Ruby & Rach

Sydney’s Harrys can meet their Sallys one floor up at Strattons Hotel, where a New-York-style Jewish deli has been planted inside a pub-grub bistro. The top-shelf pedigree of owner-chef Tony Gibson shows in the work and finesse behind every menu item, from plates of house-made pickled vegetables presented as art to house-baked bagel-like bialys. The hero is succulent and perfectly seasoned wagyu pastrami, created through an eight-day process to melt in the mouth. It comes in the Rachel sandwich, with Swiss cheese and Russian dressing on light rye. Have what she was having; ecstatic groans need not be faked.