14.5/20

Updated October 26, 2026,first published November 11, 2024

14.5/20

Annata

Contemporary$$

Fine-wine led, fine-food matches. With a fine-quality focus.

Change is afoot at Annata – the former Willoughby Road resident has moved into the site of Josh Niland’s shuttered Petermen nearby, and owner John Bligh is revelling in the upgrade. He makes a show of sharing bottles and options, bottle-stoppers in hand, with plenty of cellar (and seller) savvy.

In the long, semi-open kitchen, chef Jordon Garcia adds equal care to his kitchen creed, turning out Mediterranean plates with an Asian-Australian twist or two. A nicely spongy crumpet smudged with whipped wagyu fat and shio kombu, say, or plate-sized Mooloolaba king prawns on nicely sloppy, fish-brothy saffron rice.

Main course? It has to be wagyu hanger steak, served on the rare side of medium-rare and presented with a selection of mustard and sambal. You’re part of the Annata family by the time you get to house-made gelato – raw macadamia perhaps, on a thickly rich chocolate and caramel bed, shard-like curls on top. And just in case you needed a reminder of how to do it, check out the empty bottles outside on the way out, lined up on the window ledge.

Good to know: Wine club, wine events and wine purchases are all on tap.

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Last visited: August 2026

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Source: The Sydney Morning Herald

At a glance

Topic
World
Country
🇦🇺 AU
Publisher language
EN
Added to Allnira