The best 51 to 100 were announced overnight. Unfortunately, both fine-dining restaurants just missed out on a top 50 place for a second year running.
Ben Shewry’s Attica, known for its extensive use of Australian ingredients and dishes inspired by moments from his personal life, came in at 97. Meanwhile Brae, by chef-owner Dan Hunter, now ranks at 57, up from last year’s 101. Brae first hit the list in 2015 at number 87, before breaking into the top 50 ranking at number 44 in 2017.
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Brae responded on Instagram last night, saying “This year just got a little bit better” – and we couldn’t agree more. Though Attica head chef Ben Shewry hasn’t commented on his own Instagram feed yet, he did post three love-heart emojis on Brae’s, so it’s good vibes all round.
Judged by over 1000 industry experts, including chefs, food critics, publishers and restaurateurs, the annual World’s 50 Best releases rankings separately for the top 50 and the supplementary 51 to 100. The World’s 50 Best Restaurants will be announced at an awards ceremony and hybrid event hosted in Antwerp, Flanders, in October.
Attica and Brae are the only Australian restaurants to feature on the list. The World’s 50 Best judges commented that “Ben Shewry takes a laid-back approach to Attica’s multi-course tasting menu. Drawing on personal experiences and local myths to inspire his dishes, Shewry pays homage to Australian native produce, including whipped emu eggs served in an open emu eggshell, bunya nuts and herbs grown on neighbouring Rippon Lea Estate.”
Of Dan Hunter’s Brae they said, “Constantly evolving dishes, a year-round sunlit setting and chef-owner Dan Hunter’s culinary ingenuity make Brae one of Australia’s most enduring standout restaurants. Ingredients from the restaurant’s organic farm and the most recent harvests from ethical producers are transformed into Brae’s menu du jour: think golden beetroot, blue-curled Scotch kale and broccoli raab.”
This year’s supplementary list features 13 new entries, including Tokyo’s L’Effervescence at number 99 and Sazenka at 75, London’s Ikoyi at 87 and Brat at 78, Bangkok’s Le Du at 72 and Sorn at 63, plus the highest new entry (so far) goes to Denmark’s Alchemist at 58.