Best Restaurants Where To Eat Truffle In Sydney Near Me

4worldlovers:
For the Early sitting, we require the table to be vacated by 8 pm

'Romantic hidden gem, warm service, incredible food, and fantastic value wine list'

Why not consider booking Bon Vin for your next special occasion, 30 seated 50 standing

Salmon Tartare (unlike any you´ve had before) "Savarin" of House Smoked Salmon Mousse / Basil Oil / ...

Last of the Peaches Lisa says 'Last of the Peaches!'.. #EverythingIsPeaches&Cream #YellowPeachJam #P...

Basil Moose & Caramelised Celeriac / Mushroom Broth Basil Oil #VegetarianHeaven #PerfectEntree #Darl...

Fruits De Mer! Salmon Tartare / Avocado / Tobiko Caviar / Micro Herb / Slithered Almonds / Lobster &...

Pork Three Ways ~ Loin / Croquette / Ear Cured Pork Loin / Belly Croquette / Crispy Pig Ear Salad / ...

An exclusive wallet-friendly Bar Menu is now also available, and we are also offering this on Wednes...

4worldlovers: Located in Sydney’s leafy inner-city suburb of Redfern, Three Williams spans an impressive 285 square meters and sits just below street level. The architecturally designed venue boasts a minimalistic, yet sophisticated warehouse feel; with leather bench seating, raw wood and exposed original brickwork.

Three Williams is fully licenced Sydney cafe, open 7 days and accommodates for weekday bookings, both large or small, along with exclusive hire 7 nights – playing host to weddings, celebrations and private dinners alike.

With a luscious, seasonally driven menu, we strive to showcase and deliver the very best in local produce, with a friendly, experienced and passionate team to boot.

4worldlovers: Enjoy contemporary dining showcasing the best local produce in a stunning location within the Pier One heritage wharf, with views out to the waters of Sydney Harbour's Walsh Bay. Relax in the newly designed Dining Room, outdoors on The Terrace or alfresco on the pier. Enjoy our awarded and relaxed dining offering.

4worldlovers:
At Flying Fish, you’ll discover the very best from Australian and New Zealand waters. Delicately prepared with a tempered hand, each dish puts taste ahead of technique with an emphasis on minimal waste and maximum flavour. The extensive wine menu focuses on accompanying Flying Fish’s premium seafood with delicate flavours of Australian sparkling and French champagne. With a level of service that’s simply second to none, Flying Fish will take your love of seafood to new heights.

A luxurious sharing of Yarra Valley Caviar, saltbush flatbreads, wattleseed crumpets, fried doughnuts and whipped Pepe Saya cultured butter, paired with two glasses of Australia’s most awarded sparkling wine, Tasmania’s House of Arras Grand Vintage.

Whether it’s a birthday, celebration, thank you, or simply because you feel like spoiling someone. The Flying Fish Gift Card is the special treat for that special person.

Members can receive further discounts on most restaurants and bars, hotel stays, as well as, spa treatments across our three world-class resorts.

Join now and enjoy your 10% Bronze Member discount when you play, stay or dine with us.

^To join The Star Club you must be 18 years or over and provide valid photo ID.

Adam Hall is the Executive Chef of The Star Sydney’s Flying Fish.

Growing up on a rural property near Port Macquarie on NSW’s mid-north coast, Adam recalls a childhood of living off the land and learning how to cook in his parent’s kitchen – from helping raise chickens, ducks, pigs and cows on their farm, to tending to the veggie garden and fruit orchard, and going fishing and catching mud crabs in the local river.

This close connection to the food he and his family enjoyed together in his early years spurred Hall’s passionate commitment to using fresh local organic produce, native ingredients, sustainably caught seafood and ethically raised meats in his dishes right from the beginning of his career in local cafes and even his first role at the Oaks Pacific Resort in Port Stephens.

It was soon after completing his apprenticeship training that Hall’s long-standing relationship with Flying Fish began, with Hall working his way up to the position of Head Pastry Chef by age 23 in 2010, bringing his own interesting twist on desserts by using modern modern techniques and local Australian ingredients under then Executive Chef Stephen Seckold.

Hall credits a four-year stint in Melbourne from 2014 to 2018 to helping diversify his experience – working across hatted fine dining establishments including Dave Verheul’s The Town Mouse and Guy Grossi’s sandwich shop Pezzo to a small organic farm-to-table café in Richmond which reignited Hall’s passion for building strong connections to local farmers and producers and reminded Hall of what being a chef is all about: nurturing people and making them feel happy, well fed and looked after.

This experience in Melbourne was then followed by Hall’s return to Flying Fish in 2018 as Head Pastry Chef and then Sous Chef, helping transition the world-class seafood restaurant from Jones Bay Wharf to its current home at The Star Sydney.

And, after two years at Surry Hill’s degustation-only fine dining venue, Arthur, Hall has returned to Flying Fish for a third time – now taking the reins as Executive Chef and leading the establishment into a new era; one that strips the menu back to basics, serving up simple, honest yet punchy dishes that celebrate the flavours and freshness of the very best produce from across Australia’s land and sea.

Read the untold stories, fresh finds, tips and tricks plus fabulous moments at The Star.

4worldlovers: In 1987 Buon Ricordo (Italian for Good Memory) opened its doors with Armando Percuoco at its helm. The restaurant has remained at the forefront of Italian cuisine in Sydney since its inception and continues to be a destination Italian restaurant in Paddington.

Head Chef & Owner now for seven years, David Wright masterfully blends modern innovation alongside well preserved traditions and family values paying homage to Armando and the creation of good memories.