Sydney, Australia

Top Ten Restaurant's

1. Tetsuya
2. Rockpool
3. Marque
4. Icebergs Dining Room and Bar
5. Aria
6. Est.
7. Pier
8. Bilsons
9. Bistro Moncur
10.Wildfire

We used the three tier awards and recognition system to rank the top 10 restaurants in Australia. The three restaurants that had the most points we used as out top three choices. This happened to be Tetsuya with 200 points, Rockpool with 180 points and Marque with 150 points. These three restaurants managed to become top three because of there international recognition with the worlds 50 best and the Wine Spectators award of excellence.

Top Three Chef's

Tetsuya's

Chef Tetsuya Wakuda






Tetsuya's cuisine is unique, based on the Japanese philosophy of natural seasonal flavors, enhanced by classic French technique and the freshest possible ingredients. Diners are offered a frequently changing array of ten courses . Courses are planned to build upon one another, careful consideration is given to each offering to ensure that it perfectly compliments the last.

Tetsuya’s Wakuda grew up in a Japanese town named Hamamatsu and when he turned 22 he decided to travel to Australia. Tetsuya got his first job as a kitchen hand at Fishwives in Surry Hills. Only a year later he met Sydney chef Tony Bilson who hired him on as a cook to make Japanese sushi. There he learned the classical French technique which forms part of its style today.

Tetsuya left Tony Bilsons restaurant to partner ship in a new restaurant called Ulimo’s with the head server. This is when he realized that work and commitment that was needed to run a restaurant. In 1989 he opened his own restaurant known as Tetsuya’s in the Sydney suburb of Rozelle. In November of 2000 he relocated him restaurant from Rozelle to Kent Street.

His restaurant is known for his great cooking skills and his philosophy on pure, clean flavours that are decisive, yet completely refined. Some of the dishes on his menu include, Smoked Ocean Trout & Avruga Caviar, Sashimi of Big Eye Tuna with Wasabi & Ginger Vinaigrette, Ravioli of Queensland Spanner Crab with Tomato & Basil Vinaigrette, and Grilled Wagyu Beef with Lime & Wasabi.



Rockpool

Chef Neil Perry

“The cornerstone of good cooking is to source the finest produce"- Chef Neil Perry





One of Australia’s leading and most influential chefs, Neil Perry has managed several quality restaurants in Sydney and today concentrates on his flagship brands, Rockpool Restaurant. This is what Perry became famous for and Rockpool Consulting – which comprises a team of six who consult to Qantas on menu development, staff training, image and presentation. He is also the author of three award-winning recipe books, four classical/recipe CD’s and creator of a range of Neil Perry Fresh products.

Perry began his career in the hospitality industry managing Sails Restaurants at McMahons Point and then at Rose Bay. Neil learnt most of his floor management skills here. By the age of 24, Perry found himself gravitating towards the kitchen and realised his passion for cooking by working with and learning from chefs such as Damien Pignolet, Gay Bilson, Stephanie Alexander, Steve Manfredi and David Thompson.

Neil Perry became head chef at Barrenjoey Restaurant, Palm Beach and was given creative control over Perry’s in Paddington. In October 1986, he opened the Blue Water Grill at Bondi Beach which was an overnight success.

Perry is known for using the best Australian produce with Asian influences and Mediterranean flavours. Some of his dishes include; Bluefin tuna sashimi with fresh wasabi, sushi rice, ginger and soy dressing; Slow cooked abalone, smoked oyster, mussel, clam and fine noodle salad with mushroom soy and truffle oil dressing; Velveted blue eye trevalla fillet with roast fennel agnolotti and fennel flavours; Bass groper poached in garam masala and coconut milk with semolina noodles; Confit of suckling pig with yam and ginger puree, mustard fruits and “banda rossa” aged balsamic vinegar.


Marque Restaurant

Chef Mark Best








Mark Best, the head chef of Marque Restaurant is a world renowned chef. He has won awards such as the Josephine Pignolet Award for “Best Up and Coming Chef”. In the same year he placed second in a large group of culinary students for the’ Oliver C. Schoal’ Scholarship. Both of these had occurred before Best had opened Marque. Just a short five months after the grand opening, Marque received Two Chefs Hats in the 2000 Sydney Morning Herald Good Food Guide and best new restaurant in Miettas National Guide. Just one year later he received two more hats to make it 17/20. In 2003, Best was said to have the best French cuisine in Sydney, Australia.

Mark has a French style cuisine which originated when he was an apprentice in France. He learned from some of the best and therefore learned some traditional recipes along with some very unique ones. He worked under Chef Alain Passard at the three Michelin star rated L’Arpege in Paris, France. While working here he started to make even more of a well known name for himself by getting some exposure in a world renowned fine dining establishment.

A lot of Best’s cooking is done with fresh seafood. What better place to use fresh seafood then when it’s from right around the corner from one of the largest bodies of water in the world. With endless varieties of seafood including; crab, ocean trout, yellow finned tuna, calamari and prawns just to name a few. With every great chef comes dishes of all sorts and Mark Best is no exception. Some of the entrees on his menu at Marque consist of; roast Muscovy duck, suckling pig, and young rabbit. His menu items seem very unique and very extravagant compared to some of the other restaurants in Australia or even around the world.