Culinary experience with bird’s eye view of Sydney

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by Food Miles restaurant reviewer Angivin Gunasehar

Some may not know of 360 Bar and Dining. I must admit I didn’t at first.

So it was a surprise to find this underrated establishment is right up there with the best when it comes to position and stunning views. Perched high above the Sydney CBD on top of the Sydney Tower, it has quite possibly the best view of Sydney there is.

The uniqueness of this rotating restaurant is second to none as you literally get a bird’s eye view of Sydney – yes, 360 degrees.

By the time you finish your meal you can see as far as the Blue Mountain to the West, Manly to the north, the beautiful eastern suburbs and the North Shore.

Seared Canadian Scallops, White Radish, Lime Gel, Coconut and Pomegranate Seeds

Its head chef, too, is top notch.

Elton Inglis, who has worked for Jamie Oliver and Gordon Ramsay, changes his menu regularly based on seasonality and rich flavours using regional produce.

The best way to describe his style would be ‘modern Australian with a refined twist’.

My entree of Seared Canadian Scallops, White Radish, Lime Gel, Coconut and Pomegranate Seeds was quite a surprise.

These flavours worked well as the tartness of the pomegranate offset the nuttiness of the coconut.

The scallops were cooked to perfection and the combination comingled happily with every bite taken.

The presentation was a true delight to behold, each colour offering a visual vibrancy that only contributed to the experience.

Oven Roasted Lamb Rack, Smoked Eggplant, Savoy Cabbage with Toasted Seeds

Entrees can often be the hero of the meal so when I choose a main I’m conscious that I could be let down. Enter the Oven Roasted Lamb Rack, Smoked Eggplant, Savoy Cabbage with Toasted Seeds.

This was a good choice. Cooked medium rare, the thin layer of fat made for amazing eating while the texture of the cabbage maintained the dish’s lightness.

I ended the meal on a high with a Pave of Valrhona Chocolate, Salted Caramel and Hazelnut Ice Cream. What can I say? Truly decadent.

Textures are important. In this dessert the soft chocolate layers, coupled with a harder biscuit base, was a match made in heaven while the salted caramel drops injected another layer of pleasure.

Pave of Valrhona Chocolate, Salted Caramel and Hazelnut Ice Cream

It was a pity the stunning dishes and views were marred by some inattentive and cumbersome service.

Nevertheless, Elton Inglis’ cuisine is exceptional and for this alone, along with the amazing views, I do encourage you to try this restaurant. It has the potential to be a restaurant of choice for foodies all over Sydney and Australia.

Angivin Gunasehar – Executive coach by day, foodie experience addict by night.

 https://www.360dining.com.au/