It’s not easy to take on reinventing an old favourite. Especially when it comes to food. This was something Justin North, previously of Becasse, was well aware of when he took the role of executive chef at the newly revamped Hotel Centennial.
“The Centennial has been a fixture of the eastern suburbs for a long time. Prior to re-opening we got a lot of heat about messing with the locals’ favourite things. So we kept some and introduced some others,” says North.
Those dishes that made the cut include the popular flatbreads, with slightly reworked toppings, along with the signature Centennial waffles. “We have added a few of our own favourites too, such as the lamb shank and shoulder shepherd’s pie and whole roasts to share, which are proving to be very popular too.”
There is also the black label, eight-week, dry-aged, coarse-ground beef burger with caramelised onions and fontina. Meals to share include whole, wood-roasted Holmbrae chicken, roast gravy, greens and thyme; and five-hour slow-cooked lamb shoulder.
For a slightly different dining experience the new Hotel Centennial has introduced The High Table from Monday through to Wednesday. Guests enjoy a communal meal at a large marble-topped table that seats 30.
With the stunning new fit-out by award-winning design group Luchetti Krelle, complete with custom-made furniture and a beautiful collection of contemporary photography, Hotel Centennial is the kind of place to spend time enjoying good food and good company.