Ambience wise, QT Melbourne’s Pascale Bar & Grill hasn’t changed much since its opening back in 2016. The venue still has the same luxuriously cheeky vibe that intrigued me so much on my first visit. However, with Andy Harmer having recently taken the reigns as executive chef, the culinary offerings at Pascale Bar & Grill have certainly changed for the better.... Read More | Share it now!
Legendary chef Peter Doyle was one of Australia’s very first “hatted” chefs. The culinary veteran earned the accolade while leading his debut restaurant Reflections at Palm Beach, decades before he was to take the reigns at Merivale’s flagship fine-dining restaurant est. in 2003. Since then, Doyle has earned an outstanding reputation as one of the country’s most influential and awarded chefs, but in 2018 he will officially retire from the kitchen he has run for the past 15 years to help the juggernaut hospitality group launch a new internal chef apprenticeship school.... Read More | Share it now!
Having been awarded their thirteenth chef’s hat in a row and evolving under new management, Wollongong’s treasured Caveau is enjoying an eventful 2017. The award-winning fine dining institution is now being managed by chefs Simon Evans and Tom Chiumento, both whom have been running the kitchen since late 2015 and have a strong sense of Caveau’s place in the local food scene, as well as how to ensure the acclaim is consistently met while the menu is changed every 6-8 weeks according to local Illawara and South Coast produce.... Read More | Share it now!
With the illustrious glow constantly surrounding Rose Bay dining institution Catalina, complacency would be understandable – unacceptable, but understandable. There’s no time to rest on ones laurels here though, a restaurant where the team know that it’s much than a sparkling harbourside location that keeps people coming back for more, adding to an enviable list of regulars who are more than happy to pay a premium price for a premium meal. This dynamism is largely credited to a strong sense of seasonality which introduces substantial changes to the menu but finds a way to balance that with consistency, sticking to what regulars know and love but always switching it up a bit with ongoing experimentation fueled by unparalleled access to high-quality ingredients.... Read More | Share it now!
For the next few months a selection of hatted restaurants across Sydney, Melbourne, Brisbane and Tasmania will be offering a very limited edition and Australian-first beer range from James Boag. Titled the “James Boag Epicurean”, the new premium range has been brewed especially for food pairings in fine dining restaurants, the result of extensive research in collaboration with renowned chef, Aria’s Matt Moran and awarded sommelier Matt Dunne. ... Read More | Share it now!
Sparkling views of Rose Bay stretch from Catalina, one of the most high-profile and sought-after dining spots in Sydney. The exclusivity may be overwhelming to some at first, but despite the dazzling clientele and prices to match, there’s a warmth to the restaurant that’s immediately welcoming. The charm undercuts what some people may see as a pretentious atmosphere, grounding it with good cocktails, great food, excellent service, and an unbeatable location. ... Read More | Share it now!