May 4 (Bloomberg) -- Seafood plays a major role in Sydney dining. From fish such as barramundi to crustaceans such as yabbies and Bay bugs, the choices are spectacular in this harbor city. And of course, there’s Australian beef and lamb too. Here are our choices, in alphabetical order, for business dining in Sydney.

1. Aria: 1 Macquarie St., East Circular Quay, Sydney. Information: +612-9252-2555; http://www.ariarestaurant.com

What: Contemporary Australian.

Why: Chef Matthew Moran is Australian television’s version of Gordon Ramsay, with fewer profanities. His fare -- which includes rock oysters, goat curd and rabbit -- is subtly cooked, allowing ingredients to speak for themselves.

Where: Overlooking the Sydney Opera House.

When: For unrushed lunches or pre- and post-theater dinners. Ask for a window seat when booking.

Bar: Yes.

Private Room: Yes.

2. Astral: Level 17, 80 Pyrmont St., Pyrmont. Information: +612- 9657-8767; http://www.astralrestaurant.com.au

What: Modern European fare served atop Sydney’s only casino.

Why: Sean Connolly, Sydney Morning Herald’s 2008 Chef of the Year, has created a menu utilizing A-list gourmet ingredients, with king crab, foie gras, abalone, morels, and Petrossian caviar adroitly handled. High-backed chairs, large, well-spaced tables and flawless service make this a relaxing dining experience.

Where: On top of Sydney’s casino, about a five-minute cab ride from the city center.

When: Dinner. Open for lunch only on Fridays.

Bar: Yes.

Private Room: Yes.

3. Azuma: Level 1, Chifley Plaza, 2 Chifley Square, Sydney. Information: +612-9222-9960; http://www.azumza.com.au

What: Japanese, popular with bankers.

Why: Deliciously fresh sushi and sashimi. One of the few places where a quality lunch can be wrapped up within an hour.

Where: In Chifley Tower.

When: Lunch.

Bar: No.

Private Room: Yes.

4. Bilson’s: Radisson Plaza Hotel, 27 O’Connell St., Sydney. Information: +612-8214-0496; http://www.bilsons.com.au

What: Contemporary French fare.

Why: Tony Bilson isn’t known as the “Godfather of Australian cuisine,” for nothing. His 44 years of experience in restaurants helps make this French eatery one of Sydney’s classiest places to dine, with expert service, spacious tables and a great wine list.

Where: In the Radisson Hotel, opposite Australia Square.

When: Lunch on Friday, or mid-week dinner.

Bar: No.

Private Room: Yes.

5. Cafe Sydney: Level 5, Customs House, 31 Alfred St., Circular Quay. Information: +612-9251-8683; http://www.cafesydney.com

What: Contemporary Australian.

Why: This inside/outside eatery that serves Australian crustaceans such as yabbies (crayfish) and Bay bugs (lobsters), has relaxed service and some of the best views of Sydney harbor.

Where: On top of the Customs House building near Circular Quay train station.

When: Perfect for a sunny lunch.

Bar: No.

Private Room: Yes.

6. Est.: Level 1, 252 George St., Sydney. Information: +612- 9240-3010; http://www.merivale.com

What: Contemporary Australian fare.

Why: It strikes the perfect balance between timeless, sophisticated dining with a relaxed modern feel. A varied menu with items such as barramundi fillet, lamb rib eye and roasted squab, and an extensive wine list should please all palates.

Where: On George Street, just down from Martin Place.

When: Lunch or dinner.

Bar: Downstairs.

Private Room: Yes.

7. Etch: 62 Bridge St. Sydney. Information: +612-9247-4777; http://www.etchdining.com

What: Contemporary fare.

Why: Its all-day dining fills a gap in Sydney’s restaurant scene, with mid-priced meals available 12 p.m. till late. Justin North, 2009 Chef of the Year according to the Sydney Morning Herald, has created a limited menu which gives a playful twist to classic offerings.

Where: At the bottom of the Intercontinental Hotel.

When: Outside normal meal times.

Bar: In the hotel.

Private Room: Yes.

8. Forty One: Chifley Tower, 2 Chifley Square, Sydney. Information: +612-9221-2500; http://www.forty-one.com.au

What: Modern French.

Why: This must be the most spacious high-end restaurant in Sydney, with the restrooms even boasting a lounge area. Chef Dietmar Sawyere’s choose-your-own degustation menu caters to all tastes.

Where: Atop Chifley Tower.

When: Lunches or dinner.

Bar: No.

Private Room: Yes.

9. Guillaume at Bennelong: Sydney Opera House, Bennelong Point, Sydney. Information: +612-9241-1999; http://www.guillaumeatbennelong.com.au

What: Contemporary French fare.

Why: Paris-born Chef Guillaume Brahimi’s sumptuous offerings live up to the setting within Australia’s most iconic building. Sleek service and a dining room separated by booths and well-spaced tables add to the sense of occasion.

Where: Inside the sails of Jorn Utzon’s Opera House.

When: Lunch on Thursday or Friday, or dinner any night.

Bar: Yes, with tapas menu.

Private Room: Yes.

10. Prime: Lower Ground Floor, GPO, 1 Martin Place, Sydney. Information: +612-9229-7777; http://www.gposydney.com

What: Steakhouse.

Why: At the Wagyu-end of the steak-house scale, this masculine eatery’s sandstone walls and columns give carnivores a cavernous setting in which to devour their meat.

Where: Tucked in the former Dock Master’s office in the basement of the heritage-listed GPO building.

When: Lunch or dinner.

Bar: On the same level.

Private Room: Yes.

11. Quay: Upper Level, Overseas Passenger Terminal, West Circular Quay, The Rocks, Sydney. Information: +612-9251-5600; http://www.quay.com.au

What: Modern Australian fare.

Why: Chef Peter Gilmore’s fusion cuisine has seen Quay named Restaurant of the Year in the Sydney Morning Herald’s Good Food Guide three times, including 2009. Textures are mixed as adroitly as flavors, with liberal use of nuts, seeds and pulses. The restaurant also boasts Sydney’s best view.

Where: At the top of the Overseas Passenger Terminal, across Circular Quay from the Opera House.

When: Three-course set lunches cost A$90 (about US$65), a steal for this level of dining.

Bar: Yes.

Private Room: Yes.

12. Rockpool: 107 George St., The Rocks, Sydney. Information: +612-9252-1888. http://www.rockpool.com

What: Seafood.

Why: Chef Neil Perry serves up some of Sydney’s best seafood in this historic enclave of the harbor city. At the front is the walk-in bar, where bargain lunches start at A$15.

Where: The Rocks.

When: Lunch.

Bar: Yes.

Private Room: Yes.

13. Summit Restaurant: Level 47, Australia Square, 264 George St, Sydney. Information: +612-9247-9777; http://www.summitrestaurant.com.au

What: Contemporary Australian.

Why: The eatery is distinctly kitsch, with its well-trodden red carpet, white stone fixtures, black-padded inner wall, and rotating floor. Thankfully, Chef Michael Moore’s food, the view, and the sensation of stepping back in time 40 years make the experience enjoyable.

Where: Atop Australia Square.

When: Lunch or dinner.

Bar: Yes.

Private Room: No.

(Malcolm Scott writes for Bloomberg News. The opinions expressed are his own.)

To contact the writer of this story: Malcolm Scott in Sydney at Mscott23@bloomberg.net.

Last Updated: May 3, 2009 10:01 EDT