Crown Sydney: 13 must try dishes inside the Crown dining precinct
Delicate sashimi (almost) too pretty to eat, Maremma wild raised duck cooked in clay and resurrected Milanese veal cutlets you’d struggle to find even in Italy - coming soon to Crown.
Confidential
Don't miss out on the headlines from Confidential. Followed categories will be added to My News.
- World famous restaurant opening in Sydney
- Hospitality power couple announce highly anticipated next move
With never before seen dishes and authentic, traditional classics, Crown’s dining offering is sure to pique the interest of Sydney foodies.
With months still until the expected unveiling of restaurants including a’Mare, Woodcut and Nobu, here is an exclusive preview of some of the dishes diners can drool over until December comes.
NOBU
In addition to the absolute must-try Nobu favourites, including the Black Cod Saikyo Miso, Hiramasa Yellowtail Sashimi with Jalapeño and the Nobu Tacos, Chef Nobu has revealed three other signature dishes that diners can look forward to sampling at his Sydney restaurant.
Tiradito Nobu Style
Tiradito is a traditional Peruvian dish taken from the Spanish word meaning “to throw.” Chefs ‘throw’ the ingredients into a bowl; usually consisting of fish and spices. Nobu however wanted to add a Japanese angle to the dish. He deconstructed it so all of the ingredients are present, but gently layered on top of each other: fish, spice, yuzu juice (an Asian citrus), salt and cilantro.
New Style Sashimi
A customer once came to Matsuhisa (Nobu’s first ever restaurant) and ordered Nobu’s Shiromi Usuzukuri. She sent the dish back to the kitchen saying that she doesn’t like raw fish. The untouched dish made Nobu think about what he could do to improve it for her. Off to the side in the kitchen he noticed a smoking-hot container of oil on the stove. He promptly ladled some of the hot oil over the dish, and sent it back out to the same customer. He explained to her that it was now “cooked”. Hesitantly she tried it, loved it, and proceeded to enjoy every last bite.
Squid Pasta
A regular customer and his son once came to eat at Matsuhisa (Nobu’s first ever restaurant). The son, who disliked squid, wanted something special. The customer asked Nobu if he could create a special dish for his son. Nobu was aware of the boy’s dislikes and purposely sauteed squid cut in the shape of pasta with vegetables in a in a garlic sauce; promptly serving it to the boy saying “here is your pasta.” The young man loved it.
YOSHII’S OMAKASE AT NOBU
Working in close collaboration with Chef Nobu Matsuhisa, Yoshii will open an intimate 12-seat restaurant set inside the entrance to Nobu, designed to create a unique dining take on the Omakase tradition.
Two dishes diners can expect to experience at Yoshii’s Omakase include his steamed sea urchin egg cup and his grilled marinated toothfish in saikyo miso with cedar wood.
Fresh ingredients will be sourced locally each day and prepared with precise and unique techniques to transform them into traditional Japanese flavours.
WOODCUT
Maremma Wild Raised Duck
Ross Lusted’s first signature dish is Maremma wild raised duck with Malfroy’s red stringybark wild honey, pine mushrooms, salsify and pollen slow cooked in a römertopf clay pot.
The duck will be slow cooked and caramelised in a römertopf clay pot, glazed with post brood honey which is full of fermented pollen and nectar and combined with red gum cold smoked salt, pine mushrooms and fennel pollen. This rich, earthy dish is served with salsify cooked in verjuice and the distinctive Malfroy’s red stringybark honey and wildflowers.
MORE STORIES
Ramen to slow-roasted ribs: Sydney’s top 14 winter dishes
Sydney chef royalty among stellar Crown line up
‘Magical’: 500 paddle out at Narrabeen for Chumpy
Wood Roasted Quince, Holy Goat Fromage Fraise, Otway Ranges Walnuts, Rosemary Caramel
Inspired by cooler weather and the innate desire we get in winter to cook long, slow satisfying dishes, the poached quince is slow roasted in the wood oven with the poaching liquid and a little butter. As the fruit starts to caramelise, the perfume of quince and roasting vanilla fills the room. The moist heat from the iron bark in the wood oven imparts just the right amount of smoke to slow cook the quince in the opening of the oven. The quince is turned regularly to completely coat the fruit in the pectin filled syrup.
The hot quince is served with a fresh acidic goats curd from one of Australia’s favourite producers, Holy Goat in Victoria, along with new season Otway ranges walnuts and rosemary oil. The play of hot and cool, sweet and sour all contribute to the sensory joys of this dish. It is a dish that lingers on the palate long after the meal is over.
A’MARE
Pasta al Pesto
This beautiful dish is traditional and recognisable – a distinctly classic Italian regional dish that is simple and heroes the fresh ingredients and flavours.
This dish will be made table side, providing an element of theatre and old school service – an
immersive experience for the diner as they smell the basil as it is ground in front of them, providing an opportunity to engage with the waiter in the dining room.
There is a specially made guéridon (trolley) that will be used to serve this dish – the mortar and pestle is made of 30kg of Carrara marble coming from Italy, sunk into a purpose built bespoke walnut timber trolley from a local artisan here in Sydney.
a’Mare’s pasta al pesto brings together Italy and Australia, in both the ingredients and even in the trolley itself, just like the restaurant does.
Cotoletta Orecchia di Elefante
The second dish Sydneysiders can look forward to enjoying at a’Mare is the cotoletta orecchia di elefante – veal cutlet alla Milanese with semi-dried cherry tomatoes and lemon.
This is a dish which has been forgotten in Italy – only a few Milanese restaurants are still doing this type of cotoletta. Essentially it is two veal cutlets plated with their two bones together and opened like a book, forming the silhouette of two elephant ears and two elephant tusks on the plate.
Alessandro uses handmade grissini for his crumb and cooks the crumbed cutlets in clarified butter.
This is a visually special and incredible delicious large dish made for sharing between two (or more).