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  • Gourmet Traveller

    RESTAURANT NEWS

    Jul 24, 2022 2 minutes

    SYDNEY

    fter 99 years of service has undergone a fresh four-level transformation. The Darlinghurst corner hotel is now home to a modern French bistro, where you can go swish with Sydney rock oysters, caviar and duck magret (the breast of a Moulard duck, which has been reared for foie gras) with plum, radicchio and jus; or simple, with steak frites, duck leg pie

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