With the trend towards sharing plates increasing in popularity, Pullman Hotels and Resorts, is relaunching its Tapastry menu to showcase the very best of regionally grown ingredients on small plates.
Under the direction of Pullman’s Culinary Ambassador Justin North, the new menus support local providores and align with the trend to provide lighter, high protein options.
To be enjoyed in the bar or as a casual dining experience, three ‘Signature Series’ Justin North dishes will be presented across all hotels as well as five “Locally Grown” plates created by hotel Executive Chefs, highlighting the best produce available in local regions.
North described the menu as a celebration of Australian producers using regionally grown, consciously sourced ingredients and said that glacier 51 toothfish, half-shell Queensland deep sea prawns and Zokoko chocolate were great examples of this.
“Taking in the trend towards high protein dishes, my new ‘Signature Series’ plates provide fresh, low-carb options, perfect for business and health conscious travellers,” he said.
“The beauty of tapas style plates is that you can experience many different flavours in the one sitting, often in the one dish, giving you an appreciation for the local destination and its variety of produce.
“Each plate is a small, colourful work of art that comes together to create the perfect experience for the senses, similar to the beauty of a tapestry,” North said.
Some of the locally sourced ingredients to feature on the menu include fresh prawns from local supplier Santiago Prawn Trawler at Pullman Port Douglas; Sunny Ridge strawberries from Simon George & Sons and handmade goats cheese, with a herb and citric flavour, from Meredith’s Goats Cheese in Melbourne; at Palm Cove, largemouth nannygai (snapper) sourced from Cairns waters will be on the menu from Preston Seafoods Cairns; while in Sydney and Magenta Shores, labna and quark cheese from Binnorie Dairy in the Hunter Valley will please cheese lovers.
All plates on the menu are appropriately paired with a drink to accompany their meal, be it a Clare Valley Riesling or a martini.
“How people experience food is changing. With shorter gatherings before going out to another occasion or event, becoming more prevalent. This together with an increased desire for a variety of different flavours to experience the local culture, from our guests, is at the centre of Pullman’s refreshed Tapestry concept,” said Simon McGrath, Chief Operating Officer of AccorHotels Pacific.
“We are delighted to bring our guests’ a taste of some of the best regional produce available through these new Tapastry plates, they offer a sense of place and also celebrate the diverse range of local ingredients we have available in Australia,” he said.
The Tapastry concept was developed by Pullman in 2013 in response to the changing nature of dining habits globally.
Tapastry by Justin North is available in 11 Pullman Hotels & Resorts across Australia.