Tuesday 17th of March 2015 saw the official launch of the latest addition to Sydney’s amazing food scene, The Gantry Restaurant & Bar is a beautiful addition to Pier One Sydney and is the latest must visit venue on the Harbour Foreshore…
Located at Pier One, the property is steeped in maritime history. Much like the design pays homage to the property’s past, both the restaurant and bar menus have been created with an emphasis on provenance – every item on the menu conveys a story told through ingredients of the highest quality. Owner Robert Magid says:
“We have created a unique venue that sits in synergy beside Sydney’s two internationally acclaimed structures, the Opera House and the Harbour Bridge, where one can experience the essential elements of this great city. We have blended the architectural features to complement the historical structure built in 1912.”
Revamped by leading architectural firm Bates Smart, The Gantry Restaurant & Bar’s design draws on the industrial roots of Pier One for inspiration, unifying its rawness with a contemporary polished finish. Rich, dark, club styled furniture, brass furnishings and weathered timber flooring complement reinstated beautiful original features including exposed pillars and steel framing. Influences from the waterfront location materialise throughout; from the sustainable sea to table offering in the restaurant, to nautical connotations seen in the custom built boat-shaped lights above the bar. Bates Smart Studio Director; Brenton Smith comments:
“The interior design for the public areas at Pier One was inspired by the rich heritage and the architectural fabric of the Pier. We wanted to create a space that would fit comfortably into the building, be respectful to the heritage whilst creating a sophisticated casual atmosphere appropriate for the younger Millennial demographic as well as the more discerning leisure traveller. The spaces seamlessly connect with one and other allowing guests to be part of the food and beverage offerings before they have checked in. The bar location was pivotal in activating the reception area and creating a visual destination.”
The island bar has been designed as the hero element to the refurbished lobby. The zinc-clad bar sits underneath a canopy of glassware, framed by floor to ceiling glass windows and doors. Stunning soft brown leather bar stools and velvet loungers invite guests to stay longer, relax and sip away the hours.
The Gantry is fortunate to have one of the best waterfront locations in Sydney, and provides all year round outdoor seating, ensuring guests enjoy intimate interaction with the Harbour’s ever changing life. William Dangar designed wooden bunker seating dressed with teal cushions provides the perfect spot to watch the boats pass on through, its fisherman and the abundant wildlife.
Executive Chef, Chris Irving and Bar Manager, Ben Taouss share an international edge and their diverse expertise offers an unforgettable experience at the destination restaurant and bar.
Dishes presented at The Gantry will respect the integrity of local and market fresh produce nurtured through relationships with like-minded suppliers. With a wealth of accolades including four years with Gordon Ramsay Group, Executive Chef Chris Irving comments on the menu:
“We are taking an effortless approach – stripping back and allowing the ingredients to speak for themselves. We want to ensure every guest that walks through our doors leaves with an appreciation of where the food comes from and the people who produce it. To me this defines an undisputed quality that easily makes it best in class. There is a story in all our ingredients, from freshly picked, hand tied bundles of herbs from Cooks Co-op or a whole stuffed Tasmanian Petuna Ocean Trout; evoking memories of my childhood days fishing with my Dad in Canada.”
The impressive seafood display will showcase daily offerings where guests have the chance to view and personally choose their own seafood menu; from freshly shucked oysters to Balmain bugs and Hervey Bay scallops.
Standout dishes include Venison Tartare, Spanner Crab with bergamot and green apple, and grilled Cone Bay Barramundi. A series of sharing dishes include a 24-hour slow cooked Mirrool Creek Lamb Shoulder and 1.2kg grain fed dry-aged Tomahawk steak with roasted garlic and farm fresh vegetables.
Hero desserts include Mango Parfait with Pepe Saya mascarpone, coconut and coriander, local figs with Valrhona white chocolate mousse with thyme and Riesling and a Hawkesbury Goat’s Milk Pudding with rosella, housemade oatmeal crumble and fresh Rivergum honeycomb.
The Gantry Restaurant & Bar
Pier One Sydney Harbour
11 Hickson Road, Walsh Bay, Sydney, NSW, 2000
Hopefully we’ll see you there whilst we’re having breakfast or dinner, or even lounging at the bar on a saturday afternoon drink in hand either way we know you’ll enjoy yourself…by Arrnott Olssen Editor Rogue Homme