Muse Restaurant heads to Sydney

17 January, 2019 by
Annabelle Cloros

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.

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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.

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“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

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