Astral Bookings: Tel -1800 700 700 Fax 612 9657 7561 Web www.astralrestaurant.com.au Cuisine: Five Star Hotel Dining, Modern French Chef Sean Connolly Licence - Fully Licensed Address: Level 17 ,Hotel Tower ,Star City 80 Pyrmont Street Pyrmont NSW 2009 Open: Bar and Restaurant Lunch: Weds-Sun Noon-3pm Dinners Wed - Sun 6:00pm,  Licensed; Seats Inside 30, Private Room Seats 20. Restaurant and Bar is also available for functions. In home catering available. Comment: Sean Connolly awarded chef of the year AHA awards 2006 * Chef of the year awarded to Executive Chef of Astral - Sean Connelly. SMH Good Food Guide 2006 * One Chefs hat SMH Good Food Guide 2007 * Best fine dining restaurant in a Hotel Restaurant & Catering awards for excellence 2006   Situated at the summit of Star City Hotel diners arrive by glass elevator on the exterior of the building & are greeted by a panoramic view of Sydney Harbour.   Astral defines the ultimate Sydney dining experience: panoramic harbour views, modern French menu, extensive wine list and professional service. Astral interiors showcase a rich palette of chocolate and bronze with custom designed wallpaper, extraordinary modernist chandelier and towering 4m wine wall. Coupled with the stunning view of the Sydney skyline, the interiors evoke an atmosphere of comfortable opulence. Located close to the hub of Sydney’s CBD, Astral Restaurant attracts a range of clientele from local and international business to international visitors, gourmands and the occasional celebrity. Personally recommended (ed).
	Aubergine Bookings: 02 6260 8666 Cuisine: Modern European Address: 18 Barker St Griffith ACT 2603 Open:  Open: Mon-Fri Noon-3pm,Mon-Sun 6-10pm; Licensed/BYO ; Seats Inside 60 Comment:  A sister to Courgette. The menu remains as refined as it always was, the great wine list is still there and the lofty room with its white linen, long wine rack and big windows is unchanged. And, some of the Capital's best waiting staff are still there to serve you. An excellent destination. Other opinions: SMH GFG 2005 score14/20 "We still love the stylish, carpeted room with its high ceiling, plush chairs, white linen tables, the long, tempting wine rack and big windows ... The menu remains refined, sophisticated and intelligent, but the execution seemed to have lost some of its edge." Sydney Cheap Eats 2005 "Aubergine, run by the talented James Mussillon, is elegant with an impressive wine list." Gourmet Restaurant Guide 2005 "Tawny tones and plush carpet generate an intimate space, lit by eye-catching feature lamps. It is matched by some of the capital's better waiting staff. They show anticipation, maturity and humour. Mussillon's food is sophisiticated" SMH GFG 2004,Score 14/20,Consistently very good,'There's no searching for your meal under a tangle of ill-chosen sprouts here-restraint seperates Aubergine form the rest of the pack...Regulars may wish the menu changed more often,but first-timers will be wowed as Aubergine still presents a package as glossy as its namesake.' Gourmet Traveller Restaurant Guide Australia 2004, 1 Red Star,'this elegant restaurant has earned a reputation as one of Canberra's best...Count on quality produce, French technique and occasional forays into the Italian repertoire...a well priced wine list...Professional service is the icing on this very appealing cake.'
	Bar mSida Bookings: 03 9818 1232 Cuisine: Modern European Address: 791 Glenferrie Rd Hawthorn Vic 3122 Open: Bar and Restaurant Lunch: Weds-Sun Noon-3pm Dinners Wed - Sun 6:00pm,  Licensed; Seats Inside 30, Private Room Seats 20. Restaurant and Bar is also available for functions. In home catering available. Comment: New to Glenferrie Rd, Bar mSida offers an inviting and friendly dining experience with a modern European menu.  Many of the dishes feature Chef Raymond Fenech's hand picked produce. The lounge bar area is relaxed and you can dine in a group atmosphere or choose a more secluded location (by the fire). The separate upstairs function room can be themed and dressed to suit any occasion. Evenings in the bar are all about drinks and shared food options including tappas. Bar mSida kitchens are managed by Head Chef and Owner Raymond Fenech. Also offers an excellent wine, water and soft drink list to match the excellent food. Recommended (ed).
