Sails on Lavender Bay

Braised lamb pie with curry puree, redwine jus and olive-and-date tapende. With Brown Brothers’ Cab Sauv Everton or James Squire Pilsener. more

３、時間が有る時にどうぞ。ランドウィックにある超人気フレンチレストラン　（シーフード・バラマンディ）

21日間しか平日がないので、ほぼ毎日行かないと制覇出来ないな・・・・・・・・・・笑　（まず無理ですね・・）

Aki’s Indian Restaurant

Chicken makhni from the tandoor or lamb achari, a medium-spiced dish. more

Arena Bar & Bistro

Braised lamb shamk pie, peas, fetta and mint. more

Aria Restaurant

Roast hiramasa kingfish with a calamari salad and salsa of tomatoes and olives. more

Arun Thai

Slow-cooked, Mandagery Creek-farmed venison served with potato or steamed wild barramundi served with lime juice, sweet basil leaves, lemon grass, garlic and chilli. more

Azuma

Chirashi sushi: top-grade shashimi and seafood served with rice and miso soup. more

Bayswater Brasserie

Ocean trout with eggplant puree, red radish and potato scales. more

Becasse

Ballottine of chicken with potato puree, saute of mushroom and spinach, thyme veloute. Brown Brothers Merlot or James Squire Golden Ale. more

Benchmark Wine Bar

Oven baked fish of the day with a pimento yesmista and kefalograviera, fresh asparagus and a basil oil with Brown Brothers’ Patricia Sparkling or James Squire Pilsener more

Bentley Restaurant & Bar

Pan-roasted jewfish with pumpkin puree and sunflower seed salad with Brown Brothers’ Rose or James Squire Amber Ale more

Benzin

Gai Gorla – a southern thai grilled curry of chicked with cucumber relish and pickled ginger with Brown Brothers’ Pinot Grigio 2005 or James Squire Amber Ale more

Bird Cow Fish

Scaloppine of chicken breast with burnt butter, capers and lemon with Brown Brothers’ 2005 Chardonnay or James Squire Golden Ale more

Bistro Fax

Grain-fed beef fillet with spinach puree and a fricassee of mushrooms with Brown Brothers’ Merlot and James Squire Amber Ale more

Bistro Garden Court

Grilled ocean trout lightly cured with snow peas, oyster mushrooms and french mustardcappuccino with Brown Brothers’ Pinot Grigio and James Squire Amber Ale more

Bistro Lilly

Roasted ocean trout on kifler baby spinach and roasted garlic ravioli with west australian lobster and tarragon creme with Brown Brothers’ Reisling or James Squire Amber Ale more

Bit Brasserie

Grilled aged beef tenderloin with cafe de paris butter glaze, kipfler potato batons & sauteed baby spinach leaves with Brown Brothers Shiraz or James Squire Amber Ale on tap more

Blackwater Restaurant

Cotechino Con Lenticchie: Pan-fried Italian Sausage with aged Nobili Sapori Balsamic lentils and roasted baby fennel withBrown Brothers’ Sangiovese or James Squire Amber Ale more

Boathouse on Blackwattle Bay

Smoked hiramasa kingfish, mussels, mushrooms and preserved lemon with Brown Brothers Pinot Grigio 2005 or James Squire Porter. more

Bond Cafe

Snapper Fillet, tomato and basil salad and rice wine vinagrette with Brown Brothers’ Pinot Grigio or  James Squire Golden Ale more

Botanic Gardens Restaurant

Jewfish, coconut broth and Asian greens with Brown Brothers’ Pinot Grgio or James Squire Pilsener. more

Brewery Restaurant

Confit leg of duck, risotto of red wine with fig and leek or papardelle of new-season pea with mint and fromage blanc with Brown Brothers’ Verdelho or James Squire Lager more

Cafe Bon Ton

Braised duck, parmesan and black olive pie with sweet onion sauce, garlic and parsley mash. Brown Brothers’ Sangiovese or James Squire Porter. more

