Australia’s Ultimate Dining Locations

Over the past decade Australia has become a culinary destination par excellence, as the rest of the world is fast discovering. When it comes to fine dining and out-of-this-world gastronomic experiences, visitors to Australia are spoilt for choice. From sparkling harbourside dining and luxe lodge stays to dinner in the sands of an ocre-red desert illuminated by the southern night sky, Australia is a gourmet hedonist’s dream destination. Enjoy some of Australia’s best food and wine in some of the world’s most stunning surroundings. Australia’s Ultimate Dining Locations
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Australia’s UltimateDining Locations

Enjoy some of Australia’s best food and wine in world-class stunning surroundings.

Over the past decade Australia has become a culinary destination par excellence, as the rest of the world is fast discovering. When it comes to fine dining and out-of-this-world gastronomic experiences, visitors to Australia are spoilt for choice. From sparkling harbourside dining and luxe lodge stays to dinner in the sands of an ocre-red desert illuminated by the southern night sky, Australia is a gourmet hedonist’s dream destination. Enjoy some of Australia’s best food and wine in some of the world’s most stunning surroundings.

Ottoman Cuisine,
Canberra, ACT

Australian Capital Territory

Ottoman Cuisine

Just a stone's throw from Parliament House and the Australian National Gallery, Ottoman Cuisine is one of Canberra's most loved, and lauded, restaurants, and the country's finest example of Turkish cuisine. The palatial surrounds and exemplary service are matched with exciting, contemporary Turkish food created by chef and owner Serif Kaya and head chef Erkin Esen. The restaurant has been a firm favourite with gourmands for more than 20 years, and is frequented by prime ministers and ambassadors who return for the warm, professional service and the innovative food which includes salmon and prawn dolmas wrapped in vine leaves; duck cooked in pomegranate juice with spices and fennel, and for dessert, shobiyet - filo pastry filled with almond cream, soaked in honey syrup and served with a saffron custard.

Quay, Sydney, NSW

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

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. 

Tali Wiru, Uluru-Kata Tjuta
National Park, NT

Northern Territory

Tali Wiru Dining Experience

The Tali Wiru, dinner comes in the form of a four-course dune-top meal with matched wines for just 20 guests. As the sun sets on Uluru and Kata Tjuta, guests take in the extraordinary formations and outback sky over champagne and canapés which may include tuna tartare with finger-lime caviar. Chefs wear headlamps as they busy themselves with a menu strong on indigenous flavours: wattleseed-rubbed kangaroo carpaccio, wagyu with native thyme, and macadamia and lemon myrtle crusted barramundi. After dinner, guests gather around the fire, hot chocolate, port or cognac in hand, to hear an indigenous storyteller talk about the landscape and Aboriginal culture.

Cicada Lodge

Nitmiluk Gorge, Cicada Lodge, is some 186 miles (300 kilometres) south of Darwin and 20 miles (32 kilometres) from the town of Katherine. The eco-lodge is owned by the local Jawoyn people who are keen to introduce guests to some of their traditional arts and way of life. With just 18 guest villas, Cicada Lodge is one of the newest outback resorts. Similar to its longer established counterparts, the lodge offers helicopter rides which ensure guests explore the surrounding landscape, complete with ancient rock art sites, water holes (where guests can swim) and dramatic gorges. A key element of the Cicada dining adventure is the nightly "Chef's Table" which features a speciality dish of the chef's choice, based on the season and the freshest local produce.

Lizard Island, QLD



qualia, a Latin term meaning “a collection of deeper sensory experiences”, aptly describes the experience of staying at one of the Whitsundays’ finest properties. Natural materials have been used to create a bush sanctuary with spectacular views of the reef’s turquoise waters. Award-winning executive chef Alistair Waddell presents modern multicultural cuisine with an emphasis on local seafood, tropical fruits and premium meats. At the relaxed Pebble Beach restaurant, the emphasis is on Pacific Rim cuisine and organic produce, while in the more formal Long Pavilion, candlelit dinners featuring modern Australian cuisine are served each evening. Every July, the resort hosts the Great Barrier Feast, which sees chefs from across Australia descend for a weekend of master classes and dinners.

