5TH EARL - ROSEBERY, SYDNEY

The T-bone cooked your way - medium rare in this case - was cooked perfectly and was full of flavour and so tender we did not need our steak knives. It was a big sized serving yet again.

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URBAN TADKA - TERREY HILLS, SYDNEY

The Lamb Tujj Adraki Champein were delicious slow cooked grass-fed spring lamb cutlets marinated in garlic infused hung yoghurt and hand ground spices and served on a pea mash.

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WINE ROOM (IN MANLY GREENHOUSE) - MANLY, SYDNEY

The soft and tender chargrilled bay squid with Parmesan, chilli and lemon was another vibrant and super tasty dish. All the ingredients went so well together.

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LOLA COCINA - CROWS NEST, SYDNEY

The boquerones were so tasty. It was four chunky slices of baguette topped with white anchovies, piquillo pepper slivers and a drizzle of olive oil.

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SANTORINI ON OXFORD - DARLINGHURST, SYDNEY

The Kataifi prawns looked so good and were cooked perfectly. These lovely prawns were each encased in delicate crispy filo pastry strands.

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