You are on the Amalfi coast when sailboats are gently rocking in the water and Al Pacino is having lunch with you.

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Burger Project at World Square, Sydney

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Burger Project at World Square, Sydney

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Dining room, Burger Project at World Square, Sydney

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The Sky Terrace at The Star, Pyrmont

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The Sky Terrace at The Star, Pyrmont

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The Sky Terrace at The Star, Pyrmont

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An 8-seat communal table at IPPUDO Central Park takes centre stage in what appears to be one of the largest 40-seat restaurants that I have been to.

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The bar area is sleek and a row of Veuve Clicquot Yellow Label Brut hogs the horizontal limelight. A Bar Food Menu includes sashimi, jamon, chilled Alaskan king crab, crisp calamari, burgers and fish & chips with some of Manta’s signature cocktails to match.

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Manta’s dining room is elegant though on a beautiful day, it is deserted as everyone opts for the al fresco area with water views.

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Salt and hot sauce at Mary's come in used miniature Jack Daniel’s whisky bottles with grungy old stickers. These bottles don’t have caps either so I am presuming your palm is the best holder for a dose of salt before it goes into your food.

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This restaurant does not have signage. What it has is ex-Tetsuya’s head chef Luke Powell and an entrance deliberately made to look like shit.

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It’s mid afternoon and for some reason, there are more people on the mezzanine floor compared to where we are and that suits us perfectly.

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A terrace and it has been transformed into a treasure trove of artisanal produce ranging from breads, cheese, jam and chutneys to elegant wines from Australia’s great wine-growing region. For generations, winemakers have known the key to Barossa’s success lay in its unique, diverse and fertile soil. In more recent times, chefs and providores have also unlocked its secrets. The result is a remarkable and passionate community of artisans producing some of Australia’s most amazing flavours.

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Entrance into Cho Cho San, modern Japanese izakaya restaurant in Potts Point, Sydney

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Designed by architect George Livissianis, a long communal table of polished concrete runs the length of the main dining room, morphing into bar dining with its mega line-up of wine, sake, sochu, Japanese whisky and spirits. With so much solid surface, I’m told the design has a function of absorbing noise through all the holes in the walls and overhead beams.

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I have come to really enjoy bar dining recently if there’s just two diners, which is the case today. The casual vibe and tunnel view of what everyone else is eating adds to the dining experience and there’s a certain feeling of camaraderie sitting next to each other.

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Dining room at Hotel Centennial, Woollahra

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Cocktail bar at Hotel Centennial, Woollahra. I can easily knock back a few drinks when a cocktail bar is so elegantly designed. It is among some of the more stylish bars around Sydney. Apart from the overhead display of wines, subtle down lighting, tasteful music from a quality sound system and stylish marble stone surfaces, here’s my definition of good bar space design ~ when you can pivot and swivel forearms on the counter top without knocking over beers and cocktails.

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Cocktail bar at Hotel Centennial, Woollahra. I can easily knock back a few drinks when a cocktail bar is so elegantly designed. It is among some of the more stylish bars around Sydney. Apart from the overhead display of wines, subtle down lighting, tasteful music from a quality sound system and stylish marble stone surfaces, here’s my definition of good bar space design ~ when you can pivot and swivel forearms on the counter top without knocking over beers and cocktails.

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