This delicious Vanella Stracia was topped with avruga caviar, romesco sauce and extra virgin olive oil all served with sourdough and honey butter.
Read MoreBAR ROCHFORD - CANBERRA, ACT
The Kingfish ceviche came served with grapefruit kosho and pickled lychee. It was a fresh and vibrant dish to look at and to eat. The flavours worked so well.
Read MoreTWOTRIPLEFOUR - PORT MACQUARIE, NSW
The Near River Produce Pork Scotch Egg was possibly the best Scotch egg we’ve ever had. The pork had great flavours and the egg itself inside was perfect.
Read MoreQ DINING - CIRCULAR QUAY, SYDNEY
The Lamb Rump was on a carrot puree and topped with honey-glazed heirloom carrots. Thick and deliciously pink it had lamb jus and toasted sunflower seeds.
Read MoreELEMENTS BAR AND DINING - POKOLBIN, HUNTER VALLEY NSW
The tasty potato gnocchi came served with pumpkin puree, lovely fresh asparagus tips all topped with shaved pecorino. It was a lovely starter.
Read MorePLATFORM 818 - CHIPPENDALE, SYDNEY
The Break Out River Lamb rump was served with Dijon mustard, baby vegetables, pea oil, edible flowers. Such vibrant greens and the lamb was beautiful too.
Read MoreSTANTON & CO - ROSEBERY, SYDNEY
Starting our visit with some tasty oysters was lovely. Having two varieties - smokey soy and natural - is even better. These were both great.
Read MoreTHE DINING ROOM BY CHEFIN - SYDNEY CBD
The truffle fromage d’affinois and sweet potato ticked all the boxes. It really was a lovely tasty and pretty combination of flavours and textures.
Read MoreGOLDFISH BAR AND KITCHEN - POKOLBIN, NSW
The whipped goats curd arrived in a big creamy delicious mound mixed with truffle honey for some sweetness and topped with shaved almonds.
Read MoreFIRESTONE - THE ROCKS, SYDNEY
The Pane had prawns, calamari, scallops, mussels, salmon caviar and pasta in cream sauce in a round roll. Seriously, such a great dish.
Read MoreEASY LANE - WINDSOR, NSW
This was a massive full rack of sticky US style BBQ pork ribs in house made dry rub, slow cooked for 8 hours to perfection.
Read MoreKITCHEN BY JAMIE - MAROUBRA, SYDNEY
The Sunday pork roast rivalled the best we’ve had, with crispy skin, apple sauce, carrots, potato and confit garlic. The dish was full of flavour.
Read More