Chef Guillaume Brahimi rattles the pans at possibly the most superbly located dining room in town. Tucked into the side of the Opera House, the restaurant affords views of Sydney Harbour Bridge and the city lights. Prices hover at reasonable levels, while Brahimi's creations soar. Try the Moreton Bay bug (a kind of lobster) paired with sauternes-glazed sweetbreads, a satiny slow-poached rack of West Australian lamb, or the signature basil-infused rare tuna. Reservations essential.