Pei Modern, Mark Best’s internationally-recognised modern bistro, will launch in Sydney at Four Seasons Hotel Sydney on October 15, 2014.
Founded on the principles of ‘bistronomie’ that demand a commitment to locally sourced, quality seasonal produce and wines that speak of their place and style, Pei Modern opened in Melbourne in 2012 to critical acclaim, winning The Age Best New Restaurant Award for 2013.
“I’m incredibly excited to open Pei Modern in an iconic location of my beautiful home town,” Best said. “Pei Modern Sydney will respond to the local environment, location, customer and produce.
“I’m excited to get into this amazing kitchen and cook from the wood fired grill and oven.
“The cuisine style will be ‘primal modern’.”
Matt Germanchis, founding chef from Pei Modern Melbourne has relocated to open Pei Modern Sydney and Ainslie Lubbock, multiple award-winning maitre d’, will ensure that the same professional service and old-fashioned warmth that has defined Pei Modern in Melbourne will be brought to Sydney as she oversees the opening period before returning to Melbourne.
Dishes such as ‘that’ Sauternes Custard, and Jerusalem Artichoke with Duck Egg and Truffle will make the journey north to Sydney.
Helen Rice, architect, will again oversee the transformation of Four Seasons’ ground-floor space to a Pei Modern space.
“We’re delighted to welcome Pei Modern to Four Seasons,” said Rudolf van Dijk, General Manager of Four Seasons Hotel Sydney.
“We know Mark, Matt and Ainslie will truly deliver a world-class bistro that all Sydneysiders and hotel guests will enjoy.”
Pei Modern Sydney will be open for lunch, Monday to Friday including the “Eat.Pei.Quick” express offer, and dinner Monday to Saturday.
Pei Modern’s Melbourne kitchen is now headed up by Florent Gerardin, late of Silo by Joost, Vue de Monde in Australia and Alain Ducasse and Joel Robuchon in France.