	Bluestone Bookings: 03 9620 4060 Cuisine: Modern European Address: 349 Flinders Lane Melbourne Vic 3000 Open: Bar Mon-Fri Lunches12noon Supper 5:30pm, Restaurant Lunch: Mon-Fri Noon-3pm Dinners Wed - Fri 6:00pm, Closed: Public Holidays; Licensed; Seats Inside 120,Private Room Seats 120 Bluestone Restaurant and Bar is also open exclusively for functions on a Saturday. Comment: The heritage-listed Bluestone Restaurant and Bar is reminiscent of the venues old woolshed days.  The ground level Restaurant features huge guilt mirrors sweeping down one wall, original bluestone walls, luscious fabrics, rich colourings and expansive ceilings.  The Downstairs Lounge Bar flaunts large timber pillars, original bluestone walls, chesterfield lounges, rich colourings and mood lighting for all hours of the day.  The expanse of both the bar and restaurant makes this location ideal for events such as weddings, cocktail parties, corporate dinners, product launches and Christmas parties. Bluestones Restaurant offers an upmarket dining experience with a modern European menu.  The signature dish of “baked HerveyBay scallops with a parmesan dill crust and tomato salsa” is a must.  Many of the dishes feature Chef Alex Lovelocks home grown produce.The downstairs lounge bar boasts gourmet wood fired pizza’s and buzzy café dining during the day. Evenings in the bar are all about drinks and shared food options. Bluestones kitchens are all under the helm of Head Chef – Alex Lovelock Other opinions: 3AW DINE OUT GUIDE RECOMMENDED 2004, 2005 Tucker Seabrook Australian wine list of the Year Awards – Recommended 2002, 2003, 2004 AGE GOOD FOOD LISTED 2003, 2004 Visa Awards for Excellence - Finalist Best New Restaurant 2001
	Centonove Bookings: 03 9817 6468 Cuisine: Modern Italian Address: 109 Cotham Rd Kew VIC 3101 Open: 12-3pm Mon-Sat, 6-10pm Mon-Sat; Licensed; Seats Inside 80, Seats Outside 12 Comment: Centonove is stylish and relaxed, with an extensive menu and wine list to suit all occasions. For a leisurely breakfast, a business lunch or an intimate dinner upstairs, the passion for food and the warmth of hospitality is evident. The menu is Italian influenced with an interesting list of main meals and entrees accompanied by a range of well done pizzas fresh from the wood-fired oven especially imported from Trieste. Other opinions: The Age Good Food Guide 2005 "WITH its high ceilings, timber blinds, brown leatherette banquettes and double white tablecloths, Centonove suggests a level of class from the moment you sit down." AGFG 2004, score 14/20 Gourmet Traveller Restaurant Guide Australia 2004, Good vegetarian options,'has evolved and adapted into a mannered,modern and comfortable dining room...The food is high quality and unconfrontational.A good wine list backed by knowledgeable service reinforces the place's sophistication.' The Age Good Food Guide 2003. Score 15/20.High standards are applied equally to the pizzas and the main dishes.
	Chapel Bakery Hawthorn Bookings: 03 9818 2003 Cuisine: Bakery Address: 753 Glenferrie Rd Hawthorn Vic 3122 Open: Open: Mon-Sun 6-5pm, Closed: All Public Holidays; Seats Inside 30 Outside 20 Comment: Great coffee and the best pastries, cakes and breads from the heritage listed Convent Wood Fired Bakery at Abbotsford.  They offer home made soups with crusty bread, pies, pasties and sausage rolls as well. Good friendly service. Terrific atmosphere. Opens early. Personally recommended (ed).
	Chapel Bakery Port Melbourne Bookings: 03 9676 2002 Cuisine: Bakery Address: 369 Bay St Port Melbourne Vic 3207 Open: Open: Mon-Sun 6-5pm, Closed: All Public Holidays; Seats Inside 20 Outside 10 Comment: Great coffee and the best pastries, cakes and breads from the heritage listed Convent Wood Fired Bakery at Abbotsford.  They offer home made soups with crusty bread, pies, pasties and sausage rolls as well. Good friendly service. Terrific atmosphere. Opens early. Personally recommended (ed).
	Convent Bakery and Chimmys Bread & Pastries Bookings: 03 9427 1391 Cuisine: Bakery Address: 342 Bridge Rd Richmond VIC 3121 Open: Open: Mon-Sun 6-6pm, Closed: All Public Holidays; Seats Inside 30 Outside 10 Comment: Possibly the best coffee along the 2km of Bridge Rd - and there are all those superb hand-crafted pastries, cakes and breads to ogle and taste. Over the last five years it has fulfilled its early promise. Good friendly service. Opens early. Personally recommended (ed). Other opinions: The Age Cheap Eats 2004,'This cosy bakery provides fresh,crusty choices and has a few tables so you can tuck into a delicous overstuffed sandwich on the spot.' The Age,A2,26/6/04,Jane Faulkner,'it's here that locals and Francophiles are much satisfied with batards and baguettes baked daily along with other delicious sourdough and continental-style loaves.At Chimmy's,baking bread is regarded as the work of artisans and there's a commitment to using no additives,no nonsense and a stone-based oven.' The Age, Epicure, 13/4/04, Kirsty Wilcox,'This is an elegant take on the traditional working breakfast...At this price you can even throw in an espresso and still have money left over to sample one of the sweet treats lining Chimmy's shelves.' The Age,Epciure, 13/4/04,Kirsty Wilcox,'Traditional-style pannotecca and pasticceria.Strong coffee and sweet treats galore.First class breads include sourdoughs and epis.'
