Chef Matthew Kemp does an excellent job at creating quality bistro food at modest prices. His food is predominantly British but include French twists and the degustation … highlights the best of these dishes. Stick your fork into a tartare of salmon with a citrus and squid vinaigrette, truffled Bangalow pork cheek, yoghurt and vanilla jelly, or a good old bread and butter pudding. The seven course menu is offered daily; however, on the last Sunday of every month, Balzac hosts special degustations showcasing rare and luxurious ingredients. These nights fill up well in advance, so get in quick![link]

Nagasaki-born Yoshii Ryuichi learnt about food at an early age from his chef father. Ryuichi's vision was to create modern Japanese cuisine that could be married with … premium wines. His restaurant offers two dinner service tasting menus, both "kaiseki" style. The kaiseki was a hot stone used as a stomach warmer, and the idea is that each dish brings warmth and sustenance to the diner. Yoshii menus could include sea urchin egg cup, lamb tataki, steamed pork belly with kelp, or refreshing lemongrass sorbet.[link]

In 1994, owner and chef Mark Best won Australia's young chef of the year award before embarking on stints at L'Arpége (France) and Le Manoir Aux Quatre Saisons (UK). … Marque, a modern French restaurant, is one of eight Sydney venues awarded the highest rank of "Three Chef Hats" (first awarded in 2004). Best's eight course degustation has featured chaud-friod eggs, Joselito Iberian jamón with parmesan custard, almond jelly with crab, and veal sweetbreads with brussels sprout chips and toasted milk skins.[link]

The 14 course tasting menu at this Surry Hills favorite is based on Vietnamese origins but also looks to other South East Asian and European influences. Past menus have … included duck with fermented tofu and brandy, straw mushrooms with coconut, and crispy chicken and risotto rice paper rolls. Saigon born chef and owner Connor Phung has created a unique ambiance with heavy wood tables and dark leather benches. The giant yet beautiful wood door is another svelte touch.[link]

Set in a converted brick cottage, Restaurant Atelier is recognized for its excellent modern European cuisine. The interior's red walls and dark banquettes add elegance, … and Darren Templeman's seven course degustation may include menu items such as white onion custard, Kangaroo Island marron tail, pistachio soufflé, and mint pannacotta. Restaurant Atelier offers something special in Sydney's inner west.[link]

Alio is located on a quiet stretch on the edges of Surry Hills, but not very far from the action. Chef Ashley Hughes did time in the UK's famous River Café and … worked alongside Australian greats Greg Doyle and Janni Karitsis. The Italian influenced degustazione adapts daily, but it might include a Roman chicken broth; buffalo mozzarella and roasted eggplant salad; baked snapper with lemon caper butter; and chocolate and hazelnut choux pastry puffs. The quality of the food is superb, as is the value for the money.[link]

Owner and chef Hideki Okazaki trained in Japan and Italy before working with top Australia-based chefs Steve Manfredi, Tony Bilson, and Harunobu Inukai. Rise is set on a … quiet corner just off the main drag between busy Darlinghurst and Kings Cross. Okazaki's seven course Omakase menu (in a dining context this translates to "in the chef's hands") provides seven courses for a ridiculously good price. Dishes may include piquantly dressed sashimi plates, soft shell crab tacos, and savory egg flans with red curry.[link]

Bentley Restaurant & Bar is the work of bold chef Brent Savage and Sydney's darling sommelier Nick Hildebrandt. Red, white, and black décor takes on a playful … plastic kitsch that draws in the chic Surry Hills crowd, while the eight course degustation can include a multicolored trio of gazpacho; boudin noir, quail, and squid salsa; and burnt onion sabayon and venison. One of his famous grand finales is pure fun -- warm banana milk sucked through an edible chocolate straw.[link]

Continually ranked in the top five of Restaurant magazine's top 50 in the world, Tetsuya Wakuda's restaurant (affectionately known as "Tets") is the degustation … destination with its tasting-menu-only 14 course Japanese-French fusion feast. Tetsuya's signature dish of Petuna ocean trout confit with salty konbu is always on the menu and was the world's most photographed dish in 2004. The extensive wine selection even lists items at A$10,500 a pop.[link]