Catalina Rose Bay

Spring Bay mussels with tomoato, almond and chilli. Spring Bay mussels with tomoato, almond and chilli. Brown Borthers Milawa Vineyard Reisling or James Squire Pilsener. more

Chelsea Tea House

Soup or organic greens salad of the day, wagyu beef brisket roll with barbecue sauce and coleslaw. Soup or organic greens salad of the day, wagyu beef brisket roll with barbecue sauce and coleslaw. With Brown Brothers Sangiovese or James Squire Amber Ale. more

Clock Hotel

Tuscan lamb cutlets with ricotta, mint and pinenut pastries. more

Coast Restaurant

Grilled fillet of jewfish with artichoke, fennel and bagna cauda with Brown Brothers’ Pinot Grigio 2005 and James Squire Golden Ale. more

Cruise Restaurant

Pan-roasted blue eyed cod with marinated cherry egg and tear drop tomatoes and micro-herb salad. With Brown Brothers’ Pinot Grigio or James Squire Golden Ale. more

Darcy’s Restaurant

1. Linguine Al Gamberi – sauteed king prawns with zucchini, tomatoes, garlic, basil and oregano. 2. Filotto Di Barramundi Alla Origlia – grill Barramundi Fillet. 3. Scaloppine Di Vitello Alla Livornese – pan fried veal with white wine, garlic, oregano and fresh tomato. With Brown Brothers Sauvignon Blanc or Sangiovese or James Squire Golden Ale or Amber Ale. more

Dome Restaurant

Five spice duck with choi sum and spicey pear mirin. With Brown Brothers Bin 60 Hermitage or Bin Sem Chardonnay or James Squire Amber Ale or Golden Ale. more

Dragon Star Seafood Restaurant

A selection of 10 yum cha delights or sauteed pepper beef with fried or steamed rice. With Brown Brothers Sauv Blanc or Everton Shiraz, Cab Sauv, Malbec or James Squire Golden Ale. more

East Ocean Restaurant

1. Honey Pepper Cowboy: Wok fried diced beef fillet with honey black pepper
2. Spicy Swimmers: Salt & Pepper Calamari & White Baits
3. Dancing Prawns : Stir Fried King Prawns with Salad Sauce
4. Fortune Deluxe: combination of Roast Chicken & Duck & BBQ Pork & jelly fish.

All served with steamed or fried rice. With Brown Brothers Chardonnay or Shiraz or James Squire Golden Ale. more

Eat City Restaurant

Experience the eat city difference. Select three dishes from our French-influence yum cha menu. With Brown Brothers 2005 Pinot Grigio or James Squire Amber Ale. more

Elio

Pork fillet with figs and pistachio on fennel tart. With Brown Brothers 2003 Sangiovese or James Squire Original Amber Ale. more

Emperor’s Garden Seafood Restaurant

Ginger-and-shallot-steamed barramundi or silver perch.With Brown Brothers Patricia Chardonnay or James Squire Golden Ale. more

Encasa

Grilled swordfish (subject to availability) on rice cooked with squid ink and romesco sauce. With Brown Brothers’ Chardonnay or James Squire Pilsener. more

Engine Room Restaurant & Bar

Wood-roasted barramundi wrapped in parcels with potato, capsicum, zucchini, tomatoes and mussels topped with citrus burre blanc or pan fried potato gnocchi with spanish pepper salsa. With Brown Brothers’ Semillion or James Squire Lager. more

Feast Restaurant

Panfried ocean trout with scallops, beurre blanc sauce, herb risotto and asparagus. With Brown Brothers’ Chardonnay and James Squire Amber Ale. more

Fiorenzoni Italian Restaurant

Tortrlloni pasta filled with pumpkin and ricotta with fresh thyme and julienne of bresaola. With Brown Brothers’ Sauvignon Blanc or James Squire Amber Ale more

