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29 Best Restaurants in Sydney | Condé Nast Traveler
"You’re here for the artfully plated five-course tasting menus that change regularly and are crafted by chef Clayton Wells (formerly of Sydney’s Momofuku Seiobo). Showcasing surprising produce and contemporary Australian flair, they’re clever and delicious, yet don’t drag on like the 15-plus-course tasting menus elsewhere. Example dishes include peach with dried tomato, dashi, mustard oil, and marjoram, or Murray cod with fermented daikon and kohlrabi. Add in an optional cheese course or drinks pairing, and don't overlook the cherries and rème fraîche dessert" - Sophie Davies
