Restaurants & Bars

Harbourside hotel Pier One Sydney Harbour’s one-hatted restaurant The Gantry has curated a line-up of truffle themed events and experiences to showcase our nearest growing truffle regions, Canberra and the Southern Highlands, and celebrate the ‘black gold’ of funghi fare. Available until the end of the truffle season – usually the end of August or early September – Head Chef Thom Gorringe and his team have curated a special menu which is designed to take diners on a six-course culinary journey of the heavenly truffle, presented in partnership with the Truffle Association. The menu is on offer within the restaurant or for group bookings in the Private Dining Room.

Highlight dishes include the sharing style Baked Camembert stuffed with Truffle, the Spanner Crab Chawanmushi with truffle and Jerusalem artichoke and the Milk Chocolate Truffle, a twist on the restaurant’s signature Dulche de Leche dessert.

“We invite food lovers to join us in celebrating the best of winter and the great produce of our closest food regions this truffle season, whether it be enjoying the Ultimate Truffle Toastie from The Kerrigan, an elevated truffle tasting experience at The Gantry or a unique truffle experience within a private waterside Igloo,” said Kim Mahaffy, General Manager of Pier One Sydney Harbour.

The Truffle Tasting Menu is available for $160 per person, with matching wines at $89 per person. Guests can get more truffle treats at The Kerrigan at Pier One – the food shack located on the Pier – where mouth-watering truffle fries, a truffle burger and the “Ultimate Truffle Toastie” with truffle pecorino and served with truffle potatoes is on offer. Guests of the hotel over the winter season will also be treated to a limited-edition truffle takeover for breakfast, with indulgent truffle specials updated daily.

Bookings for The Gantry’s Truffle Tasting must be made at least 48 hours in advance.

Call +61 2 8298 9999 or visit thegantry.com.au for reservations.

Kitchens on Kent will open on 26th August after a five-month refurbishment and extension that has seen the Langham Sydney’s dining space transformed into a 180-seat, multi-station, interactive restaurant.
 
Designed by Executive Chef Dave Whitting, the menu will bring together a variety of cuisines that are inspired by his experience working in international hotels and Michelin-starred restaurants.

“We have eight open-kitchen stations where we’ll showcase a vibrant selection of traditional and innovative global cuisines,” he said. “Sydneysiders and domestic and international diners are constantly becoming more experimental. Nowadays, everyone is a foodie, who not only loves fine-dining, but also enjoys choice and flexibility. It’s hard to find both, but now they can, as I’m blending a luxurious à la carte menu with the buffet experience.”

Whitting is betting on the fresh seafood to be the restaurant’s showstopper. The enviable and luxurious display will feature Sydney rock oysters, blue swimmer crabs, tiger prawns, local tuna, salmon, kingfish and lobster, all supplied by Sydney Fish Market. “The produce and suppliers we work with are extremely important to us, not only are we serving the freshest local and seasonal produce, [but] rare produce that our guests wouldn’t expect to see at a buffet will also be offered,” he said.

Global chefs have been hand-picked by Whitting for the new dining concept, with expert chefs behind each live cooking station, creating made-to-order and customisable dishes.
 
Interactive culinary experiences will also be on offer for children in the form of pizza-making classes and cupcake decorating.

Cuisine choices will include squid-ink rustic pizzas made in the beech oven, rotisserie, whole-cooked meats such as suckling pig, a Tandoor oven serving up traditional Indian dishes and Sydney’s only robata grill offering a selection of game meats cooked over smoky charcoals. 

Chefs will also be showing off their skills and interacting with the guests at the Japanese sushi & sashimi station, raw bar, dumplings, and wok & noodle station.

Additionally, there will be a fresh pasta kitchen, hot western dishes, a carvery and a charcuterie table filled with a selection of local and international cheese and meats. The vegetarian, vegan and gluten-free options will also be plentiful leaving nobody out of the full Kitchens on Kent experience.

 The dessert station will feature macaroon towers; a milk, dark and white chocolate fountain; hot and cold desserts; soufflés made-to-order; and a gelato station that will rotate through an abundance of enticing flavours.

The ambience is opulent and luxurious, with an interior designed by Wilson Associates in Singapore. Plush dining chairs and dark timber tables will be arranged in both sociable and romantic set-ups, and two private dining areas will be available for those extra special occasions. 
Kitchens on Kent’s sommelier will give guests the opportunity to pair their cuisine with rare wines from The Langham Sydney’s reserve wine list, or they can opt for an unlimited sparkling wine or beverage package.

“Whether you’re celebrating the arrival of the weekend at our bottomless brunch, a quick mid-week power lunch with colleagues, congratulating your Mum & Dad for reaching their 40th Wedding Anniversary or just celebrating the everyday with your family; we want Kitchens on Kent to be at the forefront of diners minds,” said The Langham, Sydney’s General Manager, Gaylord Lamy. “From your four-year old son, to your 80-year old Grandma and everyone in-between, Kitchens on Kent will please and excite everybody, making it the must-go-to restaurant in the city.”

