Prime, awarded Sydney’s best steak restaurant by the Restaurant and Catering Association, has introduced an elegant new autumn menu.
Designed by Head Chef Erwan Helary, the vibrant new menu utilises seasonal ingredients and the finest Australian produce, complementing the extensive steak menu, which showcases Australia’s best cuts.
Entrees include seared scallops with a roasted cauliflower, orange, and almond salad; warm octopus salad with cabbage and fennel slaw, fondant potatoes, and smoked tomato aioli; slow cooked egg with smoked salt, grilled leek chiffonade, and parmentier cream; and a charcuterie board for two, served with housemade bread, seasonal fruit, pâté en croûte, pork and duck rillettes, and sliced to order pata negra jamón, aged for 36 months.
Main courses include roast venison loin with creamy tarragon polenta, spiced carrot puree, and a cherry grand veneur sauce; chicken breast wrapped in parma ham, stuffed with porcini mushroom and spinach, served with a chicken jus; quinoa with butternut squash, served with apple, coriander salad, and toasted pumpkin seeds; and pan-fried snapper, with roasted baby beetroot, leek purée, and beurre blanc.
The decadent dessert menu created by in-house pastry chef Cherry Huang features a chocolate and peanut indulgence, with guanaja mousse and chocolate biscuit, salty caramel brittle, and crunchy peanut ice cream; tarragon poached persimmon filled with lemon curd, served with tarragon chantilly, caramelised walnut crumble, lemon confit, and sour cream sorbet; mandarin and passionfruit cheesecake with graham cracker crumble, orange marmalade and passionfruit sorbet; and an apple tarte tatin with organic honey ice cream, apple texture and vanilla anglaise.