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Certainly one of Sydney’s most-awaited effective diners has confirmed it can open its doorways subsequent month.
Home Made Hospitality’s Martinez will make its arrive at Quay Quarter Tower and supply diners a menu anchored by flavours from Southern France – assume dishes from Provence, Good, and Corsica.
Lana’s Alex Wong has taken on the exec chef place and is joined by Head Chef Andrea Sonnate who joins from Sagra.
“In case you’ve travelled to the south of France, you’ll recognise dishes, flavours, and produce mixtures synonymous to the area, so we’ve taken these and reinterpreted them with a recent Australian lens,” says Wong.
The pair have put collectively a launch menu with dishes together with a riff on a nicoise which sees uncooked tuna teamed with egg yolk and petit nicoise greens dressed with tuna mayo and white soy in addition to grilled scallops with oursinade sauce.
![](https://www.hospitalitymagazine.com.au/wp-content/uploads/2023/09/Saffron-Tagliatelle-red-mullet-fennel-pollen-yarra-valley-roe-Martinez_CREDIT-MARTINEZ-30.jpg?w=998)
Pasta can even characteristic within the type of saffron tagliatelle with crimson mullet, fennel pollen, and roe in a lobster butter sauce.
The venue has been fitted out with an alfresco bar, with patrons ready to sit down and revel in views of the harbour.
Drinks observe the French theme with basic liqueurs, brandies, and Champagne making the listing.
The bar area has its personal menu spanning charcuterie and chilled seafood to steak frites and grilled fish.
Official opening date to come back – reservations open for breakfast, lunch, and dinner from 12 October.
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