Stuart Doust has cooked for Presidents and the Queen, worked in the Middle East and Asia. Most recently he worked as Executive Chef at Four Seasons Cairo at Nile Plaza, after several years with Shangri-La Hotels in China and Malaysia and Banyan Tree in Seychelles.
As the new Executive Chef of the Four Seasons Hotel in Sydney, Stuart oversees all their food and beverage operations including: Kable’s, Room Service, The Bar, Executive Club and Banquets.
Within a few months, Stuart has been quietly making changes to Kable’s, the hotel’s fine dining restaurant. This month he’s launched a new Australian brasserie-style menu. It’s all is about offering a high quality dining experience that you’d expect from the Four Seasons, but also recognising guests. whether for pleasure of business, are also looking for quick casual-style food. For those wanting a longer relaxing meal, the menu includes a range of gourmet, grilled and seafood dishes.
Today, noodlies, Sydney food blog is sampling Stuart’s new lunch menu.
The Beef & Guinness pie, mushy peas, mash, gravy is a case in point. Probably not what you’d expect from the Four Seasons, but it’s executed brilliantly, fluffy, buttery pie outer gives way to rich piping hot filling, the beef well cooked but still has great shape. Both potato and pie mash look stunning. It’s relatively quick and very satisfying.
John Dory fillet is a light, healthy choice.
Sticky date pudding, butterscotch sauce & vanilla ice cream: hard to fault this execution. Rich, hearty pudding balanced with creamy vanilla ice cream. What’s not to like?
Summer berry sabayon, pistachio biscotti: stunning contrasting colours and presentation.
And a very, very honourable mention to the Rockford Basket Press Shiraz, 2006. A great balanced red that left you with a lovely, healthy after glow.
Lunch 12 – 2.30pm.
Dinner 6pm – 10.30pm.
noodlies, Sydney food blog dined as a guest of the Four Seasons Hotel, Sydney.