The beef fillet is brushed with wasabi instead of dijon mustard, then wrapped in a pastry of sour cream, duxelles and nori (it’s a nod to the fish Wellington at Fish Butchery, which also uses nori). The hay absorbs all the moisture and it gives us a toasty, hay-flavoured duck,” says Jones.Īnother highlight is the show-stopping beef Wellington for two. “We’re basically getting in whole duck, breaking it down and ageing it on hay in the fridge. Those dishes include a sirloin on the bone with a Sichuan pepper and pepperberry sauce, and hay-aged duck breast served with rhubarb hoisin puree and purple daikon, and finished with a rosella and duck-bone sauce. “I wanted to put my own touch and make sure that I was comfortable with cooking the food,” he tells Broadsheet. Jones has come up with a creative menu blending Asian flavours, native ingredients and brasserie classics, championing produce from New South Wales. Dixson & Sons takes its name from the Dixson family, which built the tobacco factory and warehouse in 1876 it was leased in later years to a furniture manufacturer and leather merchant. The first two of the hub’s three venues have now launched: modern brasserie Dixson & Sons, and all-day Euro-style deli, diner and wine bar Henry’s Bread and Wine.īoth are led by executive chef Emrys Jones ( Fish Butchery, Qualia). The Castlereagh Street development is part of the just-opened MGallery hotel, which is housed in a new building adjacent to Porter House. A heritage-listed former tobacco warehouse in Sydney CBD has begun its new life as a five-level, multi-venue drinking and dining destination, Porter House.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |