MAY 2016. Justin North at Hotel Centennial Woollahra, Sydney.

JUSTIN'S TOP EXPORT FRESH PICKS

1. Olive Herb

2. Red Vein Sorrel

3. Sea Fennel

4. Yuuki Mix

5. Red Elk


Congratulations to Justin North for the Petite bouche chef of the month for April. A stella chef with a career that has received Chef’s Hats from 2003 - 2011 at Becasse, and was named Best European Restaurant in Australia in 2009. Justin was also named Chef of the Year in 2009, by the Sydney Morning Herald Good Food Guide.

 ROAST ORGANIC DUTCH CARROTS, BLACK BARLEY, GOLDEN RASINS, PUMPKIN SEEDS & OLIVE HERB. 

ROAST ORGANIC DUTCH CARROTS, BLACK BARLEY, GOLDEN RASINS, PUMPKIN SEEDS & OLIVE HERB. 

Justin began his culinary career in New Zealand in 1992. During his apprenticeship, he won a number of accolades for his cooking including the title of “Commis Chef of the Nation” in 1993 at the Culinary Olympics and the New Zealand “Apprentice Chef of the Year” in 1994. Justin developed a passion for French cuisine and travelled to Europe in 1996 to work in the kitchen of Le Manoir aux Quat’ Saisons with Raymond Blanc. Justin returned to Sydney to join one of the city’s most exciting kitchen teams – with Liam Tomlin at Banc.

Currently the Executive Head Chef of the Hotel Centennial. A public house and dining room overlooking Sydney’s Centennial Parklands in Woollahra. Originally established to mark the centenary of the foundation of Australia in 1888, Hotel Centennial has been a long time fixture in eastern suburbs society.

 HOTEL CENTENNIAL  

HOTEL CENTENNIAL  

After an extensive refurbishment, Hotel Centennial offers a sophisticated, yet relaxed new look. The interiors feature an eclectic mix of furniture, antiques and contemporary art, striking a balance between style and comfort that creates the welcoming feel of a private home.

 BANKET SEATING WITH A FRESH AND FUNKY DECOR.

BANKET SEATING WITH A FRESH AND FUNKY DECOR.

Justin and his team create a menu that showcases a fresh take on modern comfort food in a relaxed environment.

Using only high-quality, seasonal produce and making the most of the crackling wood fire oven in the open kitchen, the menu draws on classically trained chef’s techniques, while presenting a Hotel Centennial twist.

 SEARED YELLOW FIN TUNA, KOHIRABI, FENNEL, GRAPEFRUIT, MINT, SEA FENNEL AND RED VEIN SORREL

SEARED YELLOW FIN TUNA, KOHIRABI, FENNEL, GRAPEFRUIT, MINT, SEA FENNEL AND RED VEIN SORREL

 GLACIER 51 SUSTAINABLE CAUGHT TOOTHFISH, BONITO GLAZED BBQ EGGPLANT, CITRUS, BLACK SESAME MISO AND RED ELK.

GLACIER 51 SUSTAINABLE CAUGHT TOOTHFISH, BONITO GLAZED BBQ EGGPLANT, CITRUS, BLACK SESAME MISO AND RED ELK.

Fine & private dining | Cocktail bar | Monday 5pm - 12am | Tuesday - Saturday 12pm - 12am | Sunday 12pm - 10pm  | 88 Oxford Street, Woollahra, Sydney | 02 9362 3838

www.hotelcentennial.com.au

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