Sydney’s French restaurant presence continues to boom, with Mulpha Hospitality opening Pont Brasserie in the InterContinental Sydney.
French-trained John Lyons has been appointed head chef of the restaurant, joining after time at the Cottage Point Inn in Kuringai National Park as well as Michelin-starred UK restaurant Rascasse.
“In such a prestigious location we have a responsibility to showcase the best of Sydney and Australia but also bring joy and an element of playfulness to the dining experience,” says Lyons.
Erez Gordon has returned to the hospitality sector as restaurant general manager, and says it was going to take “something special to tempt me back into the cut and thrust of daily service. Pont Brasserie is that something special.”
The menu caters for office workers as well as local and international guests, with entrees including crumpets with urchin and rosemary, Wagyu tartare with mustard fruits and seaweed crackers, and Balmain bug with roast garlic veloute and bisque.
Mains cover proteins such as lamb, duck, chicken, fish, and beef – think lamb loin teamed with zucchini and thyme, grilled whole fish, and spaghetti vongole.
Guests can finish off their meal with a classic rum baba or a chocolate chip cookie paired with milk ice cream and raspberries.
Pont Brasserie is the latest addition to Mulpha’s portfolio, joining a number of venues including Bar Messenger in Circular Quay, Emma’s Cottage Vineyard in the Hunter Valley, and Ioesco Cucina in Queensland.