Foodies are able to enjoy any two courses (entree and main or main and dessert) from the special dinner menu for only $29.
For the good food month of October, Sous Chef Rakesh Rozario has created a delectable menu incorporated with his favourite flavours of regional New South Wales. The menu includes entrees such as Pepperberry Junee Lamb with Radicchio Salad, mains such as Kangaroo Valley Trout served with Fresh Fig as well as desserts such as Sticky Fig and Ginger Pudding.
Each delicious dish has been designed to match Mercure's own 'Flavours from the Cellar' spring/summer wine list. Gluten-free options are also available.
Produce for the entrees originate from the Central Coast, while produce for the mains originate from the South Coast. Dessert elements originate from the Hunter Valley region.
Sous Chef Rakesh Rozario joined Mercure Sydney a year ago and started off his career as a kitchen hand to celebrity chef David Griffiths.
Throughout his eight years of experience in the kitchen, Rakesh has cooked for celebrities such as Michael Peters, Heston Blumenthal, former Prime Minister John Howard and Rakesh's personal hero, cricketer Brian Lara. Each of these celebrities have commended Rakesh on his passionate cooking technique and his true love for food.
To enjoy a sensational dinner by celebrity-endorsed Rakesh, book now by calling 02 9217 6708.
For more information, visitwww.mercuresydney.com.au/dining/fourelementsrestaurant-en.html.
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