Savoring Sydney’s rich dining scene
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WHEN I had a conference to attend in Sydney, Australia, in July, we planned to eat well during our stay. We ate gourmet for a week -- with only one place duplicated in S. Irene Virbila’s list [“Oz at the Head of the Table,” Sept. 25].
We did get to Tetsuya’s, but not, as Virbila comments, by making reservations months in advance. We asked our hotel concierge if he could try to get us in -- whatever night was available during that week -- and we were there two nights later enjoying an amazing experience. We also had memorable meals at Quay, with a dramatic view of the opera house; est, where I had a delicious ginger creme brulee; Omega, with modern Greek food; and Prime, for a more traditional steakhouse meal.
The dining scene in Sydney is truly remarkable.
KATHLEEN SHELDON
Santa Monica
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