Australia: TV chef Peter Evans has been appointed by The Watsons Bay Boutique Hotel to revamp its special events menus.
Evans will “showcase some of his signature dishes and also explore some fresh dishes and new additions for the menus”.
His dishes include crispy lobster filled betel leaves with ponzu sauce, scallops in the shell, crispy prawns with bonito and wasabi mayo, steak tartare with quail egg and black salt and a lemon meringue with lavender dust.
The 32-room hotel, bar and restaurant is wend by Fraser Short and Arthur Laundy who bought the property last year.
Evans said of the New South Wales property: “It’s a showcase of everything that is good about the Australian outdoors and I intend to compliment this spectacular setting with a selection of great menu items. Aussies love great food, and I am keeping this in mind with a selection of bespoke dishes for Watsons Bay Boutique Hotel.”