Perched above the lush Jamison Valley, in the captivating Blue Mountains is Sofitel’s Fairmont Resort, the home of Eucalypt Restaurant. In simple, yet intimate surrounds with trendy dividers, Fairmont guests and visitors to the area sample fresh, regionally sourced ingredients from a soulful menu. Executive Chef, John Slaughter pulls the strings behind a Modern Australian five course degustation that exemplifies balanced flavour and texture; or there’s the two and three course choices, featuring the likes of citrus cured ocean trout with green apple, fennel, gin and tonic gel and caviar, as a precursor to gnocchi in onion soubise, liquorice and sage butter, Swiss brown mushrooms and cep powder. To elevate the evening slightly, investigate the matched brigade of Australian wines.
