Housed in a heritage-listed building at Walsh Bay, Arras offers new age British food, that is inspiring, classical and a little
bit cheeky, all in equal measure. Owner/ chefs, Adam Humphrey and Lovaine Allen, make everything in-house from house-cured bacon, to organic breads and a mindboggling selection of petits fours, while the wine list and cheese trolley represent some of the best in Sydney.

Selected dish and wine match:
Roasted New Zealand venison loin, spiced beets and spaetzle, with Mills Reef Hawke’s Bay Reserve Syrah 2008.

Tucked in a lane way behind ivy is this intimate European-style bistro and wine
bar that Sydney has long been waiting for. Merivale’s award-winning sommelier,
Franck Moreau, presides over the worldclass wine list, that is creatively categorised according to nose, palate and colour. Lauren Murdoch’s decadent tapas menu is designed to complement any of Franck’s selections.

Selected dish and wine match:
Juniper-spiced New Zealand venison with pickled pear, witlof and balsamic vinegar, with Carrick Central Otago Pinot Noir 2007.

A favourite with the locals of Glebe, Restaurant Atelier has been serving exceptional modern French cuisine for several years. Located on the eclectic and
bohemian Glebe Point Road, Restaurant Atelier is a central Sydney culinary gem.
The owner and head chef, Darren Templeman, will prepare your menu while
you enjoy the warm and rustic tones of the restaurant interior.

Selected dish and wine match:
A four-course degustation featuring New Zealand John Dory, First Light venison
and Wagyu, with chocolate and cherry soufflé, matched with the wines of Staete
Landt and Spy Valley.

Chophouse is a contemporary adaptation of a New York-style steakhouse, showcasing Australia’s leading produce and innovations in dining, both on the plate and in the restaurant design.

The menu boasts a variety of premium quality cuts of meat and an extensive
wine list. Chophouse is a culinary and visual experience.

Selected dish and wine match:
Braised New Zealand venison shank with Pedro Ximenez prunes and cauliflower
puree, with Ostler ‘Caroline’s’ Central Otago Pinot Noir 2006.

Etch Restaurant combines a quirky style with chef Justin North’s modern European
cuisine to create an elegant, all-day diner in the heart of Sydney’s business district. The service at Etch is sharp and, following on from the same philosophy as Justin’s other venue, Becasse, ingredients are sourced locally with a focus on the sustainable and seasonal.

Selected dish and wine match:
Linguine of Cloudy Bay clams, with Mahi Twin Valleys Vineyard Chardonnay, Marlborough 2008.

At Firefly we believe in casual dining, an interesting wine list and polished, friendly
service. Firefly Neutral Bay offers a cosy ‘living-room’ environment to indulge in
some of Sydney’s most innovative share plates and progressive wine lists.

Selected dish and wine match:
New Zealand lamb cutlets with hummus and coriander salad, with Elephant Hill
Hawke’s Bay Syrah 2008.

Fix St James is a Sydney CBD wine bistro, offering great food, wine and service in
a small and modern space. Our everchanging menu is writ large on one wall,
another wall dominated by some of our 200-bottle-strong wine list. Feel like just
a glass of wine? That’s not a problem, you don’t have to eat, but once you see the menu you might just be hooked!

Selected dish and wine match:
Barely cooked New Zealand Regal king salmon, pickled baby beetroot, organic
egg, broad beans, horseradish and cress, with Neudorf Brightwater Riesling 2008.

Flinders Inn is a modern take on the traditional French bistro with chef, Morgan
McGlone, creating a produce-driven menu only using the best in season. The wine list is a mix of old and new world wines with plenty of twists and turns, and teamed with professional, unflappable staff, Flinders Inn is the neighborhood bistro you’ve always dreamed about.

Selected dish and wine match:
Paua croquettes served with sauce gribiche, almonds, elk and pickled radish,
with Brancott Estate Letter Series Ormond Chardonnay Gisborne 2007.

