The Argyle Turns To Asia
The Argyle restaurant and bar is set to introduce a new South-RastAzian feel for summer.
The new-link venue in The Rocks has incorporated a food menu. acktails and renovations fit to suit the theme.
Head Chef Michael Nguyen, newly appointed after working in Sam Rik Red Lantern. has joined forces with Sake Restaurant and Bar Executive Chef, Shaun Presland.
“Micheal Nguyen and I drew our inspiration for The Argyle’s new food concept from the hawker-style food found at South-EastAsian markets.” Mr Predand said.
‘We wanted to create a menu of delicious Asian eatery for people to duos at any time during the day; whether ifs a quick lunch away from the office, an after work bite or a late-night mark.” The new menu includes dumplings, bar gow, a range of textual salads and a new cheeseburger. gyoza’. Fantak and rock, road dumplings will also feature in a list of ideas created in The Argyle’s test kitchen
‘Michael and I and our chef friends usually get air bite-night food fix at China Town once we’ve knocked off from dinner Eunice at our restaurants,’ Mr Prealand said.
“Arustralia’s proximity to Asia and our access to high-quality produce bath contribute to the trend towards Asian dining we are seeing in Sydney at the moment.” Daniel Musson, the former Shady Pines bar manager, has introduced an array of South- Cast Asian inspired coddaik
Designer Melissa Col icon said sensory overload was a prominent theme when thinl-ng of an Asia-style setting.
‘When John Szangohcs asked me to come up with a design concept for his new Asian-inspired dumpling bar, my heart skipped a beat; she said.