PINNACLE MEAT NOW AVAILABLE AT THE TERNARY

The Ternary invites you to come and try Pinnacle Beef. 

Inspired by the lofty heights of the Great Dividing Range, the name ‘Pinnacle’ was chosen to represent the best of the best in Beef and Lamb. Cattle are raised in some of Australia’s most prestigious farming country, enjoying the luxury of a cool temperate climate and lush natural pastures. Sourced from areas far and wide such as Gippsland, South Western Victoria, Tasmania, King Island, Flinders Island, Southern New South Wales and South Australia.

This abundance of land ensures maximum free range rotation across pastures and a continuous plane of nutrition delivering a consistency of eating quality that sets it apart from the rest.

Over 600 individual farming families produce Pinnacle Beef under JBS strict Farm Assurance program encompassing all aspects of animal welfare, whole of life traceability and food safety. Pinnacle is a naturally grass fed and free range program, characterised by its distinctive natural marbling.

Pinnacle is about saying ‘No’ to shortcuts. No added growth hormones, No unnecessary use of antibiotics and No last minute finishing. In 2011 JBS embarked on a mission to assure its worldwide customers that the beef and lamb it produces are fresh wholesome and safe. Through collaboration with both customers and suppliers an all-encompassing Independently verified Quality Assurance System was developed to high standards of food safety, Quality Assurance, Animal Welfare and Traceability.

 FRONT OF HOUSE NOTES:

Pinnacle Beef is a naturally grass fed and free range product, raised in some of Australia’s most prestigious farming country.

PRODUCT SPECIFICATIONS:

MSA graded, Boning groups 1-4 Marble Score 2+ Average carcass weight 260-340kg HSCW 100% Grass Fed % Free Range JBS Farm Assured Third party assured HGP, GMO, Antibiotics free

CHEF NOTES: Brand: Pinnacle Beef Area: Southern NSW Breed: British Bred Cattle Feed: 100% Grass Fed Grading: MSA Graded Marbling: MB 2+

“It’s fair to say I’m pretty passionate about the product we produce and now we are getting the recognition we deserve thanks to JBS. It’s fantastic to have a company recognise the quality of the grass fed product, which is willing to foster and grow this segment of the market”. 

Pinnacle Beef Producer, Victoria

 More information at www.andrewsmeat.com.au

Rabbit + Malbec - Flavour of the Month of May

Rabbit + Malbec - Flavour of the Month of May

MEAL OF THE MONTH :BRAISED SADDLE OF RABBIT, AUTUMN TERRINE, BORLOTTI BEAN + SPEC STEW

Tantalise your taste buds with a dish fit for a Queen! ‘braised saddle of rabbit
autumn terrine, borlotti bean + spec stew 
matched with an elegant glass of 2014 Esquinas de Argento Malbec 
Mendoza, Argentina’ $48.00

TALENTED STRATHFIELD GIRLS HIGH SCHOOL STUDENT IMPRESSES AT NOVOTEL SYDNEY ON DARLING HARBOUR

Rose Cox, Year 12 student at Strathfield Girls High School, recently undertook her Hospitality work placement at the Novotel Darling Harbour and it was no ordinary experience.

It didn’t take long for Rose to impress her Supervisor Leigh Roberson.  Leigh said “Rose got really involved and this is what makes work placement great.  If the student shows interest, the Chefs will show the student much more than usual.

Rose was making omelettes for our guests in the open kitchen and doing a la carte lunch service.

It was exciting to see her belief in herself grow as well”, Leigh added.

It is compulsory for Year 11 and 12 students who choose to study a Vocational subject such as Hospitality to undertake one week’s work placement in Year 11 and one in Year 12.

The Novotel Darling Harbour is a valuable host and an important part of the MWLP Work Placement Program and offers two students every week the opportunity to work in their kitchens.  They enjoy showcasing their industry to the students and giving them the chance to decide if Hospitality is the career path for them.

Rose is being nominated for the NSW VET in Schools Award and according to her teacher Miss A Da Silva she is an outstanding student.

Miss Da Silva says “Rose is a dedicated student who is committed to taking advantage of every opportunity that comes her way.  She gives 110% in whatever she does and enjoys learning new skills.  She is a gifted and hardworking student.”

MWLP’s Work Placement Manager, Michael Everett, says “It’s exciting to see such high calibre students being offered outstanding work placements, like those at Novotel Darling Harbour.  The outcomes for both the student and host demonstrate the value of programs such as ours.”

MWLP coordinates work placement for over 6,000 students each year for the following frameworks: Automotive, Business Services, Construction, Electrotechnology, Entertainment, Hospitality, Human Services, Information & Digital Technology, Metal & Engineering, Primary Industries, Retail and Tourism.

Media relations contact:  Sue Scobie on 0438 046 293 or email sue.scobie@mwlp.com.au

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Mother's Day High Tea at The Ternary

Make this Mother’s Day a memorable one with High Tea at The Ternary with it’s floor to ceiling views of the stunning Sydney city skyline it is Darling Harbour’s premier concept restaurant.