Flair Restaurant

1. Pan-fried spatchcock dusted with za’atar, served on roast ricotta and pumpkin topped with rocket salsa verdi, drizzled with red capsicum oil and vincotta 2. chargrilled lamb fillet served on rosemary potato cake, finished with cardamom infused jus. With Brown Brothers’ 2004 Tempranillo or James Squire Original Amber Ale. more

Fook Yuen Restaurant

Minced chicken san choy bow, butter & garlic king prawns or deep fried ducks with plum sauce and fried rice. more

Forbes and Burton

Roasted fillet of Barramundi, king prawns and rice noodles with a malaysian curry sauce or char grilled lamb rump dressed with chermoula and served with a tomato, cucumber and olive salad and israeli cous cous. With Brown Brothers Pinot Grigio, Sangiovese or James Squire Golden Ale. more

Forty One

Slow-cooked ocean trout, Israeli cous cous cooked like a rissotto with baby zucchini, chilli and grated bottarga. With Brown Brothers’ Pinot Grigio or James Squire Pilsener. more

Four in Hand

Fresh market fish roasted and served with spring vegeatbles, saffron and mussel nage. more

Fresh Ketch Restaurant

Crispy-skin barramundi fillet, snow peas, basil and citrus butter sauce. With Brown Brothers’ Sauvignon Blanc or James Squire Pilsener. more

Front Restaurant at the Sebel Pier

Barramundi fillet on chinese greens with chilli crab sauce. With Brown Brothers’ 2005 Sauvignon Blanc or James Squire Pilsener. more

Galileo

Jewfish pie with prawn mousse, artichoke salad and bearnaise sauce. With Brown Brothers’ Reisling or James Squire Pilsener. more

Grappa Ristorante & Bar

Pappardella with braised white rabbit, eschallots and pancetta. With Brown Brothers’ Barbera, Sauvignon Blanc or James Squire Pale Ale. more

harbourkitchen&bar

Seared ocean trout fillet with saffron rouille and whitlof remoulade. With Brown Brothers Savignon Blanc or James Squire Amber Ale. more

Hyde Park Barracks Cafe

Pan-seared duck breast served on pomme anna, sauteed spinach and bigarad jus or crisp-skinned barramundi served on bug meat, tallegio cheese and slow-roasted tomato risotto. With Brown Brothers Pinot Grigio, Tempranillo or James Squire Amber Ale or Golden Ale. more

Icebergs Dining Room & Bar

Lumache pasta, broccoli, garlic, anchovy and chilli.With Brown Brothers Pinot Grigio or James Squire Pilsener. more

Infusion @ 333

Red duck curry with apple eggplant, ram butan and heart of palm or steamed snapper with miso soy and green papaya salad. With Brown Brothers’ Sauvignon Blanc or James Squire Amber Ale. more

Jaspers Restaurant

Garlic-roasted scampi tail on sweet pea puree with fennel and watercress salad, salmon roe and lemon-infused olive oil. With Brown Brothers’ 2005 Pinot Grigio or James Squire India Pale Ale. more

Jonah’s Restaurant

Grilled lamb loin and house-made lamb sausage, lebne ravioli, pickled baby beetroot and mache salad. With Brwon Brothers Merlot or James Squire Pilsner. more

Journeyman Restaurant

Seared king salmon with green and white asparagus, kipfler-potato salad and an orange hollandaise sauce. With Brown Brothers King Valley Reisling 2005 or James Squire Original Amber Ale. more

Kable’s

Monday: Fettucini pasta with coppa ham, spinach, artichokes, black olive, light gorgonzola sauce.
Tuesday: Prosciutto wrapped chicked filled with pistachio mushrooms and herbs, pumpkin and desiree potato hash.
Wednesday: Grilled Jindalee beef sirloin, baked eggplant stack, crispy fingerling potato, herb butter.
Thursday: Crispy duck leg confit, fontina polenta, broccolini.
Friday: Catch of the day, caper crush potatoes, green bean salad

