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Fine dining

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
Brent Savage (left) and Nick Hildebrandt at Eleven Barrack.

Exclusive first look inside the new luxury grill from the Bentley and Monopole team

Eleven Barrack, the Bentley Group’s grand new CBD steakhouse, takes inspiration from luxe grills in New York, Paris and London, serving classic dishes with contemporary spins, such as pork bolognese with prawns.

  • Scott Bolles
The restaurant’s unusual industrial design was a feature.

Hatted Punch Lane restaurant Sunda to close on Saturday, weeks after chef’s exit

The owner plans to move Sunda outside the city, with a new restaurant concept is slated for the CBD space.

  • Tomas Telegramma
Clockwise from top: Piccolo Panini Bar’ Stephen Hatzikourtis and Damian Iaconis; Entrecote’s Jason Jones; A1 Bakery owners; Ostro’s Julia Busuttil Nishimura.

Top serves: Your essential guide to eating and drinking at this year’s Australian Open

Whether you’re taking the kids or maxing out the credit card, this year’s tournament has a menu to match. Choose from shattery fried chicken, two-hat restaurants, vibrant noodle salads or money-can’t-buy moments.

  • Donna Demaio
Chicken liver Paris-brest with onion jam at Cafe Paci.

Terry Durack on ‘The Unforgettables’: 11 Sydney dishes he’ll never forget

The outgoing Sydney Morning Herald’s chief restaurant critic reveals some of the most memorable dishes from a lifetime of food reviewing.

  • Terry Durack
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AFR. Life and Leisure. 20th of March 2018. Terry Durack tries the $600 steak at Black Bar & Grill. Story: Jill Dupleix and Terry Durack. Photo: Dominic Lorrimer

Terry Durack: Why I’m giving up the best job in Sydney

The chief restaurant critic of The Sydney Morning Herald farewells his review column after 30 years.

  • Terry Durack
Dan Hunter and Danielle Alvarez in the kitchen at Brae.

A world-renowned restaurant is coming to Sydney. Here’s what you’ll find on the $450-a-head menu

Three-hatted Victorian restaurant Brae is popping up at the Sydney Opera House. Here’s what Dan Hunter and Danielle Alvarez have in store.

  • Bianca Hrovat
Catalina restaurant manager James McMahon and his mother, restaurant director Judy McMahon.

Staying power: Longstanding Sydney restaurateurs share the secrets to their success

The Good Food Guide turns 40 this year, and these iconic restaurants are celebrating anniversaries of their own.

  • David Matthews
Who’s up and who’s down in 2025?

‘Back with a bang’: The restaurants with new hats (and lost hats) in The Age Good Food Guide 2025

An iconic fine diner reclaims its three-hat status. High-profile operators take hits. And omakase restaurants rise and fall.

  • Tomas Telegramma
Grilled king prawns with side of piaya (flatbread with miso onions) at Askal.

The finalists for the three biggest awards at The Age Good Food Guide Awards, revealed

Ahead of The Age Good Food Guide awards on Monday night, these are the finalists for the biggest awards. You can be guaranteed they will be great.

  • Emma Breheny and Good Food Guide reviewers

Original URL: https://www.smh.com.au/goodfood/topic/fine-dining-hzh