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The chef who spearheaded Sunda and Aru in Melbourne will formally transfer to Sydney to entrance The Bentley Group’s newest restaurant.
Khanh Nguyen introduced he had exited The Windsor Group again in July, and stated he was “desirous to script the unwritten pages that lie forward”.
Now, his subsequent transfer has been confirmed, with the culinary expertise appointed government chef of King Clarence, which is slated to open its doorways within the CBD on 1 December.
It’s a full-circle second for the Nguyen, who labored for the group seven years in the past.
“All through my profession I’ve at all times seemed as much as Brent [Savage] and Nick [Hildebrandt] as position fashions,” says Nguyen. “We constructed a fantastic relationship after I was working with them have stayed in contact.
“They’ve each been superb mentors for me and I’m so excited to work alongside them as soon as once more at King Clarence.”
King Clarence will serve delicacies described as ‘modern Asian’, with Nguyen working alongside Savage to place collectively the menu.
Whereas there’s no phrase on any official dishes simply but, the kitchen might be geared up with a customized BBQ and grill, and the venue will even have its personal stay seafood tank.
On the beverage entrance, Polly Mackeral will transfer from Cirrus to tackle the top sommelier position after an enormous 12 months, which noticed her and Hildebrandt safe the Judy Hirst Award for Australia’s Wine Record of the Yr.
King Clarence will open for lunch and dinner Monday to Sunday – advance bookings at the moment are open.
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