	Claudes Bookings: 02 9331 2325 Cuisine: Modern French Address: 10 Oxford St Woollahra NSW 2025 Open: Tues-Sat Dinner: From 7.30pm; Licensed/BYO; Seats Inside 40,Private Room Seats12 Comment:  Chui Lee Luk takes over Claudes from her mentor Tim Pak Poy, the resulting food is still refined, sophisticated and superbly cooked it is the very model of what fine dining food should be. The wine list, although limited, is international, aged and unique. The food is sensational, but the prices and the lacklustre surrounds detract noticeably from the otherwise memorable experience. You can still BYO for $10 a bottle. Some of Sydney's very best food and essential visiting for those who 'go for the food'. Other opinions: SMH Good Living Good Eating Mathew Evans 5/10/04 score 18/20 "Chui Lee Luk has done the impossible. She's achieved a virtually seamless change from the previous chef's reign at this Woollahra institution, yet maintains those delicious culinary acrobatics." SMH Good Food Guide 2005 Good Wine List "For a generation of diners Claude's has been an intelligent refuge from the ephemeral fashions of Oxford Street and the city at large. After a decade under Tim Pak Poy, it's time for another metamorphosis in this veritable institution, with Singaporeborn sous chef Chui Lee Luk taking the keys to that firmly closed door. Expect gentle evolution rather than revolution" SMH Good Food Guide 2005 Best Vegetarian "If you think few can do what happens here with meat, wait until you see what they do with vegetables." The Age AGFG 2005 "ALWAYS interesting, occasionally confronting, but usually nothing short of astounding" Gourmet Traveller Australian Restaurant Guide 2005 *** Good Wine List "The individuals driving Claude's may change, but there's an assured constancy to this institution; the culture and history of the restaurant also exerts its own pull. So it s that Chui Lee Luk takes over the restaurant from her mentor Tim Pak Poy, who had in turn taken over from Damien Pigrolet, inheriting a legacy of good taste and restraint, and a mandate to maintain Claude's place at the forefront of Australian dining." Sydney Cheap Eats 2005 "These small rooms in Oxford Street have been blessed by a continuous series of very fine chefs in the French tradition since first opened by Claude Corne in 1976. In 1981, Claude sold the restaurant to former employee Damien Pignolet, and in 1994, Pignolet sold it to his sous chef Tim Pak Poy. In July 2004, Pak Poy continued the tradition by selling Claude's to his sous chef, Chui Lee Luk, because, he said, he had "been training Chui to buy a restaurant since day one as that was her stated aim"." SMH GFG 2004, Score 18/20, Good wine list, 3 Hats-World Class,'elegant simplicity...there are no wow-factor views, gimmicky cocktails or hip food-fashion statements to distract from the eating experience...Service is from the restaurant's longstanding staff is forever joyful and unruffled.' Gourmet Traveller Restaurant Guide Australia 2004, Excellent wine list, 3 Red Stars,'a relentless focus on creative excellence...food is adventurous and occasionaly playful...wine list is small but distinctive and intelligent...mature, longstanding staff ensure all elements of the dining experience come together'
	Courgette Bookings: 02 6247 4042 Cuisine: Modern European Address: 54 Marcus Clarke St Canberra ACT 2600 Open: Comment: Courgette was opened by James Mussillon in the old Fringe Benefits site whilst still keeping his excellent, long runnning sister establishment, Aubergine. Classically based dishes of some refinement are the order of the day. They are priced identically and are very similar in style to those of Aubergine. The feeling is more modern than its older sister. Other opinions SMH GFG 2005 score 14/20 One Hat Good Wine List "James Mussillon's ratatouille of restaurants continues with the opening of this shiny new city sibling to Aubergine. Courgette sounds much classier than zucchini and this place certainly hums with finesse. Soft candlelight, halogen-spotlit tables, loungelike charcoal and black fabric chairs, a small bar/lounge area and modern sophisticated elegance are backed by attentive service. It complements Mussillon's refined, beautifully presented, French-influenced fare with its fine recommended wines" Sydney Cheap Eats 2005 "Sister to the glamorous Aubergine, Courgette is also stylish and comfortable. Vegos won't find much joy here, though winos sure will. The business lunch is great value with a four-course degustation, $29.50 per person" Gourmet Restaurant Guide 2005 "It's a warm space, bathed in navy tones and featuring soft furnishings. Mussillon's "signature" spice-crusted tuna will be familiar to those au fait with Guillaumme Brahimi's work in Sydney, ... The strong wine list extends to an excellent selection of digestives. The service is consistent with Mussillon's ethos of less-formal dining, but lacks the polish of experience."