Positioned on Manly Wharf, enjoy one of Sydney’s most spectacular waterfront
locations while enjoying contemporary Italian cuisine created by celebrity chef and co-owner, Pete Evans. Without question one of Sydney’s unforgettable dining
experiences, you can enjoy cutting-edge cocktails prepared by the award-winning
bar team or dine in relaxed glamour right on Sydney Harbour.

Selected dish and wine match:
Steamed New Zealand Regal king salmon with slow-cooked lentils, caramelised witlof, port and red wine glaze, with Amisfield Saignee Rosé Central Otago 2009.

Available lunchtime only

Ancient Japan meets modern Sydney in the glamorous harbour front restaurant,
Ocean Room. Set against the magnificent backdrop of Sydney Opera House, Ocean Room recreates traditional Japanese cuisine using Western cooking techniques to ensure a memorable culinary adventure.

Selected dish and wine match:
Amuse bouche – sake-steamed New Zealand green-lipped mussel, green chilli and shiso vinaigrette. And Main – Grilled cured New Zealand salmon, nori salad, smoked tomato, with a choice of Framingham Marlborough Sauvignon Blanc 2008, or Trinity Hill Hawke’s Bay ‘The Trinity’ Merlot 2005.

Located on the finger wharf at Woolloomooloo, chef Richard Ptacnik, creates a constantly evolving menu embracing all that is local, seasonal and artisanal, with a spirit that is distinctly Italian. Combining friendly service, spectacular views with simple fine food, Otto’s motto is ‘to live well is to eat well’.

Selected dish and wine match:
Thinly-sliced raw New Zealand Regal king salmon with orange segments, salmon roe, chardonnay dressing and orange zest. Otto will also showcase New Zealand flounder, snapper and lamb racks throughout September, with Villa Maria Marlborough Pinot Gris 2009.

Nestled deep in the bustling heart of Surry Hills, Restaurant Assiette provides an intimate and stylish haven for foodies, gourmands and casual diners alike; a sanctuary to relax and enjoy the best food and wine with a modern French twist.
Assiette aims to ensure all our guests have the opportunity to dine on the finest
food and wine, served with attentive and knowledgeable staff, in a warm and inviting environment.

Selected dish and wine match:
Cured New Zealand Regal king salmon with prawn beignet, pink grapefruit, mandarin and fennel sorbet, with Pegasus Bay Waipara Bel Canto Riesling 2008.

Restaurant Balzac’s philosophy is simple – to always use the finest and freshest produce to create innovative and interesting dishes. Restaurant Balzac, housed in a graceful, historical two-story sandstone building, is the perfect setting for chef Matthew Kemp’s elegant cuisine – old-fashioned British comfort food with classic French techniques and innovative modern twists.

Selected dish and wine match:
Roast rack of New Zealand lamb with ‘petit salé aux lentilles’, with Waitiri Creek Central Otago Pinot Noir 2008.

A venue of international style, the Summit offers a truly unique dining experience.
Revolving 47 floors above the harbour, with totally uninterrupted views as far as
the eye can see, this venue is nothing short of breathtaking. Celebrity chef and owner, Michael Moore, has taken this Sydney icon to a whole new level delivering world-class food and exceptional service. The menu blends an inspired range of top quality local produce with the international flair one can only expect from a leading Sydney restaurant.

Selected dish and wine match:
Marinated- and pepper-crusted rare New Zealand venison loin, pepper dressing,
manuka honey carrots and pinot noir pas juices, with Two Paddocks Central Otago
‘Picnic’ Pinot Noir 2008.

Tabou has been Sydney’s favourite French bistro since 1998, serving Francophiles and food lovers traditional cooking in a typical Parisian atmosphere. Well-loved classics include twice-baked cheese souffle, classic steak tartare and whole pot-roasted duck in a chasseur to share. Tabou also has an upstairs dining room with high ceilings and mirrored walls, lending that little bit of Paris to your next function.

Selected dish and wine match:
Rolled saddle of New Zealand lamb with seasonal vegetables, with Man O’ War
Waiheke Island Merlot Cabernet Franc 2008.