Fancy, fancy, fancy. Upmarket bistro classics with flawless service make this one of Sydney's leading restaurants. Licensed, around $150pp, including wine. You’ve probably seen Matt Moran on the teev, yelling at scared apprentices and telling people their restaurant ideas suck. But he can cook, too. It’s a glamorous beast, this restaurant of his, and few can compete with the service. The pork belly is a highlight, as is the duck consomme.