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Published September 30th 2016
Set in the heart of The Rocks district in The Langham Sydney is a new neighbourhood bistro called Bistro Remy. I've dined at quite a few hotel restaurants recently and it is pleasing to see Sydney's finest hotels reinventing their restaurants and making them more accessible to local residents and neighbouring office workers. By accessibility, I mean delivering quality dishes using fine Australian produce but without the luxury prices.
Executive Chef David Whitting is behind this new menu at Bistro Remy and his credentials are impressive. Chef Whitting was most recently responsible for the new menu at Subiaco Hotel in Western Australia and was Guillaume Brahimi's head chef at his western outpost of Bistro Guillaume in Perth. His experience includes being in triple Michelin starred Le Bernardin in New York early in his career as well as lengthy stints at both Bistro Moncur and Jonah's.
The new menu at Bistro Remy is inspired by a French bistro concept that works like a season at the opera, a core of old-fashioned classics rounded out with a few modern compositions to keep everyone on their toes. Chef Whitting takes the French classics and using fresh Australian produce creates producer led dishes that are flavoursome but without the heavy creams and sauces. Essentially, the flavours of the produce used for the dishes should be able to hold their own ground without doing too much to them.
These are the dishes I tried, and being a seafood lover I naturally focused on the seafood dishes, which would be ideal for pescatarians. But of course, the menu has plenty of choices for all including carnivores and vegetarians.
The Sydney Rock Oysters are freshly shucked ready for you to add a twist of lemon. These oysters can be beautifully paired with a glass of Laurent Perrier Champagne too.
This is one of Executive Chef David Whitting's signature dishes: the black ash tortellini filled with silky potato crème and dressed with Pecorino and Watercress and Golden Plains pork belly accented with apple and potato crème.
For mains, try the black kingfish, a line caught cobia with mussels, potato and pea.
The menu is reasonable priced too with no entrees over $20 and no mains over $40 which should be appealing for locals. It is a great location too for any business and corporate lunch or just catch-up lunch with friends as the fit out is elegant, has loads of natural light with a soothing palette of ivory, a distressed wooden flooring and white French shutters. Bistro Remy is an affordable venue that will surely impress your guests.