Garden Court Restaurant
Editorial
Hotel dining does not always conjure the rosiest connotations. Some of us associate it with wilting seafood buffets made up of limp prawns left out for too long; or functional dining rooms that exist on hotel patronage rather than the strength of their kitchens. But when a restaurant is located in the Sofitel Wentworth, the connotations can only be of luxury and decadent French style. The Wentworth was Sydney's first five-star hotel in 1966, and in keeping with this distinctive heritage you can enjoy Petrosian caviar for breakfast at the Garden Court, or choose between 25 different mineral waters from Australia, New Zealand, France, Italy, England, Wales or Norway. No aspect of the restaurant has been spared a Midas touch, from the French brasserie-influenced interior design (by award-winning Ara Design Studio), to the Michelin-studded kitchen brigade of Jess Ong (executive chef), Andre Bosia (chef), Laurent Branover (food and beverage director) and Nobuko Okamura (sommelier).
Start your day with an omelette - there's a healthy egg white only version with mushrooms and tomatoes; or a rich foie gras, bacon, asparagus and truffle oil version, with everything in between. At lunch time indulge in some local seafood, eight score Wagyu, or Ashbury duck (confit duck leg, rare duck breast, spinach and Pedro Ximinex). Finish with some classic French desserts from the exclusive Lenotre brand, or a selection of rich and bitey cheeses. Don't be afraid to make the sommelier earn his keep when it comes to navigating the voluminous international wine list.
Sarah Theeboom, November 2007
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