Sydney venue, Kittyhawk, has unveiled a new menu created by recently appointed executive chef, Liam O’Driscoll who also oversees the kitchen at Big Poppa’s.

The new ‘bar food meets French bistro’ approach complements the bar’s large selection of rum and rye – including  the exclusive Facundo rum.

“We are thrilled Liam has moved into the executive chef role, now overseeing both Kittyhawk and Big Poppa’s,” said Jared Merlino, managing director of Kittyhawk and Big Poppa’s. “Liam has done amazing things throughout his career, most recently leading the kitchen team at Big Poppa’s and winning several awards as a result, including Best Restaurant Bar at the Time Out Bar Awards 2017. We have seen from Liam’s time as Big Poppa’s head chef that he has an immense passion for creating amazing dining experiences. His style of cooking is rustic and he creates simple cuisine using quality ingredients, with a focus on sustainable farming and organic, free range produce. The new Kittyhawk menu reflects this approach and we can’t wait for people to come and experience it.”

New menu items include French classics such as the house made duck liver pate; charcuterie; and crme brulee, as well as seafood options including pippis from South Australia. Mains include the spatchcock with caramelised eschallot puree, witlof and cherry jus; and steak frites.

Kittyhawk has also announced it will open for lunch on Thursdays and Fridays, from 23 February.





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