The votes have been tallied, the results are in, and here are Australia's Top 100 restaurants for 2016, listed in order from 1 to 100. And what a brilliant bunch it is. The unique nature of these Awards calls for huge congratulations to every restaurant on the list, as they have been elected by their peers, the chefs and restaurateurs of Australia.
It's exciting to note the lively mix of high-end diners, rustic regional kitchens, hip inner-urban bistros and late-night wine bars in this, the second year of The Australian Financial Review Australia's Top Restaurants presented by Qantas.
It means great dining is increasingly available at every level across Australia, built on top produce, flavour, skill, seasonality, creativity and an ever-stronger sense of place.
So, Australia's Top 100 Restaurants, take a bow. You've made dining out in Australia in 2016 more exciting than ever.
The Old Clare Hotel is happy to announce two of its sister restaurants as part of the top 100, one of which in the top 10.
Automata no. 9:
Former Momofuku sous-chef Clayton Wells gets his own gig at Loh Lik Peng's innovative repurposing of the Old Clare Hotel project in Chippendale. The steampunk two-level space mixes heavy-metal and street-glam, and the five-course fixed-price menu is at once intriguing, minimalist and delicious. Tim Watkin's fresh, mostly natural wine list is a good match for storm clams with rosemary dashi and fried fish skin or hapuku fillet cloaked in laver.
Silvereye no. 50:
The blonde-on-blonde refit of the Old Clare is home to the ambitious 11- and 17-course degustation menus of Yorkshire-born chef Sam Miller, who has cooked at both Faviken in Sweden and Noma in Copenhagen, and his strong post-Noma team. Expect crisp-and-creamy cannoli fashioned entirely from parsnip, or redspot whiting in skeletal form, deep-fried until crisply edible, in a flow of fabulous foraged-art set-pieces.
Congratulations to both!