Banc [first edition]

From the moment it opened its doors in Martin Place in August 1997, Banc entered Sydney dining lore. There was the extravagance of its $1.4 million mirrors-and-marble fit out. There was Irish chef Liam Tomlin, with his exacting standards and famously short fuse. There was a wine list to satisfy the most discerning palate and empty the fattest wallets. And then, of course, there was the food. It was rich, traditional French and expensive, with liberal use of foie gras and truffles. Diners and critics loved it, and the The Sydney Morning Herald Good Food Guide awarded Banc two hats in its first year and three in 2001, also naming it restaurant of the year. Owners Stan Sarris and Rodney Adler expanded the Banc empire, opening Wine Banc and GPO. Banc was reaching for the sky and nothing, it seemed, could stop it.