Local, seasonal and direct from the farmer; recently appointed award-winning Head Chef Anthony Naylor has taken a refreshing approach to the new
at ABODE Bistro & Bar. Inspired by the simplicity of fresh, local produce, the new offerings at ABODE Bistro & Bar are the perfect marriage of modern Australian cuisine and Naylor’s wealth of international experience, favouring high quality, seasonal produce in its most honest and refreshing form.
Offering one of Sydney’s best value dining experiences, indulge in the
6-course tasting menu
featuring a tantalising selection of dishes from entrée to dessert, all for only $69 per person or $99 with matched wines.
Explore the stylish menu with a myriad of raw, cooked and dehydrated elements that enhance flavours to their full potential and highlight the very best components of each natural ingredient.
Head Chef of ABODE Bistro & Bar, Anthony Naylor, comments “To me, food has always been about sourcing the very best produce and making that produce the hero of the dish. By working closely with our local suppliers we can utilise the freshest Australian produce available, which allows my team to enhance the flavours and showcase the distinctive elements in an honest, open style. Our philosophy is focused on making honest food that’s elegant yet approachable. We’ve created this tasting menu to invite guests to experience an explosion of well-balanced, fresh and authentic flavours.”
Start the evening with an amuse-bouche of smoked paprika and sweet corn soup with crab, lime and salmon roe. Delight in pan-seared scallops, cauliflower purée, pickled radish, shaved broccoli, pancetta and lemon oil, with understated elements of dehydrated cauliflower and scallop dust, before a taste of the baby beetroot and goats cheese salad with puy lentils, barberries, orange gel and cumin crackers. Next, enjoy the confit Quaker’s Hill duck breast with wilted greens, mushrooms, bacon and red wine jus before the warming Flinders Island rump of lamp, smoked aubergine, onion marmalade, asparagus, sheep’s milk feta, olive paint and confit tomato. To finish, treat yourself with the banana parfait, coconut sponge and salted cashews with butterscotch sauce, served with house-made ice-cream.
à la carte menu
offers further delectable bites. Experience the heightened flavours of pan-fried ocean trout, caramel yoghurt, carrot purée, spinach, botarga and trout roe or try the corn-fed chicken supreme with ricotta gnocchi, Tuscan cabbage and tarragon jus. Chargrilled local meats take centre stage on Naylor’s menu with Riverina rib eye, Grainge tenderloin, Tajima Wagyu sirloin and Berkshire pork cutlet, all complimented with duck fat chips.
For cheese and sweets connoisseurs, indulge in the restaurant’s handpicked selection of the finest local NSW cheeses, served with Blue Mountains honey, maple hazelnuts, apple, house-made fruit loaf, pear chutney and lavosh. Tantalise your taste buds further with an array of decadent desserts including the chocolate and hazelnut fondant with espresso foam, chocolate nib tuile and house-made vanilla ice cream, or the gluten free almond and orange cake with cream cheese icing, elderflower, candied orange and blood orange sorbet.
For lunch, dinner or snacks in between, ABODE Bistro & Bar offers a
to suit all tastes, including an array of vegetarian and gluten free options.