Sydney restaurant reviews - 188bet金博宝

Sydney restaurant reviews

Catch up on The Sydney Morning Herald chief restaurant critic Terry Durack's reviews.

Sepia dishes.

Go-to dish: the Old City platter at Lillah.

REVIEW

A wealth of flavours on a silver platter at Lillah

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Go-to dish: Chocolate, dulce de leche, buckwheat and cocoa nibs.

REVIEW

New chef, new buzz at The Gantry

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Potato damper on eucalyptus skewers, cooking on hot coals at your table.

REVIEW

The revolution continues at Orana

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Panang curry with duck confit and roast pumpkin.

REVIEW

Thai food, but not as you know it, at Restaurant Moon

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Southern calamari with saltbush and sriracha mayo.

REVIEW

Easy, breezy does it at Dunes Palm Beach

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Peposo of braised ox cheek with mashed potatoes.

REVIEW

Bistrode becomes Little Bistro

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Blue spirulina tagliatelle is pliable and silky.

REVIEW

Mark + Vinny's is full of surprises (and blue pasta ain't one of them)

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Clockwise from left: Tempura oba with smoked ama ebi (prawn); egg white tofu and smoked eggplant dashi; saikou salmon ...

REVIEW

The clock is ticking, and Sepia's still clicking

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Scallop carpaccio makes a comeback.

REVIEW

Classic meets fusion at Mortlake's Katsumi

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A plant bowl with quinoa, black lentils, pumpkin and preserved lemon tahini.

REVIEW

You'll go nuts for Alibi's plant-based menu

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Deep-fried to order: Signature crispy duck at Castlecrag.

REVIEW

Holy Duck! Castlecrag: This little duck needs more pluck

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Go-to dish: Pozole rojo braised pork soup.

REVIEW

Come for the $100 margarita, stay for the $12 soup at Bar Patron

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Three sorbets - charcoal coconut, mango lychee and yuzu passionfruit.

REVIEW

Nu Bambu: The suburban RSL club serving grilled champagne lobsters

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Go-to dish: Prosciutto di Parma Principe and parmigiano reggiano with carasau crispbread.

Not just for members at AcquaFresca by Pilu

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Sweet ending: Galaktoboureko mastic custard and wild berry sorbet.

REVIEW

Humble Greek fare from the heart hits Ramsgate at Ble

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Go-to dish: Roast suckling pig (lechon).

REVIEW

Filipino favourites rebooted at Rey's Place

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The rich red sauce of the pince all'Amatriciana is peppered with tiny cubes of pork jowl.

REVIEW

Feel-good food, done well at Song Kitchen

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Go-to dish: House-made tagliolini with lobster.

REVIEW

Excess all areas: Bert's perfect place for indulging

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The go-to dish of kogashi miso ramen.

REVIEW

Noodle soup dabbles in the dark side at Gogyo

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Chips 'n' dips: Scampi and prawn tartare with salt and vinegar crisps.

REVIEW

Hartsyard 2.0: Farewell fried chicken, hello chips 'n' dips

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