It's worth getting on the waiting list—there's always a waiting list—to sample the unique blend of Western and Japanese-French flavors crafted by Sydney's most applauded chef, Tetsuya Wakuda. The serene, expansive dining room's unobtrusive Japanese aesthetic leaves the food as the true highlight. Confit of ocean trout served with unpasteurized ocean-trout roe is a signature item on the set 11-course degustation menu (A$220 and A$97 extra for matching wines),
while other dishes may include New Zealand Scampi with chicken liver parfait, or roasted breast of quail with quail leg rillettes. The menu changes often but never fails to dazzle. Views of a Japanese garden—complete with bonsai and a waterfall—make this place feel miles from the city center. It's open for dinner from Tuesday to Saturday, and lunch on Saturdays only.