Merivale relaunches Hotel Centennial with Ben Greeno at the helm
Located on Woollahra’s Oxford Street, Hotel Centennial will open on December 13, with Greeno presiding over the kitchen, and collaborating with Fred’s Danielle Alvarez on the dining room and bar menu.
Together, Greeno and Alvarez have created a menu with Mediterranean influence, taking the historic pub in a new direction.
“This is a nod to Southern Europe; food inspired by the season and what people want to eat,” said Greeno. “It’s what you’d like to make at home, but rather go out for.”
The menu will include a selection of flat breads from the wood-fired oven, such as minced lamb, merguez, yoghurt and pickled chilis, and fennel, greens and garlic cream, along with simple pastas and salads. Seafood will feature prominently throughout, with dishes such as: wood oven squid with aioli and cherry tomatoes, and clams, fennel, chilli, roast bread and rouille to start, followed by grilled flounder with seaweed salsa verde, and snapper fillet with tomato, verdicchio lemon and capers. They will be joined by signature meats: whole roasted chicken, Rangers Valley cote de bouef and steak frites.
Dessert will feature lemon verbena custard tart with fresh peaches and nectarine; roasted figs, rose, yoghurt sorbet, and a take on the dessert synonymous with Hotel Centennial, waffles with banana caramel sauce and whipped cream.
Greeno, who remains executive chef of The Paddington, will be joined in the kitchen by new head chef James Evangelinos, fresh from three years at Matt Lambert’s Michelin star restaurant The Musket Room in New York City. Megan Sullivan, previously restaurant manager of Merivale’s est., will lead the charge on the floor.
Merivale have no plans for a major refurbishment of the space, but will refresh the front bar in the new year.