141 Belmore Road
2031 Sydney, Australia
English chef, Matthew Kemp, has taken his 'great' British training, infused it with a French flavor and set up shop in eastern Australia. This is such an international town. The result is Balzac, the modern model of suburban dining in downtown Randwick.
Though he is more than capable, Kemp has famously shunned the top end of town, with its expensive overheads and pressurized reputations, to focus his laudable skills on his own terms at his own place. And diners have been rewarding that decision in droves for years.
The a la carte is always hard to go past, with its innovative mix of seafood (roast scallops, chicken oysters, salsa verde and jus gras) and vegetarian dishes (ravioli of beetroot, sheep's milk yoghurt with rocket and Pedro Ximenez vinegar).
But for that something special, and to appreciate what Kemp is capable of, the degustation menu is first rate. Only offered on the last Sunday of each month for dinner, the nine courses showcase the season's freshest produce and Kemp's kitchen bravado. It's seriously good eating, with a select French/New World wine list to match.