Hats Off

Posted in 21 Dec 2018

We are extremely proud of our venues that have been awarded national chef hats, from new kid on the block Bert’s to the ever-popular Mr. Wong.
Put all nine of these restaurants on your dining bucket list and start ticking them off, one mouth-watering meal at a time.

Bert’s Bar & Brasserie – two hats

Berts Frozen Slice

Inspired by the grand hotel dining rooms of the 1930s, with the relaxed air of Sydney’s northern beaches. Merivale executive chef Jordan Toft has designed the menu to create a sense of relaxed indulgence experienced on a coastal European holiday.

Pictured: nostalgic and fancy all at once; Bert’s frozen slice. Seasonal fruits, yoghurt and delicate swirls of meringue.

Mr. Wong – two hats

Mr. Wong Mud Crab

A Sydney dining institution, Mr. Wong does Cantonese-style food in a larger than life way. With 6,000 covers a week, 4,000 dumplings served daily, and a room dedicated just to roast duck, executive chef Dan Hong is kept pretty busy. It’s no wonder Kim and Kanye dined here two nights in a row.

Pictured: Steamed mud crab fresh from the tank with white soy, ginger and shallots.

est. – two hats

est. Wild Venison

Newly-appointed head chef Jacob Davey is putting his stamp on things, with a menu that marries the precision and simplicity of classic French technique, with fresh and playful Australian flavours, driven by our finest produce, seasonality and multiculturalism.

Pictured: Wild venison, purple carrot, quandong, native pepper and cocoa.

Fred’s – two hats

Freds Pasta

Take a seat at the marble-topped work bench and you’ll find head chef Danielle Alvarez calmly working with the season’s freshest produce in the impressive yet homely open kitchen, complete with an open wall of glowing hearths and huge domed wood-fired oven. Her menu changes with what the farmers and her local suppliers are harvesting, but one thing that remains constant is the incredible flavours and theatre that comes from her kitchen.

Queen Chow – one hat

Queen Chow Roast Duck Lobster Seafood

Simple, well-executed dishes are the backbone of the menu. Showcasing the finest produce around, the extensive selection includes roast duck, Peking beef, sweet ‘n’ sour pork and Australia’s best seafood. And, of course, the delicious dim sum from dumpling maestro Eric Koh is not to be missed. Chow down in Enmore or enjoy waterside dining at the recently opened Manly location.

Hotel Centennial – one hat

Hotel Centennial Food

Hotel Centennial is a Woollahra institution, sitting in a prime location opposite Centennial Parklands. Danielle Alvarez and Ben Greeno’s love of local produce shines in their Mediterranean-influenced menu. Greeno, also executive chef at The Paddington, and Alvarez, head chef at Fred’s, share a passion for creating simple, elegant dishes.

sushi e – one hat

Sushi e

Head to the fourth floor of the Establishment complex and you’ll discover sushi e, where sushi-making is not only an art form, it’s instant theatre.

In a display of age-old techniques, our chefs prepare each dish in front of you with precision and flair. Our experienced sushi chefs hand-select everything, so only the very best ends up on your plate.