Été has opened on the Barangaroo waterfront under chef Drew Bolton.
Bolton’s menu revolves around contemporary French-Australian cuisine and includes clay-baked chicken with asparagus and truffled potato puree and pork with fermented apple and hibiscus sauce.
The dessert menu showcases crème brulee with peach and lemon balm.
Été will also host a selection of Parisian-style lunch and dinner options from Monday to Friday at a cost of just $50.
“We think the plat du jour will be a local favourite as our guests are able to experience the quality technique you would normally expect from fine dining,” says Bolton. “The plat du jour will change weekly to ensure guests taste a variety of specialty dishes.”
The 125-seat restaurant offers both indoor and outdoor seating to make the most of the waterfront location.
With a focus on the interior design Bolton has conceptualised Été with quarterly seasonal installations of produce and flowers.
Designed by Foolscap Studio, Été conveys a classic provincial style fused with a touch of Australiana. Full-height murals and artworks by Chicago-based artist John Zabawa complete the space.