Bistro Remy takes you to France without leaving Sydney :: The Langham, Sydney

It is pleasing to see Sydney’s finest hotels reinventing their restaurants and making them more accessible to local residents and neighbouring office workers in terms of quality dishes using fine quality Australian produce but without the luxury prices. I was invited to a lunch last Wednesday for the opening of the new Bistro Remy of The Langham Sydney, one of Sydney’s finest and grandest harbourside hotels in the heart of The Rocks district in Sydney and I’m blessed to have a heroic appetite on occasions like this.

 

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 menu inspired by a French bistro concept works like a season at the opera, a core of old fashioned classics rounded out with a few modern twists.

At Bistro Remy, Chef Whitting take the classic French bistro classics and demonstrates his flair for packing a flavour punch without the use of heavy creams and sauces that would ordinarily make you feel like an anchor at the end of a meal. 

The producer led menu at the new Bistro Remy was delicious and presentation, meticulous, which is synonymous with The Langham, Sydney. Bistro Remy’s prices are also affordable, taking into account its desire to be a local restaurant for residents and nearby office workers with entrees range up to $20 and there are no mains over $40. Bistro Remy is open for lunch Monday until Friday and for dinner Monday to Saturday. This makes a great venue for a business lunch during the work week or a venue to catchup with family and good friends.

Accommodating the tastebuds for all pescatarians, vegetarians and carnivores, here are some photography of the delicious dishes I tried.

These were the selection from Bistro Remy’s entrée menu.

 

House smoked Mt Cook Alpine Salmon with Dill crème, fennel and lemon.

Tartare De Boeuf with pinnacle grass-fed angus beef, aioli and quail egg.

 

Sydney Rock Oysters that are freshly shucked with lemon.

The signature dish was the black ash tortellini with pecorino and watercress.

Fresh scallops were simply done.

Souffle with twice cooked gruyere soufflé.

These were the selection from the main menu.

Blue eye cod fillet with artichoke, garlic, ginger and black garlic.

 Black Kingfish with line caught cobia, mussels, potato and peas

 

For desserts this was my favourite, crème brulee with banana and maple with toffee, caramel and walnuts.

See.Taste.Do was invited to the opening of Bistro Remy and dined as a guest for lunch.