It's worth getting on the waiting list -- there's always a waiting list -- to sample the unique blend of Western techniques and Japanese/French flavors crafted by Sydney's most applauded chef Tetsuya Wakuda. The serene, expansive dining room's unobtrusive Japanese aesthetic leaves the food as the true highlight. Scallop sashimi with duck foie gras and tartare of tuna with olive oil and wasabi jelly are typical items from a pricey set menu (A$185) that never fails to intrigue as much as it dazzles. Views of a Japanese garden complete with bonsai and a waterfall make this place seem miles from the city center. Reservations essential.