Testing The New Menu At The Royal Hotel Paddington

Complete with an atmosphere that is fresh, vibrant and alight, The Royal Paddington will have all of your senses in a happy bliss.

Upon walking in, the rich colours of the bouquets of flowers adorning the tables set a regal atmosphere, the reds and pinks working to subtly usher in the sophisticated and intimate tones of Autumn. The tea candles softly fluttering beneath the softly glowing overhead lights, create a relaxed and serene environment.

The unmissable Elderflower Rose punch consisting of Le Chat Rose, St. Germain vanilla syrup, blueberries, strawberries, lime and passion fruit immediately catches the eye, and upon drinking, the palate and heart in one fluid swoop. Gently sparkling away it covered all of the senses, the eye and taste buds most contented.

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Was that to be the end of the beverage delights? Not so! For, the 5 ways G+T, consisting of Hendricks, St Germain, lime, basil, mint, cucumber and lemongrass was a refreshing, light and acutely organic journey down the garden path leaving one ready to tackle the concrete jungle yet again.

In terms of the new Autumn menu and it’s entrees, ready your cravings, palate and edified cries of satisfaction for The Royal delivers in every offering. The beef Carpaccio with olives and green tomato is a subtle dance between flavour, delicacy and a light tang, a perfect precursor to a fuller main.

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The zucchini flower with ricotta, tuna tartare and vine ripened tomatoes with burrata, each in turn, cause the heart and palate to sing. Particularly the tuna tartare, a delicate dish whose texture, gently swelling flavour and partnership with avocado cause one to lean back, close the eyes and happily mull one’s good fortune. Yet the entrée to rule them all comes in the form of the parmesan and truffle fries with aioli. Your heart and expectations will never be the same. I expect one is likely to dream about them long after consumption.

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The Mains in their glory triumphantly step into view. The Spanner crab linguini brought the coast to us, fresh and reminiscent of the sea breeze, the flavours intermingled to create a wholesome dish. The Lamb shoulder with smoked eggplant and macadamia crumble serve to satiate the cravings of texture and taste with tender meat and a rich and full bodied sauce. The king to rule his subjects was to be the beetroot ravioli with walnut cream, pickled beetroot and caramelized walnuts. As a gluten free option, this dish deserves even greater accolade. The walnut cream brings a confident tang that collaborates with the organic soft notes of the beetroot, all the while being rounded off with the crisp texture of the walnuts. Flavour, texture, lightness, a fresh and engaging dish.

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And that little place that we all protect with subliminal potency, the dessert vault will not be left empty. The rhubarb bombe Alaska will satisfy even the most powerful of sweet tooths. Yet it is the chocolate lava cake with it’s mesmerizing oozing gift of warm chocolate, crisp outer layer and sweet ice cream that brings the evening to an enchanting end.

A delightful, flavour rich and aesthetically elegant atmosphere and cuisine awaits those who choose to dine at The Royal Paddington.

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Amy

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