When you think about all the reasons why we love Sydney, the reasons all seem to point to the same thing – good food and good views. ECQ Bar at Pullman Quay Grand Sydney Harbour had those exact two things in mind when this place came to be.
On a fine Saturday afternoon we were treated to an absolute feast at ECQ Bar, sampling Tapastry’s Signature Dishes created by Chef, Justin North, who pairs global food trends with local ingredients. In addition, ECQ Bar is committed to promoting local produce and through their Tapastry menu, Executive Chef Daniel Simpson has designed locally sourced dishes to highlight the best local providers in the region.
HAVE A LOOK AT THIS SPREAD!!
A selection from the Pullman Hotel Tapastry menu by Head Chef Daniel Simpson
Cocktail of the month: G’Vine gin and pink grapefruit juice
House made pork terrine: succulent and hearty terrine with a hint of sweetness from the pear puree
Salt and pepper squid: tender deep fried squid with squid ink sauce
Crispy fried free-range chicken, fermented red chilli emulsion, pickles and fennel salt
Torched Glacier 51 tooth fish, green papaya salad with ginger and lime dressing
Potted smoked rainbow trout with linseed sourdough crostini and fresh shucked pacific oysters served with echallot mignonette dressing (half a dozen is never enough!)
Espresso Martini with Zokoko chocolate mousse: a rich and decadent way to end our meal, with the sweetness of the chocolate fudge and delights of salted caramel
Cinnamon tossed churros with candied jalapenos and chocolate ganache
As you lounge at ECQ Bar, your plates wiped clean, sipping the last of your cocktails just remember to order another drink sit back, and never leave.
ECQ Bar @ Pullman Quay Grand, Sydney Harbour
61 Macquarie Street,
Circular Quay, NSW 2000
Contributed by Katrina Nguyen-Thai, who dined as a guest on behalf of 2 Hungry Guys