Enjoying a magnificent spot over Sydney Harbour’s Overseas Passengers Terminal, the iconic silhouette of the Opera House serves as the backdrop to some upstairs tables – though check cruise scheduling ahead of booking, as a ship in dock will completely block the view. Here, executive chef Peter Gilmore whips up much-acclaimed dishes driven by the freshest produce from independent growers, offered across a four course card that occasionally leans into international influences in dishes such as uni, koshihikari rice, cured egg yolk, fish maw, ama ebi and umami broth.

Visit the website

Photo: Nikki To