Good Food Guide 2014 | The Age


Good Food Guide 2014 | The Age

The annual Age Good Food Guide rates the top Melbourne dining establishments with 1 2 and 3 hats (chef hats of course) Restaurant of the Year New Country and Chef of the Year.

SEVENTY-five restaurants have picked up one or more hats in this year’s Age Good Food Guide. Seven are newcomers and six are established restaurants earning new hats.

Attica | best restaurant


Vittoria Coffee Restaurant of the Year
Attica | For a restaurant that sets a benchmark for others to meet.

We didn't need overseas accolades to tell us that Attica is at the top of its game. The evidence is there on the menu: a compelling story that weaves together elements of chef Ben Shewry's New Zealand upbringing (earth-cooked potatoes inspired by a Maori hangi, chocolate and caramel pukeko eggs), his Australian adulthood (wallaby, paperbark, macadamia nuts) and his ceaseless interest in the world around him. That a suburban bank in a quiet shopping strip can be transformed into one of the world's great restaurants speaks volumes for Shewry's vision and talent, the persistence of owners David and Helen Maccora, and the combined energy of its staff, many of whom have travelled across the globe to work in Ripponlea. Inspiring, engaging, enchanting and a little bit indie, Attica gets more finely honed with the passage of time. When it won the same award in the 2009 guide, we said: "Is not this unassuming suburban restaurant a continually evolving, always fascinating crucible for some of the most original – yet meaningful - food served in Australia?" Here's to evolution, because, far from cruising on its raft of awards, later this month Attica opens an adjoining food lab, a logical extension of its Tuesday night experimental chef's table.

HEALSVILLE HOTEL


La Maison du Thé Regional Restaurant of the Year
For the best dining experience beyond the city limits.

Ring in the changes. During the past 13 years, the Healesville Hotel has grown from pioneering gastropub and winner of 2006 Regional Restaurant

BEN SHEWRY


Citi Chef of the Year

To acknowledge a chef with the craft and ability to make a real difference to the way we dine now and in the future.

HATS


City


Three hats

Attica, Flower Drum, Jacques Reymond, Vue de Monde

Two hats

Cafe Di Stasio, Cutler & Co, Ezard, Grossi Florentino, Matteo’s, MoVida, Rockpool Bar & Grill, Rosetta, Spice Temple

One hat

Albert St Food & Wine, Bacash, Becco, Bistro Guillaume, Bistro Vue, Brooks, Cecconi’s Flinders Lane, Centonove, Church St Enoteca, Circa, Coda, Cumulus Inc, Da Noi, Dandelion, Donovans, Easy Tiger, Epocha, Estelle Bar & Kitchen, European, Golden Fields, The Grand, Grossi Florentino Grill, Hare & Grace, Huxtable, Il Bacaro, Kenzan, Koots Salle a Manger, Longrain, Maha, Merricote, Moon Under Water, MoVida Aqui, Pei Modern, P M 24, The Point Albert Park, Pure South, Saint Crispin, Sarti, Stokehouse, Taxi Dining Room, Tempura Hajime, Tonka, Vin, Yu-u

Regional


Two hats

Lake House, Provenance, Stefano’s, Ten Minutes by Tractor

One hat

A La Grecque, Bella Vedere, Eleonore’s, Chris’s Beacon Point Restaurant, Gladioli, Healesville Hotel, Kazuki’s, Montalto, Neilsons, Oscar W’s Wharfside, Paringa Estate, Scorched, Teller, Simone’s Restaurant, Tea Rooms of Yarck, Terminus at Flinders Hotel, The Terrace Restaurant

AWARDS


Citi Service Excellence Award

For defining the highest level of service: relevant, personable, professional.

VANESSA CRICHTON, ROCKPOOL BAR & GRILL

KitchenAid Young Chef of the Year

Chosen by a panel of leading chefs - Alla Wolf-Tasker, Philippe Mouchel and Andrew McConnell - this is the ultimate accolade for a talented young cook.

OLIVER GOULD, STOKEHOUSE

New Restaurant of the Year

For the most exciting addition to Melbourne dining during the past 12months.

SAINT CRISPIN, COLLINGWOOD

New Regional Restaurant of the Year

For the most exciting addition to the dining scene beyond Melbourne in the past 12 months.

TANI EAT & DRINK IN BRIGHT

Sustainability Award

For an individual or business that advances the cause ofsustainability.

CLIVE BLAZEY, DIGGERS CLUB

Donlevy Fitzpatrick Award

To honour that unbeatable combination of a great bar with great food.

CUMULUS UP, MELBOURNE

BYO Restaurant of the Year

This restaurant makes bringing your own wine a pleasure.

FRANCE-SOIR, SOUTH YARRA

Vittoria Coffee Legend Award

For an outstanding long-term contribution to the hospitality industry, chosen by LesSchirato of Vittoria coffee.

RINALDO DI STASIO, CAFE DI STASIO

Innovation Award

This forward-thinking food lover is bringing a new dimension to the way people eat.

STEPHANIE ALEXANDER AND HER KITCHEN GARDEN FOUNDATION

Champagne Pol Roger Sommelier of the Year

Recognising an individual wine waiter who brings knowledge, expertise and enthusiasm to the table.

MARK PROTHEROE, GROSSI GROUP

Regional Wine List of the Year

For the most inviting and appropriate wine list from any Victorian region.

PROVENANCE, BEECHWORTH

Best Short Wine List

For a list of fewer than 100 bottles, perfectly pitched to the restaurant.

BAR DI STASIO, ST KILDA

Wine List of the Year

For a wine list that fits the restaurant's food and style, offering adventure on every level.

BROOKS, MELBOURNE



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