Lizard Island

Australia’s northernmost resort, Lizard Island sits right on the Great Barrier Reef. The resort is acclaimed for its 24 deserted beaches, pristine wilderness, world-class scuba diving sublime luxury and innovative cuisine. Guests can enjoy a seven-course Beachside Degustation Dinner under a canopy of stars. With an accent on fresh seafood and superb local produce, the daily changing menus draw on the flavours of modern Australian, Asian and European cuisine. Or for the ultimate beach picnic order a gourmet champagne picnic hamper and head to one of Lizard Island’s private white sand beaches.


Chef and owner Ryan Squires is busy in the open kitchen of his elegant restaurant which overlooks the Brisbane River, Story Bridge and his glamorous, meticulously furnished dining room lined with American walnut. Squires, who has spent time cooking at global landmark restaurants El Bulli, Per Se, and the French Laundry, returned home to Brisbane and opened Esquire in 2011. His considerable talent, ingenuity and ethical ingredient sensibilities have seen the restaurant garner three chef hats.

Southern Ocean Lodge,
Kangaroo Island, SA

South Australia

Southern Ocean Lodge

One of Australia’s most spectacular properties Southern Ocean Lodge  offers the annual Kangaroo Island Food Safari which sees the legendary Maggie Beer and acclaimed South Australian chef Simon Bryant leading classes on how best to use the island's magnificent produce, from freshwater crayfish to lamb and native grasses. The chefs also accompany guests to meet local producers. A wander through Kangaroo Island Olive Oil's grove is followed by an oil tasting, and a visit to the honey co-op offers the opportunity to stock up on the island’s most famous product, made by the world’s only Ligurian bees. Dining at the Lodge also makes use of these rare products, as well as South Australia's vast selection of premium wines and award-winning spirits.

The Louise and Appellation

Set amongst the vines on historic Seppeltsfield Road in the Barossa Valley, boutique hotel The Louise and its restaurant Appellation have established a reputation as one of Australia’s most renowned accommodation and dining offerings. Executive chef Ryan Edwards sources 85 per cent of the ingredients he uses from within South Australia. Guests who also stay at the property can enjoy exclusive food and wine experiences including a picnic breakfast, complete with kangaroos, cooking classes or a private tour and tasting with award-winning sixth-generation winemaker Damien Tscharke.

Saffire Freycinet,
Coles Bay, TAS


MONA & The Pavilions

On the banks of Tasmania’s Derwent River, sits MONA (Museum of Old and New Art). The museum encompasses several galleries and an award-winning restaurant The Source. The food is French-inspired using Tasmanian produce and the restaurant serves wines made on the property by the award-winning Moorilla Estate.

Woodbridge on the Derwent

Woodbridge on the Derwent is located in the heart of the picturesque Derwent Valley and is ideally located for gourmands wishing to explore this abundant corner of Australia. Owners John and Laurelle Grimley renovated this historic 1825 Georgian mansion several years ago, and have since garnered architectural heritage awards. They are passionate hosts who work in collaboration with nearby growers, artisans, chefs and winemakers to ensure that their guests experience the best the area has to offer. A 30-minute drive from Hobart the property also offers trout fishing, single malt whisky making and cooking experiences.


Surrounded by Freycinet National Park, with views across the bay to the Hazards Mountains, Saffire is one of the most secluded and spectacular properties in the country. Executive Chef Hugh Whitehouse uses local squid, fish, beef and lamb to create seasonal menus that reflect the area’s strong farming heritage. Each guest suite is completely private, and boasts uninterrupted views. Guests can take an excursion to the local oyster farm, wade into the clear water, pluck and feast on fresh oysters, accompanied by Tasmanian sparkling; take a push bike into the bush; undertake guided walks overlooking Wineglass Bay, or attend cooking demonstrations and mixology classes.

The Provenance,
Beechworth, VIC


The Provenance Restaurant & Accommodation

With just four luxury guest suites housed in a former carriage house, The Provenance is one of Victoria's smallest, but most sought-after dining and accommodation experiences. The restaurant, with its grand dining room complete with soaring ceilings, is housed in the old Bank of Australasia, built in 1856, and the wine cellar resides in the former bank's vault. Award-winning chef Michael Ryan describes his food as "regional contemporary" with his influences ranging from French to Japanese cuisine, and he uses organic produce wherever possible.

