Pont Brasserie is on the ground floor of the heritage-listed InterContinental Sydney, part of the growing Mulpha Group hospitality portfolio.
The eatery is part of a transformation of Sydney’s sandstone quarter into one of the city’s most dynamic dining precincts.
With an entrance on Bridge Street, or “Rue du Pont’’ in French, Pont Brasserie aims to deliver contemporary brasserie-style dishes with a twist in a setting that combines sleek city design with heritage features and dark timber floors.
French-trained head chef John Lyons, who can list a number of UK Michelin-starred restaurants on his resumé, and experienced manager Erez Gordon head the team.
“In such a prestigious location we have a responsibility to showcase the best of Sydney and Australia but also bring joy and an element of playfulness to the dining experience,” said Lyons.
“We also want to ensure the menu and friendly, efficient service appeals to both time-strapped corporates, as well as our international and local hotel guests and those simply looking for a leisurely long lunch and a distinctive Australian dining experience.”
Gordon says he welcomes the challenge of“ launching a new eatery.
"Restaurants are in my blood, but it was going to take something special to tempt me back into the cut and thrust of daily service," he said. "Pont Brasserie is that special something.”
Entrees will include Balmain bug with roast garlic velouté and bisque; English crumpets with sea urchin and rosemary; and Wagyu tartare with mustard fruits and seaweed crackers.
The main menu offers a selection of lamb, duck, chicken, fish and seafood as well as a range of different steak cuts and barramundi with Tasmanian wasabi velouté and finger lime.
Desserts include a classic Rum Baba; and freshly baked chocolate chip cookie with fresh milk ice cream and raspberries.
A visit is potentially on my agenda for next month, so I will report back.
The restaurant will be open for lunch and dinner from Monday to Saturday.
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