Fifteen courses of premium seafood, wagyu and foie gras.
Three hot-to-trot new restaurants - and all of them in Sydney, where diners have been spoiled with openings in the last year. Among the city's many newcomers, you'd be wise to take note of these three names.
The prodigies, the trailblazers, the ones to watch: the award for Best New Talent is one of the most exciting categories in the GT Restaurant Awards, partly because we know there's plenty more tricks we're yet to see from these talented chefs.
Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.
These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.
The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.
Australians are breakfast pros. Not content to stick to our comfort zone even before noon, we go well beyond the standards. Here, we put the smashed avocado aside (mostly) and take a fork to the new wave of breakfast classics: baked bean panzerotti, Bolognese on brioche and more.
Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.
This year's finalists are pursuing vastly different wine programs, but all are at the top of their game. We present Hardy's Verandah Restaurant, Cirrus Dining and Kisume.