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French for 'summer'

 
 
 
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French cooking has always been synonymous with beautiful presentation and innovative flavours and Été delivers exactly that.

Été was built on the idea of using both old and new world cooking techniques to create dishes that are exciting and elegant, without losing sight of the traditions of classical French cuisine.

With a reputation already established from his previous work at Vine, chef Drew Bolton has designed the perfect lunch and dinner destination, right on the waterfront of Barangaroo. Bolton offers an adventurous dining experience with a nod to his classical French training and experience stemming from a list of Michelin starred establishments, and having worked at Aria Restaurant under Matt Moran and the acclaimed Peter Gilmore at Quay.

Growing up in the Blue Mountains, Bolton gained a deep appreciation and respect for quality produce and understands the importance of growing strong relationships with local farms and suppliers. This is reflected in the menus, which showcase the origin of the ingredients you will find on your plate.

The ultimate escape from the city, Été’s menu focuses on fresh, local and seasonal produce, served with refined technique and sophistication.

 
 
 
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“At Été we’re taking classical French preparations and contemporising them. I don’t mind bending the rules,” says bolton.

/  Broadsheet Sydney /