Hotel Centennial Winter Menu

The Hotel Centennial Winter Menu gives a very good reason to brave these winter nights as the temperature drops and the rain beats against the windowpane.

Hotel Centennial Woollahra

The winter menu delivers with hearty dishes making use of the best of local produce showcased by those techniques with a twist that we have come to know and appreciate so well from Executive Chef Justin North.

Hotel Centennial has recently undergone a revamp of its Oxford Bar (see article here) with the addition of a fireplace, a library and a piano, making it an ideal place to have a pre-dinner drink before dining at the restaurant.

L to R: Goats curd, mandarin and quinoa taco, Yellow Fin Tuna, jalapeño and sesame cracker

While deciding which dishes tempt you the most from the menu, you may like to start with the Yellow Fin Tuna, jalapeño and sesame cracker or the Goats curd, mandarin and quinoa taco from the Snacks selection as you sip on an elegant glass of La Riva dei Frati Prosecco from Treviso ($16).

Seared Petuna Ocean Trout

The Starters and Salads is a six strong list of temptations, like the Seared Petuna Ocean Trout ($26) with black sesame miso, cucumber and shiitake. Crispy skinned and just cooked on the inside to retain the freshness of the fish, the dish is a veritable palette of colour and flavour with the squid ink miso and red miso adding a touch of umami and the pickled cucumber cutting through the fattiness of the fish.

The trout pairs well with a glass of 2014 Prà Otto Soave from Monteforte d’Alpone ($15), chosen for its body with the weight of a Chardonnay but remains dry to complement a heavier style of dish.

Glacier 51 Toothfish

The pick of the starters is the Glacier 51 Toothfish ($28) with barley miso, cauliflower and pak choi. With a texture like butter in the mouth, this dish is perfectly balanced with the sweet caramelised tangelo-glazed fish and savoury notes form the barley miso and Korean seaweed.

The toothfish is paired with 2014 Petit Rimauresq Grenache, Shiraz, Cinsault from CÔte de Provence ($16), a heavier style of rose, with a hint of tannins that cut through the richness and sweetness of the fish.

Roast Pork Belly

The Roast Crack Willow Pork Belly ($28) with spiced quince purée and poached quince pieces is winter in an entrée. The pork belly is ever so tender with a crispy seasoned crackling sitting on top of roasted and finely shaved sprouts. If you Sydney has had enough of pork belly, this sweet and comforting dish will change your mind.

The full flavoured 2012 Curlewis ‘Bel Sel’, Bellarine Peninsula from Geelong aged makes a fine pairing with lots of ripe red berries and a hint of oak.

Slow-cooked Lamb Shoulder

From the main course, the Slow-cooked Lamb Shoulder ($38) with Moroccan spice and olive jus is full on flavour. The tender meat rests on a bed of couscous, sautéed zucchini flowers, winter radish and heirloom tomatoes.

Ranger Valley Beef Bourguignon

It’s difficult to resist the Ranger Valley Beef Bourguignon ($36) with Paris mash, forest mushrooms, bacon and red jus. Tender beef cheek are slow cooked and caramelised and let in the mouth with flavour while the lardons add contrast to the texture. The ultra smooth creamy mash is simply divine with the rich jus.

Both main courses were paired with 2014 Massena The Twilight Path Primitivo, Mataro, Graciano from the Barossa Valley, a sweeter syle of red with body and texture, and the 2013 Terrazas Malbec from Mendoza which paired best with its dark raisin character.

Strawberry & Rhubarb Panna Cotta

For a light dessert option, the Strawberry and Rhubarb Panna Cotta ($16) hits the spot with a delicious buttermilk and rosella sorbet,

Steamed Ginger and Date Pudding

while the Steamed Ginger and Date Pudding ($16) is simply decadent with subtle ginger notes and the sweetness of butterscotch.

Centennial Vanilla Waffles

If you’re looking for something to share, the popular Centennial Vanilla Waffles ($16) is still on the menu with chocolate ripple ice cream and hazelnut praline.

A glass of 2012 Laughing Jack ‘Lily’s’ Cane Cut Semillon from the Barossa Valley pairs well particularly with the pudding, highlighting the sweet raisin and caramel notes.

It’s the little touches at Hotel Centennial that make you come back, the warm welcome, the friendly and attentive team and the relaxed atmosphere plus the delightful winter menu by Executive Chef Justin North and you have a place be it for date night, to catch up with friends or just bring the family together. Whichever one it is, you will leave sated, contented and planning your next visit.

Hotel Centennial
88 Oxford Street, Woollahra
Phone: 02 9362 3838
www.centennialhotel.com.au