As we head into the last stretch of the 2024/2025 Eat Out judging season, we’re lifting the curtain on this exciting eight-month-long journey to give you an exclusive glimpse into the experiences and discoveries that have guided our judges in identifying the country’s best restaurants. This is the fourth in a series of eight articles revealing insights gained from Eat Out’s meticulous judging process.

To protect their anonymity, our judges will be referred to by number – allowing their experiences, not their identities, to take centre stage.

Judge 4

Number of restaurants visited to date: 49

What has surprised you the most during the judging process so far?
The intensity of service in some establishments. The boldness of some of the ideas.

What emerging trends, themes, or innovations have you noticed?
A lot of moulded fried fritters that are filled and topped with intricate garnishes. New takes on classics.

What ingredients have appeared most frequently across the restaurants you’ve visited?
Black truffles and Wagyu.

What’s been your general impression of service across the restaurants you’ve visited?
A high quality of service mostly – some establishments were better in terms of efficiency, but warm personalities made it even better.

What are you most looking forward to as we move into the second half of the judging process?
Seeing the use of seasonal produce and how it’s applied on menus across the country.

The Eat Out Woolworths Restaurant Awards will culminate in a celebration of excellence on 31 March 2025. Read about Eat Out’s rigorous judging process here.