Like a New York Sky-line loft, the new and improved Novotel captures the glamour of Sydney and one of Australia’s most popular tourist scenes. While the exterior is nothing to gush over, the main attraction lies in doors and is the new and innovative signature restaurant, The Ternary in Darling Harbour.

Executive head chef, Anthony Flowers and his experienced team have created a truly unique dining experience that invites patrons to interact and be a part of his ‘kitchens’. Yes, there’s more than one. The restaurant incorporates 3 distinct yet synergistic cookeries; the Asian Kitchen, the Grill and the Wine Bar. As flames flash, pots sizzle and the Tandor roars guests are truly a part of the experience with kitchen-edge seating and a stylish open design that invites every diner in this huge venue to be a part of the action.
With an extensive menu sub-divided in to specialties you may feel a little overwhelmed about what to order. Let the friendly staff guide you in the right direction and if you’re lucky enough, the chefs might offer a few tasters fresh from their newest creations to help you make your decision.

Flowers has placed a huge emphasis on the quality of his produce and stock which he says is one of the major factors to The Ternary’s early success.
On this occasion we start with sweet soft salmon with salmon pearls, fried shallots served on bitter betel leaves. When then try the chefs favourite dish, the deliciously crispy pulled pepper beef with water chestnuts cooked in a thick and crusty pastry. Try it with a glass of Pinto Noir from France – The Bourgogne Louis Jadot. This smooth weightless wine rolls hints of rose petals and citrus blends around the palate making it a sheer delight to drink. Caution, one glass will not be your last.

The cajun green prawns with zesty fried corn, coated in a smokey cajun butter glaze are simply spectacular. From the Asian kitchen, the huge Tandor produced a range of curries and an impossibly fluffy-light naan bread with house made smoked yoghurt, green mango chutney and pomegranate.
Make sure you leave room for dessert. A classic combination of raspberry sorbet, freeze-dried berries and generous slice of dark chocolate mousse gets a tick from us. Try a glass of the Iced Riesling from Tasmania.

One of the best parts about dining at The Ternary in Darling Harbour is that if you happen to eat and drink too much you can just book in to the hotel and stay the night. Wake up and get ready to try their breakfast in the morning!
The Ternary
Novotel Sydney on Darling Harbour
http://www.theternary.com.au