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Bistro Remy- Welcome to the Neighbourhood

October 18, 2016 Dining No Comments Print Print Email Email

The Langham, Sydney has opened the doors to its new  neighbourhood bistro, Bistro Remy.   584568_num1179569_600x600
Located within the luxury hotel and a short walk from The Rocks, Barangaroo and Walsh Bay, the new bistro’s menu has been created by gifted young chef, Dave Whitting.

One of Sydney’s finest culinary talents, Chef Whitting was most recently responsible for the new menu at the acclaimed Subiaco Hotel in Western Australia and was Guillaume Brahimi’s head chef at his western outpost of Bistro Guillaume in Perth. His experience includes a stage at the triple Michelin starred Le Bernardin in New York early in his career as well as lengthy stints at both Bistro Moncur and Jonah’s. His passion for cooking was ignited when he was a high school student on Sydney’s Northern beaches and was further fuelled while completing a prestigious apprenticeship at the InterContinental in Sydney.

“I like to juxtapose the familiar with the unexpected,” explains Whitting.

“The menu is produce-led and I enjoy experimenting with the dehydrator. I use ale to re-hydrate the rye sourdough we serve as part of the bistro’s heirloom beetroot dish. I use it as well for an element of our wild mushroom fricassee served with mushroom custard, smoked hazelnuts and hand-made chestnut cavatelli,” said Whitting.

“I’m also a big fan of using our own smoker and use it to smoke Mt Cook Alpine salmon and many of the nuts on the menu. Our twice cooked gruyere soufflé is a dish known to most but ours is made with veal stock that adds flavour and gives the dish a rich caramel colour,” adds Whitting.

Best known for his contemporary take on classic French dishes, Executive Chef Whitting uses the finest local produce to showcase his culinary expertise.

Whitting may be classically trained but his modern take on bistro classics demonstrates his flair for packing a flavour punch without the use of heavy creams and sauces.

Modern reinventions of classic bistro dishes include a tarte tatin made with quince and a surprising pairing of blue cheese and marshmallow.

Signature dishes include black ash tortellini filled with silky potato crème and dressed with Pecorino and watercress and Golden Plains pork belly accented with apple and potato crème. Dishes such as line caught cobia with mussels, potato and peas highlight Whitting’s finesse and innovative ideas.

The single page menu also showcases plenty of choice for vegetarians, pescatarians and carnivores and side dishes feature favourites such as hand cut chips, garlicky sautéed field mushrooms with thyme as well as a stand-out side of charred radicchio with capers and smoked buttermilk curd.

Buttermilk is also a backdrop for an entrée of fresh snapper ceviche with slivers of Jalapeno, radish and parsley oil.

Chef Whitting has also put his own spin on the crème brulée by teaming banana and maple syrup with toffee, caramel and walnuts. For chocolate lovers, the Valrhona chocolate puff pastry with white chocolate and dark chocolate sorbet is not to be missed.

Bistro Remy’s wine list is no after-thought. It’s a constantly evolving list curated by sommelier Matt Herod. Right now, it features a mix of oft-asked for favourites and some unexpected, lesser known varietals such as the 2015 Chalmers Nero d’Avola from Heathcote Victoria and a 2012 Catena Zapata Malbec from Argentina.

Bringing all the elements of Bistro Remy together is The Langham, Sydney’s Director of Food & Beverage, Herve Dudognon. A seasoned hospitality professional, Dudognon is building one of Sydney’s most assured front of house teams. With a focus on product knowledge and unobtrusive service, Dudognon and his team pay attention to detail and deliver warm, genuine service that appeals to hotel guests, restaurant diners and locals alike.

Bistro Remy’s prices take into account its desire to be a local restaurant for residents and nearby office workers. Entrées range up to $20.00 and there are no mains over $40.00. Bistro Remy is open for lunch Monday until Friday and for dinner Monday- Saturday. Bookings can be made by contacting +61 2 9256 2222 or via email[email protected]

The relaxed bistro seats 120 guests as well as a private dining room that seats a maximum of 25 diners and can be configured in a multitude of ways.

Bistro Remy’s interiors feature a soothing palette of ivory, distressed wooden flooring and white French shutters designed by renowned interiors specialists, GA from London.

Drawing inspiration from local neighbourhood bistros, Bistro Remy aims to provide personalised service in a welcoming environment and serve great food that leaves you wanting to come back.

Put simply, it’s classic bistro fare with a twist.

Additional information is available at www.langhamhotels.com/sydney/bistro-remy.

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