Cease your search for the quintessential place to bring visitors and introduce them to modern Australian cuisine.
Blonde wood, part of an understated Scandinavian design aesthetic, makes for a beautiful dining room that allows the sandstone architecture, staghorns and Australian native table decorations to shine.
Earthenware plates arrive bearing a good cross-section of contemporary Australian cooking, with plenty of accessible choices.
While it’s hard to beat seasonally appropriate local Asparagus ($18) grilled and dressed with Parmesan custard, nettle and shiso...
...gently cooked Confit Salmon ($22) with broad beans and blood orange curd also curried favour.
Seared Kangaroo ($24) will give your guests the opportunity to eat half our Coat of Arms against horseradish and lightly pickled beetroot.
With lamb practically a national past time, they do it here as tasty Lamb Ribs ($22) tarted up with pomegranate and Hunter Valley Binnorie feta, and also as...
...a Lamb Backstrap and Belly ($38) combination under peas and mint.
Team either with a hark-back to our British ancestry: Baby Gem Hearts ($10) with toasted pepitas and salad cream.
A jammy 2011 Fruits of the Vine Grenache Mouvedre ($65) should illustrate the Barossa’s bounty, while...
...the White Chocolate Cream, Puffed Black Rice, Mango and Lime Sorbet ($15) will highlight our proximity to Asia.
Yep, this is Australia in a macadamia nutshell.
The Governor’s Table
Museum of Sydney, Corner Phillip & Bridge Streets, Sydney
Ph: (02) 9241 1788