The Gantry launches a new summer menu

Legumes - white onion - goats milk low res

Sydney venue, The Gantry Restaurant & Bar, has just unleashed a new concept summer menu which has got our mouths well and truly watering.

New executive chef, Joel Bickford, champions flavours of market fresh produce and works with taste, texture, colour and presentation, creating a menu which is bold yet simple, relaxed yet high-quality.

Things on the menu that have got our attention include ‘Legume’ – a fresh, light starter with broad beans, pea and lentils finished with a creamy curd topped with rye crumb. If that doesn’t get your tastebuds tingling, we don’t know what will.

If you fancy trying something new, then how about pan-fried sweetbread with parsnip puree, picked mushrooms and sage and buttered grapes? Yes please.

Snapper - purslane - fennel - smoked cream low resMeat-eaters will be interested in Crisp skinned snapper fillet served on artichoke and caper dressed wit purslane, beach plants and interspersed with mussels and pipis (pictured).

Or a veal loin dish served with a jus, milk skin and swede puree?

Sides are nicely simplistic with a touch of home-style cooking, such as carrots topped with curd and caraway and broccolini with burrata and lemon.

The Gantry Restaurant & Bar can be found at Pier One Sydney Harbour, 11 Hickson Road, Walsh Bay. It’s a nice spot for something to eat and/or a drink. It’s design draws on the industrial roots of Pier One for inspiration. Rich, dark, club-styled furniture, brass furnishings and weathered timber flooring juxtapose exposed pillars and steel framing. If the weather is good, then the outside area is just lovely. See you there!

You can view the full menu and make a booking at their website.