Bistro Rex Competitors

Nobu, the world-renowned Japanese restaurant recognized for pioneering a new-style Japanese cuisine, started as a business partnership in 1994 between Chef Nobu Matsuhisa and his partners, Academy Award-winning actor Robert De Niro, producer Meir Teper, and restaurateur Drew Nieporent. Originating in New York as the flagship restaurant, the Nobu brand is now an empire that spans five continents with over 55 restaurants and growing. Following the success of the restaurants, Nobu Hospitality opened the first Nobu Hotel in 2013 in Las Vegas and today has 38 hotels and 12 residence projects. Follow us on Instagram @noburestaurants

Nel, on the blurry cusp of the CBD and Surry Hills, is offering a tasting menu only. Three amuse bouche, four savoury dishes, two desserts and petit fours for $88. It's a brave move given most deg-only establishments are at a much higher price point and special occasion venues for most. That's not to say Nel isn't special. It's the brainchild of northern Brit Nelly Robinson whose light approach to contemporary cooking takes one on a flight of fancy, rather than falling into fatigue. The super smart subterranean site is somewhat semi-industrial. Think copper, leather, exposed brickwork, quaint bar, gorgeous wooden chairs and very open kitchen. In fact we're seated so close to the action we score a free suntan courtesy of the heat lamps. The service is switched on, and the wine list surprisingly approachable and adventurous in the same breath. Robinson's food is whimsical and retrospective, yet very now. It starts with a quail egg and kombu powder, cured salmon, roe and puffed salmon skin and a cheeky play on pea and ham soup - pork hock, trotters and head braised, pressed, crumbed and fried. It's a tad dry, but saved by pea puree. The sweet, delicate glory of spanner crab is elevated by a touch of chilli and slivers of daikon, while mushroom and truffle dumplings wade in a sweeter than expected mushroom consommé. Chef sneaks in a teaspoon of treacle just like his mother did in her mushroom soup in his youth. A parmesan crisp restores balance. Venison is rolled, frozen, shaved and placed on a bed of pepper, crumbed chocolate and pickled red cabbage - it's a fine example of keeping the food lively - not heavy, when a guest is in for the long haul. Even the braised beef cheek and oxtail sourdough sandwich eats lightly. Although I could do without the naff pop and crackle of pop rocks in the pistachio, cherry and white corn dessert, it makes a nice finale. But I like this kind of bravery. Nel cleverly bridges the gap between local and groundbreaking - at an appetising price point.

NOTE: The Bar is available on a walk-in basis only. Bar menu not available in the restaurant. NOTE: We are temporarily closed in line with NSW Government restrictions. Looking to book your next event? Rockpool Bar & Grill Sydney is Australias most beautiful dining room. Situated in the sensational City Mutual Building, a 1936 Emil Sodersteen-designed American style art deco skyscraper, the dining style is simple and uncomplicated perfectly wood fire-grilled meats and seafood from Australias very best producers a perfect match to what is Australias greatest wine list. With an emphasis on excellent produce and a precise and attentive service style, the adjoining bar is the perfect spot for pre or post-lunch and dinner drinks, or more relaxed dining experience. Our beef is sourced directly from the producers and dry aged on our premises. The dry ageing process is important as it brings a better flavour to the beef than that of the more common wet aging in cryovac, which in essence is really preserving the beef. This however takes a big commitment as we have many tonnes of beef ageing at any one time. We believe that the types of beef we have are representative of the best of their type in Australia. Blackmores Wagyu and Cape Grim Grass Fed Beef fit into the strict Rockpool philosophy of humane treatment to the cattle. There are no growth hormones used and no antibiotic feed supplements. This is a rare thing in Australia today, particularly with the standard lot fed cattle.