The Woollahra Hotel’s offshoot dining room was THE place to be seen in the early ’90s, when fashionistas would lunch over calf’s liver slow-cooked by Damien Pignolet. The legendary chef has since left the swish building, but there’s still plenty of tartare, steak and bearnaise to hit the “good, honest and easily identifiable” brief that Pignolet set himself in 1993.

• As featured in Sydney’s most iconic restaurants