A new dining concept at the Novotel Sydney Darling Harbour has officially been launched to the public, boasting three distinct dining offerings.
The new venue comprises the Grill Kitchen, the Asian Kitchen and the Wine Bar, each with its own open theatre-style kitchen surrounded by seating for solo diners or those eager to interact with the chef.
Executive chef Anthony Flowers (pictured below) has over 22 years’ experience in the industry, having previously worked at iconic venues including Berowra Waters Inn, Ad Lib bistro and Forty One Restaurant. He said the offering at The Ternary will focus on more than just quality food.
“In recent years, dining in Sydney has been dominated by the pre-determined set menu, delivered from a restaurant kitchen hidden away from diners. At The Ternary we believe there is an appetite for restaurants that reinstate the theatre of food preparation. From the sizzle of the grill, to the flashing flames of the wok, at The Ternary guests are invited to share in the spectacle and sensory experience of their food being created by our chefs – enjoying its journey from pan to plate.”
Highlights from the menu include sirloin steak from Cape Grim cooked on the grill; Atlantic salmon from the tandoor with spiced baby eggplant; Betel leafs filled with smoked flaked salmon, salmon pearls and fried shallots; and Mango creme brle with champagne sorbet.
Guests can choose from almost 100 different wines, served by the bottle or by the glass thanks to the Wine Bar’s Enomatic system, which dispenses wine directly from the bottle. Inert gas preservation means the flavours and characteristics of the wine remain intact for approximately three weeks.
