Rockpool Bar & Grill

The Art Deco interior soars; jacketed staff anticipate every need; and the wide open kitchen adds a spotlit burst of theatre to the sexy dimness of this amazing room. Neil Perry's steakhouse is like no other in Sydney: a place where you can start with Osetra caviar, move on to David Blackmore's 38-day dry-aged rib-eye of full blood wagyu and drink a fabled burgundy costing thousands a bottle. It's all about exceptional produce, whether it's meat trailing smoke from the wood-fired grill or the freshest possible seafood. Charcoal-roasted king prawns are revelatory, the seafood singing more clearly than in yellowfin tuna tartare with Moroccan eggplant, cumin mayonnaise and harissa. The encyclopaedic menu veers into pasta too, as well as seriously good desserts such as a spectacular raspberry millefeuille. The main game, though, is meat, served with a choice of sides from onion rings to the famous 'mac and cheese'. Bring a fat wallet and worship at this temple to the good things in life.