Don’t say it with flowers, say it with food at these excellent Sydney restaurants
Learn to cook like a master chef
Matt Kemp does the Franglais (mixing up French and British cuisine) thing better than anyone in town. There’s fluffy, crisp potatoes cooked in dripping (that’s beef fat to youse) on the menu at the moment, as well as a cracker of a wagyu pie topped with discs of squishy bone marrow. The value’s sound and that’s before you try the famous pre-Ritz special – two courses for $55. C’est magnifique, innit?
Randwick 2031
Telephone 02 9399 9660
This venue closed on 15 Sep 2011
Price per person including drinks $51 to $100
Open Lunch: Fri 12noon-2pm; Dinner: Tue-Sat 6pm-10pm;
Last Sun of every month Seasonal Degustation Evening - 6.30-10pm
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