Frommers.com Community
By Jennifer Olvera
Originally founded as a British penal colony, modern-day Sydney is a fashionable, world-class destination, one that begs visitors to explore its urban, coastal reaches, performance arts scene and verdant Royal Botanical Gardens. And while these are virtual no brainers, it's easy to argue the food -- whether fancy or meant to be eaten on the fly -- steals the show.
Getting there: Hop aboard a newly launched Qantas flight, journeying direct from Dallas/Fort Worth to Brisbane and continuing to Sydney. Upon your return, jet directly from Sydney to DFW. Swing business class if you can: it means having access to an Australian vino-stocked cellar and posh Neil Perry-designed dishes, plated on angular Marc Newson tableware.
Where to stay: There's a neighborhood for all persuasions. For panoramic views of the Sydney Harbour Bridge, turn to The Rocks and Circular Quay. Alternately, settle into the heart of things in the city's central business district, or head off the beaten track to Sydney's suburbs, which are loaded with interesting cafes and indie boutiques.
Your first meal: Make like a local and grab a beefy "tiger" pie from Harry's Cafe de Wheels (Cowper Wharf Roadway and Brougham Road, Woolloomooloo, NSW 2011; tel. 02 9357 3074; www.harryscafedewheels.com.au). Then, snag some Tim Tams from a local market to use a melty, makeshift coffee straw. Next, dive into the flaky sweets or savory patisseries from Black Star Pastry (277 Australia St., Newtown, Sydney, NSW 2042; tel. 02 9557 8656; www.blackstarpastry.com.au). The red wine-spiked, fork-tender lamb shank tart -- stippled with veggies -- is particularly divine.
From there, one thing is certain: the possibilities are endless.
Photo Caption: Sydney Opera House. Photo by Alex Gonzales Baguio/Frommers.com Community
Where: Overseas Passengers Terminal, Upper Level, The Rocks, Sydney NSW 2000; tel. 02 9251 5600; www.quay.com.au
The basics: Set in The Rocks neighborhood with views of the harbor through floor- to-ceiling windows, this fine dining experience has the makings of a great date -- especially since the service and nature-inspired cuisine is top-rate.
The view: Diners are met with jaw-dropping views Opera House, mammoth bridge and glimmering ferries that ply the waters.
What to eat: Peter Gilmore's texturally triumphant, visually stunning dishes -- constructed of ethically produced ingredients, some custom-grown -- make diners swoon. Take the deceptively simple French breakfast radish salad as an example. It's set on a bed of salty, creamy goat curd, jabbed with vibrant, crunchy radishes and beet chips and accented by pickled beetroot, blood sorrel and violets. However, don't leave without trying the refreshing-yet-decadent poached meringue snow egg, filled with custard apple ice cream, coated in a crisp maltose shell and nestled on a bed of lightly tart, cooling guava granita and creamy guava fool.
Photo Caption: The complex radish salad at Sydney's Peter Gilmore's restaurant pays vegetables due diligence.
Where: 176 Cumberland St., The Rocks, Sydney NSW 2000; tel. 02 9250 6000; www.shangri-la.com
The experience: Regal and welcoming at once, this soaring, 36-story luxury hotel is perched on the water's edge and outfitted with glass-swathed lounge and produce-driven, modern Australian restaurant, Altitude, at its pinnacle.
The view: Flooded with natural light, its guest rooms feature oversized windows facing the harbor, many with full-on views of the opera house and bridge.
What to eat: Order Japanese breakfast -- miso soup; yolky, poached eggs in soy; crisp-skinned salmon atop wilted greens with rice and pickled veg -- indulging as the sun rises over the city's favorite (and most unforgettable) venue.
Photo Caption: Japanese and Chinese dim sum breakfasts -- delivered to rooms at the Shangri-la hotel -- taste all the more luxurious when eaten overlooking the Sydney Opera House.
Where: Queen Elizabeth Dr., Bondi Beach, Sydney NSW 2026; tel. 02 9365 4122; www.nicks-seafood.com.au
The basics: Showy and spendy, this Nick Manettas venture hooks its share of travelers for the surf-y scene alone, but the just-plucked fare is what's really a lure.
The view: Prepare for a sweeping, waterfront panorama, as the window-walled seafooder overlooks the promenade and surfer-populated Bondi Beach.
How to indulge: Order the three-tiered, hot and cold seafood tower, shockingly chock-full for two. Its rewards abound, from fresh-shucked oysters and mussels topped with mignonette to smoked salmon, head-on prawns, Blue Swimmer crab and plump, battered shrimp, calamari and fish and chips. Then there's the lobster, a worthy waistline-expander, prepared Mornay-style.
Photo Caption: An indulgent lobster lunch at Nick's Bondi Beach Pavilion offers surfers and suits a break from the waves.
