Rotisserie pork belly with fennel pickle and scud chilli death sauce served at Chin Chin in Sydney.

Collection

The year in restaurant reviews: Sydney critic's top picks

Terry Durack's top-scoring newcomers for 2017 were...

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A rosette of iceberg lettuce, coconut, lime and charcoal. — 15/20

Potts Point

Antipodean (nee Gastro Park), Potts Point

June 26, 2017
Terry Durack

Presses the right buttons: Bacco's spaghetti alla chitarra with sea urchin and beach banana. — 15/20

Sydney

Bacco Osteria e Espresso, Sydney

June 15, 2017
Terry Durack

Plating like the dark nemesis of Donna Hay: Charcoal-dusted chocolate truffles. — 15/20

Bowral

Bistro Officina, Bowral

April 6, 2017
Terry Durack

Short but smart menu: T-bone T-Rex, served with sauce au poivre. — 15/20

Elizabeth Bay

Bistro Rex, Elizabeth Bay

March 22, 2017
Terry Durack

Go-to dish: Green curry with grilled fish wing, pea eggplant and baby corn. — 15/20

Surry Hills

Chin Chin, Surry Hills

October 19, 2017
Terry Durack

The daily 11-piece sushi selection. — 15/20

Barangaroo

Fujisaki, Barangaroo

December 8, 2017
Terry Durack

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Go-to dish: Pipis with ginger and shallot and noodles. — 15/20

Sydney

Jade Temple, Sydney

July 13, 2017
Terry Durack

Bones loom large: Roasted bone marrow with meat dust. — 15/20

Redfern

Mjolner, Redfern

April 20, 2017
Terry Durack

Torta di Verona, with whipped mascarpone, sponge, marsala, blueberries and flaked almonds. — 15.5/20

The Rocks

Rosetta, The Rocks

September 9, 2017
Terry Durack

Newport

Sotto Sopra, Newport

March 2, 2017
Terry Durack

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