Claude's - Woollahra
Fully Licensed (no BYO)
Review: Awarded Two Chef Hats - The SMH Good Food Guide 2010-2013
Woollahra icon, Claude’s, has reinvented itself. Chef/Owner Chui Lee Luk’s new fitout is divided into a racy little bar/bistro downstairs and a plush, degustation-only fine dining room above. The decor’s contemporary edge is the perfect match for Luk’s artfully composed French-Asian menu. Even the waiter’s uniforms have been overhauled by fashion designer Gary Bigeni, a hint that patrons are in for a visionary dining experience.
Source: Best Restaurants of Australia
Location: Claude's sits unassumingly amid the hip boutiques of Oxford Street, Woollahra. Blink and you’ll miss it.
Chef: Claude’s is a Sydney icon mostly because of the innovative chefs who have graced its kitchen throughout the years. Chui Lee Luk is the fourth and current owner of Claude’s who brings her own French-Asian signature to Claude’s and upholds the its painstaking approach to fine dining. Prior to purchasing the restaurnant, the lawyer-turned-Chef worked with some of the biggest names in food, including Christine Manfield at Paramount, Annabel Savill at Emporio Armani Express, Kylie Kwong at Wockpool and Dany Chouet at Cleopatra.
Menu: Chui Lee Luk’s inventive menu fuses her Asian heritage with classical French technique. Upstairs, the kitchen serves a five or eight course degustation menu only. Expect the exotic flavours of ingredients like hapuka and chestnuts treated surprisingly, often with edible flowers in the mix. On the less formal downstairs bar menu, the Boston Bay mussels with chilli and tamarind have fast become a talking point. This is true contemporary fine dining.
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