Hi all! I'm in Sydney for the week and am looking for restaurants that serve very innovative, avant garde cuisine that really pushes the envelope in technique and ingredient combination (I hate to use the word molecular gastronomy, but yes, molecular gastronomy). Is there anything in Sydney that falls into this category? Preferably a new restaurant with a young chef who studied under one of the molecular greats - Ferran Adria, Heston Blumenthal, etc.
As a sidenote, I went to Tetsuya's and was quite disappointed with the food. Everything was consistently...nice. Only one dish stood out to me (the oceanic trout), which I didn't find exceptional. On the upside, service was very good.