Crown Sydney Serves Up Three New Restaurants
A trio of enticing newcomers to join Nobu at Barangaroo.
Following the recent announcement of Sydney’s first Nobu, Crown has today added three new restaurants to its already enviable Barangaroo line-up.
Woodcut by Ross and Sunny Lusted, a’Mare by Alessandro Pavoni and Yoshii’s Omakase at Nobu by Ryuichi Yoshii are confirmed to join Michelin starred chef Clare Smyth’s Australian outpost and Nobu’s famed brand.
Woodcut, the latest venture from restaurateur couple Ross and Sunny Lusted, follows their successful eight-year run at the acclaimed The Bridge Room. The new restaurant leans into simple flavours, with wood, charcoal and steam taking centre stage.
“Imagine whole John Dory in a cast iron pan straight from the wood oven, Queensland mud crab cooked in steam kettles or the rich and earthy flavours of duck slow cooked in clay pots,” explains Ross.
The venue will house three open kitchens each centred on a differing cooking method, with guests given front row seats to each show.
The duo has confirmed menu offerings will change daily, built on local produce such as Bruny Island mussels, Fraser Island spanner crabs, O’Conner beef, Maremma wild raised ducks and more.
Pavoni is best known for his Sydney Italian eatery Ormeggio at The Spit. a’Mare, meaning ‘at sea’ in Italian, will highlight local seafood – an homage to the watery surrounds of the harbourside location – on a simplistic menu that will use no more than five ingredients in each dish. There’ll also be a firm focus on seasonality with summer exploring Italy’s south and the sea and winter months reflecting northern flavours.
“It has been a dream of mine to create the best classical Italian restaurant in Australia,” says Pavoni. “I am inspired by the nostalgic romance of dining out; when service was paramount, food was simply delicious, and the maître-d knew your name. This is what I envisage for a’Mare at Crown Sydney.”
Elsewhere, Japanese sushi master Yoshii joins the ‘main’ Nobu fold, opening an Omakase offshoot as part of the anticipated opening.
With a reputation as a leading Omakase master – built helming restaurants like Shiki Japanese, Yoshii Restaurant and Fujisaki – his latest will prove an intimate 12-seat restaurant set inside Nobu’s entrance.
“I am very much looking forward to my return to Sydney’s dining scene and I am incredibly honoured to be standing alongside some remarkable chefs,” offers Yoshii. “One of the things I love most about Sydney is the seafood produce we have access to, so I can’t wait to start creating dishes together with Chef Nobu that hero that remarkable fresh local produce.”
Set to open in December, Crown Sydney will ultimately boast a 16-restaurant dining precinct, alongside the opulent Crown Resorts hotel. Crown Residences, meanwhile, is on schedule for homeowners to move into the building in the first half of 2021.
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