$$-$$$, French, Surry Hills
Fodor's Review:
Chef Mark Best insists on exemplary service and great food at this elegant Surry Hills restaurant. Few chefs approach French flavors with such passion and dedication (and stints alongside three-star demigods Alain Passard in Paris and Raymond Blanc in England haven't done any harm either). Best's roast South Australian jewfish with potato anglaise and shallot confit is a triumph, while the beetroot tart with fresh horseradish sauce turns the humble vegetable into a tantalizing treat. The eight-course tasting menu (A$125) will transport you to foodie heaven.
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