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Tuesday, September 06, 2005

One Hat, Two Hats

The Sydney Morning Herald Good Food Guide Awards were announced last night.

For overseas readers, you could perhaps liken these to the restaurant Oscars. Incorporated into the 800-odd entries of the SMH Good Food Guide 2006, the awards highlight those restaurants which display a particular level of flair and culinary expertise, as experienced by the panel of secret reviewers.

Like most Sydneysiders, I haven't been to as many hatted restaurants as I probably would've liked. I'm still working on eating my way around fine dining Sydney. But then, I've always long been an advocate of the cheap 'n' cheerfuls, the ethnic down 'n' dirties, and Sydney's suburban secrets.

Still, sometimes it's nice to eat off tablecloths, and to not have to pick out your cutlery from a re-used coffee jar in the middle of the table. What better place to start than here...

Sydney Morning Herald Good Food Guide Awards 2006

Three Hats
Claude's (new hatted entry)
Guillaume at Bennelong (up one hat)

Two Hats
Bistro Moncur
Buon Ricordo
Icebergs Dining Room & Bar
Lucio's (up one hat)
Pello (up one hat)
Pilu at Freshwater (new hatted entry)
Restaurant Balzac
Rockpool (down one hat)
Sean's Panaroma

One Hat
Bathers' Pavilion Restaurant
Bistro LuLu
Bistro Moore (new hatted entry)
Catalina Rose Bay
Fish Face
Flying Fish (down one hat)
Forty One
Golden Century
Grand National (new hatted entry)
Il Piave
Manta (new hatted entry)
Post Seafood Brasserie
Restaurant Atelier
Ristorante Riva
Sea Treasure
sushi e
The Restaurant at the Three Weeds (new hatted entry)
The Wharf

Oh boy, that is a pathetic showing isn't it? =P

Read more about this year's Guide and check out the full list of winners here.

What the hats mean
"Superb surroundings, service as polished as the cutlery, food that shows astounding alchemy and delights, excites and sates all senses, and a wine list just as seductive. The nation's finest and among the world's best."

"You'll feel spoiled by great food using superb ingredients and cosseted by professional service. It's a seductive experience that won't necessarily cost you your first-born."

"Expect a sprinkling of magic, along with consistently good food and service. The setting doesn't have to be flash, but the food should show flair and imagination, underpinned by sound technique."

Related GrabYourFork posts:
SMH Good Food Guide 2007
3 comments - Add some comment love

posted by Anonymous on 9/06/2005 08:44:00 pm


  • At 9/07/2005 9:09 am, Blogger pinkcocoa said…

    hey AG
    I have just noticed the only "hatted" I been to is Golden Century! Looks like I still have a long way to go in Sydney Foodieland!

  • At 9/07/2005 12:56 pm, Anonymous Anonymous said…

    I've been enjoying your blog for a while now and was pleased to see you have been to my husband's restaurant Perama.

    We are very pleased with the SMH's GFG Award results!

    We're mad foodies as well and just on Monday this week, tried the sago pudding at Kam Fook in Bondi Westfields just as you did. I made sure it was nice and warm - it was great.

    Great blog - keep up the good work - cheers Belinda Tsirekas :)

  • At 9/08/2005 3:19 pm, Anonymous Anonymous said…

    Hmmm I must have stay-at-home-mum brain happening re. the sago pudding *L*........I know I've seen a foodie blog that spoke of BJ Kam Fook's version. This has me baffled!

    Yours is the only one I check most days, so I assumed it was yours when I was referring to the sago pudding at lunch with David. How weird...

    Yes the olive-oil icecream is wonderful. David had a choc-mint and ouzo ice-cream on a little while back.

    Make sure you say hello to David in the kitchen next time you go in.

    cheers Belinda :)


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