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Rotisserie pork belly with fennel pickle and scud chilli death sauce served at Chin Chin in Sydney.

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The year in restaurant reviews: Sydney critic's top picks

Terry Durack's top-scoring newcomers for 2017 were...

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A rosette of iceberg lettuce, coconut, lime and charcoal.
Good Food hat15/20

Antipodean (nee Gastro Park), Potts Point

  • Terry Durack
Presses the right buttons: Bacco's spaghetti alla chitarra with sea urchin and beach banana.
Good Food hat15/20

Bacco Osteria e Espresso, Sydney

  • Terry Durack
Plating like the dark nemesis of Donna Hay: Charcoal-dusted chocolate truffles.
Good Food hat15/20

Bistro Officina, Bowral

  • Terry Durack
Short but smart menu: T-bone T-Rex, served with sauce au poivre.
Good Food hat15/20

Bistro Rex, Elizabeth Bay

  • Terry Durack
Go-to dish: Green curry with grilled fish wing, pea eggplant and baby corn.
Good Food hat15/20

Chin Chin, Surry Hills

  • Terry Durack
The daily 11-piece sushi selection.
Good Food hat15/20

Fujisaki, Barangaroo

  • Terry Durack
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Go-to dish: Pipis with ginger and shallot and noodles.
Good Food hat15/20

Jade Temple, Sydney

  • Terry Durack
Bones loom large: Roasted bone marrow with meat dust.
Good Food hat15/20

Mjolner, Redfern

  • Terry Durack
Torta di Verona, with whipped mascarpone, sponge, marsala, blueberries and flaked almonds.
Good Food hat15.5/20

Rosetta, The Rocks

  • Terry Durack
Good Food hat15.5/20

Sotto Sopra, Newport

  • Terry Durack

Original URL: https://www.brisbanetimes.com.au/goodfood/eating-out/the-year-in-restaurant-reviews-sydney-critics-top-picks-20171228-h0atnz.html