Star City Casino Entertainment 80 Pyrmont St. Cuisines: Asian Australian Indonesian Mexican.
Thanks for subscribing! Look out for your first newsletter in your inbox soon! Heads up! Sydney is a city that loves a fancy meal, which is why we have a glut of five-star dining institutions to choose from.
These are our faves for when you want to drop some cash on an incredible meal. THE STAR SYDNEY. Delight in the Unexpected.
What's On. Hotels and Spa. Eat and Drink. Gift Card. Stop everything you're doing. You'll need to be quick with this one Don't let the weather get in the way of a good lunch!
Tucked away out of the wind. See you soon! A 10 course degustation menu consisting of our signature dishes from the last 10 years!
Adanos Grill. Star City Casino Entertainment 80 Pyrmont St Shop 14, Pyrmont. Milky Lane. Cuisines: American. Find a table.
Fat Noodle Sydney. Cuisines: Chinese , Asian , Vietnamese. Flying Fish and Chips. Cuisines: Seafood , Fast food , Australian.
Level G, The Darling, The Star 80 Pyrmont Street. Cuisines: Japanese , Sushi , Asian , Contemporary, Fusion. Cuisines: Italian Mediterranean. Blue Eye Dragon.
Cuisines: Asian , Taiwanese , Chinese. Loud, dark, brash and buzzing, this venue once home to The Basement thrums with excitement, with jazz bands on stage every night, and classic cuisine taken in fun directions.
Strawberry clams served raw on ice with a chaser of fermented tuna vinegar. Hot little dinner rolls with a wickedly silky duck-liver parfait sharpened with pickled cumquat.
Chocolate-mandarin bombe Alaska burning blue with flaming mezcal. Cocktails Rum Uppercut! Left Hook! Rock 'N' Rose Jab! On the floor, meanwhile, the team has clearly imbibed the brief that having a good time is more about being engaged than pleases or thank yous.
Throw in the late-night license, and the prospect of lobster Australienne, and Mary's is a new model for Sydney dining coming right when we need it.
Momofuku Seiobo. Seiobo does fine dining like no one else, concerned not with fuss or fronting, but with exploring the breadth of cuisines in the Caribbean, unpicking threads of flavour in home-style dishes and spinning them with Australian produce to create something entirely new.
The range is impressive, branching out from chef Paul Carmichael's roots in Barbados and Puerto Rico into wider island territory— Haitian creole tops crisp green banana, and coconut rundown, a Tobagonian specialty, underscores Tasmanian sea urchin brightened with horseradish.
More impressive is the evolution. Where once marron was split and grilled over charcoal and decorated with leaves, bells and whistles, it's now chopped, piled into a bowl and sauced in a spicy, chunky Puerto Rican-style sofrito.
Fried coconut bakes showered in fresh coconut come alongside for dabbing and mopping. A central kitchen backed by a gleaming cabinet stacked with tropical produce keeps the focus here and now, staff presenting dishes with deep knowledge of origins and preparations, the drinks offer bright and exciting.
This is dining freed from convention, humble and elevated all at once, a third way. What a time to be alive. The Star, 80 Pyrmont St, Pyrmont, seiobo.
Mr Wong. Mr Wong sure knows how to roast a duck. Beside the open kitchen, the birds hang raw and resplendent in a glass display, quietly awaiting the five-spice and roasting treatment.
They arrive shiny and crisp-skinned, with an excellent fat-to-tender-meat ratio, primed for rolling in pancakes with cucumber and hoisin sauce.
Duck is a top order at this Merivale behemoth, where the extensive menu shows a grab bag of Chinese influences under a loose Australian-Cantonese banner — there are wins in excellent fried rice and braised mushrooms that sing with Shaoxing wine sweetness, for example, or with the likes of Sichuan-style crisp battered eggplant in fish-fragrant sauce.
In the seafood stakes, pipis in a vibrant XO sauce win out over steamed cod fillets for both interest and execution — a whole fish might be a better bet.
There's plenty to see in the two-level dining room, from the Shanghai colonial-era accents to the glassed-in wine cellar where staff ascend a ladder to reach the bottles above.
There may be a couple of draughty pockets, and the somms might steer you towards the pointier end of the Burgundy-heavy wine list, but these are small losses, because as that final, memorable deep-fried ice-cream shows, at Mr Wong, when you win, you win big.
The dining room at Mr Wong. It could be one of the darkest dining rooms in town, but eight years in, the ideas on the plate and in the glass at Monopole are brighter and sharper than ever.
This is a playground for discerning palates, where cashed-up couples canoodle on soft leather banquettes over Champagne and oysters while solo diners on spartan bar stools pore over Nick Hildebrandt's riveting wine list.
Even if the game plan involves nothing more than a glass of dusky sangiovese and some house-made charcuterie, snacking here feels just that little bit smarter.
For the bolder, and the hungrier, Brent Savage's intricate, idiosyncratic share plates hold the answers. Just-seared strips of kangaroo loin collide with toasted hazelnuts and pickled lilly pilly in a provocative riff on carpaccio.
Woody Sichuan spices lend depth of flavour to a flawlessly roasted, dry-aged duck breast dressed with cherry wood oil. Even potatoes get the luxury treatment, salt-baked and crushed into a discus drenched in slushy seaweed butter of eye-opening intensity.
The fine line between wine bar and restaurant is no easy path to tread, yet Monopole follows it right to the end, elegantly and effortlessly.
The smell of salt and money wafts through open bifold windows that frame a million-dollar view of svelte powerboats with matching crew.
Beyond the marina is a sparkling slab of Middle Harbour and Mosman. The wine list, too, is a tribute to Italy's powerbroker regions, and a large by-the-glass list suits the theme of Italian discovery.
End in Piedmont with cultured cream panna cotta and strawberries four ways. And because it's Sydney, at meal's end you can buy one of the runabouts bobbing outside from the adjacent brokerage.
D'Albora Marinas, Spit Rd, Mosman, Sydney NSW, ormeggio. Pilu at Freshwater. The sun and the sand must leave a lasting effect on the waitstaff at Pilu, such is the warmth radiating from the team.
There's confidence and know-how, too. Staff reel off producers and steer through the wine list with ease — an impressive feat, considering it clocks in at over bottles, of which the comprehensive selection of Sardinian wines is the beating heart.
And how about that seadas, a crisp disc of pastry filled with ricotta and sultanas with floral honey that nails the dessert trifecta of crunch, creaminess and sweetness.
Some dishes could drop a portion size — the fregola, heaving with prawns, appears to never end — but it seems farcical to complain that a restaurant at this pricepoint is too generous with its food.
The initiated know to nab a table by the windows, with views of sea and sky, but luckily for the rest, at Pilu the sun shines through in more ways than one.
Moore Rd, Freshwater, NSW, pilu. There's theatre, too, in the holy trinity of kitchen heat positioned centrestage — whole cauliflower smouldering in the wood-fired oven, short ribs smoking on the parilla, a suckling pig on the asador.
The stand-out dishes, though, are just as likely to feature vegetables: wood-fired zucchini with ricotta, eggplant cooked over embers until molten, and moreish deep-fried Brussels sprouts doused in vincotto and mustard.