Destination: Sydney
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Rockpool
As much a Sydney institution as surfing at Bondi is, Rockpool serves seafood in all its glorious incarnations in an historic building in the Rocks. Chef Neil Perry, who is yet another one of Sydney’s adored culinary stars, opened the restaurant in 1989 and still clearly delights in delivering such dishes as spanner crab, duck and mango salad, and a crispy snapper sandwich with spinach sauce. The interior space has modern lines and furniture. A veritable Sydney hero, Perry is credited with being one of the first to draw refurbishment money to the Rocks area as well as being an “ambassador for modern Australian cooking.”
Tetsuya’s Restaurant
Widely considered the finest restaurant in Australia, Tetsuya’s takes Japanese-French fusion to new culinary heights. The eponymous Tetsuya Wakuda—who emigrated from Japan in 1982 with little more than a dream of opening his own restaurant—is probably the most humble celeb chef you’ll ever meet, and chances are you will meet him since most nights he makes an effort to visit each table. His restaurant, in a landmarked building in the center of the city, is one of the hardest reservations in town to land—there’s a months-long waiting list for dinner on the weekend. The ten-course tasting menu is matched with wines; so you get just the right Australian white paired with the snow egg and caviar sandwich and an exquisite red with the grilled Wagyu beef with Asian mushrooms. Be sure to sample Tetsuya’s signature dish, the transcendent confit of ocean trout. Tip: Reservation requests can be made online.
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