Crafted by Matt Moran — Restaurant in Sydney

Well. Interesting night. Food was good. Wouldn’t say outstanding but definitely good. So. We are drinking Sangiovese by the glass. Lovely wine all good. I’m on my second glass and as I take a sip I get this glutinous thick texture in my mouth. I look at my glass and there’s a clotted gathering in my glass. Ok. So I call the server (gender neutral term) and they say oh. Take my glass and return with the same (?) glass with the globule now absent and maybe 2 cm of wine in the bottom of the glass. I’m informed the object has been removed. Ok. I’m actually quite surprised by the response. It felt a little patronising ( more so because Matt Moran has his name attached to the restaurant). I ask to speak with the bar manager who then appears. They then tell me this is a normal occurrence with natural wines. I say oh. Never experienced it before ( genuinely, and happy to be educated…!) I also state that I’m not after a discount etc but I think returning to the table with said wine that’s now been filtered is a little odd and patronising. Said manager says how can we improve your experience, I said you can’t I just wanted to alert you to the reaction ( returning with the same glass, filtered..) so let’s just leave it there. So we order another 3 glasses of the Sangiovese, and our server returns and says there is no more available. Ok. I peruse the wine list (we are only in for a short stay not a long one, which is why we are buying by the glass). I request 3 glasses of the cab sav. Shortly after another server appears ( does not introduce self) and says we have another lighter wine by the bottle. I respond with ‘thanks but I’m happy with a cab sav. To which they responded‘I thought you wanted a lighter red’. I said no, but perhaps you should have started with a question rather than assuming. They then responded with you have had three of our staff attend you and you’re still not happy. Please just listen to hear, not respond with what you ‘think’ the customer wants to hear. Don’t assume a customer who voices a concern is after a discount or freebie. Great service staff are what makes a dinning experience, not just a great fit out and ...

I have dined in few restaurants by Matt Moran and never had such a bad experience. I booked lunch for 2 for my partners b-day on the 13th of Feb at 2:30pm. Service was just awful. We felt very rushed at the start, our waiter couldn't remember our order, neither had the patience for us chosing a drink after 2 of the coctails we ordered were not available for some reason. Between courses we waited so long that I had to flag him down and ask how long for the rest. Food: we ordered many dishes - Starters were all amazing, but the main course was so dissapointing. I ordered swordfish with asparagus and my partner got steak (asked for medium rare). When the main arrived the swordfish was served with green beans on which I asked if this was a mistake. Then the waiter realised he has given us old menues and not the updated ones for the day. I decided to give it a go however the fillet was cold and dry. The steak was cooked medium well and served almost cold. The potatoes were also cold and soggy. I returned the swordfish fillet and asked for 2 of the crab sliders as my main. My partner decided to stick with his since the wait was long and he was hungry.

I assume our main course was cooked and was probably sitting for a long time on the pass waiting to be served.

Dessert and coctails were pretty good.

Music was turned off for a while even tho the restaurant closing time is at 4pm. Chemical bottles were left on the tables, was pretty messy sight. If you can't deal and welcome late bookings then don't have them at all.

Very dissapointing after such a great day at...

Ate here on Saturday for lunch. Had a booking for 1230pm however arrived 15 minutes early and we got seated straight away which was nice.

We ordered chips, scallops, zucchini flowers, crab sliders, calamari and Basque cheesecake.

The food was priced and tasted very nice. The big let down was the timing of the food being served and the sitting was way too long. The chips were served last which is odd as you would think that they would be served 1st or 2nd at least? People who arrived and ordered after us got their food before us.

The scallops and the chips were my favourite though. The chips had friend garlic and chilli through out. The scallop was cooked to perfection. My wifes favourite was the crab sliders however I thought it needed a tad more seasoning. The zucchini flowers weren't served with ricotta and you had to pay extra which I thought it being served with it would be a given?

The Basque was great and each component contributed to this nice dessert. Over all I would recommend dinning here as the staff were friendly, the atmosphere was on point and the views were nice. Perhaps we had an off sitting and I am will to...