The launch saw fifteen coveted awards handed out to national finalists including Restaurant of the Year, Chef of the Year, Producer of the Year, Best New Talent and many more. d’Arenberg were nominated in eight of the categories.
The d’Arenberg Cube Restaurant placed 11 th in the top 100 restaurants nationally, and was the highest ranked South Australian restaurant with a score of 17.5 out of 20 and 4 Hats.
“The incredibly talented and innovative South African Head Chef partnership of Brendan Wessels and Lindsay Dürr delivers the necessary substance on the plate to match the unique experience and style that is presented at the d’Arenberg Cube” said Gault&Millau.
Gault&Millau Australia adopts the 20-point and 5-hat system that is renowned in the brand’s birth country, France.
This scoring system allows restaurants in the guide to measure themselves against their peers around the world.
The annual Gault&Millau Restaurant Guide is recognised as one of Australia’s most exclusive food guides and showcases the country’s most outstanding dining experiences.
Following the standards set by the original French guide, the 2019 Australian Restaurant Guide focuses on what really matters: the food.
Gault&Millau acknowledges the skill and creativity of chefs and the quality of the food above all other aspects of restaurant dining.
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