Rockpool est. 1989

25 years on, and the original Rockpool just keeps getting better, and better. Relocated from its first and long time George Street home to an historic Bridge Street building more centrally located in the CBD, the room is all that you would want it to be, dark walls softened by the old patina of warm timber, with well spaced tables, pressed white linen cloths, and heavy hallmarked silver ...plus a Champagne trolley to get things started.

This is high end dining at its finest, yet with an innovative modern menu that spells Sydney dining now, in capital letters. At the helm, Executive Chef Phil Wood - under the guidance of fleet commander, restaurateur Chef Neil Perry - is inspired by Chinese regional cuisines and flavours and presents stunning paradoxes of complex yet simple, Eastern meets Western food. Always seeking the most marvellous fresh ingredients and artisanal produce and new inspiration, the plating allows his dishes to shine, with no extraneous bits and bobs, no silly patterns, yet he still exhibits works of art.

Rockpool service is professional, knowledgeable and precise, yet warm. There are all those little things in place that take a restaurant to the top: the door is always opened for you, both on entering the restaurant and most importantly, as that last impression, when leaving the premises, as one example. Little perhaps? Definitely more. Defining moments.

Rockpool - the original - est. 1989 - is must do Sydney dining experience whether its once in a lifetime, or if your budget can afford it (and we wish ours could) every day of the week. More than an editor's pick, this stunningly beautiful, space, food, wine list and service rates in our top five Sydney picks.