Though it has been a convenient favourite with tourists and theatregoers since 2000,I have been here a few times before shows at the Opera house and my experiences till recently have been average, but my last was Excellent, why? Chef Andy Evans has taken over the reins at Quayside after a lengthy stint juggling pans as one of Neil Perry's main men at Rockpool, a period at Perry's XO and at China Doll in Woolloomooloo.
The waterside restaurant serves a brasserie-style menu of modern Australian fare, which might include such dishes as cured wagyu beef with horseradish cream; or blue eye tagine with roast tomatoes, cannellini beans and minted butter.I have tried these and they are simply excellent. There are still the solid-gold views of Sydney's iconic Opera House and Harbour Bridge, the leisurely progress of ferries over the blue water and some of the best people-watching in the city.
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