현지인 10명이 추천하는 곳,
현지인이 추천하는 이유
Chef Clayton Wells, recently of Momofuku Seiobo, creates a progressive, regularly changing menu of small plates that can be as simple as Quicke’s cheddar served with, say, caramelised kiwi fruit, or as complex as octopus dressed in its own ink. The restaurant is in Chippendale, which has undergone a recent reinvigoration and is well worth an exploration. They offer a five-course set menu with the option to match wines by Sydney Morning Herald sommelier of the year Tim Watkins. It’s well worth the extra dollars.
현지인이 제공하는 팁
Chippendale’s hottest new restaurant is everything we hoped it would be – in fact, it’s much more
Menus are formulated with freedom and energy that translates into the dining room, with beverages and pairings beyond wine in a warehouse-inspired space.