This list of the best restaurants in Australia is all you will need to ensure you enjoy countless dining experiences throughout 2020. Our team of reviewers spends months crisscrossing the country, knife, and fork in hand, kicking the tires of old favorites, putting new players through their paces, and generally taking stock of the nation's dining scene to compile this comprehensive run-down for your eating pleasure.
hey visit unannounced and pay their way so you can feel confident every restaurant featured here should offer a winning experience.
Eating at Attica is a commitment of time and money and we understand the kind of fine dining expectations that this time and money can bring. So let’s go full disclosure.
We love beautiful, rare, and unique ingredients but for us, that means bunya nuts, murnong, or marron rather than foie gras, caviar, or lobster. We’re fans of beautiful cutlery but also believe that some things taste better when eaten with your fingers. Our music taste is eclectic – you’ll hear that as you eat. We love looking after people but formal isn't our style – we’re more into chatting than genuflecting.
Momofuku Seiōbo celebrates the cuisine of the Caribbean through the voice of our team and the bounty of Australian produce. In the main dining area, Executive Chef Paul Carmichael and the team serve a tasting menu that changes frequently.
Reservations for the main dining area must be made in advance through our online system. Seiōbo also has a 5-seat bar that serves a limited bar menu. Bar seating is first-come, first-serve.
Seiōbo is currently ranked No. 2 restaurant in Australia by Gourmet Traveller Magazine 2020 Paul Carmichael was awarded Chef of the Year by Gourmet Traveller Magazine 2020
Kylie Javier Ashton was awarded Citi Service Excellence Award by The Sydney Morning Herald Good Food Guide 2019
Momofuku Seiōbo has two hats from The Sydney Morning Herald Good Food Guide 2020
Quay is a progression of rare and beautiful ingredients where texture, flavor, and harmony are paramount.
Continually inspired by nature, the creative process for chef Peter Gilmore begins in working closely with the farmers, fishermen, producers, and artisans who cultivate bespoke produce exclusively for Quay. For each dish, the growth of every element and the selection of every ceramic piece is carefully considered and crafted for their role in the dining experience.
Quay brings a personal, interactive passage for diners through Peter Gilmore’s culinary evolution.
Peter’s appreciation of nature’s diversity and his endless experimentation in the kitchen and garden are the driving forces in his cooking. Peter leads the Quay team with a focus on excellence, innovation, and hospitality.
Restaurant Orana is home to Chef and Owner Jock Zonfrillo’s intimate dining room where he uses Indigenous ingredients to showcase Australia’s modern gastronomic identity.
Having been awarded Australian Restaurant of the Year 2018 and 2019 has helped us give Indigenous foods and culture more awareness and recognition, and shift the mindset around the acknowledgment of just how special the oldest surviving culture in the world is, and it’s right here on our doorstep.
For the past years, we’ve been thinking and working with Elders on the country to give their culture a voice through food, and a meal at Restaurant Orana is an insight into those shared learnings.
Brae, by Chef Dan Hunter — Brae \’brā\ n. — A hillside; a gentle slope.
Set on a hillside in Birregurra, Victoria, Brae is a restaurant, guest suites, and working organic farm – a place to be immersed in nature and eat from the land. An ever-changing set menu incorporates produce from Brae Farm, the surrounding land, and local, ethical, sustainable producers to showcase a uniquely Australian cuisine built on immense respect for nature and seasonality.
Organic principles are employed at Brae Farm to produce seasonal vegetables, stone fruits, citrus, nuts, berries, olives, and wheat grain. Resident chickens provide free-range eggs, while bees produce honey and assist with pollination. The property is managed using regenerative farming techniques to restore the land and is designed for guests to explore, with dedicated walking paths and interpretative signage reconnecting visitors to their food and the place it comes from.
Cutler & Co.’s Chef’s Selection Menu celebrates the season’s most exciting ingredients over seven courses. On Saturday evenings, we serve this menu exclusively throughout the dining room.
During the week we offer a traditional à la carte menu which is available Tuesday through to Friday.
Sunday has long been one of our favorite days of the week to dine, sharing a relaxed and generous meal with friends and family. Our shared-style menu is available all day from 12 noon until late in the evening.
