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The chef behind Hiya Auntie and Hey Chu has introduced his newest Sydney restaurant Penelope’s will open this November.
Positioned within the new eating vacation spot of Quay Tower, Penelope’s is about to serve meals impressed by Sydney, somewhat than a specific delicacies.
“Our goal is to problem stereotypes and defy preconceived notions of what ‘Australian delicacies’ ought to be – we thrive on range and varied culinary influences from world wide,” says Nguyen.
Nguyen will probably be working the kitchen as government chef and has appointed Bremmy Setiyoko as head chef and Lee Potter Cavanagh as common supervisor, with the trio gearing as much as launch the 132-seat restaurant within the coming weeks.
Setiyoko has been given free reign with the menu, placing collectively dishes together with rooster marinated with coriander seeds and turmeric earlier than it’s slow-roasted and served with toum and a turmeric and lemongrass sambal.
“Cuong has given me quite a lot of freedom to discover and create at Penelope’s, so I can cook dinner [dishes] I’m actually keen about and hopefully scrumptious”, says the chef.
Whereas the ultimate menu has but to be launched, steak could have a devoted part, which can see the crew choose beef from totally different areas and age it in-house.
Potter Cavanagh has put collectively a 100-bottle sturdy wine record of native and worldwide drops, with 1 / 4 additionally obtainable by the glass.
Cocktails are set to showcase Indigenous Australian components, with the Jiminy Cricket combining whisky with peppermint gum, chocolate, corn, and koji and an Outdated Common teaming aged rum with macadamia, wattleseed, and Vegemite caramel.
Penelope’s will announce its official opening date shortly and can commerce seven days per week.
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