The Dining Room, Sir Stamford at Circular Quay
Editorial
Just because the setting is 19th century-noble doesn't mean you have to be. In fact, despite appearances, The Dining Room is a comfortable spot with an accessible modern-bent menu. Popular with hotel guests, tourists and the pre-theatre crowd, The Dining Room has learned to be flexible and a tad inventive. Moving away from its regal past and into seasonal, crowd-pleasing territory, the new menu caters to various palates.
Entrees range from a simple soup of the day to more complex dishes like roast pumpkin and goat's cheese tart and warm twice-cooked duck. Likewise, on the mains menu you can still find the likes of spatchcock and Tajima Wagyu rump however there are also more relaxed pasta and fish of the day dishes as well as a “from the hot pot” section featuring the likes of ribs and stuffed roast capsicum.
And since most palates love chocolate, the Dining Room signature dish is a “chocolate implosion”. It is named that way because it comes to the table as a gold-leaf topped chocolate orb on which hot chocolate sauce is poured at the table until it implodes revealing pears, chocolate and all things delicious. If you're after a quick nibble, The Bar offers an equally palate-pleasing menu which features its own signature - Singaporean curry puffs - alongside a list of wine and cocktails. The Sir Stamford is also famed for its high teas (how perfectly 19th century).
Agnes Gajewska, July 2010
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