Centennial Homestead

What impressed me the most about this restaurant is the dining environment, and many details are quite in place. For example, each table will be placed with a pot of very beautiful flowers, and the tableware is also placed with considerable care. As for the dishes themselves, what impressed me most was the curry crab, which tasted very strong and suits my taste. But it won&#39;t taste too heavy, it&#39;s just right.

Trip Gourmet Awards

This store is more famous, consumption is not cheap, the indoor lighting is dim, creating a feeling of dining in the deep blue seafloor. Seafood sashimi and burdock are the proud works here. Their key words are fresh and sweet, but the ferns are not as chewy as expected. The rest of the western food auxiliary dishes are quite satisfactory, mainly the materials are relatively high-end, and it feels very fast and therefore fresh.

Good food in a nice setting though it was very quiet, and compared with our historical experiences pre-covid, the restaurant sadly reflected it had lost its soul. This aside in a post-covid world, Vizio can now be considered a great cafe for breakfast or lunch!

Yellow, Bentley&#39;s restaurant, dego is not expensive and affordable, every dish routine is unified, but this price is actually not too much you can&#39;t ask for. . . . . In general, it is worth a try. If this canteen can be used as a canteen in Sydney ​

#13 of Fine Dining  in Sydney

nel. located in 75 Wentworth Ave, Sydney, New South Wales 2000, Australia, dining at Nel restaurant is more exciting. Service was great, but the waiter serving our table was not that good, she was a little rude and made a mistake with the drinks we ordered. Overpriced drinks here compared to other places, ready to double the fee. Food on the menu was perfect for the price and good value for money. Highly recommend this restaurant and will definitely come again.

#11 of Fine Dining  in Sydney

Tried Saint Peter in Paddington at noon today. Sydney&#39;s best restaurant of 2018. The store is not big, the overall decoration is also a cold style, focusing on seafood, especially fish (St. Peter is the patron saint of fishermen). The dishes are very good, the head plate is sea urchin Donuts, very fresh white bay sea urchin sashimi on the donuts, with dip seasoning, the effect is surprisingly good. The main dish is today&#39;s chef specializing in fried small swordfish sandwiches, the sauce is Greek yogurt miscellaneous vegetables, although the overall level of surprise is not as good as the head plate but it is also remarkable. Soft, off-side white bread, crisp fried fish shells and tender, shellfish with bullets form a rich layer of flavor, but the sauce is slightly sour, if sweeter, it can be more suitable for my taste. Finally, it must be emphasized that his family is very cost-effective, basically the average price of the average meal in Sydney, suitable for eating often.

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