Sydney Food Week begins on Monday. Thirty restaurants across four city boroughs will, for nine days, run set menus pitched at half their usual headline price.
A reliable index
Food Week is, more interestingly than the discount itself, a fairly reliable index of what Sydney's dining culture is becoming. Three years ago the menus skewed heavily towards Mediterranean. This year they skew, more visibly than ever, towards Vietnamese and Filipino kitchens.
What to book
The menus that are likely to sell out first are, as always, the ones at restaurants whose chefs have a public profile. The menus most worth booking, in this paper's view, are the ones at the kitchens whose chefs do not.
