O Bar and Dining at the top of Australia Square offers more than a spectacular view of Sydney. In the hands of restaurateur Michael Moore and his Executive Chef Darren Templeman, it has evolved into one of the best dining institutions of the city. Yes it's a great spot to dine out if you're a tourist. And yes, it's the kind of place that keeps you constantly tempted as a local Sydney-sider, because this marvellous restaurant would hold its own even without that fabulous view. It's the kind of place to put on your glad rags and dress up for a special night out, or have a fabulous Friday lunch with friends. The food and the drinks AND the revolving view is fantastic day OR night.
Part of the revolving floor is a bar area with a fantastic team of drinks craftsmen so that can be a good way to start or to settle. Or, having a cocktail at your restaurant table can get things kicking too.
But the prize is the food: creative and innovative and supremely delicious. With a minimum of two courses at night, diners can choose from an extensive range of starters for the table, entrees that range from beautiful rawfood like sashimi of pink snapper or sake cured cobia, natural Sydney rock oysters and a wonderful fine cut rump steak 'tartare', through roasted split marron and housemade soy tofu. Take the Burrata of bufala as an example - and the treatment it is given here. It's a sensational product to begin with, then add those light additions from the chef, such as dried olive and dried duck egg and the milky treat gets raised through the already high ceiling. Similarly the sashimi of pink snapper has texture and flavour additions that span cuisines and showcase Sydney and O Bar and Dining to be the Eastern meets Western sensation that we are proud to call home.
The extensive O Bar and Dining menu offers many choices in mains. There's something for everyone from seafood lovers to carnivores and vegetarians. Again we see a sensational mix of excellence that enhances the hero of produce with new flavour combinations and techniques inspired across continents. Check out the quality produce specified on the menu: spatchcock form Burrawong, lamb from Milly Hill, Kurobuta breed pork. Then take those magic kitchen hands and see what happens.
Moore and Templeman are brave. They are not afraid to use flavours and cross cuisines with combinations that are new. This is an impressive though expensive offering and yet when you take stock - O Bar and Dining creates an event that is worth every dollar for your elegant and impressive night (or day) out.