	Donovans Bookings: 03 9534 8221 Cuisine: Modern Mediterranean Address: 40 Jacka Blv St Kilda VIC 3182 Open: 7 Days Lunch: Noon-4pm, Dinner: 6-10.30pm, Licensed/BYO Bottled Wine Only; Seats Inside 120,Private Room Seats 26 Comment:  The Donovan's were in hotels and their care and attention to the detail of the concept are very much in evidence. The restaurant is their house into which you have been invited. A privilege indeed, as few of us have palatial houses on the beach that could double as a ski lodge. It is a big hit with its comfortable, over forty-year-old clientele. Service is good as the Donovan's are always 'around'. Prices are what you would expect from such an upmarket establishment. Personally recommended (ed) Other opinions: The Age Good Food Guide 2005 " YOU don't need to be celebrating to come to Donovans. Every meal here becomes a special occasion. A comfortable beach-house atmosphere is created through the meticulous accretion of details." Gourmet Traveller 2005 Restaurant Guide "Relax. Take in the sea view. Absorb the beach-house atmosphere. You've never been in better hands. There's nothing like walking into a restaurant and getting the feeling these folk know just what they're doing and will feed you just how you like it." The Foodies' Guide 2004,Allan Campion & Michele Curtis,'For special occasions you won't find a better place to go.Gail and Kevin Donovan are the absolute tops in service and food professionals.The water views and the wine list are also outstanding.' Age Good Food Guide 2004 17/20, two chefs hats The Age, Agenda, 7/3/04, Dani Valent,'It's a hot day and Donovans' picture windows reveal a patchwork of beach towels and shimmering water. You'd be thinking baby squid from the charcoal barbecue, maybe tiny prawn ravioli' Gourmet Traveler Restaurant Guide Australia 2004, 2 Black Stars, Excellent wine list, Good vegetarian options,'Staggeringly successful, sublimely consistent and always hospitable.Donovans is a place for generous, well-crafted dishes which are consumed with enormous relish...The prices are high, but the value is undeniable.'
	Estivo Bookings: 03 9853 1727 Cuisine: Mediterranean Address: 330 High St Kew VIC 3101 Open: Open: Daily Noon-2.30pm, 6-10.30pm,; Licensed/BYO Wine Only Seats Inside 120, Seats Outside 12, Private Room Seats 30, 12 Comment: Estivo is a new addition to dining in Kew. It's a smart little place with crisp white tablecloths, cool colours and dark stained Thonet chairs. The food is the fashionable mediterranean of modern Australian. The wine list is well priced and the service is efficient. Personally recommended (ed). Other opinions: The Age Epicure John Lethlean March 22, 2005 SCORE: 14.5/20 "A sophisticated, stylish newcomer with good food that should find a ready audience in its district."
	Flower Drum Bookings: 03 9662 3655 Cuisine: Chinese Address: Market Lane; Melbourne VIC 3000 Open: Lunch: Mon-Sat Noon-2.30pm. Dinner: 7 Days 6-10.30pm, Licensed; Seats Inside 140, Private Room Seats yes. Comment: A Melbourne institution. The menu is Cantonese which is done exceptionally well. The service is elegant and so intuitive that it borders on ESP. The wine list is exceptional and easy to manage with helpful hints from the sommelier. The Flower Drum just keeps getting better. Personally recommended (ed) Other opinions: The Age A2 Jane Faulkner 9/4/05 "And to match that food is a great wine list, excellent Chinese tea, spacious tables dressed in crisp, white napery and neatly set with good chopsticks, and everattentive, impeccably attired staff happy to accommodate every diner's whim. And the sense of occasion offered at the Flower Drum makes it a splendid choice for any celebration." The Age Good Food Guide 2005 Restaurant of the Year score 18/20 Three Hats "While still a fine-dining restaurant, the atmosphere now seems less starchy, a little more fun, perhaps. There's also less focus on steering customers from the menu and into the uncharted territory of chef Anthony Lui specials" Gourmet Traveller 2005 Restaurant Guide *** "Celebrated restaurateur Gilbert Lau has moved on but the Flower Drum remains in safe hands. Consistency and equilibrium are central to its success. These are evident in the balance oftraditional Cantonese cooking and innovative dishes, and a dining environment that, despite its spaciousness, retains intimacy." The Age, A2, 15/5/04, Matt Preston,'this is a new, post-Gilbert Lau era for the Drum and the experience now is a lot more relaxed and fun.It also seems a fair whack cheaper.' The Foodies' Guide 2004,Allan Campion & Michele Curtis,'The big Grandaddy.Flower Drum isn't voted Melbourne's best restaurant year after year for nothing-just don't forget your credit card.' The Age Good Food Guide 2004 Awards-3 hats, score 18/20, excellent wine list Gourmet Traveller Restaurant Guide Australia 2004, 3 Red Stars, Good vegetarian options,'one of the finest Cantonese restaurants and most innovative dining establishments...staff are friendly and always helpful.The menu features the best in locally sourced produce, beautifully turned out with delicate flavours and expert presentation...The wine list deserves your proper attention'
