A Contemporary New Look for Sydney’s Sails Restaurant
The doors of Sails Restaurant will reopen Friday May 2nd to a stunning reinvention by new owner Greg Anderson. Located right on the water’s edge in McMahons Point with uninterrupted views of the Harbour Bridge and Opera House, the new Sails takes on a sophisticated and contemporary new look by renowned designers sjb interiors.
The new Sails menu will be refined “modern Australian” with a selection of seafood entrées such as Roasted scallops, fennel puree, roasted black olives and preserved lemons and Freshly shucked Sydney rock oysters. The entrée menu includes Veal sweetbreads caramelised with Jerusalem artichokes and kipflers and Grilled zucchini flowers with Woodside goat curd, beetroot and rocket and watercress.
Choices on the main menu include Suckling pig slow roasted with cracked wheat and apricot puree, Seared ocean trout with sorrel puree, mushrooms and the aromatic Middle Eastern eggplant dish called Imam Bayaldi with cumin and spiced yoghurt.
On the dessert menu there is a Brulée with pistachio chocolate sorbet and Watermelon jelly with pomegranate, basil and ginger beer sorbet. An eclectic range of speciality cheeses such as a Délice de Bourgogne (a soft triple cream cows milk cheese), a Manchego from Spain and a Tarago River Blue Orchid from Victoria are served with quince paste and lavosh.
Anderson has appointed chef Steven Skelly to run the kitchen. Skelly has great seafood credentials having worked with some of Australia’s top chefs including Greg Doyle, Tony Bilson and Peter Evans.
Tim Stock of Vinous Solutions will showcase an extensive wine cellar which will include 100-150 wines.
Proprietors Greg Anderson and Patricia Nunes also own Sugaroom located on the waterfront at Jacksons Landing in Pyrmont.
Sails is open for lunch and dinner from Tuesday to Friday and dinner Saturday.
Filed under: Australia, Openings, Restaurants | Tagged: Australia, design, oysters, Restaurant, Sydney