New South Wales
Berowra Waters Inn via Sydney Seaplane
One of the country's most iconic restaurants is in one of the country's most intriguing locations, accessible only by water. Boarding the sea plane at Rose Bay Wharf, the plane leaves Sydney Harbour and heads along the coast line, over some of Sydney's longest beaches and across national park bushland, arriving at Berowra Waters on the Hawkesbury River some 30-minutes later. The restaurant, designed by Pritzker Prize-winning Australian architect Glenn Murcutt, blends with the bush surrounds. Inside, every diner has a view of the water and the bush. Chef and owner Brian Geraghty presents his own sophisticated, contemporary Australian cuisine across a four, or seven-course degustation menu.
Chef Peter Gilmore is behind Sydney’s most prominent restaurant space, Quay, a contemporary glass box perched between the Sydney Opera House and the Sydney Harbour Bridge. The restaurant, like the Opera House and the Bridge, has become a place of pilgrimage for lovers of fine dining. Consistently listed on the San Pellegrino Aqua Panna World's Best 50 Restaurants list, it is the restaurant of choice for an opulent lunch or dinner, with a sparkling harbour view. The well-spaced, intimate tables and the spectacular presentation of the food - from pretty hand-picked flowers to the show-stopping snow egg dessert, coupled with attentive, world-class service, make Quay a “must do” for any serious visiting gastronome.
Bells at Killcare
Chef Stefano Manfredi is one of Australia's most respected chefs having presided over restaurant kitchens for some 30 years. Bells at Killcare is an expansive guest property, situated in the Bouddi National Park, with long sand beaches close by. The property features guest suites in the form of Hamptons-style cottages, a kitchen garden, pool, spa and restaurant. Guests can come for lunch or dinner, or stay for the weekend. A 90-minute drive from Sydney, or a jaunt on the ferry from Palm Beach, on arrival staff will collect you from the boat and deliver you to the restaurant. Manfredi can cook in situ for guests, or gourmet groceries can be delivered so that visitors can cook for themselves.
Nearly 25 years old, Rockpool, is one of Sydney's finest high-end dining experiences. Perry and his team cook Australian food inspired by Australia's greatest culinary influences - migration and superb local produce. Perry's menus often look to Asia for influences, and always use the finest produce available, ethically sourced. Wagyu is grass-fed, seafood is line-caught and poultry is free-range. The dimly lit, romantic dining room is one of the city's most sophisticated, and the wine list one of the country's most celebrated.
Tower Estate in the Hunter Valley, is one of Australia’s most exclusive luxury lodges. The property comprises the five-star Tower Lodge, the Tower Estate winery, and restaurants Nine and Roberts. Acclaimed chef George Francisco is in residence and grows herbs and vegetables, foraging around the property to create a daily menu. Ingredients might include mulberries, edible flowers and Muscat grapes. A neighbouring poultry farm raises pheasant, duck, quail and geese, which Francisco slow cooks in a wood-burning oven that forms the centrepiece of the Roberts dining room. Guests can also dine at Nine, a private cellar ten feet (three metres) below the earth, which seats just 12 guests, surrounded by bottles of past and present vintages.