	Fiorelli Bookings: 03 9882 0222 Cuisine: Italian Address: 209 Camberwell Rd Hawthorn East VIC 3123 Open: Lunch: Mon-Sun 11.30am-3.30pm. Dinner: Sun-Thur 5.30pm-11pm; Licensed; Seats Inside 110. Comment Arguably the premier Italian restaurant in the area, and Fiorelli's has a lot going for it to justify that reputation. The restaurant has modern, understated Italian-style table settings and decor with smart, designer furniture that includes comfortable chairs with good padding. An elegant bar, stylish use of sandstone and marble, and a bright atmosphere set the pace. Excellent service and consistently good Italian favourites keep customers smiling. What you get at Fiorelli's is excellent service, a bright bustly, noisy ambience, and traditional Italian cuisine. The dishes here cover the full spectrum of Italian favourites, with an excellent selection of salads and desserts to follow. Always fresh, the dishes look as good as they taste. The clientele from the well-to-do suburbs that comes here week after week obviously like what they get. Personally recommended (ed)
	Les Boucherie Parisiennes Bookings: 03 8256 1636 Cuisine: French Address: 268 Toorak Rd South Yarra VIC 3141 (Opposite Como Centre) Open: Lunch: Mon-Sun 12pm-3.30pm. Dinner: 7 Nights 5.30pm-11pm; Licensed; Seats Inside 60. Comment If you are looking for traditional French look no further! What a treat. Decor is tastefully modern. The menu is to be savoured. The food is magnificent! A vast wine list is complimented by knowledgable staff. Ask and you will receive. There is a special ambience here with service to match. An experience to remember (ed).
	Lobster Cave Bookings: 03 9589 2148 Cuisine: Seafood Address: 18 North Concourse Beaumaris VIC 3193 Open: Lunch: Sun-Fri 12pm-3.30pm. Dinner: 7 Nights 5.30pm-11pm; Licensed; Seats Inside 150. Comment Renowned as Melbourne’s Best Seafood Restaurant and a Melbourne Seafood Institution, the Lobster Cave in Beaumaris has flourished to the success story that it is now, under owner Bill Ferg’s unique vision and direction. The Lobster Cave has been drawing families, friends, couples and work colleagues to its culinary magic for over 19years.  From all over Melbourne and beyond, people come, to feast, celebrate and experience the enigma that is the Lobster Cave. The Lobster Cave specialises in gourmet seafood, fine wines and excellent service and caters for all tastes and budgets with extensive a la carte and specially designed set menus and even offer a private function room, for all your corporate and social occasions. High standards are always maintained with the freshest and finest ingredients and children and vegetarians are also catered for.
	Pearl Bookings: 03 9421 4599 Cuisine: Modern Australian Address: 631 Church Street, Richmond VIC 3121 Open: Restaurant -  Sun – Fri Noon to 3pm, Daily 6pm – 10.30pm            Bar - Daily 9am - 11pm Licensed Seats 66, outdoor seating and bar Comment: The Age Good Food Guide 2006 Three hats  18/20 Pearl is about the one per-centers: a monochromatic room still fresh after five years; excellent house-made bread with lemony Cobram Estate olive oil; a sunny terrace for  weekend brunch; a wine list pierced together  with a deep understanding of the food; a brown shirt army dispensing dishes, information and good humour. And above all a kitchen run by a self described Aussie boy adopting and adapting ideas from near and far. The Good Food Guide 2006 Cheap & posh If you don’t mind dining in the bar, you can worship at Geoff Lindsay’s gastrotemple for a fraction of the cost. The Age Cheap Eats 2005 Pearl has lost none of its lustre since being named last year’s Cheap Eats Champ The bar area remains  the place to sprawl on a white banquette and sample the high life without theoutlay of the restaurant proper. The Age Good Food Guide 2005 Chef of the Year 2005 – Geoff Lindsay In August 2004, The Age Good Food Guide named Geoff Chef of the Year 2005. Guide editor Sally Lewis says: “when the Guide judging panel started thinking about chefs and the food and flavours that wowed us time and time again, it was hard to go past Geoff Lindsay. Lindsay knocks your socks off at Pearl with his proudly modern Australian food and a menu that is always evolving.” Two Hats 17/20 Being as accomplished as it is adventurous........Dishes mostly live up to high expectations, sometimes even exceeding them.... The wine list is of a high standard, and service from the knowledgeable sommelier and team of good natured young waiters is faultless.
