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A good hotel restaurant should have more in common with the neighbourhood around it than the building it occupies. Its personality should be drawn from the ocean at its doorstep, the producers in its radius and the energy of the chef and their team, rather than the rooms and suites upstairs. Flaminia, which opened at the end of 2025 inside Sydney’s Pullman Quay Grand hotel on the edge of Sydney Harbour, pulls off this precarious trick with grandness and grace.
