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 creative fare (which has been called "too adventurous" by some diners) includes blue swimmer crab with almond jelly, almond gazpacho and sweet corn, and roasted Muscovy duck with
carrots, Kimchi pear, and nori. The night course-degustation (A$160; $85 extra for matching wines) will transport you to foodie heaven. The best deal in town, though, is the Friday-only set-menu three-course lunch for A$45. There are no individual à la carte prices and a minimum of three courses.
355 Crown St., Sydney, New South Wales, 2010, Australia