Cuisine:

• French
• Japanese

Galileo Restaurant Description:
Despite Galileo's name, the cuisine has morphed over the years from Italian-European to French-Japanese. Now, foie gras is most likely to accompany shiitake mushrooms, and hare may be paired with udon pasta. An amuse-bouche of a foie gras egg in the shell is a nice take on the truffled version. Chef Harunobu Inukai's finesse with flavor and fastidious fusing of two of the world's most painstaking cuisines is ideal for this high-end hotel restaurant located in Sydney's historic Rocks area. He is supported by his highly trained team of chefs and professional front of house staff. The elegant dining room would translate effortlessly to a gracious European château setting. Any hint of stuffiness is lightened by a collection of framed Arno caricatures and sketches from early editions of Vogue, courtesy of the famous Harry's Bar, which cover the Fortuny silk and cedar clad walls. With the adjacent Globe Bar there is an obvious flow from bar to table and back again, as well as the enjoyment of live music from the bar. But still the food is what people talk about and most agree that everyone should experience at least once in life chef Inukai's crusted ocean trout---a vision on the plate, and as beautiful as it is unusual and delicious. For those unwilling to settle for two or three courses, there is also an eight-course dégustation.


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