Table Manners — Restaurant in Sydney

I really want to give 5 stars but there are just a few things holding this place back. It’s definitely worth going to and there are some real gems on the menu. The specialty is the assassina, which is great. It’s not super spicy like you might expect so at first I was a bit confused as to why they call it assassina but it gets that great texture from cooking the pasta in the sauce, keeping it in that spot of just barely burning a bit. The scallop on the shell is incredible, great flavor from the nduja butter and the shaved macadamia is creative and works great. I also love the stracciatella; it’s fresh and the vegetables and black garlic just all come together so well. The staff here are also so nice and have great energy. Ok now, I promise I mean this criticism constructively, especially as someone who worked in kitchens for a good while, and I hope to update my review to 5 in the future. But there is just something confused about other things on the menu and also just the concept here. Ostensibly there is this “lick your plate” and “get messy” concept built into the place, but if you eat there you know that’s just not the actual energy at all. It’s a really nice place and actually pretty formal in there. No one would lick a plate or even eat anything with their hands. So I really do not get why this aspect is so confused. It’s just not that type of place at all and that’s really ok. It just seems like it is trying to be something it isn’t with that whole concept. The other thing is that while there are some amazing hits on the menu, other things just miss completely. I came in for the first time in the first few days they were open and left saying “this place is going to be one of the best spots around once they iron out the menu.” I’ve been back 3 more times now over the months and they just still haven’t sorted that out yet. Specifically the Moreton Bay bug club and the tartare are misses. Neither of those dishes work. The club sounds fun but the bread is bad, the bug is really bland, and it just doesn’t come together. I get why this dish was thought of and it sounds fun but for it to remain on the menu someone has to be lying to themselves about it or just not taking feedback. The tartare also sounds like a good concept but the fried quail egg doesn’t work. It doesn’t incorporate when you mix it, and the little chunks of fried egg plus the shiitake don’t come together nicely. I was going to mention that the tuna toast was fantastic and I don’t know why you would take it off and leave those other things on, but I just checked the menu again online and it looks like it is back! I’m thrilled and going back for that again soon. The other thing I have to mention is the tuna crudo. It’s so painfully close to being good. The Castelvetrano olives were a great choice to bring acid but they just don’t bring enough acid to it. It needs more acid and/or salt. I get what they are doing with it and it does feature these super nice ingredients. The fish quality is great, the olive oil is high quality, and the fried capers and olive are great too, but the end result is bland and it’s such a shame. Honestly just a little more acid and salt would make this shine. This menu desperately needs dessert help too. What is on there is good but it just doesn’t stack up to the level of the rest of the menu. Even just the addition of a panna cotta or tiramisu would make it. I’m positive the crew there could make either well and probably do something unique and interesting with it. I hope this feedback is helpful and constructive. I truly like this spot a lot and feel gutted leaving anything less than 5 stars. I’ll be back and still just hoping things get ironed out. You can have a fantastic meal here but you just have to dodge the bad on the menu to get...

Table Manners truly lives up to its name, offering not just delicious food but a delightful dining experience. From the moment we were seated, the ambiance struck a perfect balance between relaxed and refined. The attentive service made us feel well cared for throughout the evening. All the food we tried was each a testament to thoughtful preparation and quality ingredients. The star of the show, for me, was the butcher’s cut. It was perfectly cooked to our desired doneness , an absolute must-try! The accompanying bone marrow bun was a vibrant complement. To accompany the meal, the cocktails were expertly crafted. The presentation of each dish on elegant white plates with a charming logo added to the overall sophisticated feel. Even the simple water glasses and the soft glow of candlelight contributed to the inviting atmosphere. Table Manners is a fantastic spot for a memorable meal indeed . Whether you're looking for a special occasion venue or a place to enjoy expertly crafted plates and drinks, this restaurant is a winner. Definitely recommended to all...

the food and service was good, but Noelia who brought us the bill was very rude when we inquired about a “cakeage” fee which we were not make aware of prior to sitting down. we brought a cake for our friend’s birthday and was offered for it to be put in the frigde and cut for us without any mention of the fee. Noelia was then very rude when we inquired about it, asking us if we thought bringing a cake to a restuarant was free, letting us know we were in a restuarant and saying “this is a restuarant my love”. when we called the manager regarding this interaction, he was very nonchalant and let us know he would pull her aside to speak with her about it with no other solutions offered. he said it must have been a misunderstanding even though she said ver batum “this is a restuarant my love”. we also asked her to give us a second to figure out the bill but she immediately brought the eftpos machine over for us to pay. we were never trying to get the charge removed, we were just inquiring about it as we were not made...