At one time only the Wharf's proximity to the Sydney Theatre Company (they share Pier 4) attracted diners, but with Tim Pak Poy of Claude's now one of the owners, the emphasis is firmly on the food. Free-range chicken is spiced with cinnamon and roasted whole, prawns are preserved with butter, and trout is cured with beetroot and served with Waldorf sauce (chopped celery, apples, and walnuts in a mayonnaise-based sauce). You can see Sydney Harbour Bridge from some tables, but it's North Sydney and the ferries that provide the real floor show. Meal times and sizes are flexible to accommodate theatergoers. Reservations essential.