We live comfortably in a restaurant black hole. Sydney critics and columnists frequently rave about places in inner-city Surry Hills, the CBD, Bondi beach and the Lower North Shore. Although we’re still in the Inner West, they rarely come near us. The hipsters have not reached out this far. More tellingly, we live in a weird gap between maps in the Sydney Morning Herald’s Good Food Guide.
We’re left alone in our guidebook black hole with probably 40 restaurants within an easy walk. Along with a big choice of Chinese styles, we have a sprinkling of every other necessary type, including a fine diner. Okay, it’s actually just within a map, and a long walk so that we usually drive, but I speak of Sixpenny at Stanmore.
The two chefs, Dan Puskas and James Parry, found the restaurant’s name in my One Continuous Picnic. In the second half of the nineteenth century, numerous “sixpenny restaurants” catered to the urban labour force boom in Melbourne and Sydney.
Sixpenny describe themselves as a “little restaurant”, and there’s nothing grand about it – except for their charm, sommelier Dan Sharp’s selections, and their seriously great cooking, with much from the restaurant’s backyard and even more now from their own farm near Bowral. And their crab and macadamia … take a look (that’s it above). We’re talking quietly world class.
Living in a black hole, we tend to keep recommendations to ourselves, but the secret’s leaking out, and last night they were announced as No. 8 in the Australian Financial Review’s Top 500 – with rankings of the top 100
When challenged the other day to nominate good restaurants in the city of Tallinn, and never having been there, I found online the Flavours of Estonia with that country’s Top 50 selected in a two-stage process – gathering the recommendations from restaurateurs themselves, and then importing critics to make the final pick. The Australian version merely asks the industry, and a computer.
The results reveal the method’s inadequacies. I have only been to something like 20 of the top 100, and sometimes only once to a place, but even my experience shows unevenness.
As I say, I accept Sixpenny deserves to rank at least at No. 8. I must get to Sydney’s Sepia one day, and could well believe it’s No. 1, or close to it. As well as dining twice at Melbourne’s Attica (No. 2), I had a week of Ben Shewry’s cooking when he joined me while writer-in-residenceat Stratford Chefs’ School in Ontario, Canada. So, I can confirm that Attica is correctly placed in the very top rank.
I’ve dined in two manifestations of Vue de Monde (not sure why it’s not spelled Vue du Monde), and can believe No. 6. Still in Melbourne, and not everyone’s favourite, but I used to be almost a regular lunch-goer at Cafe di Stasio at St Kilda – a great restaurant at No. 20. And then there’s Sean’s Panaroma in Bondi. I would put it higher than No. 39. But that’s far from the list’s oddest ranking.
I tend never publicly to bag bad experiences, so won’t cite a couple of over-rated places. But let’s just look at Adelaide’s top two. Both good, and Magill Estate is believable at No. 44. But Orana at No. 47?
Admittedly only been once, and I had some criticisms (about the need to make the space feel slightly warmer, and not relying on just one glass of champagne to last through all those fabulous introductory snippets), but surely Orana should have been placed much nearer the very top.
At least on our night, I reckon Jock Zonfrillo took Australian cooking in a new direction. Perhaps his fellow chefs have not yet had the chance to get there, or the computer isn’t all that clever, but for finally showing native foods as something supreme …
It’s expensive, so I won’t say to rush, but if you get the chance, let me know if I’m wrong.
3 thoughts on “AFR Top 100 – the view from a restaurant black hole”
I shall have a look at the top 50 in Estonia and while I am at it do some research for places in and around Vilnius in Lithuania.
Orana is on my list for a splurge. Just need to find other food crazies to join me in the adventure of good dining. One rule for your list of good dining, don’t go on your own.
I enjoy reading your blog. Recently I used a recipe from Claudia Roden’s book Arabesque to make roast quinces. Wonderful. I shared it with some friends and now it is the favourite dessert in Cambridge tce. Easy to make as well, and it is quinces season.
Thanks Michael. If any of the other restaurants on the Top 100 are better than Sixpenny or Sean’s Panaroma they must be world beaters indeed!
Thanks for the post