Banc

It is without doubt that Banc is one of the most acclaimed restaurants in one of the world's finest cities. Since it was opened in Sydney's CBD in 1997 by partners Stan Sarris and Rodney Adler, the elegant Art Deco-inspired room has been filled with diners eager to savour Executive Chef Liam Tomlin's exquisite, modern French cuisine, accompanied by wine from one of the best and most extensive lists in Australia.

But, as soon as the massive brass doors of Banc were first opened, it became obvious to Sarris and Adler that the business should be extended. First, downstairs, came Wine Banc, a unique subterranean bar. Private Banc, the exclusive dining rooms for small parties, and the Chef's Table soon followed - then, at street level, another, younger, sexier bar called The Mint Room evolved.

Let us take you through a 24-hour day at Banc and its ancillary venues. We invite you to be a part of what happens behind the scenes, to see how the kitchens, dining rooms and bars operate, and to meet the people who make them pump. What's more, you can experience the food first-hand as Liam Tomlin takes you, step-by-step, through a multitude of his most sought-after recipes.

There is a fundamental difference between eating and dining, and this book is about dining at its best.