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Public Hospitality’s newly minted Group Artistic Culinary Director Clayton Wells has teamed up with Head Chef Leigh McDivitt to revamp The Strand Lodge’s meals providing.
The Darlinghurst venue initially launched with a traditional Euro bistro-inspired menu, however is now leaning extra French with a twist, which is now dwell at Strand Bistrotheque on the bottom ground and Kasbah rooftop.
“Since becoming a member of Public, I’ve been capable of discover my vary in not solely the culinary realm, however additional in experiences and full-venue activation which is what I’ve conjured at The Strand,” says Wells.
Diners can now select from small plates together with rooster liver parfait éclair with maraschino cherry and cacao; a Gruyere soufflé; and black pudding with pickled beetroot and rosemary oil.
Mains chart a Wagyu cheeseburger; Copper Tree Farm sirloin with cafe de Paris butter, and frites; Spring Bay mussels with avruga, and Champagne veloute; and an entire roasted yellow stomach flounder with piment d’ espelette and curry leaves.
An entire duck can be accessible to order, which is priced at $80 and teamed with prunes, wild oregano, and liquorice.
Drinks professional Mike Bennie has been known as in to work on the drinks listing, which options minimal-intervention drops alongside cocktails by Perhaps Sammy.
In the meantime, rooftop house Kasbah is specializing in small plates chanelling the flavours of Moroccan.
Yellowfin tuna is served with piquillo peppers and lemon and saffron French dressing; polenta bites full of cheese; and grass-fed tartare is dialled up with ras el hanout, eschallots, and gaufrette potatoes.
The Perhaps Sammy group are additionally the masterminds behind Kasbah’s cocktail program, with highlights together with the Martini A La Rhus with gin, sumac, and orange flower water and the Le Camille with gin, bitters, mint, and spiced chai.
Strand Bistrotheque is open seven days per week, with Kasbah open from Wednesday to Sunday.
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