As the colder weather arrives, the culinary team at Sofitel Sydney Darling Harbour, led by Executive Chef Sam Moore, has crafted new menus that pay homage to the flavours and produce of the season.
Discerning Sydney diners head to Atelier restaurant to find a place where creativity is king, culinary inspiration flows, ideas are born and fresh ingredients are transformed. This elegant Chef-hatted East Sydney restaurant serves a sensory dining experience inspired by the customs and flavours of South France; in contemporary surrounds of polished wood, walls covered with wine racks and cane table settings.
"With an ongoing commitment to sustainability and supporting our community’s farmers and artisans, our Winter menus across Atelier and Champagne Bar are packed full of flavours perfect for the season,” Sam explains.
"At Atelier, we have elevated our offering with a salmon cru with pickled kohlrabi and dill dressing that looks almost too beautiful to eat and a Gundagi lamb navarin with hearty Winter vegetables including turnip and Dutch carrot.
As a French-inspired restaurant, there will always be a duck dish on the menu at Atelier – this Winter it is the signature dry-aged duck breast with celeriac purée, chestnut and sauce périgueux.
Dinner is not complete without a sweet ending, and Executive Pastry Chef Ian Burch presents a stunning selection - from raspberry bombe Alaska with rhubarb sorbet and vanilla ice cream to caramelised pear and almond tart with baked vanilla cream, or honey cheesecake with ginger maple crumble, honeycomb.
Atelier also offers a 5-course tasting menu and a set group menu – all reflecting the produce and flavours of the coming season.
On the Champagne Bar small bites menu, some of the perennial favourites have been retained such as the lobster roll with cucumber pickles; and the cctopus skewers grilled over charcoal.
New menu choices include a pork and pistachio terrine with pickles, celeriac remoulade and sourdough; as well as a delicious serve of fried buttermilk chicken with chipotle and sour cream.
To serve alongside these delicious morsels there is a selection of new cocktails including two expertly crafted for Winter:
Pearfection: Del Maguey Mezcal, G.E Massenez pear, honey, orange bitters
Rubied Sipper: Rhubarb-infused Botanist gin, calvados, licor 43, rhubarb jam, apple juice and rhubarb bitters.
