Sydney is all revved up about this glamorous, good-time restaurant, which even has an MG on the floor. High-performance chef Jeremy Strode has moved up from Langton's in Melbourne. He pleases palates with an amazing cauliflower panna cotta (silky egg custard) topped with gently smoky slivers of eel, and his parsley soup with poached oysters is a gastronomic feat immersed in deep-green chlorophyll. Reservations essential.