THE TERNARY RESTAURANT
Sydney, New South Wales

Conveniently located within Novotel Darling Harbour, The Ternary Restaurant offers resplendent views of the Sydney skyline. Inspired by the Latin word ternarius meaning “consisting of three things”, Ternary Restaurant presents a trio of culinary offerings ; the Grill Kitchen, the Asian Kitchen and the Wine Bar. The menu created by Executive Chef, Anthony Flowers, is sure to delight three senses; smell, taste and sight.
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Not Accepts Best Gift Certificates
Opening Times
 
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General info

Address:

Novotel Sydney on Darling Harbour,
100 Murray Street
Pyrmont NSW 2009

Suburb:

Pyrmont

Contact:

Cuisine:

Asian, Bar snacks, Gluten free available, Modern Australian, Tapas, Vegetarian available

Price Range:

$$$$ ~ $$$$

License:

Fully Licensed (no BYO)

More info

PROFILE BY BEST RESTAURANTS

With floor to ceiling windows, offering uninterrupted views of Sydney’s skyline and three open kitchens, the Novotel Hotel’s signature restaurant, The Ternary, is one of the most impressive restaurants in Darling Harbour. The restaurant itself spans across nearly the entire bottom floor of the hotel, making it the perfect place to view the Saturday night Darling Harbour fireworks.
While the city views are a drawcard, what is almost more remarkable is that from almost anywhere in the restaurant, guests have a first-rate view of at least one of the open kitchens. The restaurant’s moniker comes from the Latin words ternarius and terni meaning “consisting of three things” and “three at once”, which seems fitting when taking into account the focus of the restaurant space on the open kitchens. Titled as The Wine Bar, the Asian Kitchen, and the Grill Kitchen, the open kitchens connect the chefs to the diners in a unique and memorable way.
Food-wise, Chef Anthony Flowers has created a menu that spans from modern Australian classics to Asian inspired curries and street-style snacks, perfect for a diverse hotel clientele. To whet our appetites, we started with naan bread served with house made mint yoghurt and onion chutney. The bread itself was warm and soft with flaky air pockets that made an excellent vehicle for the creamy yoghurt and tangy chutney. Next, Chef Flowers delivers betel leaves with two different fillings, smoked flaked salmon, salmon pearls and fried shallots as well as slow-roasted pork belly with fried shallots. Sprinkled with lime juice, the flavours popped in your mouth with a burst of freshness. We were treated to another five savoury courses, matched with wine selection by the sommelier. The remaining courses consisted of pulled peppered wagyu beef in crispy pastry and water chestnut with tamarind paste, king prawn with baby corn and cajun seasoning, tandoori salmon on a bed of eggplant puree, chiken tikka masala with side of basmati rice, and just when we thought our stomaches might burst, a whole slow braised lamb shoulder with balsamic glaze and roast vegetables. Dessert was a delight on the eyes and even better to taste; dark chocolate mousse with raspberry sorbet and crème brulee with champagne sorbet.
Kathryn Rehor

Specials & Events

This restaurant has not scheduled any event.

Functions

FUNCTION MENU
Please contact the restaurant for further information.
MAX SEATING
n/a

Features

Bar / Wine Bar
In a 4 or 5 Star Hotel
Light meals available
Suitable for Families with children
Suitable for Functions
Suitable for Groups of 10
Views
AWARDS
This restaurant does not have any awards.

Reviews

CHEF RECOMMENDATIONS
This restaurant has not being recommended yet.
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