Jacques Reymond Restaurant is unassumingly chic, refined and elegant. The main dining room is softly lit (while providing enough light to read the menu), comfortable and the tables organised to provide a sense of privacy and good outlook. On being shown to the table, Jacques was present at the entrance to the main dining area to greet the diners. This should be a good night – let the feast begin!
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So you want to open a restaurant. Well don’t bother spending three years at catering college. Here’s all you need to know.
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A forbidding Chinese opera styled mask looks onto Little Bourke Street – home of Melbourne’s Chinatown. Beyond the mask, is Mask of China, a Chinese restaurant specialising in Chui Chow cuisine.
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In the middle of the Adelaide Botanic Gardens alongside a pond full of ducks and the odd turtle, sits the Botanic Garden Restaurant. You could hardly ask for a restaurant in a better position. The gardens are a world away from the noise and bustle of the city nearby. Even if the food weren’t good, Botanic Garden Restaurant would be full of happy diners.
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The Sauce is a warm, welcoming and casual restaurant serving ‘modern Australian’ food. It is tucked into a vine-clad group of shops in leafy inner-suburban Dulwich (10 minutes east of the city). Several of the tables are hand-painted with vegetables and spices, while others are covered in linen.
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The Melting Pot Restaurant has recently changed food direction from a modern French classical menu (think buerre blanc, morel, sauce vierge and savarin) to a creative take on Mediterranean and Asian fusion. Typical items on the menu now include tortellini; green mango; polenta; and Parmesan. How does the new ‘Pot’ compare?
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Visiting the city of Melbourne offers the opportunity for different eating and dining experiences. Melbourne’s increased population size, cooler weather and differing restaurant culture in comparison to Adelaide has created a number of restaurants I can’t pass up when in town.
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A visit to the Grange Restaurant it is often accompanied with high expectations. After all, Cheong Liew – consultant chef to Grange – and the restaurant itself has received many awards, medals and recognition including an OAM (Medal for the Order of Australia) for service to the food and restaurant industry. Dining on Saturday night - often the most unpredictable night of the week – sounded like a recipe to be disappointed, even if only a little.
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Now that it’s autumn, you’d expect the weather to be cooling down and not 36oC outside!

For as long as the summer feeling lasts why not try a great non-alcoholic mocktail for those days without wine?
View all of Lychee Cooler - a refreshing mocktail