Chef Matthew Moran and partner Peter Sullivan are the creative forces behind this clubby, lavishly appointed restaurant perfectly positioned on the East Circular Quay waterfront, near the Opera House. It's the appropriate backdrop for Moran's baked salmon fillet served with crushed Kipfler potatoes, crème fraîche, broad beans, and lobster bisque, or the succulent roasted baby chicken with sautéed mushrooms and gnocchi. Reservations essential.