GQ (Australia) - - TASTE & TRAVEL -

SYD­NEY Hu­bert Restau­rant

Af­ter rat­tling the pans with his spin on Ital­ian at 10 Wil­liam Street, lo­cal chef Dan Pep­perell has made tracks for the city to team up with The Swill house group (Frankie’s, Bax­ter Inn, Shady Pines) and a mod­ern Euro­pean restau­rant. It’s about rus­tic dishes with big flavours, crack­ing ta­ble wines and ser­vice with a smile. And with th­ese young guns in­volved, this 120-seat eatery may just re­sus­ci­tate the lon­glost Euro heart of the city. 15 Bligh St, CBD


For­mer Loam owner and chef, Aaron Turner, has turned back the clock to re-imag­ine the food from his for­mer two-hat days. Af­ter a stint in Nashville USA and time spent open­ing Geelong’s Hot Chicken Pro­ject, Igni sees Turner re­con­nect with the pro­duce that sur­rounds Geelong. This quaint 50-seater is more re­laxed than Loam, but Turner shows his ma­tu­rity with an in­nate un­der­stand­ing of what to­day’s Aus­tralian con­tem­po­rary food is. 2 Ryan Place


Truf­fle grower David Coomer has scrapped his restau­rant Pata Ne­gra, re­plac­ing it with the pan-asian in­spired Fuyu – hark­ing back to the days of his restau­rant Star Anise. Go for the sig­na­ture braised duck and Coomer’s knack of bal­anc­ing spice with sweet. 26 Stir­ling Hwy, Ned­lands

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