The Charing Cross Hotel Dining Room in Waverley has undergone a recent refurbishment and reopened with George Lyon as the new Head Chef.
Charing Cross Hotel Dining Room
Gone is the handmade wallpaper from Scotland. A few subtle touches and soundproofing breathe new life into the Charing Cross Hotel known to locals as the “Charo”.
Chef George Lyon
Chef George Lyon joins the Charing Cross Hotel Dining Room from the UK where he was Head Chef at Gordon Ramsay’s Maze restaurant in Mayfair and previously at London House in Battersea. His new menu was developed with Chef Justin North (ex Hotel Centennial), the latter having played a key mentoring role which includes acquainting the young chef with local producers.
Hiramasa Kingfish Taco with Pickled Jalapeno
Lyon’s style of cuisine and menu for the Charing Cross Dining Room is “produce-led with good, clean flavours and good cooking”. He takes good produce, elevates it and ensures he’s not putting too many elements into it. “It’s all about the produce and good flavours”, he adds.
With produce being a key feature, Lyon highlights key differences between Australia and the UK, particularly when it comes to fish and seafood. While the fish in Australia is of superior quality, coming from warmer waters and a nurtured environment, shellfish such as scallops from the UK are far better. Not that it poses a challenge, he views it as a new way of working with different produce.
Grima Heirloom Carrot Salad
The menu at Charing Cross Hotel Dining Room opens with Grima Heirloom Carrot Salad, a colourful palette of pickled, raw and carrot purée accentuated by tarragon, blood orange, star anise and sultanas for a touch of sweetness that offsets the acidity of the pickles. It’s a prime example of taking one humble vegetable and creating different flavours and textures. The dish is paired with Scorpo Pinot Gris 2015 from Mornington Peninsula Victoria.
Carpaccio of Yellow Fin Tuna
The Carpaccio of Yellow Fin Tuna is dotted with ponzu jelly that adds a touch of heat and pickled daikon which cuts through the fattiness of the fish. A simple yet exquisite dish that is a celebration of the produce, it is beautifully paired with Swinney “Tirra Lira” Riesling Pinot Gris Gewurtztraminer 2016 from Great Southern in WA. The wine brings a fruity, mineral note with a dry finish and makes a winning complement to the dish.
Cone Bay Barramundi
The Cone Bay Barramundi is big on flavour and beautifully cooked. Heirloom tomatoes, zucchini puree and dehydrated black olives add a touch of salinity that complements the fish which is paired with a crisp Domaine Gayda Chardonnay 2015 from Aude Pays d’Oc in France.
Cowra Lamb Loin
In what is the highlight of the opening menu, the Cowra Lamb Loin, lamb hot pot, baby peas is another tick of respect for the produce. The lamb is initially cooked for 8 hours, it’s beautifully pink and tender, almost grassy in flavour complemented by the pea purée and a sweet glaze. Beneath the lamb and watercress are seven layers of thinly sliced potatoes and carrot, caramelised, adding a hint of sweetness to the dish.
The medium bodied Hickinbotham Clarendon Vuneyard Trueman Cabernet Sauvignon 2015 from McLaren Vale in SA brings complementary notes of rich ripe red berries, a fruity finish with hint of spice.
Dark Chocolate Delice
To finish, the Dark Chocolate Delice with cherry sorbet and chocolate crunch is silky smooth with just the right amount of sweetness without competing with the Grande Maison Cuvée des Anges dessert wine from Monbazillac.
There’s a lot to like about the new menu at the Charo, and with Lyon’s dedication to quality produce and cooking techniques, we can’t wait to see what the new chef will create with Australian native produce.
Charing Cross Hotel Dining Room
81 Carrington Road, Waverley
Phone: (02) 9389 3093
charingcrosshotel.com.au
Photography © by Gourmantic – Copyright: All rights reserved.