With Brown Brothers’ Sauvignon Blanc or James Squire India Pale Ale. more

King 143

Grilled Tasmanian salmon served with green beans, celery, carrot and prawn sauce or beef fillet with port-and-red-wine jus. With Brown Brothers’ Pinot Grigio, Shiraz or James Squire Pilsener. more

Kirketon Dining Room & Bar

Ocean trout pan-roasted with celeriac puree, broad beans, green olives and oven dried tomatoes . With Brown Brothers’ Pinot Grigio 2005 or James Squire Golden Ale. more

La Grande Bouffe

Blanquette of white river veal with kipfler potatoes and lemon confit. With Brown Brothers Cab Sauv, Everton Chardonnay, Sav Blanc or James Squire Golden Ale. more

Letterbox Restaurant

Crisp-skin Tasmanian salmon on a cauliflower mash with fresh asparagus and lemon thyme leave blanc; or char-grilled honey pory sirloin served over a sweet potato rosti, rosemary roasted pear with a grilled pineapple, mint and cardmon mojo. With Brown Brothers’ Sauvignon Blanc or James Squire Amber Ale. more

Mahjong Room

Wok-fried tiger prawns braised with blue swimmer crab meat in a light egg white sauce, served on oyster mushroom and broccoli or lightly battered duck fillet with taro, served with spicy plum sauce on the side. With Brown Brothers’ Sauvignon Blanc or James Squire Pale Ale. more

Manta Restaurant

Roast snapper fillet with grilled asparagus and a dressing of tomato, olive and basil. With Brown Brothers’ Pinot Grigio 2005 or James Squire Amber Ale. more

Milsons Restaurant

Togarashi-spiced hiamasa kingfish on wok-fried Asian greens, black sesame seed viniagrette and coriander aioli. With Brown Brothers’ Pinot Grigio or James Squire India Pale Ale. more

Miltons Restaurant Sydney

Gremolata crusted rack of lamb, spiced lentil-and-tomato salsa and tzatziki; or crispy-skinned fillet of ocean trout, saffron risotto and salsa verdi. Main course to be served with mixed mesclum leaf salad. With Brown Brothers’ 2004 Everton red blend, 2004 everton white blend or James Squire Pilsener. more

Mint Bar & Dining

Parmesan-crumbed veal, salsa rosa cruda, anchovy and rosemary dressing. With Brown Brothers’ Cabernet Sauvignon or James Squire Pilsener. more

MOS Cafe

Roasted baby lamb rump, caramelised eschallot and char-grilled asparagus with salsa verde. With Brown Brothers’ Dolcetto, Syrah or James Squire Pilsener. more

Nove Cucina

Orrechiette pasta with broad beans, borlotti beans, peas, oregano, ricotta and lemon. With 2005 Brown Brothers Pinot Grigio or James Squire Pilsener. more

Ocean King House Restaurant

Deep-fried king prawn with spicy salt or diced fillet steak with green beans & mushrooms. With Brown Brothers’ Chardonnay, Cabernet Sauvignon, James Squire Lager or Light. more

Ocean Room

Steamed, pan-seared bar cod with yellow capsicum emulsion, cauliflower couscous and white radish ribbon. With Brown Brothers Sauv Blanc, 02 Cab Sav or James Squire India Pale Ale. more

Oliveto Ristorante & Bar

Crispy-skin chicken breast with rosemary, sage and parmesan polenta. With Brown Brothers Barbera, Savignon or James Squire Pale Ale. more

Osso Bar & Restaurant

Hiramasa kingfish on kipfler potatoes with salsa verde, prawns and fennel salad, or crispy-skinned duck Margaret on soba noodles and Asian greens with confit baby beets and pomegrante. With Brown Brothers’ Pinot Grigio 2005, Tempranillo 2005 or James Squire Amber Ale. more

