Restaurant Hubert, the first restaurant from the Swillhouse Group (Shady Pines Saloon, The Baxter Inn and Frankie’s Pizza) opens ahead of much anticipation next week on Bligh Street in Sydney’s CBD. Dan Pepperell, the chef who made his name at 10 William St, has written a punchy, wine-friendly menu of slightly off-centre French bistro classics for the big, bold space.
Here’s a taste of what to expect, from our exclusive recipe feature which will appear in our April issue, on sale March 21.
Photography: William Meppem
Styling: Lisa Featherby
Read our game plan of what to order at Restaurant Hubert, here.
Team Restaurant Hubert
Team Restaurant Hubert
Restaurant Hubert, the first restaurant from the Swillhouse Group (Shady Pines Saloon, The Baxter Inn and Frankie’s Pizza) opens ahead of much anticipation next week on Bligh Street in Sydney’s CBD. Dan Pepperell, the chef who made his name at 10 William St, has written a punchy, wine-friendly menu of slightly off-centre French bistro classics for the big, bold space. Here’s the team leading the charge.
From left to right, back row: Eddie Murphy, James MacDonald, Allie Webb, Dan Pepperell, Dan Johnston and Naomi McGovern; seated: Anthony Moore, Anton Forte, Stefan Forte and Jason Scott; front row: Andy Tyson and Toby Hilton.
Interior at Restaurant Hubert
Interior at Restaurant Hubert
Restaurant Hubert will accommodate around 150 seats, with two large eat-in bars, one of which is 12 metres long.
Chicken fricassee
Chicken fricassee
“Cooking everything separately emphasises each ingredient,” says Pepperell. “The mushrooms are earthy and rich from the confit. The chicken is juicy and tender from being steamed, but gains a golden skin from frying. And the chicken sauce has more concentrated flavour than a standard braising liquid would have.”
Crème caramel
Crème caramel
“This is the best dessert of all time – no intro needed,” says Pepperell.
Clams Normande
Clams Normande
“Normande sauce is generally a fish velouté with cream and butter, but in this recipe I’ve replaced the fish velouté with roasted dashi, which sneaks some extra underlying umami in there,” says Pepperell. “Pour the fries on the top for extra fun eating and to soak up the sauce.”
