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Tuesday, February 17, 2015

New Darling Harbour restaurant, The Ternary, brings a new style of dining to Sydney's restaurant scene

New concept restaurant, The Ternary officially launches to the public today, bringing a new style of dining to Sydney's restaurant scene. Located in Novotel Sydney on Darling Harbour, The Ternary boasts three distinct but integrated dining offerings – the Grill Kitchen, the Asian Kitchen and the Wine Bar – in a single, stylish space offering spectacular floor-to-ceiling views of the city skyline.

The styles and flavours of the restaurant's open theatre-style kitchens take guests on a journey from East to West, and are at the heart of The Ternary concept. Seating surrounding the kitchens offers diners the chance to enjoy up close the sights, sounds and aromas of their food being prepared. Chefs interact with guests as they cook in front of them, immersing patrons in the energy and colour of the kitchens in full swing.

Anthony Flowers, Executive Chef, explains: “In recent years dining in Sydney has been dominated by the pre- determined set menu, delivered from a restaurant kitchen hidden away from diners. At The Ternary we believe there is an appetite for restaurants that reinstate the theatre of food preparation. From the sizzle of the grill, to the flashing flames of the wok, at The Ternary guests are invited to share in the spectacle and sensory experience of their food being created by our chefs – enjoying its journey from pan to plate. ”

The Ternary's menu has been created by Anthony, who brings 22 years of experience to the helm as Executive Chef. His dishes celebrate fresh, top quality produce sourced locally and internationally, with an emphasis on texture and balance of flavours. Guests are invited to mix, match and share dishes from across the three distinct menus, perfect for those dining alone, as well as groups of friends, family, or colleagues sharing some food and wine after work.

Highlights from the menu include sirloin steak from Cape Grim cooked on the grill, Atlantic salmon from the tandoor with spiced baby eggplant, Betel leafs filled with smoked flaked salmon with salmon pearls and fried shallots, and Mango creme brûlée with champagne sorbet. The experienced staff are also on hand at the Wine Bar, to advise guests on food and wine pairing, with the Enomatic system enabling guests to choose from nearly 100 different wines by the glass or bottle.

Ruwan Peiris, General Manager at Novotel Sydney on Darling Harbour, adds: “At The Ternary we believe that the best things in life are meant to be shared. That's why we have created three distinct culinary experiences which intertwine cultures and cuisines and invite our guests to delight in sharing the experience.”

The Ternary is open seven days a week for dinner and will begin Thursday and Friday lunch service from late February. For more information and bookings

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