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Chef Michael Moore’s experience as a diabetic has resulted in a menu with a remit rare in fine dining – healthy eating. At his 47th floor bar and restaurant in Australia Square, there’s a focus on clean flavours and sustainably sourced produce, with cooking techniques like flash searing, torching and poaching to draw out taste and texture rather than rich sauces and seasonings.
International cuisines feature, be it ‘drunken’ quail poached in Shaoxing wine, torched king salmon with white miso, sweet garlic and furikake, or seared ruby tuna with crushed chimichurri. They also offer a separate vegan menu, degustations and bar snacks if you’re just stopping by for a drink, though they’re a cut above the usual finger-food fare, with bites like robata grilled king mushrooms and rock lobster tempura tacos on offer.
The outer ring of the restaurant revolves very slowly, so that over the course of a round of drinks your view changes by degrees, ensuring you see Sydney from all sides. Enjoy the view while nursing something from the extensive drinks list, which features both new and old world wines by the glass and bottle, plus spirits, sakes and seasonal cocktails.
