Tucked away at the back of the Radisson Plaza Hotel is one of those great restaurants that could easily compete with some of the Michelin-starred classics in Europe. The chef, Tony Bilson, is a well-known Sydney personality and the quality of his French-influenced food is a testament to some 30 years in the business. The restaurant is modern in its look, but comfortable too, and the service is impeccable. Expect something in the same vein as slow-roasted suckling pig with grilled pineapple, or grilled breasts of wild pigeon with foie gras.