Food

RESULTS RELEASED FOR THE 2015 GAULT&MILLAU MELBOURNE AND SYDNEY RESTAURANT GUIDE

Vue de Monde, Attica, Quay and Rockpool have been awarded five hats (18.5 to 19 points out of 20) in the 2015 Gault&Millau Melbourne & Sydney Restaurant Guide, set for release on Tuesday, 11 November 2014. This is the highest accolade in the guide and enables these restaurants to be benchmarked againsttheir five-hat European counterparts. Melbourne’s Vue de Monde was awarded 19 points in the guide – the highest score out of the two food-focused cities – and was celebrated for its “incredible views” and a “carefully constructed degustation menu that ensures the dining experience is a memorable one.”
 
Gault&Millau Chief Judge Mark Dorrell calls Vue de Monde “one of the best overall dining destinations in Australia”, due to the fact that it is a complete sensory adventure and entertainment package, and “a unique experience that is a combination of location, view and theatre.”
As well as the awarding of hats, the Gault&Millau Yellow Rose Award recognizes those who have successfully jumped the many hurdles faced by chefs and restaurateurs. Melbourne’s winner for 2015 was Stokehouse and Sydney’s was Catalina. The award is a testament to those restaurants’ history and status as an icon in their city.
Four-hat winners (17 to 18.4 points) in Melbourne include Cutler&Co, Ezard, and Grossi Florentino. Sydney’s four hat winners include Berowra Waters Inn, Billy Kwong, est., Gastro Park, Jonah’s Restaurant, Marque Restaurant, Momofuku Seiobo, Sepia, sixpenny, and Tetsuya’s.
The Gault&Millau publication features a range of interviews with high profile chefs from restaurants of the minute, such as Benjamin Cooper (Chin Chin), Philippa Sibley (Prix Fixe) and Jonathon Barthelmess (Cho Cho San). The guide also features ‘Green Pages’ that recommend some of the cities’ best dining options for vegetarians as well as the ‘Outstanding Plates’ across both cities as nominated by the Gault&Millau judging team.
The guide features more than 600 restaurant reviews, split between the two cities and organised by suburb. Offering a different take on the local dining scene to existing restaurant guides, Gault&Millau focuses primarily on the skill and creativity of the chefs. 
According to Mr Dorrell, the 2015 Gault&Millau Melbourne & Sydney Restaurant Guide encourages worldwide recognition of Sydney and Melbourne chefs, promotes global benchmarking and provides the opportunity for Australian restaurants to be measured against some of the best in Europe. “At Gault&Millau, we work to promote and engage with the restaurant industry by providing a considered opinion on fine eating, rather than fine dining,” Mr Dorrell said.“The publication of this year’s guide puts Australia’s two top ‘culinary’ cities on a level playing field with those in Europe for the first time, allowing for even greater international recognition of our amazing restaurant scene.
“Not only does this recognition add to Australia’s appeal for European visitors and other ‘in-the-know’ tourists, our chefs are now able to use their Gault&Millau credentials like a passport and work across the kitchens of Europe.”
2015 Gault&Millau Melbourne & Sydney Restaurant Guide will be available at a range of newsagents and book stores in Victoria and New South Wales and online at www.gaultmillau.com.au from 11 November 2014.
The World Loves Melbourne was invited to the gala launch, a who's who of the industry. 
About Gault&Millau
 
The Gault&Millau guide was first published in 1972 by Henri Gault and Christian Millau. The internationally recognised, food-focused guide is now published in nine countries, including Austria, Belgium, Luxembourg, Germany, the Netherlands, Italy and Australia, taking into account local tastes and traditions in each country. Gault&Millau also publishes a specialised wine guide, organised by region.
More information on Gault&Millau Australia can be found at www.gaultmillau.com.au

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