悉尼标志性餐厅Quay关闭后，由澳大利亚场地公司(Australian Venue Co)运营的The Oriana Restaurant现已入驻其原址1。澳大利亚场地公司由卢森堡和香港的私募股权方所有1。
新餐厅在保持独立性的同时，保留了部分Quay的特色瓷器，但在装修、菜单和整体氛围上做出了独立选择1。餐厅铺设了橙色地毯，替代了Quay 2018年翻新后的深蓝色地毯1。由来自Bopp & Tone和The Butler的主厨Jason Roberson领导的厨房团队推出了以龙虾、牛排和甜点为主的当代菜单1。推荐菜品包括生金枪鱼色拉(38美元)、脆土豆泥(15美元/份，最少两份)和龙虾意面(99美元)1。
The Oriana Restaurant分为三层运营，一楼为啤酒花园、二楼为酒吧、三楼为主餐厅1。根据菜单定价，两人人均消费约240美元(不含饮料)1。
The Oriana Restaurant has opened at the site of the former Quay, taking over one of Sydney's most celebrated dining destinations1. Operated by Australian Venue Co, a private equity firm with backing from Luxembourg and Hong Kong investors, the new establishment has made deliberate choices to establish its own identity while maintaining subtle connections to its predecessor1.
The restaurant retains some of Quay's distinctive tableware but has departed significantly in other respects1. An orange carpet now covers the floors, replacing the deep blue carpet that Quay installed during its 2018 renovation1. The three-level venue features a beer garden on the ground floor, a bar on the second level, and the main dining room on the third floor1. Chef Jason Roberson, who previously worked at Bopp & Tone and The Butler, leads the kitchen and has developed a contemporary menu centered on lobster, beef, and desserts1.
The Oriana's offering reflects mid-to-high-end dining expectations. Signature dishes include seared tuna salad at A$38, crispy potato puree at A$15 per serve with a two-serve minimum, and lobster pasta at A$991. A meal for two averages approximately A$240 before beverages1.
评论
还没有评论，欢迎留下第一条。