Kitchens on Kent opens on August 26th. Children under 12 years eat for free until the end of September. T&Cs apply.

langhamhotels.com

Emirates One&Only Wolgan Valley is hosting a series of incredible culinary experiences curated by Executive Chef Nancy Kinchela in collaboration with some of Australia’s leading chefs, tastemakers, and winemakers this winter. Each gourmet experience reflects the resort’s culinary philosophy, celebrating the very best of seasonal, regional and, where possible, organic produce, sourced from local boutique farms, private growers and vintners.

The Winter Culinary Festival launched on 21st June with the ‘Big Reds and Game’ dinner, hosted by Claudio Haye. Haye is from Domain Thompson, a family-owned winery with vineyards in both New Zealand and France. The experience kicked off with a wine tasting in the afternoon where guests were able to sample some exquisite pinot noir vintages, followed by a dinner prepared by Executive Chef Nancy Kinchella featuring game meats paired with Domaine Tomson wines.

The opulent Caviar & Champagne weekend, featuring a masterclass hosted by caviar expert Lisa Downs, took place a week later, with guests sampling a range of the finest caviar varieties, expertly matched with a selection of Perrier Jouet vintages. In the evening, guests were treated to an exquisite five-course caviar-inspired dinner, created by Executive Chef Nancy Kinchela and matched with Perrier Jouet Champagne.

July launched with Josh Niland cooking alongside Nancy to showcase the very best in sustainable Australian seafood, and for the whisky-inclined, Josh Walker, head distiller at the award-winning Timboon Railway Shed Distillery, will host a whisky weekend from 19th to 20th July. Ian Glen of Stone Pine Distillery will also co-host the ultimate 1832 Wolgan Gin weekend alongside Sydney’s leading gin specialist Mikey Enright on 26th-27th July, while Christmas in July will be celebrated all month long with a series of Yulefest-inspired experiences.

The first weekend of August, leading cheese specialist Will Studd will present an insider’s glimpse into the world’s best cheeses, with a selection of his personal favourites hosted within the Valley Bar Lounge. Two weeks later, Tim Kirk from award-winning Clonakilla Winery will give guests the chance to sample some of the finest Clonakilla vintages, followed by a Clonakilla truffle dinner.

All the experiences within the Winter Culinary Indulgence are complimentary to guests as a part of a two-night accommodation package. The package starts at $2,090 AUD per evening for two guests. Guests will stay in a Heritage Villa with the following inclusions: a private heated pool, gourmet breakfast, lunch and dinner, local wines and beers with meals, non-alcoholic beverages with meals, a complimentary in-villa snack bar and selected nature-based activities.  Spaces are limited, and advanced bookings are essential.

oneandonlywolganvalley.com

Hotel group Lancemore has welcomed another revered chef to its culinary line-up, after securing Adam Beckett as Executive Chef of The Dining Room at Lancemore Lindenderry Red Hill earlier this year. David Green, who was recruited from Lake House Daylesford last year, will now also steer the direction of Joseph’s Restaurant at Lancemore Mansion Hotel as Executive Chef.

Beckett previously worked for multiple Michelin-starred UK restaurants and the 3-hatted Quay in Sydney; and was Sous Chef of  Vue de Monde in Melbourne and Head Chef at Paringa Estate.

“After seeing the recently reimagined space, I knew Lancemore Lindenderry Red Hill was something very special on the Peninsula,” he said. “It’s a really exciting time for The Dining Room and I’m thrilled to be a part of such a passionate team with freedom across several menus.”

The Dining Room’s new menu showcases comforting dishes such as Western Plains Pork Belly with persimmon, pine nuts and crackling, Charred ‘Mandagery Creek’ Venison Rump atop a pickled beetroot, goats curd and mushroom gills jus and an indulgent Eton Mess & Eucalyptus Sorbet with vanilla custard, finger lime, and kaffir lime meringue for dessert.

At Lancemore Mansion Hotel in Victoria,  Executive Chef David Green, accompanied by a leading team of hospitality professionals from Lake House Daylesford, is bringing a new energy to one of the grandest hotels in Australia.

Regarding what is in store for Joseph’s Restaurant, Green said, “The rich pastoral history of Lancemore Mansion Hotel is an inspiration to be a part of and there is a real sense of excitement, possibility, passion, and creativity amongst the team as we work to redefine Joseph’s.”

Adopting philosophies from his training at One, Two and Three Michelin starred restaurants in Europe, Green aims to continue the traditions of grand European hotels at the iconic 1870s estate. Some of these traditions include the use of game and wild foods, making fresh in-house produce, bread making, pickling, bottling and preserving.

On Joseph’s new four- or six-course tasting menu you’ll find Raw Robbins Island Tasmanian Wagyu aged in beeswax, fermented shitake, daikon, kombu and mushroom ketchup and Local Barramundi atop Jersey royal potatoes, quail egg, black olive, scampi anglaise and oliveplant. The highlight, ‘The Apple’, a decadent white chocolate and apple mousse, with wild muntries and burre noisette crumb for dessert.

lancemore.com.au