Galileo

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89-113 Kent St
SYDNEY, NSW, 2000
local (02) 9256 2... local (02) 9256 2222
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Restaurants

The Galileo restaurant is situated in the 5 star Observatory Hotel. The rich tapestries and antiques evoke old world charm in the restaurant. The atmosphere is reminiscent of dinning in a grand European salon. It is quiet elegance combined with informal Australian dinning. The menu is menu created with Japanese and French influences. Theses are represented in dishes such as lobster salad with cauliflower cream and orange powder. The restaurant is the best of the past fused with the present.

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Reviews of Galileo

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Recent Oldest Positive Negative

Suzzie 12 reviews
My husband and I stayed at the Hotel for a weekend, organised by our son, who is a chef in the Galileo Restauant. Breakfast was a treat, with so much to choose from. I would have liked to have stayed for a week, to try all that is offered for breakfast.
We had dinner in the Galileo, which was superb!!! The wines matched each dish, without taking away the flavours of the food. I'm not a big wine drinker, but I enjoyed the experience.
I would recommend the Galileo Restaurant to anyone who enjoys the whole experience of having a relaxing, tasty and plesant food indulgence.
I am looking forward to having High Tea at the Observatory Hotel, which I have been told is as good as Breakfast and Dinner.
3 years ago
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Opening Hours
Services

Tuesday:

6:30 PM-10:00 PM
Wednesday:

6:30 PM-10:00 PM
Thursday:

6:30 PM-10:00 PM
Friday:

6:30 PM-10:00 PM
Saturday:

6:30 PM-10:00 PM

Restaurants

Cuisine

French

1 of 3

Galileo

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Editorial Reviews

Review: Galileo

smhRestaurants

Monday, March 23, 2009

Innovative cuisine with recession-friendly prices make Galileo a royal treat.

MASAHIKO YOMODA'S mille-feuille of crab with avocado and tomato coulis first impressed me at a $600 Iron Chef dinner late last year. It was the first dish in a seven-course extravaganza that pitted the new kid in The Rocks against chefs Sakai and Chen (yes, from the television show). Masahiko-san, Galileo's new chef, explained in a poetically Japanese way that the dish's inspiration came from boats on Sydney Harbour in the evening light. It's an evocative combination of creamy avocado, sweet crab and sherry-vinegar-sharp tomato with a translucent prawn and rice "cracker", like a sail, on top.
Source: Sydney Morning Herald

Full review on Sydney Morning Herald