The Bayview Hotel in Sydney’s Gladesville has welcomed a new chef and a new summer menu.

Head chef Greg Bookallil is at the helm of the kitchen together with the recently appointed Craig Wright (ex-Pier), has crafted a new menu with a focus on lighter dishes including the  taco salad which is made with a rare fruit called Jicama.

Other menu highlights include the seven spiced chicken, which has a Lebanese- Middle Eastern influence and sees Bookallil and his team marinate and brine the chicken for 48 hours, before roasting it in charcoal and serving with spiced and fried cauliflower, roasted hazelnuts and a mint and coriander salad.

The roasted lamb rump comes with fried chickpeas, smoky eggplant, labna and tabouli.

Pub favourites including a schnitzel, parmigiana and calamari rings are also on offer, alongside MSA graded and grain fed beef steaks.

The Bayview Hotel is also introducing a range of summer cocktails, including the froze with Luna Rosa ros, peach schnapps, strawberries and fresh lemon juice; and the Freaky Tiki with Sailor Jerry spiced rum, coconut rum, pineapple juice, fresh lime and fresh passionfruit.









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