Where: 181 Harris St., Pyrmont, Sydney NSW 2009; tel. 02 8244 8240; www.simonjohnson.com.au
The basics: This fine food purveyor stocks specialty and down-to-earth foodstuffs coveted by gourmands.
The finds: Peruse everything from estate-bottled, unfiltered French olive oil to pistachio Turkish delight, red peach nectar and themed gift baskets, including one for making a hurried curry.
The extras: The store features a line of more affordable, eponymous canned and packaged goods, including char-grilled fennel, tuna and anchovy pepperoncini and piquant caperberries -- not to mention dried porcinis, truffle honey and dill mayonnaise.
Photo Caption: House-label pasta and sauce-making necessities are just the tip of the iceberg at Simon Johnson in Sydney.
Where: 66 Hunter St., The Rocks, Sydney NSW 2000; tel. 02 8078 1900; www.rockpool.com
The setting: Nestled comfortably into the circa 1936 City Mutual Building, this bustling, ultra-vaulted Neil Perry dining room fills with hotshots sipping stratospherically priced wines and cheekily named cocktails; perusing the meaty, options-loaded menu; and contemplating a post-meal pit stop at sib Spice Temple next door.
The gist: Upon entering the brass and stone-detailed Art Deco dining room, you'll be met with subtle scent of wood-smoke and a menu that's a carnivore's dream (and vegetarian nightmare). Choose from many types of beef -- including dry-aged, full-blood Wagyu and mineral-y grass fed varietals -- or make a meal out of substantial starters, like charcoal-roasted chorizo, potatoes and white beans or a sneakily spicy chopped salad, loaded with the bounty of local farms.
The accoutrements: Condiment service -- be it harissa, horseradish cream or classic béarnaise -- accompanies proteins. Rosemary fingerling potatoes fried in beef tallow and carrot planks topped with dilled yogurt are among the can't-miss sides.
Photo Caption: Expect meat -- and more meat -- at splurge-worthy Rockpool Bar & Grill.
Where: Westfield Sydney, Castlereagh and Market Streets, 5th fl., Central Business District, Sydney NSW; tel. 02 9283 3440; www.quartertwentyone.com.au
The basics: Embracing the beauty of simple things -- local and foraged produce, humanely raised meat -- top-tier guest chefs, among them Jared Ingersol, offer kitchen insight at this relaxed, glassed-encased classroom that's decked in stainless steel.
The options: Learn to throw a seasonal dinner party, brush up on knife skills or master the art of sauce and stock-making, sitting down to a self-prepped meal and glass of wine post-instruction.
Afterward: An adjunct to Becasse restaurant, the cooking school is fronted by a gourmet grocery filled with temptations. Take the time to ogle the specialty fare, including quince paste, Australian olive oil and young chèvre -- all of which are inspiring as snacks and souvenirs
Photo Caption: Seasonally inspired dishes -- like wild rabbit ragout with edible flowers, foraged herbs and bay leaf foam -- are the focus at Quarter 21 Cookery School in Sydney.
Originally founded as a British penal colony, modern-day Sydney is a fashionable, world-class destination, one that begs visitors to explore its urban, coastal reaches, performance arts scene and verdant Royal Botanical Gardens. And while these are virtual no brainers, it's easy to argue the food -- whether fancy or meant to be eaten on the fly -- steals the show.
Getting there: Hop aboard a newly launched Qantas flight, journeying direct from Dallas/Fort Worth to Brisbane and continuing to Sydney. Upon your return, jet directly from Sydney to DFW. Swing business class if you can: it means having access to an Australian vino-stocked cellar and posh Neil Perry-designed dishes, plated on angular Marc Newson tableware.
Where to stay: There's a neighborhood for all persuasions. For panoramic views of the Sydney Harbour Bridge, turn to The Rocks and Circular Quay. Alternately, settle into the heart of things in the city's central business district, or head off the beaten track to Sydney's suburbs, which are loaded with interesting cafes and indie boutiques.
Your first meal: Make like a local and grab a beefy "tiger" pie from Harry's Cafe de Wheels (Cowper Wharf Roadway and Brougham Road, Woolloomooloo, NSW 2011; tel. 02 9357 3074; www.harryscafedewheels.com.au). Then, snag some Tim Tams from a local market to use a melty, makeshift coffee straw. Next, dive into the flaky sweets or savory patisseries from Black Star Pastry (277 Australia St., Newtown, Sydney, NSW 2042; tel. 02 9557 8656; www.blackstarpastry.com.au). The red wine-spiked, fork-tender lamb shank tart -- stippled with veggies -- is particularly divine.
From there, one thing is certain: the possibilities are endless.
Photo Caption: Sydney Opera House. Photo by Alex Gonzales Baguio/Frommers.com Community
The basics: Set in The Rocks neighborhood with views of the harbor through floor- to-ceiling windows, this fine dining experience has the makings of a great date -- especially since the service and nature-inspired cuisine is top-rate.
