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| reviews |
| Time Out Sydney 2008 |
| Read Myffy Rigby's great review... |
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| Good Food Guide 2008 awarded unusually good wine list recognition |
| "Chef Jonathan Barthelmess continues the Italian flavours with an emphasis on house-made pasta, seafood and meat, backed up by polished service. Quail breast and legs with gorgonzola and orange blossom honey is a pleasing entree, whole rainbow trout with brown butter and Sicilian capers demonstrates the Italian maxim of the 'the simpler the better'. The wine service is exemplary, picking the right wine match, at the right price - no wonder it's a favourite for local corporate types." |
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| Wallpaper* City Guide Sydney 2007 |
| "on a sunny afternoon, you couldn't find a more beautiful place to indulge than the reopened Coast. The huge room is glass on three sides, opening to an enormous wooden deck that overlooks Darling Harbour. Inside, the design by Hassell Architects and Frost design is strikingly simple, with a yellow light installation running the length of the room suggesting the Australian coastline...At night when the harbour lights up, you'll be treated to the view of a lifetime." |
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| Sydney Eats 2007, outstanding new restaurant, $$$$ category (entree & main for under $65) |
| "Coast struts out over Darling Harbour like a proud ship adorned with bright colours and it captures the view with a wall of windows. It's one of the few CBD lunch spots that really works, yet it is intimate and romantic at night. Try a selection of cold cuts, antipasto di salumi or the excellent pappardelle with cream of chickpea and porcini...the rabbit is juicy, gorgeously tender and probably the best we've tasted." |
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| Recommendations |
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I would just like to congratulate you on providing us such a fine dining experience last Saturday evening 14th April. We had a great table by the window which I really appreciated.The food was the best I've had at a restaurant for a long time, and the service was fantastic. Very friendly staff. Again, congratulations, I'll certainly be recommending Coast Restaurant to any of my friends and business associates who wish to dine at Darling Harbour. |
| Noel, Millennium Chemicals |
Words can not express how perfect the restaurant, private dining room, service and not to mention the most beautiful food ever eaten. Thank you so much and I am pretty sure you will get some more business from my clients too. Plus it is now my favourite restaurant.
Thank you also for your patience with us. |
| Tracy, Orangewalk |
Everyone was very happy. Food, Service, Location, Staff & the room all outstanding. Food & wine match was great too. I'm sure we'll be back for others.
It make's my life a lot easier to deal with professionals like yourselves, you all deserve a huge pat on the back. Thank You! |
| Garth, Samuel Smith & Son |
| I just wanted to let you know the attendees were very happy with the evening on Monday, and enjoyed the seclusion and ambience of the reserved area/dining room, particularly the balcony for pre dinner drinks. Overall, the team enjoyed the night and the food was exceptional, thank you for your assistance and information prior to the night. |
| Susan, Marketing, Life Risk ING Australia |
I would like to take this opportunity to express my gratitude for your hospitality on Saturday. The entire evening was both enjoyable and memorable. The two known attributes, efficiency and friendliness, are often compensated by one another. It takes great training and management for both to co-exist in a service encounter. I and Lisa were extremely impressed and appreciative that all your staff, notably Rebecca, achieved and exceeded the above characteristics, which is an indication of the effective management of your organization.
Being a recipient of Rebecca's responsive service and extensive knowledge of the menu, it assures me that my hotel guests will be well looked after and taken care of. |
| Eugene, Assistant Concierge, The Grace Hotel, Sydney |
| I wanted to thank you for lunch on Friday it was truly superb. I know the Committee thought the food and wines were sensational and the new COAST will certainly have some great ambassadors amongst them. I really think our event is going to be very special and our guests are in for a wonderful experience. Thank you for all your support. |
Business Development & Event Manager
Sydney Cancer Centre Foundation |
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I thought it would be more suitable to have it in writing:
Our Engagement party held in the private dining room at Coast on the evening on Saturday 28th April 2007 was most enjoyable.
From the moment we entered the premises, Rachel’s radiant & hospitable smile made us feel all the more at ease (as we were running 15 minutes late).
She guided us into a room where open doors, dim lights, and a very well presented dining room (including the marvelous native centerpiece on the table), caused all who walked in to say “Ooooh wow, what a beautiful room with a view…”. George and I looked at one another and both new at this stage, from the comments overheard amongst guests; we had made the right decision in selecting this private dining room.
As we were introduced to our personal waiter, Warren, we were lead outside for pre-dinner drinks and canapés. We found all to be on schedule, fantastic servexceptional food and beverages, and an amazing ambience and view. Everything was going like a dream.
Having the option of having our cake on display in the corner on its own table was also another great idea, recommended by Johanna (something we would not have considered). So thank you to Johanna.
Guests seated and ready to commence selecting from our A La Carte menu, Warren was inundated by questions only Europeans would ever come up with, like where is the liver sourced? What is the fish of the day? Fresh or farmed? Does it have bones? Etc etc, poor Warren. He handled each and every guest politely and that winning smile won the hearts of all.
More importantly, Warren never said no, he always said, “I will see what we can do.” Nothing was too hard, not even my brother’s request for Havana cigars. Warren, a big thank you from all of us – you were exceptional at your job and you looked after each guest with respect and kindness. They all have spoken highly of you and said you were great this evening.
Thank you Lee and Jonathan Barthelmess for adding the Scotch Fillet on the menu. Meat is definitely something Greeks cannot go without. And what meat it was! Cooked to perfection and that Horseradish and marscapone sauce had those at the table who hadn’t ordered the scotch fillet wanting to share with those that had ordered it. Thank you to your great cooking Jonathan and Lee, managing to include this dish on the menu for the evening.
To the Sommelier, Rodney – thank you for your great selection of champagnes, wines and cognac. The Jacqueson is definitely one we will remember for our next celebratory event. It went down so easily. The cognac definitely did its work on the way home - all smiles whilst reminiscing, and then…. lights out for all!!!
Please pass on our sincere gratitude to all staff and management at Coast for allowing us to experience the perfect evening. |
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George & Jenny | | |
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