This gracious, salon-style restaurant within the newly-named Langham Hotel at The Rocks will have you thinking you've been transported to Paris, as will the French menu reinvigorated by executive chef Anthony Craven. After years abroad working in Le Meridien Dubai and most recently the Peninsula Hotel, Manila, Craven returned to hometown Sydney and The Langham in mid-2013. His à la carte selections include Chatham Island Blue Cod with tomato and basil foam and olive tepanade, and the Galileo favorite, chocolate soufflé and lychee oolong milk ice cream which uses produce from the famous French chocolatier, Valrhona. There are several degustation menus to choose including the eight-course decadent banquet (A$120; add A$80 for matcing wines).
89–113 Kent St., Sydney, New South Wales, 2000, Australia