The view: Diners are met with jaw-dropping views Opera House, mammoth bridge and glimmering ferries that ply the waters.
What to eat: Peter Gilmore's texturally triumphant, visually stunning dishes -- constructed of ethically produced ingredients, some custom-grown -- make diners swoon. Take the deceptively simple French breakfast radish salad as an example. It's set on a bed of salty, creamy goat curd, jabbed with vibrant, crunchy radishes and beet chips and accented by pickled beetroot, blood sorrel and violets. However, don't leave without trying the refreshing-yet-decadent poached meringue snow egg, filled with custard apple ice cream, coated in a crisp maltose shell and nestled on a bed of lightly tart, cooling guava granita and creamy guava fool.
Photo Caption: The complex radish salad at Sydney's Peter Gilmore's restaurant pays vegetables due diligence.
The experience: Regal and welcoming at once, this soaring, 36-story luxury hotel is perched on the water's edge and outfitted with glass-swathed lounge and produce-driven, modern Australian restaurant, Altitude, at its pinnacle.
The view: Flooded with natural light, its guest rooms feature oversized windows facing the harbor, many with full-on views of the opera house and bridge.
What to eat: Order Japanese breakfast -- miso soup; yolky, poached eggs in soy; crisp-skinned salmon atop wilted greens with rice and pickled veg -- indulging as the sun rises over the city's favorite (and most unforgettable) venue.
Photo Caption: Japanese and Chinese dim sum breakfasts -- delivered to rooms at the Shangri-la hotel -- taste all the more luxurious when eaten overlooking the Sydney Opera House.
The basics: Showy and spendy, this Nick Manettas venture hooks its share of travelers for the surf-y scene alone, but the just-plucked fare is what's really a lure.
The view: Prepare for a sweeping, waterfront panorama, as the window-walled seafooder overlooks the promenade and surfer-populated Bondi Beach.
How to indulge: Order the three-tiered, hot and cold seafood tower, shockingly chock-full for two. Its rewards abound, from fresh-shucked oysters and mussels topped with mignonette to smoked salmon, head-on prawns, Blue Swimmer crab and plump, battered shrimp, calamari and fish and chips. Then there's the lobster, a worthy waistline-expander, prepared Mornay-style.
Photo Caption: An indulgent lobster lunch at Nick's Bondi Beach Pavilion offers surfers and suits a break from the waves.
The basics: This fine food purveyor stocks specialty and down-to-earth foodstuffs coveted by gourmands.
The finds: Peruse everything from estate-bottled, unfiltered French olive oil to pistachio Turkish delight, red peach nectar and themed gift baskets, including one for making a hurried curry.
The extras: The store features a line of more affordable, eponymous canned and packaged goods, including char-grilled fennel, tuna and anchovy pepperoncini and piquant caperberries -- not to mention dried porcinis, truffle honey and dill mayonnaise.
Photo Caption: House-label pasta and sauce-making necessities are just the tip of the iceberg at Simon Johnson in Sydney.
The setting: Nestled comfortably into the circa 1936 City Mutual Building, this bustling, ultra-vaulted Neil Perry dining room fills with hotshots sipping stratospherically priced wines and cheekily named cocktails; perusing the meaty, options-loaded menu; and contemplating a post-meal pit stop at sib Spice Temple next door.
The gist: Upon entering the brass and stone-detailed Art Deco dining room, you'll be met with subtle scent of wood-smoke and a menu that's a carnivore's dream (and vegetarian nightmare). Choose from many types of beef -- including dry-aged, full-blood Wagyu and mineral-y grass fed varietals -- or make a meal out of substantial starters, like charcoal-roasted chorizo, potatoes and white beans or a sneakily spicy chopped salad, loaded with the bounty of local farms.
The accoutrements: Condiment service -- be it harissa, horseradish cream or classic béarnaise -- accompanies proteins. Rosemary fingerling potatoes fried in beef tallow and carrot planks topped with dilled yogurt are among the can't-miss sides.
Photo Caption: Expect meat -- and more meat -- at splurge-worthy Rockpool Bar & Grill.
The basics: Embracing the beauty of simple things -- local and foraged produce, humanely raised meat -- top-tier guest chefs, among them Jared Ingersol, offer kitchen insight at this relaxed, glassed-encased classroom that's decked in stainless steel.
The options: Learn to throw a seasonal dinner party, brush up on knife skills or master the art of sauce and stock-making, sitting down to a self-prepped meal and glass of wine post-instruction.
Afterward: An adjunct to Becasse restaurant, the cooking school is fronted by a gourmet grocery filled with temptations. Take the time to ogle the specialty fare, including quince paste, Australian olive oil and young chèvre -- all of which are inspiring as snacks and souvenirs
Photo Caption: Seasonally inspired dishes -- like wild rabbit ragout with edible flowers, foraged herbs and bay leaf foam -- are the focus at Quarter 21 Cookery School in Sydney.