Bellevue Woolloomooloo

Set on Sydney's iconic Finger Wharf, this French-Japanese fusion restaurant offers a refined yet relaxed dining experience with stunning harbour and city views. The seasonal menu marries French cooking methods with Japanese styles, featuring dishes like spanner crab dark miso bouillabaisse with shaved foie gras and Bellevue-Kyoto tartar. The bar, open from midday until late, provides a relaxed setting for casual drinks, light bites, and good conversation, complemented by an extensive wine list, signature cocktails, and premium champagne in the dedicated Champagne Room. An intimate 10-seat chef's table offers a closer look at the culinary artistry. Executive Chef Antoine Moscovitz, originally from Paris, brings an impressive background, including cooking under Alain Ducasse and serving as private chef to the House of Roederer Cristal Champagne. He combines French technique with Japanese influence to craft a menu that aims to deliver one of the best dining experiences in Sydney.