Solotel's Chiswick has a new head chef leading the kitchen as the Sydney venue prepares to celebrate its ten-year anniversary.
Taylor Cullen joins the Woollahra restaurant from Bondi Harvest and Paperbark. Matt Moran said the group couldn't have found a better fit.
Cullen's approach to living off the land and working with local, seasonal and sustainable produce, as well as his ingenuity, are just some reasons why Solotel is excited to have him on board, said Moran.
Cullen has already designed his debut menu, which highlights hyper-local, seasonal produce.
He said that some of the best meals he's ever had are made from home-grown ingredients, cooked thoughtfully and plated simply.
Diners can begin their experience with roasted peppers with lemon from the garden, roasted fennel with Stracciatella and pickled citrus and wood-fired halloumi with stone fruit and honey.
Mains include grilled swordfish with bitter leaves, olive and sumac, alongside coffee-roasted carrots with quinoa and shiitake. The Chiswick slow-roasted lamb shoulder will remain on the menu.
On the sweet side, guests can finish it all off with a classic pavlova teamed with sesame, honey and spring fruit, or a dark chocolate dessert with mandarin and marshmallow.