Fodor's Expert Review Marque
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 chef is most famous for chaud-froid egg and grissini, which will change the way you think about boiled eggs and toast soldiers forever. The dinner degustation (A$115 for four courses, A$165 for eight) will transport you to heaven. The best deal in town, though, is the Friday-only, set-menu, three-course lunch for A$49. There are no à la carte prices and a minimum of three courses.
4/5 355 Crown St.
Sydney, New South Wales 2010, Australia