Changing of the Guard at Hotel Centennial

Editor’s Note: This article was published prior to the announcement that Merivale had purchased Hotel Centennial.

L-R: Tom ‘Russ’ Deadman, Justin North

Hotel Centennial in Woollahra hosted ‘The Best of Centennial Dinner’ as chef Justin North hands over the reins to chef Tom Deadman.

The two chefs have a shared history which began in 2010 when Tom joined Becasse in 2010 as Chef de Partie, a two hatted restaurant and one of the many belonging to North. In 2011, he was promoted to Junior Sous Chef at another of North’s venues, the hatted Quarter Twenty One restaurant.

Chef Tom ‘Russ’ Deadman (photo supplied)

He then supported Sean Connolly with the launch of The Morrison Bar in 2012 and continued to work under Connolly in 2013 as Sous Chef at the then newly revamped The Bourbon in Potts Point, where 5 months later, he was appointed Head Chef.

In 2014, Tom left the Bourbon and returned to work with North after North’s appointment as Executive Chef at the Hotel Centennial. With Justin North’s departure, he has been appointed to the role of Executive Chef at Hotel Centennial.

Chef Tom ‘Russ’ Deadman brings a fresh new direction to the Hotel Centennial whilst maintaining the venue’s much loved classics. Highlights include house made ham hock terrine served with pickles; Asparagus and pea salad with stracciatella, preserved lemon and mint; Tom’s signature house smoked line caught fish pie with white wine velouté, peas, asparagus and white onion puree; and dark chocolate delice, sesame tuile with salted caramel.

The Best of Centennial Dinner

The Best of Centennial Dinner was chef Justin North’s final day at Hotel Centennial, a bittersweet occasion with friends of Hotel Centennial and select media in attendance.

Hosted by John Noble, newly-appointed Director of the Champagne Bureau in Australia, the evening was interspersed with anecdotes and reflections on the last three years. Speaking at the dinner, Justin north said that what he will miss the most are the locals, the open kitchen in a friendly neighbourhood, the kitchen team with chef Russ and front of house. “The most beautiful thing was watching chefs mature and grow,” he added.

Below is the four course menu paired with wines:

David Blackmore Wagyu Bresaola with smoked beetroot, tarragon aioli and beetroot vinaigrette
NV La Riva dei Frati Prosecco, Treviso, IT

Glacier 51 Toothfish with cauliflower, sweetcorn, miso and lobster butter
2016 Henry Farm Riesling, Henty VIC

Rangers Valley Tri Tip with white onion purée, cepe gnocchi, red wine, braised oxtail and pecorino veloute
2013 Parc St Charles ‘des Moisnes Hospitaliéres’ Cotes du Rhône GSM, Rhône Valley, France