Blue Angel Restaurant — Restaurant in Sydney

Update to the review after I got reply from the owner:

Look at the way the owner how he responds to his Patron.

I sent below email to him:

Dear Blue Angel Restaurant Owner, I’ve read your response to my review, and I must express my deep concern regarding both the tone and content of your reply.

While I respect your right to respond to customer feedback, your use of personal insults—such as calling me a “screw ball”—crosses a professional and legal line. Publicly attacking a customer’s character in this manner could be construed as defamatory and damaging, especially when done on a platform like Google Maps, which has broad public visibility.

Legal Clarification: In Australia, defamation is defined under the Defamation Act 2005 (NSW) (and similar acts in other states), where:

A publication is made to a third party; The content identifies the person; and The publication is likely to harm their reputation.

Your public response satisfies all three conditions:

It is published online. It clearly references me, the original reviewer. It includes derogatory language and false implications regarding my intent.

Additionally, invoking a past legal case against a journalist and attempting to equate my review with a precedent-setting defamation case can be perceived as intimidatory.

Please note: as a customer, I am entitled to leave an honest review under consumer rights. Businesses cannot use legal threats to silence critique. The Australian Competition and Consumer Commission (ACCC) also supports consumers’ rights to post reviews based on real experiences.

Reputation Management Note: Responding to customer reviews—especially critical ones—with public insults and threats risks violating:

Google’s review response policies, which may lead to your business profile being reported or penalized.

The trust of current and potential patrons who read these responses.

My original review:

1 Star - Extremely Disappointing Experience

Honestly for food, I would have given zero stars if I could, but I'm giving 1 star only because the ingredients were at least fresh. That’s the only positive thing I can say.

Everything we ordered was raw or barely cooked. It felt like no real cooking or effort went into the food. We tried the prawn and lobster, and both were just boiled with some salt and butter—that’s it. No flavor, no depth, and definitely no sauces or creativity. It was like someone just threw them in hot water and served them.

Anyone could make this at home. No chef or culinary skills required. The whole dining experience felt like a huge letdown. If you’re looking for something with taste, technique, or even basic seasoning—this isn’t the place.

Expensive dishes with no cooking skills - just family...

Blue Angel Restaurant, Sydney

Nestled in the heart of Sydney, Blue Angel Restaurant offers an exceptional dining experience that masterfully combines the city's vibrant culinary scene with a touch of classic elegance. A visit to this esteemed establishment is nothing short of a gastronomic delight, particularly for aficionados of seafood and pork belly.

From the moment you step inside, the welcoming ambiance and attentive staff set the stage for an unforgettable meal. The restaurant's décor is both sophisticated and inviting, creating a perfect backdrop for an evening of fine dining.

The seafood at Blue Angel is an absolute triumph. Each dish showcases the freshest ingredients, skillfully prepared to highlight their natural flavors. The oysters are a standout, served with a variety of accompaniments that enhance their briny sweetness without overpowering it. The grilled prawns, perfectly charred and succulent, are a testament to the chef's expertise. The seafood platter, a feast for both the eyes and the palate, features an array of delicacies including lobster, crab, and scallops, each cooked to perfection.

However, it is the pork belly that truly steals the show. This dish epitomizes culinary perfection, with its crispy, golden skin giving way to tender, melt-in-your-mouth meat. The balance of textures and flavors is impeccable, making it a must-try for any visitor. Paired with a subtly flavored jus and seasonal vegetables, the pork belly is a harmonious blend of rich, comforting tastes.

The wine list at Blue Angel is extensive and thoughtfully curated, offering a range of selections that complement the menu beautifully. The knowledgeable sommeliers are always on hand to recommend the perfect pairing for your meal, ensuring that your dining experience is complete.

In conclusion, Blue Angel Restaurant in Sydney is a culinary gem. Whether you're a seafood lover or a fan of perfectly executed pork belly, this restaurant promises a dining experience that is nothing short of perfection. Each visit reaffirms its reputation as one of Sydney's finest dining...

Being utterly objective, one would expect at any hospitality venue in 2020:

A welcome greeting or a simple "hi, how are you. Do you have a reservation?" or anything to address your presence A minimum level of communication between the staff A minimum organization in attending customers by staff A minimum organization in the kitchen to prevent lengthy waits

Having said that, this restaurant in particular:

Has the charm of a 70s time capsule and that is its character Has very good and fresh seafood Has a decently skilled owner/chef Is a family business with its pros and cons It is run for profit maximization, we stopped staff from filling our glass constantly

Food wise we enjoyed the evening to a certain extent:

Jamon Iberico was not Iberico. I happen to be from the region - Huelva - in Spain. Unlucky. It was ok but definitely made x5 profit with it It came with an unsolicited bland small potato salad that we were charged for - $12 - and removed from table half way through it without asking Lobster show was entertaining. You can get better cooked lobster in Sydney. Good presentation Japanese Wagyu was delicious. Not too different to what I could have cooked at home though. I had expectations for $650/Kg Crepes Suzettes show also good. French wife gave 8/10. Too sweet for me Unsolicited fruit platter with unarranged pieces of kiwi, melon and orange was a visual shock. Also charged $12

All in all, this must have been fine cuisine experience in the 70s and they have done a great investment in photography/marketing for their menus and website, to the point that it is still dragging clientele in. Nothing wrong with the characteristic time-capsule atmosphere and tanks display although a simple lighting modification could do wonders to it.

I think this is a great place and definitely a come back if prices were halved and/or staff were properly trained. Otherwise there is a plethora of other options in Sydney if you are willing to spend that one special occasion at $300/person including entree, main, dessert...