Sydney’s top 6 affordable degustation menus
Multiple courses of gourmet food at some of the city's finest restaurants don't have to cost the earth - these tasting menus all clock in at under $100.
- January 2020
This breezy waterfront glamour spot at Barangaroo bills itself as a vermouth bar but most would argue the mod Oz menu is the star of the show. For AUD $79 you can sample their best seasonal dishes – from pasta to charcuterie to their famous trifle.
Beloved European deli in Barangaroo Bel & Brio has just opened a grown-up alter-ego hidden inside the food hall space. Cross the threshold of the wooden door to be transported into an elegant restaurant serving up a seasonal, ingredient-led menu of Italian classics. Get a taste of the chef favourites with the AUD $99 degustation – its highlights include a king prawn and asparagus risotto and fall-off-the-bone lamb shoulder. If you only try one thing, though, make it the spaghetti with Queensland spanner crab – it’s divine.
Arguably Australia’s most iconic restaurant, housed inside the Sydney Opera House, this Peter Gilmore venue makes fine dining accessible to everyone with its seven-course AUD $75 “Cured & Cultured” chef’s tasting menu. Take a seat at the bar, order a glass or two of champagne and let the tiny but perfectly formed dishes – including their famous upscale sausage roll – come to you.
Blanca Bar & Dining
Whitewashed walls, a chilled Bondi location and six tasting menus under AUD $100 to choose from – with either seven, eight or 10 courses, featuring dishes such as overloaded zucchini crackers with yuzu crème, pickles and parsley or silky shiitake and black garlic dumplings – there’s a lot to love at Blanca. Even better, if you’re dining at lunch any day or all day Sunday, the crew will serve you unlimited bubbles with your degustation for the price of a single glass.
Known all over the city as the place where chefs go to eat, this Chippendale restaurant’s tasting menu lives up to the hype. For AUD $92, Ester’s chef Matt Lindsay serves up quality and creativity in dishes such as a blood sausage “sanger” with steamed milk bread, onion and aioli and a tuna tartare with riberry and black garlic.