The Ternary in Novotel Sydney on Darling Harbour is celebrating its first birthday with the launch of a new express lunch menu, available on Thursdays and Fridays.
Available from 28 April, the lunch menu has been curated by executive chef Anthony Flowers, with one ($39), two ($49) or three course ($59) offerings available, with accompanying side dishes and a beverage.
Menu highlights include fish 65 with saffron aioli and cucumber salad; Black Angus sirloin steak cooked on the open grill with caramelised shallots and sauted spinach; and pan fried ling fillet with ricotta gnocchi, asparagus, green peas and tomato fondue. Desserts including the signature Ternary pavlova with passionfruit sorbet and the Bartlett pear tart with rum and raisin ice cream.
Officially launching in February last year, The Ternary comprises three separate foodservice concepts: the Grill Kitchen, the Asian Kitchen and the Wine Bar, each with its own open theatre-style kitchen surrounded by seating for solo diners or those keen to interact with the chef.
