The South Coast of New South Wales is get another fine dining experience, with star Sydney chef Alex Prichard running the kitchen.
Prichard, former culinary director of Icebergs Dining Room and Bar, will lead a new era of regional dining with the opening of Sara Dining, a produce-driven restaurant set within Moraea Farm, part of the Linnaeus Collection near Berry.
The restaurant will open this winter with bookings now open.
Prichard, who has lived on the NSW South Coast with his young family for six years, has close relationships with some of NSW and Australia's best producers.
He has long dreamed of opening his own restaurant close to home.
To bring their vision to life, Alex and his wife Angie have joined forces with local couple Peter and Nadia Yannopoulos, owners and operators of Linnaeus Collection, a portfolio of private residences across the Berry region that reimagines the traditional hotel model.
Sara Dining, restored to accommodate the restaurant, forms part of a "holistic vision" where accommodation, agriculture and dining exist as a connected ecosystem.
“Sara is about stripping things back to what matters - the ingredient, the season, the region,” says Prichard.
“It’s hospitality that feels grounded in the countryside, a relaxed way of eating, but also quietly elevated. We want guests to sit on the veranda, overlooking the garden and Berry hinterland, and feel like you are at a friend's home. But a friend who really cares about what you are eating and drinking."
At Linnaeus Collection, established in Berry in 2019, guests stay in a selection of architecturally designed farm estates and town residences.
The menu will be influenced by Moraea Farm and the surrounding region, with a focus on local seafood, small-scale producers and garden-led cooking. Prichard will also use benchmark ingredients from some of his favourite producers from elsewhere in Australia.
Dishes from the opening Sara Dining menu include:
* Wheelers Sydney Rock oysters with pink peppercorn mignonette, served with a spice wild boar chipolata
* Salad of raw wild kingfish and tuna, radishes, Moraea Farm pickles, sesame and plum
* Mixed crudo plate of Paspaley pearl meat, Franks Bombo Royal red prawns, Craig Lukey Ulludulla blue mackerel, wild kingfish, trevally and tuna, Chris Bolton coral trout. Served with Ananda organic capers, green ant and verjus dressing.
* Kangaroo Valley retired dairy cow rib eye and tableside condiments
* Wild-shot Highlands venison tartare with seaweed
Sara Dining will be at 450b Coolangatta Rd, Berry, NSW.
www.saradining.com.au
Images: Jason Loucas
No comments:
Post a Comment