Celebrity chef Justin North last night unveiled his new Tapastry dining concept at Pullman Quay Grand in Sydney.
The new tapas-style offering has been designed for sharing, with the small plates to be made available as bar snacks and also in the restaurants.
North’s core menu of 10 dishes will be rolled out to all Pullman properties nationwide, and will be supplemented by an additional four dishes created by the executive chefs at each of the Pullman hotels using fresh local and seasonal produce.
“I wanted to create a menu of dishes that could be adapted regionally using the best local produce so that there is consistency across the brand while still maintaining a sense of place," North said.
"The beauty of the small tapas style dishes is that you can experience many different regions in the one sitting, often in the one dish giving you an appreciation for the destination and it’s excellent variety of produce."
Examples of the Tapastry dishes available at Sydney properies Pullman Quay Grand Sydney Harbour, Pullman Sydney Hyde Park and Pullman at Sydney Olympic Park include fried fillets of whiting and Hawkesbury calamari with chilli salt and lime aïoli, Byron Bay Artisan Salumi and pickles, roast Northern Rivers pork belly slow cooked octopus and miso eggplant; and earl grey ice cream, Zokoko chocolate and salted caramel.
Accor chief operating officer Simon McGrath described the new culinary offering as an extension of Pullman’s "strong design philosophy" and the ":next step" in its brand evolution.
“As the Pullman brand continues to expand, we constantly look for new ways to improve the travel experience for our guests,” he said.
“In Australia we are bringing our guests a taste of some of the best produce of our regions in a new and exciting way that combines beauty and a taste of Australia on a plate."
