Few terms ping my questionable value radar like “restaurant residency”. Maybe you’ve been to one of them, too – where a hyped international chef takes over an Australian venue for a couple of weeks, sends out some localised versions of their signature dishes, and you’re left wondering if $600 per person would have been better spent at one of Sydney’s existing big-occasion restaurants (or put towards a trip to New York or Tokyo or the French Riviera to experience the