Since the Sydney Harbour restaurant’s signature dessert ‘snow egg’ featured as the final challenge of MasterChef Australia three years ago, it has become something of a household name. But visitors to Quay will agree there is so much more to the restaurant than an extravagant dessert. Sweeping panoramic views of the Opera House and Harbour Bridge aside, chef Peter Gilmore’s infatuation with his region’s produce results in thoughtful dishes that showcase New South Wales’s ingredients in their prime. On the pass Peter Gilmore Style of food Nature-based Australian

This bijou bistro in the 11th Arrondissement in Paris is home to head chef Bertrand Grébaut’s spontaneous and delicate cooking style that plays on his experiences with Alain Passard as well as his travels through Asia. The dining room is understated, creating a blank canvas on which Grébaut works his magic, and the service is straight-forward, friendly and knowledgeable, mirroring the simplicity of much of the restaurant’s cooking On the pass Bertrand Grébaut Style of food Modern French

Virgilio Martinez’s years in leading kitchens have led to Japanese, Vietnamese, French and Italian cuisine permeating Central’s menu. Fellow chef and girlfriend Pía León adds Brazilian flavours and methods. But the outcome, including the dining room designed by Martinez’s mother, is vividly Peruvian. Dishes pay respect to pacha mama (‘mother nature’ in Quechua), while utilising modern techniques. On the pass Virgilio Martinez (above) Pía León Style of food Peruvian/International fusion