Quay has been named Vittoria Coffee Restaurant of the Year at the launch of The Sydney Morning Herald Good Food Guide 2013.
Awarded three chef's hats for an incredible eleventh consecutive year, Quay takes out the Restaurant of the Year award for a record fifth time, a huge accolade for chef Peter Gilmore and owners Leon and John Fink.
Co-editor of The Sydney Morning Herald Good Food Guide 2013, Joanna Savill, said: "Put simply, Quay is a world-class restaurant that has consistently put Sydney on the map internationally. It really stands out from the crowd, not least due to the ever-evolving brilliance of chef Peter Gilmore's kitchen."
Joanna, and fellow Guide editor, Terry Durack, said that Quay's well-deserved win was just one of the high points of what was a "pretty crazy" year in the Sydney restaurant industry.
"Definitely the most exciting addition to Sydney dining during the year was the opening of Momofuku Seiobo, David Chang's first venture outside New York City," Terry said. "We can't remember a more highly-anticipated restaurant opening in Sydney and it's been worth the wait."
Momofuku Seiobo is the only restaurant to be awarded three chef's hats on debut and to win Best New Restaurant since The Sydney Morning Herald Good Food Guide was launched in 1984.
"It's definitely lived up to all the hype and chef David Chang and his team have really turned the Sydney scene on its head," Joanna said. "It represents a whole new direction for high-level dining."
|Ben Milgate and Elvis Abrahanowicz of Porteño|
dining, really deserve recognition at this level," she said.
In addition to Momofuku Seiobo and Quay, other winners of the coveted three chef's hats this year are Sepia, est., and Marque Restaurant, as well as Rockpool on George, returning to three chef hat status after seven years - a tribute to head chef Phil Wood's confident handling of contemporary, Asian-influenced cooking and increasingly polished service.
A new award, Best Bar with Food, was handed to the tiny wine bar, 121BC, in Surry Hills - the creation of seasoned restaurateur Andrew Cibej (Berta, Vini) and sommelier Giorgio de Maria.
Three restaurants have earned two coveted chef's hats in regional NSW this year - Biota Dining in Bowral, Aubergine in Canberra and No. 2 Oak Street in Bellingen. Aubergine took out both major regional awards - Regional Restaurant of the Year and Best Regional Wine List.
This is the 28th edition of The Good Food Guide and includes more than 80 new scored listings, as well as a sharp, fresh look designed to ensure this is the indispensible restaurant bible for anyone living in, or visiting, Sydney and NSW.
"It's been an extraordinary year for the dining scene in Sydney and NSW," Terry said. "We've witnessed exciting new openings and seasoned professionals reinventing themselves to suit the times. But the effects of a slowing economy and consumer uncertainty coupled with rising operating costs have also forced an unprecedented number of restaurateurs to close their doors. These weren't a bunch of amateurs, but some of the most gifted chefs in the country."
The Sydney Morning Herald Good Food Guide Fast Facts:- Every year, each restaurant is revisited and freshly reviewed
- 35 reviewers were dispatched around the state to visit and review more than 600 restaurants — from the coast to the far west
- The reviewing process takes seven months and involves up to four visits per restaurant in an effort to determine a fair and accurate score.
- There are 400 scored reviews plus a further 400 listings for cafés, bars and casual eateries, as well as an interstate section covering Victoria, Queensland, Tasmania, South and Western Australia.
The Sydney Morning Herald Good Food Guide 2013 is on sale from Tuesday September 4 from bookstores for $24.99
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