Osteria Del Poeti

Roast duck stuffed with salami, chicken, truffles and mushrooms, served with potato-and-onion puree and pinenuts, chicken livers and rosemary sauce. With Brown Brothers’ Pinot Grigio 2005 or James Squire Amber Ale. more

Otto Ristorante

Fazoletti ripieni di zucca – crespelle pasta filled with ricotta and pumpkin with burnt sage butter. With Brown Brothers’ 2005 Reisling or James Squire Pilsener. more

Pavilion On The Park

Twice-cooked lamb neck and galette potato with pepperonata and pesto sauce. With Brown Brothers Sauvignon Blanc or James Squire Pilsener. more

Pello

Pan-fried kingfish fillet with chorizo, prawn and roast truss tomatoes. With Brown Brothers’ Pinot Grigio or James Squire Amber Ale more

Pilu at Freshwater

Snapper fillets with Vernaccia, green bosane olives and thinly sliced potatoes. With Brown Brothers’ 2006 Pinot Grigio or James Squire Pale Ale. more

Post Seafood Brasserie

Miso-cured swordfish grilled with fennel wakame salad. With Brown Brothers’ Sauvignon Blanc or James Squire Pilsener. more

Prime Restaurant

Slow-roast veal rump baloutin with stuffed mushroom and spinach served with mash potato sauce jus gras. With Brown Brothers’ Merlot or James Squire Pilsener. more

Qmin

Nawabi thaliyaan – royal meal platters – thali traditional meal platter indvidually served meal per person comprising of starter to dessert vegetarian platter/meat platter/seafood platter. With  Brown Brothers Riesling or James Squire India Pale Ale. more

Quadrant Restaurant

Rangers Balley beef tenderloin, veal sweetbreads, potato gratin, truffle sauce. With Brown Brothers Everton Cabernet Savignon Shiraz or James Squire Pilsener. more

Quay Restaurant

Slow-braised macleay valley rabbit with spring-vegetable risotto. With Brown Brothers’ Sangiovese or James Squire Amber Ale. Numbers limited.   more

Red Lantern

Seafood Platter (Do Bien Thap Cam) : A platter of natural oysters, salad of quid & Vietnamese herbs, slices of marinated salmon and pan-fried kingfish served with jasmin rice and a dressing of ginger and chilli fish sauce. With Brown Brothers’ Pinot Grigio 2005 or James Squire Golden Ale. more

Restaurant @ The Art Gallery of NSW

Char-grilled sirloin, rosemary chips and béarnaise sauce. With Brown Brothers 2004 Shiraz or James Squire Pilsener. more

Restaurant Balzac

Steamed barramundi with a ragout of garden peas, baby cos, smoked bacon and clams. (Fridays only). With Brown Brothers’ Pattricia Range or James Squire Pilsener. more

Ristorante Ecco

Zuppa di mare, with prawns, vongole, calamari, fish, tomato, garlic and chilli. With Brown Brothers’ Everton White or James Squire Amber Ale more

Royal Bar and Grill

Fillet steak with bernaise sauce or yellow curry of flathead, Moreton Bay bugs and prawns. With Brown Brothers’ Sauvignon Blanc, Cabernet Merlot or James Squire Amber Ale. more

Royal Oak Restaurant

Sailors Thai

Traditional Chiang Mai-style curried noodles with chicken, pickled mustard greens and chilli oil. With Brown Brothers’ Pinot Grigio 2005 and James Squire Amber Ale. more

Sails on Lavender Bay

Braised lamb pie with curry puree, redwine jus and olive-and-date tapende. With Brown Brothers’ Cab Sauv Everton or James Squire Pilsener. more

Sanders

Seared yellowfin tuna with celeriac remoulade, black-olive tapanade and romesco viniagrette. With Brown Brothers’ Pinot Grigio or James Squire Golden Ale. more

