Restaurant Review

With impeccable service, a mastery of Cantonese cooking and one of the greatest restaurant entrances in Australia, the Melbourne institution does all the classics without the stasis.

Chef Ben Williamson is heating up the city's dining scene once again, with flame- and smoke-kissed dishes that are innovative without being intimidating.

At this Red Hill spot it feels less restaurant, writes Michael Harden, and more like lunch at a friend's house, in the best way possible.

The latest eatery on Carlton's main drag may not be Italian, but its fine service, bold chefs and a must-order potato dish tells a story of change, charm and new culinary directions.

They've moved up the road sans wood-fire oven, but that hasn't stopped the Sydney restaurant from serving good, honest food backed up with a commitment to sustainability.

From the folks behind Neighbourhood Wine comes a fine local bistro with wood-fired dishes that reference the chef's South African heritage, and a sweet and smoky pork chop that just won't quit.

Elektra’s pan-European approach is a shift in the right direction, writes Michael Harden. And let's talk about that potato snack.

XOPP, the next step for Sydney's Golden Century, strikes a balance between old and new, writes David Matthews.