Restaurant of the year: Attica (Vic)
Best New Restaurant of the year: Allium (QLD)
Best Local Restaurant of the year: Coya (NSW)
Regional Restaurant of the year: Wickens at the Royal Mail Hotel (VIC)
Exceptional Service Award: Victoria Zwierzynski, Berowra Waters Inn (NSW)
Chef of the year: Shaun Quade, Lûmé (Vic)
Dish of the year: Uni, koshihikari rice, cured egg yolk, fish maw, ama ebi, umami broth, Quay (NSW)
Producer of the year: Pecora Dairy (NSW)
Sommelier of the year: Ian Trinkle, Aria (QLD)
Wine List of the year: Dinner by Heston (Vic)
Caterer of the year: Black Star Pastry (NSW)
Cafe of the year: Bitton Gourmet (NSW)
Bar of the year: The Roosevelt (NSW)
Sustainability: Billy Kwong (NSW)
Best Young Chef: John Rivera, Amaru (ex Lûmé)
Outstanding Legacy: Gerard and Nannette Humair, Mere Catherine (NSW)
Very good restaurants come and go, however truly great ones like Sepia are never forgotten. So many of Chef Martin Benn’s dishes will forever reside in our memories, as culinary flashpoints, and moments of sheer extraordinary genius. On this night of eighteen snacks and dishes, there was a mid-point succession of courses, that transcended exemplary, into something far more surreal. The brigade executed liked gods, not just like a well-trained and professional group of exceptional mortals ‘in the zone’. This course, danced both on, and within the edges of the elusive quest, a sublime combination of produce, cohesive flavours, subtle textures and exquisite balance. Perhaps, it was unfair to pick just one highlight from so many, but everything around me lacked relevance, as my senses acutely focussed and appreciated the sheer beauty and magnificence of that moment; perfection – The Holy Grail…
With the sustainability of fine dining under siege, it is hard not to argue that restaurants like Amaru and sixpenny, which redefine the boundaries, without the largesse and costs that are undermining others at the top end, are the more progressive way forward. Chef Clinton McIver, and his small but talented brigade, present dishes with notable finesse and balance, that speak and connect with a new generation of diners. This beautifully balanced, and vibrantly uplifting dish, resonated with a delicacy of flavours which is indicative of the new wave of impressive talent that is shaping our culinary future.
There is a notable maturity and self assurance at sixpenny, both in terms of the narrative and structure of the menu, and with how gracefully the front of house showcase the overall experience. The departure of Chef James Parry has seen Aaron Ward confidently fill that void for Daniel Puskas, who continues to surprise and wow diners with his intuitive vision and exceptional execution. This restrained yet sophisticated dish is just one example, with the precise acidity and clarity of the core ingredient offset by the lush silky mouth feel of the divine clam butter, with caviar being a fitting exclamation mark.
There should be a new reference point for the definition of sublime in the dictionary. Chef Phil Wood’s exquisite crustacean butter is extraordinary, and the joy from it being served with flawlessly hand rolled strozzapreti, and succulent Moreton Bay bug ticks all of my boxes. That rare gift of an intuitive sense of balance is bestowed upon very few in the culinary world, yet every single dish I taste from this Chef, convinces me he fully deserves to be considered in that elite category. If Eleven Bridge maintains these standards, it will forge a legacy in its own right, and I for one look forward to following its journey very closely.