Travel Reference
In-Depth Information
DARLING HARBOUR
EXPENSIVE
Zaaffran
INDIAN Sydney certainly hasn't seen an Indian restaurant like
this one before. Forget the dark interiors and Indian murals. Here you find
white surfaces, a glass-fronted wine cellar, and magnificent views of water and
the Sydney skyline from the far side of Darling Harbour. (An outdoor terrace
provides the best views.) The restaurant started life when two brothers from
Bombay combined with chef Vikrant Kapoor (formerly the chef de cuisine at
Raffles in Singapore). Together, they've revolutionized classic Indian cuisine.
Expect such delights as chicken breast morsels in a yogurt-onion sauce with
mustard seeds, curry leaf, and mountain chiles; or scallops, calamari, and tiger
prawns in a ragout of puréed onions, tomato, and green coconut cream infused
with Kashmiri chile, green cardamom, and cloves. Even fans of traditional
Indian food are impressed by the creations here. It's a world away from almost
anything you'd find back on the Indian subcontinent.
Level 2, 345 Harbourside Shopping Centre, Darling Harbour.
&
02/9211 8900.
Reservations recommended.
Main courses A$20-A$25 (US$13-US$16). AE, DC, MC, V. Daily noon-2:30pm and 6-11pm. Ferry or mono-
rail: Darling Harbour.
MODERATE
Chinta Ria (The Temple of Love)
MALAYSIAN Cockle Bay's star attrac-
tion for those who appreciate good food and fun ambience without paying a for-
tune, Chinta Ria is on the roof of the three-story Cockle Bay development. In a
round building dominated by a giant golden Buddha in the center, Chinta Ria
serves up fairly good “hawker-style” (read: cheap and delicious) Malaysian food.
While the food is good, the atmosphere is even more memorable. The service is
slow, but who cares in such an interesting space, with plenty of nooks, crannies,
and society folk to look at. There are seats outside (some get the noise of the
highway), but the best views unfold inside. The hot-and-sour soup—a broth
made with tofu, mushrooms, bamboo shoots, and preserved cabbage—makes an
interesting starter, and I recommend the chile prawns and the
Hokkeien Char
(soft-cooked egg noodles with extras) as main dishes.
Cockle Bay Wharf Complex.
&
02/9264 3211.
Main courses A$11-A$28 (US$7.15-US$18). AE, DC, MC, V.
Daily noon-2:30pm and 6-11pm. Ferry or monorail: Darling Harbour.
WOOLLOOMOOLOO WHARF
Otto Ristorante
MODERN ITALIAN Recognized as one of Sydney's
premier restaurants, Otto's lush designer appointments and dim lighting make
it popular with both local celebrities and socialites alike. You must book well
ahead to taste the delectable taleggio and cauliflower panna cotta or the twice-
roasted duck in a rich lentil and red-wine sauce. For dessert I recommend you
try the Campari and grenadine poached pear, which is simply out of this world.
8 the Wharf Woolloomooloo, 6 Cowper Wharf Rd.
&
02/9368 7488.
Reservations essential. Main courses
A$30-A$36 (US$20-US$24); desserts A$15 (US$9.75). AE, DC, MC, V. Tues noon-10:30pm, Sat noon-mid-
night; Sun noon-9pm. Limited street parking. Bus: 311 from Circular Quay. Water taxi (drop off at Berth 53).
SURRY HILLS
VERY EXPENSIVE
MG Garage
MODERN AUSTRALIAN This Greek influenced fine-
dining restaurant has caused a stir in Sydney, and not just because it's in a car
showroom. It's a glamorous, modern eatery with good service and a fashionable
crowd. Tables are difficult to get, so you'll need to book at least a week in
