Muse Restaurant will celebrate their 10 year-year anniversary by bringing the award-winning venue to The Old Clare Hotel in Sydney.
Diners can expect the complete Muse experience with chef and owner Troy Rhoades-Brown and 12-14 staff running the pop-up including head chef Mitchell Beswick, restaurant manager Lydia McNaughton and head sommelier Stephane Pommier. “It’s not going to be a casual spin on the restaurant, we’re going to try and keep it true to what we do,” Rhoades-Brown tells Hospitality.
Muse will pop up from 6-10 March and offer a set five-course menu ($165pp) with optional wine pairing ($120pp). “Nearly all of the menu will be from the Hunter Valley, showing off beautiful produce from great people,” says Rhoades-Brown. Confirmed menu items include Semillon verjuice with Lovedale finger limes over Port Stephens oysters and wood-fired local heritage birds with sweet corn polenta.
The same applies for wine, which will include Tyrrells vat 1 Semillon, Lake’s Folly Chardonnay, Keith Tulloch Field of Mars Chardonnay, Tyrrell’s back vintage four-acre Shiraz, Brokenwood Mistress Shiraz, Personal Reserve McGuigan Shiraz, Back vintage Sweetwater and Lake’s Folly Cabernet.
“We’ve had to reach deep into some of the great wine families personal cellars to pull a few cases that simply can’t be bought,” says the chef.
Reservations open from 24 January and can be made via 02 4998 6777 or muse@musedining.com.au