Executive Chef Boris Cuzon leads the culinary team at the Sofitel. He was born, raised and undertook his formal food training in France, and has worked in the United States and South-East Asia. You are welcomed with big smiles and a lovely ‘bonjour!’ from the French staff at Garden Court Restaurant, so you’ll feel like you are in the right place, a welcoming place, perhaps home.
The menu is now designed with the French art of sharing – partager – in mind. Featured throughout are Chef Cuzon’s signature sharing boards, including the charcutier’s board, poissonier’s board, and jardinier’s board, which are all presented with dips and toasted breads, and are available as a small or large serve. The charcutier’s board comprises cured, smoked and dried cold cuts, pâté, rillettes and pickles. The poissonier’s board is a selection of raw, marinated and smoked seafood and fish rillettes. The jardinier’s board features raw, marinated, roasted and grilled vegetables and dairies. The menu also features classic dishes, such as moules frites (a pot of mussels and fries) and boeuf tartare.
PSST! The Sofitel Sydney Wentworth is celebrating its 60th year.