Cuisine:

• Australian and New Zealand
• French

Forty One Description:
When it opened, Forty One---perched (despite its name) on the 42nd floor of the sleek Chifley Tower---took Sydney dining to new heights, literally. It remains a big occasion place for dinner, one to book ahead for. Lunchtimes see business groups and couples who come for the view, the experience and, of course, the food. Swiss-born chef Dietmar Sawyere's lunch menu consists of two, three or four courses with choices for each course. At dinner the offering is a four, five or six course menu, again with choices plus the option of sommelier-matched wines. There are vegetarian dishes on each course, too. Depending on the season, your meal might include a galantine of quail and foie gras in truffle jelly, crown roast of wild hare, slow-cooked ocean trout on Israeli couscous or filet of beef sautéed in Chinese pepper paste. Two smaller dining rooms cater to those looking for a top-level private dining experience with expertly cellared wines to match.


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