Hotel restaurants and bars get a bit of a bad rap considering they have built in foot traffic from hotel guests, but The Ternary at the Novotel Darling Harbour rises above that and is a destination in its own right, with well executed dishes across a spectrum of cuisines and a revamped cocktail menu too.
We kicked things off with their fluffy Naan Bread, which was served with generous dollops of creamy labneh – a little goes a long way with this strongly flavoured Middle Eastern yoghurt.
Naan bread with Labneh, $9
Our other appetiser was the delicious Pulled Peppered Beef which was served artfully encased in crispy pastry, with some diced water chestnut thrown in the mix for extra texture. The juicy pulled beef was full of flavour and contrasted nicely against the crunch of the pastry. On the cocktail front, we had the No Woman, No Rye cocktail paired with our starters – a refreshing blend of Jim Beam rye whiskey with apricot brandy, lifted by the zesty flavours of pink grapefruit, lemon, ginger, mint and a splash of angostura bitters.
Pulled peppered beef in crispy pastry with water chestnuts, $18.50
No Woman, No Rye Cocktail
Moving onto our mains, we had the succulent Grilled Cajun Prawns which was matched with chunks of smokey chorizo (two of our favourite things) and some juicy fresh tomatoes and peppers. While that was a delicious dish, we weren’t prepared for the flavour explosion which was the Rana Spiced Lamb Ribs, coated in sticky pomegranate molasses. The lamb ribs had been cooked to perfection and were falling off the bone, paired with the intriguing Middle Eastern influenced marinade.
Grilled Cajun Prawns and Smokey Chorizo, $27
Rana Spiced Lamb Ribs with Pomegranate Molasses, $20
With some interesting flavours on show in the mains, we had the equally unconventional B&B Paloma cocktail to match – featuring El Jimador Tequila with a healthy dose of basil, blueberries, lime and bubbles in the form of Capi blood orange soda to round out the citrus notes.
We were so full by this stage, that we didn’t even need any dessert – but we couldn’t go past their excellent Espresso Martini to cap off the meal, showcasing a Captain Morgan Spiced Rum as the base (rather than the usual vodka) mixed with Kahlua, caramel syrup and some fresh espresso to boot. It’s one of the best we’ve had in town – smooth and all class.
The Ternary is turning the hotel restaurant stereotype on its head and doing things right – managing to offer a huge range of cuisines all in one place, while staying true to the flavours for each distinct menu. The bar’s updated cocktail menu is also innovative, complementing the varied menus on offer in The Ternary’s restaurant – perfect for those who enjoy a couple of cocktails with their meals.
Excuse Me Waiter dined as guests of The Ternary