Celebrity chef Manu Fieldel has announced his latest venture Bistro Red Lion by Manu which will open at the Red Lion Hotel in Sydney’s inner west this month.
Slated to open on 12 July, Bistro Red Lion will be located upstairs at the Rozelle pub which has been undergoing extensive renovations for the last eight months led by owners Laundy Hotels (Watsons Bay Boutique Hotel, Woolly Bay Hotel).
Bistro Red Lion by Manu will be the French-Australian chef’s first role back in the kitchen after four years where he will be joined by Laundy Hotels’ Group Executive Chef Jamie Gannon.
The menu for 120-seat restaurant is expected to feature bistro classics along with recipes from Fieldel’s own family cookbook.
Guests can expect snacks such as scallop gratinée with cafe de Paris butter; saucisson and cornichons with beetroot-cured egg mayo; and Fieldel’s father’s French country-style pate with prune and Armagnac jam.
Entrees and mains will feature dishes such as a double-baked Comté cheese soufflé; chargrilled pork tomahawk with braised fennel; matelote fish stew with Murray cod and mussels; and a butcher’s cut of beef with pommes dauphine and a selection of sauces.
On the sweeter end of the scale, guests can order a crispy goat’s curd cugar with poached quince and the team’s take on a crepes Suzette featuring flambéed canelés served with vanilla ice cream.
The Bistro Red Lion by Manu will host bar seating, an open chef’s pass plus linen-dressed tables and outdoor seating on the venue’s wrap-around balcony.
Downstairs, the Red Lion Hotel will continue to offer its menu of pub classics including crumbed pork schnitzels; bangers and mash; pepper steak pie; and slow-cooked beef ragu.
Bistro Red Lion by Manu will launch on 12 July and will open Thursday for dinner, and Friday through to Sunday for both lunch and dinner sittings.
