The Australian last night celebrated the country’s hottest,
must-visit restaurants as the winners of The Australian Hot 50 RestaurantAwards were revealed at an industry dinner at The Darling hotel in Sydney.
Queensland’s hottest, must-visit restaurant was revealed as
Esquire. We will have to wait until this weekend (Saturday 28 July), when a
special issue of The Weekend Australian Magazine will be published, detailing
the winners and revealing the complete list of the nation’s Hot 50 restaurants.
Attended by some of the nation’s culinary elite, including
chefs and restaurateurs Peter Gilmore, Tetsuya Wakuda, Lyndey Milan, Maurice
Terzini and Christine Manfield, the awards dinner recognised a number of
aspects of distinction, from design to dishes.
Guests were treated to a menu prepared by guest chefs Dan
Hunter of Royal Mail, Stefano Manfredi of Balla, Mark Best of Marque and Ben
Greeno of Momofuku Seiōbo.
It was a big night for the Sydney newcomer, Momofuku Seiōbo,
as it took out top honours as Australia’s Hottest Restaurant, despite having
only opened in October 2011.
The Weekend Australian Magazine’s restaurant critic, John
Lethlean, led the judging panel of food writers Necia Wilden and Simon Thomsen,
along with expert contributors in a number of states. Lethlean said Momufuku
Seiōbo really was a must-visit experience.
“Momofuku Seiobo embodies everything these awards are
about,” Lethlean said.
"Energy, creativity and unpredictability underpinned by
the fundamentals of a great restaurant experience – superb produce, precise and
sympathetic cooking, proper service, an appreciation of the role of wine in
great dining and, of course, proper hospitality.
“We were looking for restaurants on the cutting edge of
Australian dining that are really doing something different. We looked at every
aspect, from the food and service to the wine list and restaurant design. We
wanted to find the hottest restaurants that epitomise Australian dining and
where it’s heading. We are really proud of the awards; they are a great
representation of the Australian culinary landscape.”
In addition to a team of expert judges, The Australian
opened up the judging to the public for The Australian People’s Choice Award,
with the prize going to Melbourne’s Hare & Grace.
The winners of The Australian Hot 50 Restaurant Awards 2012
were:
Hottest Restaurant
Momofuku Seiōbo, SydneyHottest by State
NSW: Momofuku Seiōbo
VIC: Moon Under Water
SA: Press* Food & Wine
QLD: Esquire
TAS: Garagistes
WA: Restaurant Amusé
Hottest Wine Experience
Tetsuya's, Sydney
Tetsuya's, Sydney
Hottest People’s Choice
Hare & Grace, Melbourne
Hare & Grace, Melbourne
Hottest Value
Press* Food & Wine, Adelaide
Press* Food & Wine, Adelaide
Hottest Service
Sixpenny, Sydney
Sixpenny, Sydney
Hottest Design
Neild Avenue, Sydney
Neild Avenue, Sydney
Hottest Classic
Café Di Stasio, Melbourne
Café Di Stasio, Melbourne
Hottest Chef
Andrew McConnell
Andrew McConnell
Hottest Dish
TIE Quay, Sydney (Smoked and confit pig cheek, shiitake, shaved scallop, Jerusalem artichoke, juniper, bay)
TIE Quay, Sydney (Smoked and confit pig cheek, shiitake, shaved scallop, Jerusalem artichoke, juniper, bay)
Restaurant Amusé, Perth (Egg, mushroom, pine nut, smoke)
The Weekend Australian Magazine editor, Christine Middap,
said that she was thrilled with the enthusiasm from the industry for the awards
and the diversity of The Australian Hot 50 Restaurant Awards list.
“The talent that has been showcased and celebrated as part
of the Awards has been phenomenal. We set out to find those restaurants that
are pushing the boundaries and exciting patrons with something different and
unique, and as a result have come up with a spectacular list,” Middap said.
The Australian Hot 50 Restaurant Awards – key criteria:
1: The Hottest Restaurant: the place where everything
clicks: the food, the service, the wine list, the design. But it’s more than
that: this restaurant must embody the criteria of innovation, individuality and
personality. It must have an assured touch, and a well-defined sense of place.
This is the restaurant that says something about Australian dining, where it’s
at and where it’s heading.
2: The Hottest Restaurant – by state: criteria as above.
3: Hottest Chef: the chef at the top of his/her craft. We
look for imagination, innovation, technique, an intelligent approach to current
trends, in touch with his/her diners’ wants.
4: Classic restaurant: It’s not all about the new. The
hottest classic restaurant is one that’s highly successful, well-regarded,
consistently excellent and continually evolving with the times. It just happens
to have been around a fair while.
5: Hottest Design: Celebrates function, innovation and
comfort; not necessarily big budgets. This restaurant must have an unrivalled
sense of style with a determined nod to its location.
6: Hottest service: The place that best understands the
notion of hospitality and delivers it over and over again, under all
circumstances. This award recognises that great service isn’t something
delivered by just one person but by a team.
7: Hottest Wine Experience: Because these days, the wine
list is the least of the restaurant wine experience. What matters most is the
restaurant’s overall wine culture, reflected in the quality of its wine service
and the appeal – and appropriateness – of its wine list. A mere document is
meaningless unless it is backed up by knowledgeable, engaging, personable staff
who demonstrate sensitivity to diners' level of knowledge – and their budget.
8: The Hottest Dish: Technically accomplished and
beautifully presented, but with an added twist of excitement and surprise.
9: Hottest value: The place delivering the biggest bang for
your buck. Not necessarily cheap; showing a generosity of spirit across menu
and wine list. Hospitable. No up-selling, no hidden traps. The place you leave
feeling happy to have parted with your money.
10: Hottest People’s Choice: Readers’ choice via online
polling.