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Degustation

The Cricketers Arms Hotel former chef Martial (Max) Cosyn and current chef Wesley Cooper Jones, with fish and prawn terrine on gazpacho coulis and lemon tart, with double cream and almond.

Sydney pub turns back time, reviving its 1980s menu with prawn terrine and gazpacho

The Cricketers Arms’ former head chef has returned to his old French bistro kitchen for the first time in decades.

  • Bianca Hrovat
Inside the Barragunda dining room.
Good Food hatGood Food hat17/20

The Mornington Peninsula’s newest two-hatted fine-diner is very fancy – but still a bargain

Barragunda gives critic Besha Rodell hope for the future of dining in Victoria.

  • Besha Rodell
Hugh Allen, Vue de Monde’s executive chef, at the site of his new restaurant in Fitzroy Gardens.

Top chef at three-hatted Vue de Monde to open ‘destination diner’ this year

A once-derelict pavilion is being rebuilt as a fine diner. Here’s what’s in store for Melbourne’s hottest restaurant opening of 2025.

  • Tomas Telegramma
L’Enclume chef-owner Simon Rogers will be on board throughout the entire residency at Bathers’ Pavillion.

Three-Michelin-starred restaurant returns to Sydney with $590-a-head menu

L’Enclume had a waitlist of 2000 tables at its first Bathers’ Pavilion pop-up. It now wants to take the experience to “another level”.

  • Bianca Hrovat
The sushi course at Shusai Mijo includes miso soup made with chef Jun Oya’s signature dashi.
Good Food hat15.5/20

Shusai Mijo

A rarefied room for kappo-style omakase.

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Dishes from the November menu at Gaea
Good Food hat15.5/20

Gaea

Intimate, precise fine diner with a wild side.

The Pipit menu is peppered with local plants.
Good Food hatGood Food hat17/20

Pipit

Creative, fine-dining flair that turns every dish into a work of art.

Oncore’s seven-course degustation menu will set a diner back $300. A fellow chef says Smyth’s food reflects Smyth herself: “the solid country roots, and then this amazing talent on top”.
Good Food hatGood Food hatGood Food hat18/20

Oncore by Clare Smyth

Surprisingly playful fine diner with views for days.

Azuma’s bento lunch is no quick food-court commodity.
14.5/20

Azuma

Old trouper full of corporate comforts, with an omakase twist.

Maremma duck, purple carrot, blackberry, madeira and macadamia.
Good Food hat15/20

Oborozuki

Experiential dining by Circular Quay.

Original URL: https://www.smh.com.au/goodfood/topic/degustation-lbi