Enjoy a selection of tea & coffee with delicious Sweet & Savoury, Hot and Cold treats as you spend quality time with your mother/

Complete with a little gift for Mum and live entertainment throughout, The Ternary offers a sophisticated yet relaxed dining experience.

PRICES: $59 per adult; $27 Children 4-12 years

EVENT TIME: 1-4PM

COMPLETE THE BOOKING FORM NOW

View the Menu and find out more at The Ternary Website

For more information please contact our friendly Restaurant and Events Sales Executive Nikkita on
+61 2 9288 7078 or H1181-FB@accor.com

See you at The Ternary!

Seafood Platter for Two - Flavour of the Month of April at The Ternary

Treat yourself with this mouth watering seafood platter for two for $59.00, make it even more special by upgrading to include a Taittinger Champagne for an additional $116.00.

Seafood Platter for Two - Flavour of the Month of April at The Ternary

Enjoy inside The Ternary or relax and take in the magnificent scenery overlooking the Sydney CBD and Darling Harbour

Offer available throughout April 2017 and is subject to availability.

About The Ternary

At The Ternary, we have the unique ability to intertwine cultures and cuisines while showcasing an impressive diversity of interactive live cooking styles. Our atmosphere is open and welcoming and serves to highlight the cooking skills and creativity of our Chefs, bringing the three Ternary pillars together and encouraging our guests to converse and engage.

After all, the best things in life are meant to be shared!

Express Yourself at The Ternary

With the continuing success since the introduction of the Express Lunch at The Ternary last year, The Ternary has decided it will return for a second year running, only bigger and better. 

An Express Lunch menu is available every Thursday and Friday from noon, for those that don’t have time to wine and dine during the working week. The Express Lunch makes for the perfect duck in and duck out whilst still experiencing fine food in a more than fine location.

The Ternary Restaurant brings an air of casual sophistication with a view of the celebrated Sydney city skyline. It is the perfect location for a client lunch or simply to enjoy a taste of what The Ternary has to offer.

Anthony Flowers, who brings twenty-three years of experience to the helm as Executive Chef, has created an express lunch menu for those with limited time who still seek a casual yet refined dining experience. Select your preferred number of courses; one course (39), two course (49) or three course (59), includes complimentary beverage of choice, two hours of Wi-Fi and two hours of free parking.

Flowers’ dishes celebrate fresh, top quality produce sourced locally and internationally, with an emphasis on texture and balance of flavours. Highlights on the menu include: Milly Hull Lamb with harrissa spiced chick peas and mint yogurt, Grilled Scotch Fillet with baked chat potatoes and brocolini, Panfryed Catch of the Day with saffron linguini, baby clams and blistered cherry tomatoes or Indian slow cooked dal with coriander and steamed basmati rice. Accompany these with a generous selection of sides from roasted chat potatoes with confit garlic and picked thyme to a mixed salad with champagne dressing.

A bailey’s Irish cream brulee with white chocolate sorbet or seasonal fresh fruit sorbet with biscotti makes for the perfect way to finish an end of week lunch. For those settling in for the afternoon there is also an option to indulge in a selection of local and imported cheeses and accompaniments.

In addition to the refined express lunch beverage menu, The Ternary’s experienced staff members are also on hand at the Wine Bar to advise guests on that perfect drop. Their enigmatic system enables guests to choose from almost 100 different wines by the glass or bottle.

For those that are looking for a meal with a little less sophistication but still a whole heap of flavour, look no further than the $25 Lunch Specials on offer at The Ternary Bar and Lounge. Each day brings a new sense of deliciousness. From Wagyu Beef Burger to Chicken and Chilli Linguini Pasta to Beer Battered Fish & Chips, there is always something delightful on offer and to make matters even better all lunch specials are inclusive of a house beer, wine or soft drink.

The Ternary is open seven days for breakfast: Monday through Friday from 6:30am – 10:00am, Saturday 6:30am – 10:30am and Sunday 6:30am – 11:00am, lunch: Thursday & Friday only from 12 noon until 2:30pm, dinner: daily from 6:00pm – 10:00pm, and the Gourmet Bar is available daily from 11:00am  - 10:00pm for tapas and light snacks.

For more information and bookings visit www.theternary.com.au or call 02 9288 7078.

After all, the best things in life are meant to be shared, get social - 

@theternary   /theternary     #theternary

TALKING WITH CHEF LUKASZ

Raised in Poland, food has always been a part of Chef Lukasz’s life. Moving to Australia in 2007 Lukasz decided to pursue his true passion and graduate from commercial cookery.

Chef Lukasz joined The Ternary team in 2012 where he quickly learned this was certainly the place for him to expand his culinary skills.

Chef Lukasz finds inspiration in the people he meets every single day. He says ‘No two days are ever the same, when the kitchen is live in the restaurant I get to see and speak with guests from all over the world. They stimulate me to learn new cuisines and constantly try new things.’

Come in and see Chef Lukasz cooking up a storm behind the Grill Kitchen in The Ternary, Novotel Sydney Darling Harbour. He would love to hear your story whilst creating you a dining experience you will truly remember.

View the Full Write Up at www.theternary.com.au