Pullman Quay Grand Sydney Harbour has launched Q Dining, a micro-seasonal focused restaurant headed up by executive chef Daniel Simpson.
The restaurant is the first Pullman restaurant to open following the appointment of Justin North as the Pullman’s culinary ambassador, a role which sees him provide strategic direction to the hotel group’s eight restaurants.
Q Dining puts the focus squarely on fresh, local Australian produce with its artisan suppliers and primary producers largely from NSW, including Berkshire Pork from Byron Bay, Palmers Island Mulloway from Yamba, Sydney based Pepe Saya Creme Fraiche and Butter and Milly Hill Lamb from the New England region of NSW.
A highlight of the new restaurant’s design is the open plan charcuterie showcasing NSW-sourced meats such as a porcini rubbed house-cured Wagyu flank and salami from Salumi Australia, based in Byron Bay. The open plan design aims to encourage guests to engage with the chefs and learn about the origins of the food on offer.
Simpson said “We looked locally first when pulling together the menu to really create a sense of regional distinctiveness. The transformation of the restaurant from Quadrant to Q Dining encourages a more relaxed and interactive dining experience. We want diners to connect to the destination through the food and feel comfortable enough to ask questions about the produce and its origins.”
Signature dishes on the menu include a starter of smoked eel, citrus curd, soy and linseed crostini, while main meals include the Palmers Island Mulloway, sautéed chestnut mushrooms, samphire; and harissa spiced Milly Hill Lamb, minted ricotta, micro mache and radish.
Dessert options include the Pepe Saya Creme Fraiche and honey cheesecake, blueberries, macadamia streusel, as well as a range of cheeses from Q Dining’s cheese bar, such as Pyeengana Cloth bound cheddar, Woodside Wakame Blue, L'artisan Fermier and Barossa Valley Wanera.