Sofitel Sydney Darling Harbour - Luxury hotel - Marseille Chef's Table Experience

Marseille Chef's Table Experience

Sofitel Sydney Darling Harbour is launching a new “Marseille” Chef’s Table experience in its French-inspired restaurant, “Atelier”. Niçoise salad, bouillabaisse, olive tapenade, iced nougat: the tasting menu, created by Executive Chef and Provence native Eric Costille, celebrates the bold flavours and vibrant culinary traditions of the French Riviera.

 
 

The immersive private dining experience was developed in partnership with another classic French luxury brand, Le Creuset cookware, renowned for over 90 years for its premium design and use of vibrant colours. A true feast for the senses, the entire table is dressed in Le Creuset’s deep blue ‘Marseille’ Collection, inspired by the beautiful azure sea and chic art de vivre of the Southern French coastline.

 

Greg Brady, General Manager for Sofitel Sydney Darling Harbour, comments: “Local food lovers and international luxury travellers alike are hungry for authentic, immersive, exclusive and shareable experiences. Our new Chef’s Table with Le Creuset is a great way for us to celebrate Sofitel’s French heritage, and our cultural link back to Marseille – another vibrant port city which, like Darling Harbour, has shedded much of its once-gritty reputation to emerge as a place where ambitious cultural and culinary offerings take centre stage.”

 

Executive Chef Eric Costille adds: “It gives me great pleasure to share some of my cultural background with our guests. I grew up in my father’s small restaurant in Cannes, on the French Riviera. Every morning, we would visit fresh food markets and every night, side by side in our small kitchen, we would cook classic Provence dishes for our guests. And like so many other professional chefs in France, I actually learned how to cook using Le Creuset casseroles. So this new Marseille tasting menu is quite literally my personal story on a plate!”

 
 

Available for small groups of 4 to 20 guests, the “Marseille” Chef’s Table experience is served for the whole table as a 4-course set menu ($119 per person) or 4-course set menu with matching wines ($179 per person). Booking essential:

ENTREE

Niçoise Salad with “Espinaler” sardines, olive tapenade and Panisse Pissaladière

 

FIRST COURSE

Bouillabaisse fish soup cassolette, with rouille and garlic croutons

 

SECOND COURSE

Braised short rib provençale with ratatouille Mouginoise served in large cocotte

 

DESSERT

Iced Nougat with frozen caramelised nut parfait and citrus compote

Coffee & Tea – Orange blossom fried dough ‘bugnes’, to share

 

WITH MATCHING WINES ($179 per person)

Aix Rosé, 2017

De Beaurepaire, 2016 ‘Jeannette’ Reserve Chardonnay

De Beaurepaire Perceval, Pinot Noir

Cullen, 2017 Late Harvest Chenin Blanc

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