Executive Chef Daniel Simpson, consultant Chef Justin North and Australian Operations Manager Wayne Taranto last night welcomed guests to the new dining space that provides a new perspective on Sydney's Circular Quay.
Executive Chef Daniel Simpson, consultant Chef Justin North and Australian Operations Manager Wayne Taranto last night welcomed guests to the new Q Dining space that provides as new perspective on Sydney’s Circular Quay.
Taranto told SPICENEWS that the restaurant can be booked out for private dining and events. The space can seat up to 100 people or 150 stand-up and is adjacent to the conference rooms and boardroom.
The new dining space overlooks the Harbour
Featured artisan suppliers and primary producers showcased last night include Berkshire Pork from Byron Bay, Palmers Island Mulloway from Yamba, Sydney based Pepe Saya Creme Fraiche and Butter and Milly Hill Lamb from the New England region of NSW.
The look and feel is includes glass, timber and neutral palette
Executive Chef Daniel Simpson, who has been with the property during the transition from Quay Grand Suites to Pullman, said, “We looked locally first when pulling together the menu to really create a sense of regional distinctiveness. The transformation of the restaurant from Quadrant to Q Dining encourages a more relaxed and interactive dining experience. We want diners to connect to the destination through the food and feel comfortable enough to ask questions about the produce and its origins.”
The open charcuterie provides a touch of theatre
The restaurant features an open charcuterie that serves up rare treats such as 10 year old Iberico jamon from Spain and a cheese bar with turophile favourites such as Pyeengana Cloth bound cheddar, Woodside Wakame Blue, L’artisan Fermier, and Barossa Valley Wanera.
Q Dining is the first Pullman restaurant to open following the appointment of the hotel group’s Culinary Ambassador, Justin North.
