featured image

At the Launch of the Gault&Millau 2014 Restaurant Guide, Kobe Jones Sydney was awarded 1 Hat and The Rocks Teppanyaki 2 Hats under the rating scheme. Congratulations to the managers, chefs and service staff for this achievement.

‘to be recognised by the famous Gault&Millau Restaurant Guide and to be present amongst such esteemed restaurants is a wonderful recognition of our staff’s constant efforts to stay current and provide great food and dining experiences to the patrons that privilege us with their business each year’ – Trent Schmidt, General Manager Operations, Kobe Jones Sydney

From all the Sydney restaurants assessed, Kobe Jones Sydney (1 Hat) and its sister restaurant The Rocks Teppanyaki (2 Hats) were two of only 300 restaurants to be listed in the G&M Guide. Restaurants are scored out of 20 points with points awarded according to the ‘ten commandments of nouvelle cuisine’. Established in the 1970s, when the style was formalised by the great chef Paul Bocuse, the formula remains in place today. It proscribes overcooking and unnecessary sauces and seasonings, and prescribes high-quality ingredients, expert and innovative techniques and the scientific principles of good nutrition.

Specifically, points are awarded for the quality and freshness of produce, the creativity and professionalism of presentation, the overall harmony of the menu, the timeliness of service and the restaurant’s consistency of performance. Comments about service, price and atmosphere certainly make it into the write-up, so readers can judge whether the establishment will match their mood. However, the awarding of points is purist, and therein lays Gault&Millau’s special standing in the eyes of both food lovers and the restaurateurs who cater for them.