Grossi Florentino

With a long history of Italian migration, Australia's restaurant scene has long been imbued with excellent Italian food, and Grossi Florentino is a shining example. The soaring frescoed ceilings and dark wood panelling of the main dining room, and the charming Italian waiters darting across the floor in their chic white jackets and bow ties, instantly transport you to the north of Italy. As do chef and owner Guy Grossi's menus and the wine list, served across the three dining spaces within the opulent building: the casual Cellar Bar, Upstairs and The Grill. A glass of prosecco to start, some seasonal entrees to share, and hearty main courses including Bistecca Fiorentina from The Grill, followed by Grossi's very contemporary signature dessert, La Mela Di Murano (a glass toffee ball filled with apple sorbet, served on a bed of pearl tapioca), ensure an extravagant Italianate experience.

Vue De Monde

On the 55th floor of Melbourne’s iconic Rialto Tower perches chef and owner Shannon Bennett’s restaurant Vue De Monde. Vast windows afford skyline views which extend to the ranges on the horizon. The room is a cocoon, complete with thatched twig ceiling and inky walls, softly lit with blown pendant clusters and wall-mounted sprigs of neon art. It wraps itself around the open kitchen - Bennett’s laboratory of a-la carte and degustation wonders - piped, pressed, bricked, brewed and blow-torched elements that together make a meal. Using ingredients such as smoked eel, white chocolate, caviar, spanner crab, corn and beach herbs, Bennett learnt his craft cooking for some of the world’s most respected chefs: Roux, Ducasse and Pierre White. His technical skill and discipline are hallmarks of these experiences, but his imagination and creativity, and his commitment to his craft, are his own.

The Lake House

More than 30 years ago, chef and owner Alla Wolf Tasker began encouraging local farmers to produce specialist crops for her to cook in her regional Daylesford restaurant. Today, her philosophy has spread throughout the local area and across the state, and Wolf Tasker is something of an icon. Her guest house and restaurant, The Lake House, comprises a modern waterside restaurant and 33 chic guest suites, and has long been a place of pilgrimage for gourmands. Wolf Tasker is one of Australia's most accomplished chefs, and her ever-interesting tasting menu includes her signature dish of smoked Skipton eel, a by-product of her Russian heritage. 

El Questro Homestead,
The Kimberley, WA

Western Australia

Faraway Bay

Nearly 186 miles (300 kilometres) north-west of Kununurra, guests arrive at remote Faraway Bay by helicopter. The Bush Camp, with views across the red desert to the glistening Timor Sea, caters for only 12 guests. A four-day “Wine in the Wilderness” retreat is hosted by one of Australia’s most awarded winemakers, Larry Cherubino, several time each year. The property also offers Rock Art excursions, which see guests walking through nature's kitchen, collecting native ingredients and then cooking bush tucker. While guests are in residence they can undertake fishing expeditions in nearby gorges, and may return with trevally or Spanish mackerel. Bringing their catch home, Faraway Bay's owner and chef, Kevin Reilly, is happy to cook it in the open-air kitchen.

Cape Lodge

Sitting on its own secluded vineyard in the heart of the Margaret River Wine Country is one of Australia’s finest boutique small luxury hotels, Cape Lodge. Executive chef Michael Elfwing is a strong believer in using fresh local produce and creating seasonal menus that reflect a sense of place. Food and wine pairing is also a great passion for Michael and Cape Lodge's extensive wine list features vintages from Margaret River’s great wine estates and other Australian and international wine regions.

The Truffle & Wine Co.

Izzie and Sam are The Truffle & Wine Co.’s most esteemed employees, so valuable no insurance company will cover them. Sam is a kelpie Labrador cross, and Izzie is a beagle. The dogs walk more than 50 miles (80 kilometres) in season, checking on the progress of the tuber melanosporum – French Perigord black truffles that lie beneath the soil. This year some of the harvest will be exported to Europe, providing a steady flow to restaurants in between France, Spain and Italy’s truffle seasons. Guests can stop in for an indulgent truffle lunch, to purchase truffles, or to take part in a truffle hunt with Izzie and Sam during the Fresh Truffle Season from 1 June - 31 August.

El Questro Homestead

In the heart of Western Australia's rugged Kimberly region, El Questro Wilderness Park and Homestead is surrounded by more than one million acres (405,000 hectares) of desert. Perched dramatically on a cliff-top high above the Chamberlain River, El Questro Homestead accommodates just 18 guests at a time. Breakfast is served on the wrap-around verandah, lunch may be a private picnic and chef Alan Groom designs and cooks a three-course dinner every evening using local seafood. Renowned for its outback adventure offerings, guests can spend a day fishing for their own barramundi, trekking through gorges, swimming in secluded water holes, horse riding through canyons and dining under the southern night sky in the sands of the red Kimberley desert.