SeLAh

Crisp-skinned ocean trout with blue swimmer crab ravioli, shimeji mushrooms, asparagus, candied ginger and soy beurre blanc. With Brown Brothers’ Barbera or James Squire Pilsener. more

Sobo

Hot bouillon of mussels, prawns and clams with tomato and fennel saffron linguini and coriander pesto. With Brown Brothers Pinot Noir "rose" King Valley or James Squire Pale Ale. more

Sugaroom

Rare char-grilled yellowfin tuna with zucchini flower, pureed sweet corn and shelfish butter. With Brown Brothers’ 2005 Tarrango or James Squire Amber Ale. more

Summit Restaurant

Hiramasa kingfish served with scorched citrus peel and fennel salt, steamed lobster dumplings paella-spiced bisque. With Brown Brothers’ Riesling or James Squire Pilsener. more

Tables Restaurant

Roast leg and breast of duck with mustard spiced pear, wilted spinach and thyme jus. With Brown Brothers’ Sparkling Shiraz or James Squire Pilsener more

Tabou

Rare-roasted duck breast with blood orange, watercress and kipfler potatoes. With Brown Brothers’ Shiraz or James Squire India Pale Ale. more

Tearoom Gunners’ Barracks

Roast blue eyed cod with mustard crust, cauliflower and asparagus. With Brown Brothers’ Pinot Grigio 2005 or James Squire Golden Ale. more

Tearoom QVB

Roast barramundi served on  broad bean-and-spinach risotto, prawns and preserved lemon. With Brown Brothers’ Pinot Grigio or James Squire Golden Ale. more

That Noodle Place

Bento box with miso soup, tempura of king prawns, stuffed zucchini flowers and asparagus; Singapore-style barbecued pork with nasi goreng; scallop dim sim on mermaids tresses; or salt and pepper squid on snake beans. With Brown Brothers’ 2005 Sauvignon Blanc or James Squire Golden Ale. more

Tillermans

Tillermans seafood tasting plate, featuring blue swimmer crab cakes, Asian herb and spiced squid salad and tiger prawns fried in chickpea batter with chilli and mustardseed vinaigrette. With Brown Brothers Pinot Grigio or James Squire Golden Ale. more

Watermark Restaurant

Choice of tempura seafood or sweet chilli-glazed quail. With Brown Brothers’ Pinot Grigio 2005 or James Squire Amber Ale. more

Welcome Hotel

Rack of spring lamb with a couscous of braised shoulder, ratatouille and black olive dressing. With Brown Brothers Pinot Grigio, Tempranillo or James Squire Amber Ale. more

Wharf Restaurant

Braised wagyu with potato-leek gratin. With Brown Brothers’ Barbera or James Squire East India Pale Ale. more

Wildfire

Fillet of Tasmanian salmon served with quandon berry, fennel casserole and almond sauce. With Brown Brothers Sauvignon Blanc, 2002 Patricia Cab Sav or James Squire Pilsener. more

Wine Banq

Slow-roasted rump of spring lamb with asparagus biuchee, rhubarb and jus gras. With Brown Brothers’ 2002 Barbera or James Squire Amber Ale more

Yellow Bistro

Steamed blue eyed cod with snowpeas, shallots, soy, ginger and mirin. With Brown Bropthers’  Pinot Grigio or James Squire Pilsener. more

Yoshii

Cold green-tea soba noodles, slow-cooked five spice pork belly, pineapple and ginger creme brulee. more

Young Alfred

Yoyo – pizza topped with a selection of seafood, including mussels, calamari, prawns and octopus on Young Alfred’s crispy base. With Brown Brothers’ Pinot Grigio or James Squire Amber Ale. more

Zaaffran

Lobster and prawns glazed in a clay oven, mesclun, spiced potato wedges, mint chutney, bettroot raita and mushroom nann. With Brown Brothers’ Pinot Grigio 2005 or James Squire Amber Ale. more