Cuisine:

• International
• Australian and New Zealand
• French

Bistro Garden Court Description:
It seems everyone in Sydney has a Garden Court anecdote from the days when it was part of the Sheraton Wentworth. Now under the banner of the French-born luxury hotel chain, Sofitel, and following the hotel's $10 million upgrade, the Bistro Garden Court has also undergone a makeover and a change of cuisine. The almost totally French-origin staff works in well-oiled harmony, there is a cheese trolley worthy of France itself, and the good news is that tableside crêpes Suzette are back. But there is no stuffy return to heavy French dining. Executive chef Jess Ong was trained by masters of French cuisine, Paul Bocuse and the Roux brothers. His menu is largely affordable, although understandably Wagyu sirloin and Petrossian caviar incur a surcharge. Nevertheless lobster and truffles sprinkle a slew of other well-priced dishes such as pan-fried snapper with lobster medallions and boudin blanc, or Aurora lamb shoulder with truffle mash. More mainstream is a grain-fed Black Angus filet. The dining space itself has a nouveau très chic conservatory feel to it---wrought iron chairs, striped banquettes and wallpaper boldly etched with pineapples---while the curved window-wall overlooks the rooftop garden.


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