"It seems extraordinary to think Coast's 10th birthday has crept up, yet the restaurant is till one of the great business-lunching secrets of many Sydneysiders. Pleasantly above Darling harbour's tizz, it's a snap to reach from most parts of the city, but is refreshing in its sightlines. Jonathan Barthelmess writes a menu that is modern and Italian, but not slavishly either, mingling artisan Giovanni Fabbri spaghetti with bug tails, tomato and chilli here, and grilled John Dory with preserved lemon and peas there. Pino Tomini-Foresti's salumi - the pride of Kogarah - is a feature, as are the oysters, their quality further assured by co-owner Tim Connell's oysterman background. The "chef's market menu" keeps things fresh with a winning lunch special of two/three courses plus a glass of wine for just $39/$49."

"There are few finer places to spend a sumptuous evening than on the expansive timber deck...."

"The name is a tad misleading. Coast is not on the coast but it is waterfront, one of dozens of eateries dotted around Darling Harbour and one of the best, too. The Italian-inspired food is of a very high order. Jonathan Barthelmess has organised the menu along Italian lines - antipasto, primi, zuppa, pasta, secondi, contorni, dolci. Start with a plate of cured meats by Pino Tomini Foresti, move on to quail's breast with a fig and farro salad, then to pea agnolotti with goat's curd. Market-fresh fish is roasted whole and served with nettle butter, and barramundi with cavolo nero, pine nuts and raisins is equally delicious. To drink? Take your choice from a dizzying array of 400-plus wines. The main dining room, white and with op-art fabrics, is as urbane and handsome as they come but the terrace is the place to be if the weather is benign."

"Coast is a quiet achiever in a world of Sydney fine diners screaming Me! Me! Me! But they [Coast] achieve big things with minimal hype. Bravo!"

"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 entrée, 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."