All menus offered in the Cutler & Co. Dining Room may also be enjoyed in the Bar.
Lara Indian Restaurant serves exclusive Indian cuisines. We are currently located on Lara, Melbourne, VIC. Our exotic Indian menu includes Vegetable Pakoras, Fish Tikka, Chicken Curry, Lamb Bhuna, Garlic Chilli Prawn, Malai Kofta, Raita, Garlic Naan, Biryani, Mango Ice Cream much more.
With great prices and sumptuous Indian dishes, we provide you the comfort of relishing the dishes at your home with the option of online order that includes delivery and picks up. When the order is placed, you would receive a text confirmation confirming your delivery. To view all the dishes in our menu, please click on the order online button and grab our offers.
Dinner by Heston Blumenthal is one of the world’s most exciting restaurants.
Dinner takes its creative inspiration from our historic and nostalgic culinary past. This ultra-modern dining experience offers an elegant, sophisticated backdrop in which to enjoy internationally acclaimed award-winning cuisine. Between its two restaurants in London and Melbourne, Dinner has received a list of awards and accolades including two Michelin stars in London, and two hats in The Age, GoodFood Guide, Melbourne.
Following years of research, the culinary exploration of chef Heston Blumenthal has resulted in a modern menu of dishes that have been inspired by historic recipes and history books. Some elements date as far back as the 13th Century. Working with food historians in Australia and the UK, as well as endless hours of library research, the two chefs have created a unique and original dining experience. The menu at Dinner is accompanied by an eclectic selection of global wines and a cocktail bar that offers a unique bespoke range of exclusive drinks, distillation, and infusions.
Bentley Restaurant + Bar is one of the most influential restaurants in Australia. It has been lauded by restaurant critics from around the world, recognized with a swag of awards by influential publications including Gourmet Traveller, The Sydney Morning Herald, and The Australian, and consistently featured in the Top 20 of Gourmet Traveller’s Top 100 Australian restaurants.
Bentley Restaurant + Bar was opened in March 2006 by chef Brent Savage and sommelier Nick Hildebrandt in a former pub in Surry Hills. It was a new kind of restaurant for Sydney – one where the food could challenge and inspire you, but in a relaxed atmosphere where you could find an eclectic list of wines not offered anywhere else.
With Brent’s clever, flavorsome food and Nick’s love of introducing customers to wines by international boutique producers, Bentley Restaurant + Bar quickly earned a reputation for leading diners to some new and exciting places. The vision paid off and Bentley was named ‘Best New Restaurant’ at the Sydney Morning Herald’s 2007 Good Food Guide Awards, as well as earning two chef’s hats and a coveted wine glass, which it has retained ever since.
Since those early days, Brent and Nick have continued to steer Bentley Restaurant + Bar to a place where it has become known as one of the most influential restaurants in the country.
In 2013 the Bentley moved from its original home in Surry Hills to a bigger, grander space at the Radisson Blu Hotel in Sydney’s CBD. With its majestic façade and contemporary interior designed by award-winning Melbourne architect Pascale Gomes-McNabb, Bentley Restaurant + Bar found the perfect home. The interiors had a further makeover in 2018 creating a more distinctive bar area.
Situated at the spiritual home of Penfolds, the restaurant is located just 8km from the city of Adelaide, approximately a 15-minute journey by car, and situated adjacent to the Magill Estate Vineyard, Winery, and Cellars.
The restaurant combines modern architectural style with the natural attributes of its Adelaide foothills location and historic surrounds and delivers a contemporary and comfortable fine dining atmosphere. Contemporary food, an extensive collection of Penfolds wines, exemplary service, and stunning views completes one of Australia’s finest food and wine experiences.
SCOTT HUGGINS, HEAD CHEF
With an international career spanning over 17 years, Melbourne-born Scott Huggins refined his culinary expertise, whilst working for several of the world’s high-end, Michelin-starred restaurants. With a passion for creating fresh, natural dishes, Scott honed his skills in the kitchens of culinary destinations such as The Royal Mail Hotel in Victoria, Iggy’s at The Hilton in Singapore, and Micolau Hotel and Restaurant in Spain. Upon his return to Australia in 2013, Scott joined the Magill Estate Restaurant team.