![]() The beverage offering is masterminded by Applejack Group Bars Manager Lachy Sturrock and Group Sommelier Amandine Rouviere. Our team is focused on delivering an amazing experience starting at sourcing our produce with care to pouring a glass of wine, honoring the produce, the producers, and our team, while our guests enjoy themselves.” Our food is meant to surprise and nourish with simple dishes creatively combined to be as tasty, nutritious, and sustainable as possible. ![]() Highlights include raw south coast tuna, cucumber, avocado and fresh yuzu crispy potatoes, sea urchin, cultured cream and chives steamed beans and peas with cured egg yolk and schmaltz grilled glacier 51 toothfish with chickpea miso, fresh chickpeas and chilli and dry aged duck crown with fresh plum and mustard leaves.Ĭilloniz says, “ Rafi is all about enjoyment in a respectful way. ![]() RAFI will specialise in sustainably sourced seafood and vegetables cooked over charcoal, presented on small plates for the customer to mix and match different combinations of dishes. At RAFI the menu will be fresh and seasonal, inspired by the coastal elements of Sydney, along with the abundance of colourful produce available to the region. On his return to Peru, Cilloniz worked at one of ‘The World’s 50 Best Restaurants’, Central Restaurant, alongside Chefs Virgilio Martínez and Pía León, as well as undertaking internships at 2 Michelin star restaurants Paco Roncero’s in Madrid and 42 Grams in Chicago. Cilloniz studied Gastronomy and Culinary Arts at Le Cordon Bleu before working for Four Seasons & Hilton Hotels in the USA & Australia. Applejack Head of Culinary Patrick Friesen has appointed Executive Head Chef Matias Cilloniz, who comes to Sydney from Peru to lead the kitchen.
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