Sydney restaurant Lana is popping a brand new leaf with a revised menu construction and head chef appointment.
Peter Tran has taken on the function, working alongside Government Chef Alex Wong to usher in an a la carte meu, with the Round Quay restaurant beforehand taking the set menu route with non-obligatory snack add-ons.
“We’re nonetheless having as a lot enjoyable creating the dishes and the extent of service hasn’t modified, we simply need Lana to be a bit extra accessible to those that felt like they couldn’t dine right here as typically as they wished to,” says Wong.
“In the event you’ve eaten at Lana earlier than and loved it, you’ll like it much more now you will have the liberty to leap across the menu.”
The concentrate on Italian-Asian flavours stays, with the kitchen crew making a choice of debut dishes for the menu.
There’s now Moreton Bay bug on rice cake with black pepper butter and a paste product of tamarind and shrimp; Berkshire char siu glazed in balsamic; and oysters cooked in hen fats with lemon myrtle satay.
There’s additionally prawn and mascarpone ravioli served with black vinegar butter and tempura saltbush for an added savoury ingredient.
Whereas the restaurant is giving diners extra selection by going a la carte, friends are nonetheless in a position to hand the decision-making course of over to the kitchen with a chef’s menu and group menu nonetheless out there.
Lana has additionally lately introduced it should transfer to seven-day buying and selling and run a Pasta Membership every Sunday.
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