We stumbled across Aquaviva's on our last visit to Sydney and we were blown away. From the moment we arrived the service was excellent, we were a little bit early so we were seated in the outside garden area where we had some cocktails and the start of our chef's tasting banquet.
Each of the courses were very modern and experimental but all worked together so well, including the tomatoes 4-6 ways (I can't remember exactly ). The stand out dish for us was the house smoked trout which was referred to as "Underwater Weapons".
Will definitely visit again the next time I am over that way.
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