	Pompei's Bookings: (02) 9365 1233 Cuisine: Italian Address: 126 - 130 Roscoe Street Bondi Beach NSW 2026 Open: Tuesday,Wednesday & Thursday 3pm till Late            Friday ,Saturday,Sunday 11am till late Comment:  One of, if not the finest Italian restaurant in Bondi. Put simply, George Pompei, a master at his craft, has the best gelateria outside Napoli, while the pizzas impress with an emphasis on authentic flavour rather than simply volume. Get a table outdoors to relax and enjoy this artisan's work. Other opinions: excerpt from www.yourrestaurants.com.au   One of The best!   The care that goes into the preparation of the food lifts Pompeis from being another pizza, pasta, gelato joint to somewhere worth travelling to. I've never had tastier, crispier, pizza bases, the northern Italian pasta dishes are sublime, you'll go a long way to get a better caprese salad- and all this pales into insignificance once you taste the freshly made gelato. At Pompeis you are in the hands of a master.   Food  **** service **** Atmosphere *****
	Pure South Bookings: 03 9699 4600 Cuisine: Modern Australian Address: Ground Level Southgate Melbourne 3000 Open: Lunch Midday-3pm, 7 Days,Dinner Fri & S; Licensed Comment:  All the produce comes from Tassie but the inspiration is from Melbourne. It has a paved terrace outside that shares a river view with the window tables inside. But the cooking has become more classically based and the produce is superb. Serves are large and prices, what you would expect - mains around $30. Very good Tasmanian wine list. Other opinions: The Age Good Food Guide 2005 score 14/20 "CONCEPT restaurants have a poor reputation, but Pure South may be the defining exception. On the promenade at Southgate, this smartly designed space (formerly Blakes), awash with natural light, focuses on the produce of Tasmania and the Bass Strait Islands." Gourmet Traveller 2005 Restaurant Guide "Pure South takes the path of greater resistance, and proves itself a modern restaurant of real worth and style." Herald Sun CityStyle Best of Melbourne 04 Best steak "Pure South sources its beef directly from King Island, Flinders Island and Tasmania." The Age, Agenda, 16/5/04,Roslyn Grundy,'Longing for Tassie but can't handle the ferry?Pure South is a surprisingly new restaurant built around the concept of Tasmanian produce.Chef Neale White has some smart tricks up his sleeve ans he performs them on rather excellent beef,lobster and other seafoood from down south.' The Age, Epicure, 4/5/04,John Lethlean,Score 14.50/20,'Without any of the concept restaurants's cliches,Pure South aims for a known target and strikes.Impressively.' Herald Sun, Weekend, 17/4/04,Bob Hart,'Pure South has both a handsome riverside bar and a theme:all food is sourced from Bass Strait islands or Tassie...dishes were expertly executed and delicious..Splendid.'
	Ramage Bookings: 03 9690 2600 Cuisine: Modern European Address: 270 Park Road South Melbourne Vic 3205 Open: Tuesday - Friday  = Lunch & dinner Saturday  =  Brunch, lunch & Dinner Sunday  =  Brunch & Lunch (close around 5pm) Live music Friday & Saturday from 6:30pm onwards Fully Licensed; Seats Inside 40, Seats Outside 20, Garden Courtyard. Comment: The creation of author Dudley Pope, young Nicholas Ramage was a British adventurer in Napoleonic times who spent much of his time sailing the globe and toiling on behalf of his Country, to keep Napoleon and his troops from invading his home. However, he also enjoyed sitting back, smelling the roses and partaking of the finer things in life such as wine, food and music. The people ramage most enjoyed spending time with, kept him fit and healthy in mind and soul. Two hundred and fifty years later, nothing has changed. While a lot of time is spent working and maintaining our lives, kicking back and enjoying the finer things in life still keep us happy, healthy and ready to fight another day. Where is a really great place to do this? Welcome to ‘Ramage’, an unpretentious, uplifting, regenerating lifestyle. Other opinions: Good food and excellent wine list. Relax in the courtyard or enjoy the ambience of the bar and dining area. Here are a few examples from the menu that you can expect to enjoy... COQ-AU-VIN  $22 A traditional french chicken dish served with smashed kipfler potatoes. GNOCCHI  $17 Pan-fried home-made potato gnocchi, tossed with cherry tomatoes, basil & ricotta TASMANIAN SALMON  $23 Pan-seared on a rustic corn fritter with hollandaise and fresh rocket WARM ASPARAGUS  $12 Gippsland asparagus, parmesan, chopped egg & truffle oil
	Rubicon Bookings: 02 6295 9919 Cuisine: Modern European Address: 6A Barker St Griffith ACT 2603 Open: Open: 12-3pm Tue-Sat, 6pm Late Tue-Sat, Licensed/BYO Wine; Seats Inside 80, Seats Outside 12, Private Room Seats 20 Garden Comment: A smart and formal dining experience. Very good food from a select and interesting menu at reasonable prices. The service is sharp and the space is long and narrow, with fairly conservative decor. A good selection of wine and beer. Other opinions: Sydney Cheap Eats 2005 "It's a pleasure to walk into Rubicon with its elegant decor, subtle lighting and gentle music playing in the background. Sit in the courtyard over lunch or in the evening when it is lit to create a magical ambience." Gourmet Traveller Restaurant Guide Australia 2004, Excellent wine list,'The cosy environment is matched by robust European cooking with modern touches.Portions are generous and flavours are generally well balanced...Funky and friendly waiters obviously enjoy their work, reinforcing the sense that diners are in safe hands.'
