Tapastry @ Pullman

Pullman, Accor’s 5-star hotel brand, has launched a re-weaved Tapastry menu under the direction of culinary Ambassador, Justin North. A vibrant way to dine, the Tapastry menu combines artistry and gastronomy.

We enjoyed the selection of Tapastry dishes that showcased regional ingredients in innovative small plates - each created by Pullman’s Culinary Ambassador Justin North. Each plate was a small, colourful work of art that came together to create an experience for all the senses, similar to the beauty of a tapestry. 

From left: Meredith goats cheese and almond croquette, vincotto poached pear, ruby grapefruit, Earl Grey vinaigrette; Grilled half shell Queensland deep sea prawns, miso burnt garlic butter

The Grilled half shell Queensland deep sea prawns, miso burnt garlic butter was one of our favourite courses from the Tapastry menu. The prawns were very fresh and the miso burnt garlic butter provided punchy fragrant flavours along with a luxurious and rich touch.

Goulburn Valley slow cooked pork belly and Asian slaw, steamed bun, house made chilli jam 

The pork belly buns were another highlight. The fluffy, moist and slightly sweet bao buns went beautifully with an addictive Asian slaw which possessed a refreshing balance of sweet and sour elements and unctuous morsels of succulent pork belly.

Petuna ocean trout fillet served with caponata and polenta

We were also provided with the opportunity to try dishes from the Window’s Restaurant menu which were similarly enjoyable.

Cone bay barramundi with cous cous

Of particular note was the dish of Cone bay barramundi with cous cous which featured delicious Mediterranean and Middle Eastern flavours. Seared beautifully on the outside and wonderfully moist on the inside, the barramundi was stunning. The fluffy cous cous with sultanas were the perfect accompaniment. 

Tapastry weaves together producers from all across Australia in a celebration of the diverse ingredients available throughout the country. A wonderful concept which invites guests to pause their busy schedules and discover local cuisine in a new and contemporary way with a spirit of sharing and conviviality.

What: Pullman Hotels and Resorts now serving Justin North’s new Tapastry menu

Link: http://www.pullmanhotels.com

Cuisine: Modern Australian

 

Gastrology bloggers dined courtesy of Pullman Hotels and Resorts.

Pullman Hotels and Resorts put art on a plate with the launch of Justin North’s Tapastry menus

Gastrology bloggers dined courtesy of Pullman Hotels and Resorts.

Pullman, Accor’s 5-star hotel brand, has launched a new, vibrant way to dine with Tapastry - a new menu of small dishes created by celebrated chef and Pullman’s Culinary Ambassador, Justin North.

Justin North is one of Australia’s most celebrated chefs, having won numerous awards over the years including GQ Chef of the Year, Gourmet Traveller’s highest ranking and Chef of the Year in the Sydney Morning Herald’s Good Food Guide, and not to mention sustaining two coveted chefs’ hats for more than eight years. His Tapastry menu will be a national concept that will be rolled out through the entire Pullman network in Australia.

Fig, binnore labna & caramelized onion flat bread

Gastrology attended a small gathering at the Pullman Melbourne Albert Park to be one of the first to taste and see what Tapastry had to offer.

Heirloom tomato Yellingbo olive vanella buffalo mozzarella

The menu combined both artistry and gastronomy; the dishes showcased regional ingredients in innovative small plates. 

Freshly shucked pacific oysters, eschallot vinegar and lemon

Each plate was small, allowing room to taste several dishes and was aesthetically pleasing. We loved the use of regional ingredients and the elegance and precision in which the dishes were prepared.

Tiger prawn cocktail 

The most outstanding dish of the night was the Roast Northern Rivers Pork Belly, slow cooked Octopus and miso Eggplant. The pork belly flesh was juicy tenderness while the crackling added a subtle savoury note and textural crunch. The slow cooked octopus was full of flavour and had a melt in your mouth texture, which was enhanced by the supple eggplant. 

Earl grey ice cream, Zokoko chocolate and salted caramel

Our evening ended on a sweet high with the dessert of Earl grey ice cream, Zokoko chocolate and salted caramel. 

Containing a selection of distinct yet harmonious ingredients, this visually attractive dessert was a delicious layered creation. The mellow earl grey ice cream together with the crunchy praline and decadent salted caramel produced a balanced and delectable dessert. We savoured every moreish morsel. 

Under the guidance of Justin North the Pullman’s chefs have created an authentic culinary experience using high quality ingredients sourced from local artisans and food producers in the form of Tapastry.

What: Windows Restaurant (Pullman Hotels and Resorts) now serving Justin North’s Tapastry menu

Melbourne location: 65 Queens Rd Melbourne

Link: http://www.pullmanhotels.com/8788

Cuisine: Modern Australian