It’s not easy to take on reinventing an old favourite. Especially when it comes to food. But Justin North (ex-Becasse) executive chef at Hotel Centennial, is rolling with the punches.
Expect the classic and well-known flatbreads, with slightly reworked toppings, along with the signature Centennial waffles. Dishes such as the lamb shank and shoulder shepherd’s pie and whole roasts to share are new additions to the menu.
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 where guests enjoy a communal meal at a large marble-topped table that seats 30.
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.