How does the Good Food Guide work? Do restaurants know reviewers are coming? Are there disguises? Do reviewers get special treatment and extra dishes? What do hatted chefs think of the whole shebang?
To celebrate the release of the Good Food Guide 2020, readers are invited to dinner at The Gantry, the one-hat restaurant on the harbour at Walsh Bay. Guests will enjoy snacks in the garden followed by three courses prepared by chef Thomas Gorringe, including kingfish with Tasmanian wasabi, dry-aged Maremma duck with white asparagus and an indulgent chocolate and dulce de leche dessert.
After mains, guests will enjoy a panel session with Gorringe plus Good Food Guide editor Myffy Rigby and senior reviewers Terry Durack and Jill Dupleix, as well as the chance to fire questions at the critics.
When: 6.30pm Tuesday, October 29
Where: The Gantry, Pier One, Hickson Road, Walsh Bay
Price: $130 per person including matching wines
Book: call 02 8298 9910 or visit thegantry.com.au/whatson
First course: Raw Spencer Gulf kingfish with Tasmanian wasabi, cucumber and shiso.
Marc Bredif Vouvray – Loire Valley France, 2016
Second course: Dry-aged Maremma duck with spring peas, white asparagus and bitter leaves.
Finca Las Moras Reserva Malbec – Cuyo Argentina, 2017
Third course: Chocolate, dulce de leche, salted caramel and cocoa nibs.
Chambers Rosewood Vineyard Old Vine Muscadelle – Rutherglen Victoria