Quay restaurant on Sydney Harbour was named Acqua Panna Best Restaurant in Australasia, ranking at number 27 in the world after rising 19 places since last year. Tetsuya’s in central Sydney, which has featured in the top 50 every year since the list’s inception in 2002, came in at number 38. Marque in Surry Hills was a new entry for 2010 at number 67, also claiming the Restaurant Breakthrough award which signals it as a hot tip for the future.
The S. Pellegrino World’s 100 Best Restaurants is arguably the most prestigious international accolade in the restaurant business. The list is the result of an extensive poll of around 800 of the world’s most celebrated chefs, renowned food critics, leading restaurateurs and well-travelled gourmands.
Sydney’s success is no mean feat given the level of international culinary talent and the sheer volume of worldwide establishments considered for the list. Inclusion brings tremendous professional acumen to the chefs behind each restaurant. In the case of Sydney’s restaurants, these chefs are:
Peter Gilmore – Quay
Executive chef Peter Gilmore has a well-earned reputation for creating cutting edge cuisine, which has bought dozens of accolades and awards to Quay. Green-fingered Gilmore is a keen gardener and is involved in the restaurant’s own organic farm, where he cultivates heirloom seeds to produce ingredients for Quay’s kitchen. Alongside this, Peter sources ethically grown rare breeds of pig, lamb and chicken to produce an innovative cuisine that celebrates the diversity of nature. Located in a landmark setting on Sydney Harbour, Quay pioneered a new style of dining with a four course menu containing a continually evolving repertoire of classics and new dishes heralding the seasons.
www.quay.com.au
Tetsuya Wakuda – Tetsuya’s
Tetsuya arrived in Australia from Japan at the age of 22, landing his very first job as a kitchen hand at Fishwives in Surry Hills. Seven years later, he opened Tetsuya’s in Rozelle. The restaurant later relocated to Kent Street in central Sydney, where Tetsuya refurbished a heritage-listed site to create his dream restaurant with a bar, private dining rooms and a large main dining area overlooking a Japanese garden. Tetsuya’s cuisine is based on the Japanese philosophy of natural seasonal flavours, enhanced by classic French technique.
www.tetsuyas.com
Mark Best - Marque
Mark Best describes himself as ‘an accidental chef’, having begun his working life as an electrician in gold mines and on submarines. At the age of 25 he helped a chef friend for a day in her bistro kitchen and it was this that led him to change his career path. Within months of opening, Marque in Surry Hills was receiving recognition and awards. The intimate restaurant has a team of just five. Mark Best loves the process of creation and renewal for his menu. The degustation is the signature meal at Marque, where each dish relates to the one before in some way.
www.marquerestaurant.com.au
Sydney’s dining scene
Innovative chefs, a culinary style evolved from a multicultural heritage, premium produce grown in and around the city and fabulous backdrops are just some of the ingredients that make Sydney one of the world’s top dining destinations.
The city boasts ‘fabulous food moments’ from gourmet dining in an exclusive restaurant with a magical view, to eating takeaway fish and chips on the beach whilst watching the sun set. Sydney’s food scene boasts enormous vitality and an extraordinary variety from the gastronomic pub barbecues and local bistros to tapas bars, speciality provedores and farmers’ markets.
The city’s many restaurant precincts reflect the ethnic diversity of their neighbourhoods and the style of down-town, beach and edgy inner-city areas. There is a celebration of food and wine in Sydney that manifests itself in numerous festivals, including the Sydney International Food Festival each October.
To view the complete list for the S.Pellegrino World’s 50 Best Restaurants – as well as the list for restaurants ranking 51-100 - see www.theworlds50best.com
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