The Chifley Tower
2 Chifley Square
Sydney NSW 2000
23 November 2009
Cuisine: Modern Australian
SMH Good Food Guide 2010
Forty One Restaurant, located at the top of landmark Chifley Tower, has long been recognised as Sydney's most revered fine dining experience gaining international recognition for the innovative cuisine of its chef and owner, Dietmar Sawyere.
As Forty One enters its thirteenth year of operation guests old and new continue to return for a very intimate yet relaxed fine dining experience, complemented by the breathtaking panorama of Sydney’s harbour and skyline.
Guests enter through a tranquil oriental garden, designed by Japanese Landscape guru Ken Lamb. The restaurant decor is plush but understated, complemented with photographs by renowned black and white Photographer, Robert Billington.
Rare Tasmanian myrtle wood panelling with harbour blue Thai Silk creates a relaxed elegance together with parquetry flooring, brushed stainless steel balustrading reminiscent of a twenties' ocean liner. Particular attention has been given to the acoustics in the dining room.
Forty One has two intimate private dining rooms both with unique views over the Botanical Gardens and Sydney's glorious harbour.
Dietmar's cuisine has a strong European identity reflecting mainly French technique while incorporating some flavours of the orient.
Internationally acclaimed and award winning chef, Dietmar Sawyere, has been a driving force behind the evolution of Australian restaurants and cuisine since arriving in Melbourne in late 1988.
Swiss born Dietmar comes from a family of restaurateurs and has been involved in preparing and cooking the highest quality of food since the tender age of 14.
Leaving school at 16 to work for London's prestigious Savoy Hotel, Dietmar very quickly claimed the position of Chef Saucier before transferring to the group's Connaught Hotel, working under the renowned Michel Bourdin.
At 19, he was named Young Chef of the Year in London by The Culinary Academy and the Savoy Company's Best Young Chef in 1982. Later that year Dietmar traveled downunder to New Zealand, he was twice named Chef of the Year in New Zealand in both 1984 and 1985 during which time his restaurant was named New Zealand Restaurant of the Year.
Upon leaving New Zealand, Dietmar joined Regent International Hotels and worked in The Regents Of Hong Kong and Bangkok as Executive Sous Chef, before being appointed Executive Chef of The Regent of Melbourne in 1988. During his reign in Melbourne Le Restaurant, the signature restaurant, won every major restaurant award including the coveted Good Food Guide Award.
In 1992 Dietmar received an offer to set up the restaurants at the new Park Lane Hotel in Sydney. After successfully opening the hotel and its signature restaurant Gekko, Dietmar decided to venture out on his own when the opportunity arose to take over the top floor of The Chifley Tower.
Forty One Restaurant was born later that year and since then has become a Sydney icon having won no less than 39 Best Restaurant and Wine List Awards.
In December 1998, Dietmar added a new fine dining restaurant in Auckland, New Zealand, to his empire. Five City Road Restaurant was named by Conde Nast Traveller in their "Top Fifty New Restaurants In the World 1999."
Dietmar is constantly in demand for Guest Chef appearances in Australia and overseas. He was also a member of Singapore Airlines International Culinary Panel for 5 years with 3 star Michelin chefs, Gordon Ramsay and George Blanc, New York's David Burke and San Francisco's Nancy Oakes.
A quality driven chef, Dietmar is passionate about the superiority and diversity of Australian produce. Often working along side growers, Dietmar has assisted in the development of many new products which are now available on the Australian and international market.
Sawyere is fluent in three languages-English, German and French. While he is an avid reader and frequent skier, his real passion continues to revolve around food-its creation, taste and design. His 700 plus library of cookbooks attest to that.
|Amuse-Bouche:||Chilled Oyster, Soba and Cucumber Noodles, Vietnamese Dressing|
|Course 1 - Entrée:||Herb Marinated Kingfish Slivers, Salad of Yabbies, Avocado, Salmon Roe, Lemon|
|Course 2 - Entrée:||Pastilla of Chinese Style Roast Duck, Celeriac Remoulade, Crisp Hawkesbury "Schoolie" Prawns|
|Course 3 - Main Course:||Grilled Sea Scallop, Pork Belly Confit, Cauliflower, Apple Reduction|
|Soup:||Demi Tasse of Truffled Leek & Potato Soup|
|Course 4 - Main Course:||Slow Cooked Ocean Trout Fillet, Etuvée of Garden Peas, Vermouth, Sorrel or
Fillet of 'Rose' Veal, Wood Mushrooms, Buttered Tagliatelle Noodles
|Course 5 - Cheese Plate:||Fromart Tilsit from Euldo, Queensland, Sauvignon Blanc Poached Pear, Beetroot Oil|
|PreDessert:||Apple Jelly with Champagne Foam|
|Course 6 - Dessert:||Lemon & Lime Tart, Strwberries, Basil, Mascarpone Gelato or
White Chocolate Parfait, Kirsch Marinated Charries
|Tea and Coffee|
|Menu - Degustation||Menu - Tea & Coffee||The View - Harbour||The View - Opera House|
|Michael Lip||Michael Zheng||Jeffrey Chen|
|Chilled Oyster, Soba and Cucumber Noodles, Vietnamese Dressing|
|Herb Marinated Kingfish Slivers, Salad of Yabbies, Avocado, Salmon Roe, Lemon|
|Pastilla of Chinese Style Roast Duck, Celeriac Remoulade, Crisp Hawkesbury "Schoolie" Prawns|
|Grilled Sea Scallop, Pork Belly Confit, Cauliflower, Apple Reduction|
|Demi Tasse of Truffled Leek & Potato Soup|
|Slow Cooked Ocean Trout Fillet, Etuvée of Garden Peas, Vermouth, Sorrel|
|Fillet of 'Rose' Veal, Wood Mushrooms, Buttered Tagliatelle Noodles|
|Fromart Tilsit from Euldo, Queensland, Sauvignon Blanc Poached Pear, Beetroot Oil|
|Apple Jelly with Champagne Foam|
|Lemon & Lime Tart, Strawberries, Basil, Mascarpone Gelato|
|White Chocolate Parfait, Kirsch Marinated Cherries|