MARCH 2016. Darren Templeman at O Bar and Dining, Sydney, CBD.
DARREN'S TOP EXPORT FRESH PICKS
1. Wasabi Cress
PINK SNAPPER, SMOKED STORM CLAMS, WARM TOMATO ESCHABECHE, SAFFFRON, CHILLI, RED VEIN SORREL WITH THE VIEW.
This March we join top chef Darren Templeman for his Petite Bouche chef of the month award. He takes us on a culinary explosion of pink snapper, white soy silken tofu and cured venison loin. This humble Englishmen talks to us about dedication in the kitchen, other top chefs, vegetable power and his top five Export Fresh products.
Darren Templeman is the Head Chef at Micheal Moore's restaurant O Bar and Dining, where eating, drinking and beautiful views combine for the ultimate sensory high. A place far above the ordinary, with food at its heart and Sydney at its feet.
CURED VENISON LOIN, ONION TAILS, SPROUTING GRAINS, ORGANIC MILK CURD, MICRO LEAF AND GARLIC FLOWER.
The menu is an unexpected journey of contemporary dining inspired by a healthy eating philosophy; as unique as it is delicious. The circular space on the 47th floor turns constantly to reveal an ever unfolding, 360 degree panorama. Its one of the city's most stunning places to enjoy fine food and exquisite cocktails.
WHITE SOY SILKEN TOFU, PICKLED BEETS, GOMA SAUCE, PUFFED GRAINS, MICRO CHICKPEA AND RADISH.
Fine & private dining | Cocktail bar | Sunday - Monday 5pm -10:30pm | Tuesday - Wednesday 5am - 11pm | Thursday - Saturday 5am - 1:30am Saturday 8am - 6pm | Level 47, Australia Square, 264 George Street, Sydney, CBD | 02-8294-0671