10 of Sydney’s Best – June 2006

In no particular order, by Franz Scheurer


‘Involtini di Quaglia’ - Otto Ristorante

Chef: James Kidman

This rolled sausage of quail with apple mustard fruits, balsamic and olive toast is an amazing and generous dish. You need three quails to make two portions and the amount of work and kitchen-craft that goes into this is dish is astounding.

$23 per serve.

For more information or bookings:

Otto Ristorante Italiano

Area 8, 6 Cowper Wharf Road

Woolloomooloo NSW 2011

Tel.: 02 9368 7488


Chicken Laksa - rd’s Café

Chef: Daxa Chauhan

Sydney’s best Chicken Laksa is served in an unlikely location: a small café at the Harbour Bridge end of Kent Street. The dish is full of flavour, hot and spicy and texturally sublime. Very fresh greens, succulent chicken, fried tofu, terrific, crunchy vegetables and gelatinous noodles, all in a fragrant, coconutty broth, allure your senses and make you want to come back for more.

$8.80 per serve.

For more information:

rd’s Café

167 Kent Street

Sydney NSW 2000

Tel.: 02 9252 5284


Grilled Wagyu Beef with Asian Mushrooms & Lime Jus – Tetsuya’s


Chef: Tetsuya Wakuda

A long, seared strip of paper-thin Wagyu is rolled up and presented like a modern ‘beef olive’. The textures shine, gelatinous, layered and firm to the bite yet meltingly tender, and the flavours are rich, dark and moreish. No doubt in its simplicity one of the most adventurous ways to serve Wagyu; it is a memorable dish!

Served as part of the degustation.

For more information:

Tetsuya’s Restaurant

529 Kent Street

Sydney NSW 2000

Tel: 02 9267 2900



Seared Quail Breast with Sofrito Calamari and Boudin Noir – Bentley Restaurant & Bar

Chef: Brent Savage

This is a feast for the eyes, the nose and the palate. Beautifully plated the quail’s aromas almost make you cry and once you dig in you’ll find this is both a challenging and terrifically enjoyable dish, full of flavour and contrasting textures. Easily the best Boudin Noir in town, too! Love it!

$21 per serve

For more information:

Bentley Restaurant & Bar

Cnr. Crown and Campbell Streets

Surry Hills NSW 2010

Tel.: 9332 2344


Pork Belly Pizza with Sweet and Sour Onions – Hugo’s Bar Pizza

Chef: John Lanzafame

John knows all the rules to make traditional pizzas; that’s why he can break them. This pizza is one of the few non-traditional pizzas that work. He attains a perfect balance of crisp dough and succulent, gelatinous pork belly with the crowning acid of the onions. More!

$24 per serve

For more information:

Hugo's Bar Pizza

19 Bayswater Road

Kings Cross NSW 2011

Tel: 9332 1227


Sauternes Custard with Caramel – Marque Restaurant

Chef: Mark Best

This would be on my list of last meal dishes; incredibly rich, incredibly sweet and indescribably fabulous and NO, I won’t share!

Part of the degustation

For more information:

Marque Restaurant

355 Crown Street

Surry Hills NSW 2010

Tel.: 9332 2225


Goats Cheese Tortellini with Pine Nuts and Raisin – Rockpool

Chef: Neil Perry

It’s amazing to see that this dish has weathered years of fickle Sydney diners’ tastes, withstood all attempts at culinary fashion changes only to emerge as one of the all-time winners of the Australian dining scene. This is not just a good dish it’s pure artistry.

Part of the degustation

For more information:


107 George Street

The Rocks NSW 2000

Tel.: 9252           1888


Curry Chicken and Roti – Chinta Ria

Chef: Donnie Pang and Simon Goh

Simon’s roti is legendary and pairing it to Donnie’s succulent green curry chicken is attaining Malaysian culinary bliss. Chinta Ria, the ‘Temple of Love’ is certainly a place where everyone is happy and the food really is finger-licking good.

$26.90 per serve

For more information:

Chinta Ria – Temple of Love


Cockle Bay Wharf

Sydney NSW 2000

Tel.: 02 9264 3211


Huevos Rancheros – The Chelsea Tea House’

Chef: Lucienne Francisco

Combine a hearty, crisp corn tortilla with black beans, soft-fried eggs, tomato-chilli salsa and chilli butter and some avocado for good measure and you have a breakfast dish that will cure any hangover. Lucienne’s version is the best in Sydney and it’s a generous serve to boot (sorry George).

$15 per serve

For more information:

The Chelsea Tea House

Shop 2 / 48 Old Barrenjoey Road

Avalon NSW 2107

Tel.: 02 9918 6794


‘Hoy Tod’ – Spice I Am

‘Hoy Tod’, or pan-fried mussel omelette with bean sprouts and chilli is a dish that although spicy and reasonably fiery doesn’t ever lose the essence of the mussels and reminds me of Chiang Mai: it’s rich in its heritage but very much insists on its own character.

$15.90 per serve

For more information:

Spice I Am

90 Wentworth Ave

Cnr Campbell Street and Elizabeth Street

Sydney NSW 2010

Tel.: 02 9280 0928