Chef Michael Moore is a well-respected stalwart of our dining scene. Not many know he is a diabetic; and how it’s influenced his healthy eating approach to dining. With Sydney exploding with pescatarian, vegetarian and vegan dining, there is no one who embraces this ‘Moore’. There’s much to discover as he collaborates with farmers and growers in the Blue Mountains, Western Sydney and the Southern Highlands.
It’s hard not to step out of the lifts and be impressed with the vista. Here – 47 levels up, the world revolves 360 degrees around you. It’s a Saturday night and groups are celebrating (in fact one man proposed and the room erupts in applause).
The ‘upper deck’ provides unusual lounge style, intimate side by side seating, arguably the most coveted tables are the level below by the window. Regardless, this is one hell of a seductive spot to dine, as metallic mushroom-esque table lights afford soft golden glows.
Unlike many plant based menus, this one is bursting with choices with over four per course. Thoughtful touches like vegan flatbreads with chickpeas replace bread, and the entrée of fermented chickpea freekeh with wild rice crisps is an artful semi-circle accented by sweet garlic and micro tatsoi leaves is an equal rival to seared scallops with labne and lemon jam. Plant based mains could include salt baked celeriac, slow roasted Jerusalem artichokes or hand rolled buckwheat cavatelli. Opt for a spicy shiro miso glazed baby eggplant languishing on a bed of summer squash and piquillo koshu, it’s got attitude! Pair it with flash fried ancient grains, topped with layers of charred sugar loaf cabbage, cumin roasted cauliflower with sorrel oil, or a feisty chilli broccolini with beans in ginger. Your twice cooked, 5 day dry aged Tinder Duckling dining partner may rightly be jealous. Finish with a dessert of almond milk icecream layered with bitter chocolate and burnt figs, that’s if the sweet vegan market vegetable plate, or the ‘dirty chai’ didn’t appeal.
O Dining is an extraordinary experience with service and wines paired to each course from a Fresco 2017 Nebbiolo to a Rockford Alicante Bouche. Don’t miss out on ‘Stanford’ he’s a rather wonderful cocktail, thanks to Hennessey VS, Cynar bitter and Maraschino cherries.
O Bar and Dining
New Lobby Bar Menu for $55
Level 47 Australia Square,264 George Street, Sydney 2000