This week, The Langham, Sydney opened its new neighbourhood bistro, Bistro Remy.
Located within the hotel and a short walk from The Rocks, Barangaroo and Walsh Bay, the new bistro’s menu has been created by chef Dave Whitting.
“I like to juxtapose the familiar with the unexpected,” explains Whitting.
“The menu is produce-led and I enjoy experimenting with the dehydrator. I use ale to re-hydrate the rye sourdough we serve as part of the bistro’s heirloom beetroot dish. I use it as well for an element of our wild mushroom fricassee served with mushroom custard, smoked hazelnuts and hand-made chestnut cavatelli,” said Whitting.
“I’m also a big fan of using our own smoker and use it to smoke Mt Cook Alpine salmon and many of the nuts on the menu. Our twice cooked gruyere soufflé is a dish known to most but ours is made with veal stock that adds flavour and gives the dish a rich caramel colour,” he said.
Best known for his contemporary take on classic French dishes, Executive Chef Whitting uses the finest local produce to showcase his culinary expertise.
Modern reinventions of classic bistro dishes include a tarte tatin made with quince and a surprising pairing of blue cheese and marshmallow.
Signature dishes include black ash tortellini filled with silky potato crème and dressed with Pecorino and watercress and Golden Plains pork belly accented with apple and potato crème. Dishes such as line caught cobia with mussels, potato and peas highlight Whitting’s finesse and innovative ideas.
The single page menu also showcases plenty of choice for vegetarians, pescatarians and carnivores and side dishes feature favourites such as hand cut chips, garlicky sautéed field mushrooms with thyme as well as a stand-out side of charred radicchio with capers and smoked buttermilk curd.
Buttermilk is also a backdrop for an entrée of fresh snapper ceviche with slivers of Jalapeno, radish and parsley oil.
Chef Whitting has also put his own spin on the crème brulée by teaming banana and maple syrup with toffee, caramel and walnuts. For chocolate lovers, the Valrhona chocolate puff pastry with white chocolate and dark chocolate sorbet is not to be missed.
Bistro Remy’s wine list is no after-thought. It’s a constantly evolving list curated by sommelier Matt Herod. Right now, it features a mix of oft-asked for favourites and some unexpected, lesser known varietals such as the 2015 Chalmers Nero d’Avola from Heathcote Victoria and a 2012 Catena Zapata Malbec from Argentina.
The bistro seats 120 guests and the private dining room seats a maximum of 25 diners in a range of configurations.
Bistro Remy’s interiors feature a soothing palette of ivory, distressed wooden flooring and white French shutters designed by renowned interiors specialists, GA from London.
