The Gantry Restaurant & Bar

Bars, Drink, Eat, Events, Restaurants, Sydney / 6 May 2015

The first thing you see when you walk into the lobby of the newly renovated Pier One is a zinc-clad bar. It’s the centrepiece of the lobby, sitting beneath a canopy of glassware, framed by floor to ceiling glass windows and doors. It’s here you’ll find veteran Bar Manager Ben Taouss and the perfect spot for a pre or post dinner drink.
Turn left into The Gantry Restaurant and Bar and you’ve arrived at one of Sydney’s best harbour side dining destinations. Canadian born Executive Chef, Chris Irving has worked for the likes of Gordan Ramsey and the Beckam’s. He’s even got a salad on the menu inspired his stint with the high profile family, it’s called the P.O.S.H. salad with artichokes, quinoa, citrus and hazelnut- no oil (the way Posh likes it).
The Gantry is a superb location for a long boozy lunch where you can eat fresh, sustainable seafood by the seaside. But on this occasion, we were here to experience the first of what we’re told will be a monthly occurring produce dinner. An evening of collaboration between The Gantry, key suppliers and producers.  On this lovely evening we were in the company of Blackstar Pastry and Lowe wines.  
Here’s a little sketch I did of the evening:
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We started with an entree of Jerusalem Artichoke Soup with Blue Mountain chestnuts and bay oil. (Irving, if you’re reading this I want that recipe!) The Lowe 2014 Nullo Mountain Chardonnay was paired with the soup. An exclusive wine for the guests who had the chance to sample the Chardonnay that has not yet been released to the public.

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Executive Chef Chris Irving

The dish that really stood out for me was the Petuna Sea Trout Wellington in Blackstar puff pastry with tamarind and warrigals, pickled fennel and golden beetroot. #drool.
This was paired with 2014 Headstone Primitivo Organic Rosé. This Rose is so light you feel like you have fallen into a pool of feathers when you take your first sip. Delicious!
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Guests were spoilt with other dishes including Venison Tartare, farm fresh Crudité, pistachio and coconut mousse and meringue with Raspberry and Black sesame.
For those of you who couldn’t make it to this special dinner we recommend the Spanner Crab with bergamot and green apple, grilled Cone Bay Barramundi and the Jumjum muscovy duck served with Martin Boetz’s Cooks Co-op carrots from the al la carte menu.
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The next producers dinner is yet to be announced but in the meantime you can make a booking for lunch or dinner and discover The Gantry for yourself.
The Gantry Restaurant & Bar
Pier One Sydney Harbour
11 Hickson Road, Walsh Bay, Sydney, NSW, 2000
www.thegantry.com.au
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