delicious. magazine reveals top 100 restaurants in Australia

For the first time, delicious. magazine has created a guide to the best restaurants around the nation.

Dubbed the delicious. 100, the new annual guide is a collection of Australia’s 100 most delicious restaurants, which coincides with the magazine celebrating its 18th birthday.

For your convenience, the team at delicious. have rounded up the restaurants that they think the public will love. From great drinks and mouth-watering food, to atmosphere and good service, delicious. aims to give Aussies a fresh take on the restaurant scene. 

Some of the trends they've uncovered this year include rooms without a view, bar/restaurant combos and a surge in regional dining. 

Just in case you're wondering, in order to create this guide, all reviews were conducted anonymously and the team paid for their own meals. 

Here, we discover the cream of the crop with the top five:

1. Tulum, VIC

“The new-look room is beautiful, comfortable and sexy. And the food? Better than ever,” editor of delicious. Sam Jones says. “You can still take a seven-course tour of the Turkish regions, but the new menu is more mix-and-match mezze. It’s generous in the you’re-a-guest-in-my-house way of the Middle East. Grab a group, for there is so much you’ll want to try across both the menu and tight wine list, with its focus on Turkish labels and varietals.”

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by TULUM RESTAURANT (@tulumrestaurant) on

2. Arc Dining, QLD

Arc brings a whole new meaning to going green with its quasi-horticultural architecture.

“Anna Spiro’s interior design offers a distinctive set on which to display Alanna Sapwell’s food, which is like nothing else around town, backed by an impressive 400-bottle wine list,” Sam tells. “Not to be missed is the crab pasta, silky pappardelle curling around chunks of crab meat and topped with shaved periwinkle. House cake is a brilliant dessert – like the rest of this creative powerhouse, it rocks.”

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by ARC Dining (@arc_dining) on

3. Alberto’s Lounge, NSW

“Dan Pepperell has unlocked the secret to standing out in Sydney. He’s the chef, of Hubert fame, who made us love the French brasserie again, and now he’s reinvented the trattoria with Alberto’s Lounge,” Sam says. “Just when you think Italian is going to be predictable, Pepperell swoops in with a plate of cucumbers bathed in a light pickle of colatura (an Italian fish sauce) on a bed of tangy Meredith Dairy goat’s curd. It’s mouth-puckering and fantastic, superior in its simplicity.”

Don’t worry though, the classics are all on the menu too. There’s enough nostalgia to reel you in and a freshness that will keep you coming back for more.

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Alberto’s Lounge (@albertoslounge) on

4. Quay, NSW

“If you could choose to be in the mind of a chef in Australia, Peter Gilmore’s would have to be the top pick,” Sam says. “His meticulous menu at Quay is an extraordinary culinary experience. Then there’s that view. The 10-course tasting menu is a symphony of flavour. Marron and flowers is an edible artwork, the petals not just for decoration – the sweet pea flavour is extraordinary.”

With a menu featuring top Australian produce, it’s an experience to behold.

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by QUAY (@quayrestaurant) on

5. Di Stasio Citta, VIC

Think a touch of Milan in Melbourne. “Racy red leather chairs surround double-clothed tables, but it’s the elegantly seductive marble bar that’s the true focal point,” Sam explains. “This is the pick for solo and duo diners in for a quick bite. The full menu that covers all bases – from fab fried anchovies and little milk buns piled high with mortadella to saltimbocca alla romana and agnello al forno – is cleverly served all day, all night.”

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Di Stasio (@bardistasio) on

The first-ever delicious. national best restaurant guide is only in delicious. magazine's 18th birthday edition, on sale now.

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