Sydney's best degustations and most luxurious dishes to enjoy with a water view!
Every good restaurant has its showstopper dish, and many have degustation menus to show off the chef’s philosophy and skill. These places also have jaw-dropping water views.
Let Ormeggio take you on a trip through Italy with a special menu designed by Executive chef Alessandro Pavoni and Head chef Victor Moya. The menu kicks off with stuzzichini (snacks), then travels dish by dish via some of Italy’s most famous food regions. Enjoy Rangers Valley wagyu with porcini and chestnut (Piedmont region), Carciofi with broad beans, pecorino and mint (from Lazio), Bottoni pasta filled with truffle pecorino (from Emilia-Romagna), and Almond sorbet with caramelised pear (from Sicily).
With a spectacular setting on a marina wharf overlooking Middle Harbour it’s the perfect Sydney package.
With its stunning blend of location, architecture, wine and food, the water-access only Berowra Waters Inn is emblematic of Australia, and a very special place to dine. The sandstone, tin and glass pavilion, designed by renowned Australian architect Glen Murcutt, is perched on a riverbank in the serene native bush setting of the Hawkesbury.
Chef Brian Geraghty’s modern Australian degustation menu features nine courses – think dishes such as Mud crab custard with roasted seaweed and Pheasant with hay-smoked garlic and leeks.
Overlooking the harbour at Manly Wharf, Queen Chow is an ideal waterside venue for a tasty Asian feast shared amongst family or friends. TheFork Festival provides the perfect excuse to order some of the specialty items – market price lobster and crab perhaps, or Pippies in XO sauce.
Don’t miss the ever-popular Peking Duck pancakes.
The five course degustation menu at the charming Pilu is one of the major drawcards at this heritage listed beach house overlooking Freshwater Beach. Owner/chef Giovanni Pilu hails from Sardinia and his menu showcases the flavours of the island region and the dishes he grew up with.
The five course degustation menu includes Beetroot and Goats Cheese 'ravolini'; Malloreddus, also called gnocchetti sardi or ‘little Sardinian gnocchi’; Snapper; and if available on the day, the signature Polcheddu arrustu (free range suckling pig slow roasted on the bone).