Dinner, 5.30pm - 9.30pm
Daily
With the much awaited return of the warmer weather, the culinary team at Sofitel Sydney Darling Harbour, led by Executive Chef Sam Moore, has excelled yet again, creating a series of dishes across all venues to delight the palate.
“With the huge amount of fresh seasonal produce, Spring is when we can get really creative”, said Sam Moore, Executive Chef. “Across all of our venues we have developed dishes to reflect the quality and diversity of food we have access to in Australia, retaining our French heritage while bringing new flavours to the table.”
“On the Atelier by Sofitel menu, there is a real focus on freshness with entrees including Garden Peas and Broad Bean comte veloute; or Braised Spring Leeks in a black garlic emulsion. Duck and lamb will always be on our menu. This season we are serving up Dry Aged Macedon Duck with a confit duck leg tartlette, radicchio and muntrie berries; and a delicious Oven Roast Lamb Loin with morel and wilted cos.”
Dinner is not complete without a sweet ending, and Executive Pastry Chef Ian Burch presents a stunning selection. From Caramelia Chocolate Cube with confit cumquat and banana cream to Hazelnut Semifreddo with semi-frozen praline cream, and a handpicked selection of French and Australian cheeses.
Atelier also offers a 5-course tasting menu and a set group menu – all reflecting the produce and flavours of the coming season.
See what else is happening at Darling Harbour.