From sirloin aged for 665 DAYS to a $20 potato cooked in the earth: A look inside the best Australian restaurants honoured at the 2017 Good Food Guide awards.
Good Food Guide released its illustrious list of the best restaurants in Australia
Accolades won by lavish eateries in Sydney, Melbourne, Adelaide and Brisbane
Attica, an expensive Melbourne establishment, won Restaurant of the Year
Some dishes on the menus include hand-picked crab and potato cooked in dirt
Every year Australia's collective taste-buds tingle in anticipation for the annual Good Food Guide awards.
The illustrious accolades crown the best restaurants, bars and head chefs who contributed the most to this country's proud gourmet landscape.
Around 500 eateries were judged by anonymous food critics and sommeliers for the 2018 awards, and one stunning - albeit expensive - Victoria establishment was christened Restaurant of the Year.
Attica, located in Ripponlea, Victoria, is the lavish eatery which topped the Good Food Guide list as the best in Australia for this year and earned the prestigious three chef hats.
The swanky restaurant offers a limited range of costly tasting dishes including Whipped Emu Egg with Quandong and Kangaroo, Wattles and Waxflower.
It also used to offer what it describes as a 'simple dish of potato cooked in the earth it was grown' which is sometimes brought out for exclusive tastings.
A popular dish on Attica's menu is known as All Parts of the Pumpkin, which is pumpkin cooked for 12 hours served with a pumpkin distillation, seeds and cream.
And in another notch on Attica's belt, The Young Chef of the Year award went to former Masterchef contestant Kylie Millar, who cooks in the pastry and sauce section of the Victoria eatery.
Lovers of gastronomy can experience Attica for $275 per person with an extra $185 per person for wine matches, and it has a private dining area which can seat between nine and 12 guests and has a minimum spent of $6000.
Paddington seafood establishment Saint Peter was recognised as New Restaurant of the Year, the eatery quickly gaining notability for its 'gill-to-tail' menu.
The oceanic menu changes daily depending on the best quality fish available each morning and the restaurant has a custom designed cool room that allows them to offer fish that has been dry aged.
Some of Saint Peter's sumptuous dishes include smoked ocean trout rillettes with roast almond, tarragon, witlof and radish, hand picked Ballina spanner crab meat and coral sauce and sweet and sour Nelson Bay blue mackerel on toast.
And Brisbane establishment Aria Restaurant, owned by chef Matt Moran and partner Bruce Solomon, won the accolade of Wine List of the Year.
Aria's 100-strong wine list has a glass to match every morsel of food offered on the menu and the labels range from Montefalco to McLaren Vale.
'Sommelier Ian Trinkle has designed it so fluidly, so elegantly, that even the most casual wine drinker will likely drill down to something they want to drink within seconds,' Good Food Guide wrote.
Other eateries across Australia earning places on the prestigious list include Quay and Sepia in Sydney with with three chef hats, Urbane in Brisbane, and Melbourne Japanese restaurant Minamishima.
