Gourmet Traveller’s editors singled out the landmark restaurant for its glamorous and grown-up take on fine dining. They said the Sydney restaurant was the whole package, with spectacular and inventive food from Neil Perry and Phil Wood, a deep bench of talent working its floor, a luxe room, exciting cellar, and savvy, welcoming service from its star sommelier.
Regional Restaurant of the Year was Byron Bay newcomer Three Blue Ducks. New Restaurant of the Year award went to Sydney’s Bennelong. Lennox Hastie, a chef who cooks only with fire at his Surry Hills restaurant, Firedood was named Best New Talent, and Billy Kwong won Wine List of the Year.
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