Chef Drew Bolton brings French-Australian dining to Barangaroo
The 125-seat Été (which means ‘summer’ in French) blends French and Australian flavours with classical techniques, a nod to executive chef Drew Bolton’s classical French training.
The menu includes refined plates such as clay-baked chicken with asparagus and truffled potato puree or the pork with fermented apple and hibiscus sauce. The dessert menu offers classical dishes such as crème brulee with a twist of peach and lemon balm.
“We think the plat du jour will be a local favourite as our guests are able to experience the quality technique that you would normally expect from fine dining,” he said. “The plat du jour will change weekly to ensure that guests taste a variety of specialty dishes.”
“The use of the Coravin means that every wine will be available by glass, making ultra-premium wines readily available,” said Bolton. “The Coravin allows for us to bring a whole new realm of wine to the average punter.”