	Sean's Panaroma Bookings: 02 9365 4924 Cuisine: Australian Modern Address: 270 Campbell Parade Bondi Beach NSW Open: Open Midday for Lunch Saturday & Sunday           Open for Dinner Thursday through to Saturday from 6pm Comment: Sean Moran & Micheal Robertson of the George Hotel and The Grand Hotel Dining Room,opened their 'salty jewel of a restaurant' in 1993 at the North end of iconic Bondi Beach,Autralia.   Other opinions: Sean's Panaroma was awarded two chefs hats in the Sydney Morning Herald Good Food Guide 2006.   News: Sean's cookbook 'Let it Simmer' is now available in bookshops.
	Tetsuya's Bookings: 02 9267 2900 Cuisine: Japanese/French Address: 529 Kent St Sydney NSW 2000 Open: Dinner: 6pm-Late, Tue-Sat, Closed: Some Public Holidays; Licensed/BYO; Seats Inside 90,Private Room Seats Yes Comment:Tetsuya Wakada is now ensconced in the huge former Suntory Restaurant in Kent St, complete with an exhaustive 3000 bottle wine cellar. The food is neither Japanese, French or Australian, rather a haute cuisine combination of all three, prepared with refined taste. The only dining option is a degustation menu ($$$ each), and the waiters description of any particular dish takes longer to listen to, in most cases, than it does to eat. Other opinions: SMH Good Food Guide 2005 score 19/20 Three Hats Good Wine List "Can dining out get any closer to perfection? Tetsuya Wakuda would reject the accolade, yet in the context of his eponymous restaurant, his food is as close as we can get to perfection on a plate. It's an artist's palette for your palate - a sublime blend of aesthetic invention, audacious flavour combinations that send your heart racing and an astonishing interplay with textures." The Age GFG 2005 "Settle comfortably in deep, padded chairs for a set menu of morsels delivered over several hours, the ultimate in dining." Gourmet Traveller Australian Restaurant Guide 2005 *** Good Wine List "To gain passage to Tetsuya's chic Kent Street address is to enter a special society. Tetsuya's signature dish, a confit of Tasmanian ocean trout, continues to confound foodies and photographers alike." Sydney Eats 2005 "Tetsuya Wakuda is Sydney's member of the international culinary avant garde. This unassuming man is revered by such chefs as France's Alain Ducasse, Spain's Ferran Adria, America's Charlie Trotter. And we have him. It's another one of those places where we suggest to the food lover to save up and go at least once." SMH GFG 2004,Score 19/20,Good wine list,Truly Magical,'Service has relaxed into a professional but less formal routine;the menu isn't recited any more and the overall mood is more friendly.Tetsuya's dishes are as outstanding as ever,with the menu changing more often,yet retaining some sentimental favourites...Every dish is a work of art to rival his considerable collection on show around the restaurant.Be warned:it's not cheap,but it is,quite simply,'wow' on a plate.' Gourmet Traveller Restaurant Guide Australia 2004, 3 Red Stars, Excellent wine list,'the tiny flaws here only serve to throw the excellence of all other aspects into relief.One of the great restaurants of the world.'
	The Lobby Bookings: 02 6273 1563 Cuisine: Modern Australian Address: King George Tce Parkes ACT 2600 Open: Lunch: Mon-Fri 12-3pm, Dinner: Tues-Sat 6.30pm-Late, Closed: Public Holidays; Licensed/BYO; Seats Inside 80, Seats Outside 20 Comment: Just wonderful for lunch, set among the roses, and with a grand view of Old Parliament House. This very plush restaurant has been on the Canberra scene since 1968 - it is part of the history. The service is professional, and the food is well priced. The wine list is good, and changes regularly.
