sous chef KHANH NGUYEN
Khanh Nguyen, Sous Chef at Cirrus Dining has worked at some of Sydney’s most well-known restaurants including Mr Wong during its launch phase. Khanh has worked in kitchens including Bentley under acclaimed Head Chef Aidan Stevens and Monpole prior to taking on the role of Sous Chef at Cirrus Dining.
From Khanh’s Sunday Sous Session, guests where inspired by the sights, sounds and smells of South East Asian street food as Khanh cited his travels through Vietnam as a firm inspiration for his menu.
Sous Chef @ Cirrus Dining--Sydney
5 COURSE DEGUSTATION
- Tomato Jelly, Puffed Tapioca, Vietnamese Mint, Rice Paddy
- Whipped Bottarga, Smoked Salmon Roe, Wonton Pastry
- Scallop Mousse, Fish Sauce, Coriander, Shiso
Cocktail Pairing: Mt Edward Vermouth, Orange, Ice
Kangaroo, Toasted Rice, Finger Lime, Egg Yolk Jam
Wine Pairing: Frankland Estate Riesling, 2017
Egg Noodles, Sea Urchin, Chicken Crackling, XO
Wine Pairing: SC Pannell Aromatico 2017
BBQ Pork Jowl, Fermented Cabbage, Pickled Radish, Native Pepperberry
Wine Pairing: Chateau Grange Cochard Morgon Veilles Vignes 2013
Vietnamese Coffee, Chocolate, Coconut, Wattleseed
Wine Pairing: Schroder Schyler Sauternes, 2015
SOUS CHEF at
From the multi award-winning team behind Bentley Restaurant + Bar, Monopole and Yellow, Chef Brent Savage and Sommelier Nick Hildebrandt bring you Cirrus, a seafood restaurant located on the water’s edge at Sydney’s newest precinct, Barangaroo.
4-5/355 CROWN ST
Sunday Sous Sessions ran for four weeks during the month of September 2017 at the space most renowned as Mark Best’s restaurant Marque on Crown St in Surry Hills.