	Waters Edge Bookings: 02 6273 5066 Cuisine: Modern European Address: 400 Parkes Pl North Parkes ACT 2600 Open: Open: 12-2.30pm Tue-Fri & Sun, 6.30-9pm Tue-Sun; Licensed/BYO; Seats Inside 75 Comment: Waters edge has collected a string of accolades including Best regional restaurant from the Sydney Morning Herald Good Food Guide in 05. Not surprising considering the mix of chef, Darren Vaughan, the fabulous panoramic views of Lake Burley Griffin, the architecturally austere room with its luxurious white leather chairs and crisp white linen. Vaughan worked under Gordon Ramsay in London and the classic French technique used there is evident in his finely prepared dishes. Excellent professional service. Other opinions: SMH Good Food Guide 2005 Best Regional Restaurant Simon Thomsen "a restaurant of exceptional quality in a sparkling, modernist space (coupled with the National Portrait Gallery toform what looks like a skateboard half-pipe in Commonwealth Place). Viewed from the restaurant's white Italian leather chairs and banquettes, Canberra unfurls through the glass walls, from the War Memorial to the watery plume of the Captain Cookfountain. At night, under soft lighting, there's the reflective glow of the carillon and National Library. A long wine list has some good aged French, Italian and Australian labels at prices that tempt you to lash out." SMH GFG 2005 Score 16/20 Two Hats Good Wine List "If you're looking for Canberra's real seat of power, it's in Darren Vaughan's kitchen at this slick, modernist wedge. The view across Lake Burley Griffin from the white leather chairs shows the capital at its best, with Michael Gray leading an impeccably polished floor team. At night, under soft lighting, there's the reflective glow of the carillon and National Library, but Vaughan's lush, contemporary reworkings of European classics are equally eye-catching. " The Age AGFG 2005 "THERE aren't many places in Canberra that boast waterside views as well as finely honed, classical cuisine." Sydney Cheap Eats 2005 "The stunning lakeside location, white leather dining chairs, professional service and outstanding food add up to style with a capital S." Gourmet Restaurant Guide 2005, 2 stars "Vaulted ceilings, crisp linen and luxurious white leather chairs are offset by pebble-toned carpet. And just as the clean architectural lines soar, so too does Darren Vaughan's sophisticated modern European fare." SMH GFG 2004,Score 15/20,Consistently very good,Good wine list,'It's a rare thing that a new restaurant in the nation's capital stamps it's presence like Water's Edge...There's a smart fit out,using vaulted ceilings,loads of glass and starched linen.And there are waiters who know not just the food but the wines,and are in love with both' Details updated Gourmet Traveller Restaurant Guide 2004, 1 Red Star, Excellent wine list,'This is grown-up food, crafted with panache and, remarkably for Canberra, served (most of the time) with professionalism.'
	Wharf Restaurant Bookings: 02 9250 1761 Cuisine: Australian Modern Address: Pier 4 Hickson Rd Walsh Bay NSW 2000 Open: Mon-Sat Noon-3pm,6pm-11, Closed: Sun; Licensed; Seats Inside 120, Seats Outside 90, Private Room Seats 40 Comment: Set at the end of the finger wharf in Walsh Bay, Wharf Restaurant provides a stunning and unusual view of the Harbour from west of the Bridge. It's the Sydney Theatre Company's home but a destination in itself, particularly for lunch. Pleasant modern food. Other opinions: SMH Good Food Guide 2005 Score 15/20 One Hat "Pier 4's restaurant is probably the Sydney Theatre Company's longest running and most consistently classy production. And we can only add to that unbroken run of good notices. On a warm night try to snare a candlelit balcony table, seemingly beneath the twinkling Harbour Bridge. The bold timber interior of the old wharf is also a dramatic setting." Gourmet Traveller Australian Restaurant Guide 2005 * Good Vegetarian Options, Good Wine List "Set as it is, in an arty intersection of dance and theatre companies, patrons as well as artistes gravitate to the Wharf. The hours are well-suited to pre- and post-performance dining, and some dishes, such as a rice noodle stir-fry or a hearty soup, are simple enough for a light meal for anyone at anytime." Sydney Eats 2005 "The Wharf keeps on churning out relaxed, flavoursome Mod Oz in one of the finest rooms in Sydney with one of the most spectacular views of the Harbour." SMH GFG 2004,Score 15/20,Consistently very good,'This is a dining space with sharp service...modern,individual cuisine,full of craft and lots of surprises...It's a great example of the modern Sydney style.' Gourmet Traveller Restaurant Guide 2004, 1 Black Star,'What a room.What a view.More importantly, what a menu...a selection that might well serve as a bluprint for smart-casual dining in Sydney for the next decade.The largely light, Asian-inflected list leans heavily on well-sourced produce cooked with intelligence..and wait-staff go that extra mile needed to keep diners feeling warm in a space this vast.'