The acclaimed figure has taken the lead on a revival for The Strand Hotel’s dining concepts. The new direction will see the launch of Strand Bistrothèque on the hotel’s Ground Floor, and newly designed rooftop bar Kasbah overlooking vibrant Darlinghurst.
On the new dining direction Group Creative Culinary Director Clayton Wells notes, “Since joining PUBLIC, I’ve been able to explore my range in not only the culinary realm, but further in experiences and full-venue activation which is what I’ve conjured at The Strand. Leigh and the team have the expertise to provide a renewed experience in food and service across Strand Bistrothèque and Kasbah upstairs on the rooftop. You’ll be able to make your day or night whatever you want it to be at The Strand, and we’ve got a few surprises ready and waiting.”
After opening in March 2022 as a French-inspired bistro, the newly introduced Strand Bistrothèque on the Ground Level will be a contemporary take envisioned by Clayton Wells alongside The Strand Hotel’s Head Chef Leigh McDivitt and cultural programming in collaboration with experts at StudioAM/PM. Inspired by the hidden gems on the 3rd and 11th Arrondissements in Paris, the inviting bistro will offer an intimate atmosphere where guests will be transported to Europe with jazz, deep blues cuts and the gorgeous sonic haze of Viennese trip-hop plus weekly live music sessions showcasing the incredible emerging talent from Sydney.
Strand Bistrothèque will retain its existing laidback interpretation of French cuisine but with a little more fun injected into it, making it the perfect late-night haunt. The new menu will serve Wells’ take on classic French dishes with key highlights including Chicken Liver parfait Eclair with Maraschino Cherry and Cacao, Gruyere Cheese Soufflé and Whole Roasted Yellow Belly Flounder with Piment D’Espelette and Curry Leaves.
There will be a natural wine bar approach at Strand Bistrothèque with the wine list curated by Mike Bennie, P&V Wine Merchants Co-Founder. For the beverage menu, guests can expect an excellent aperitif, digestif and cocktail selection curated by the lauded Maybe Sammy team as well as classic and craft beers.
The rooftop of The Strand Hotel, Kasbah, will also offer guests a taste of Clayton Wells’ creative culinary expertise along with a distinctively different setting to the Ground Level. The new Strand Hotel rooftop bar Kasbah will be an idyllic open escape showcasing the city skyline and channeling Mediterranean nights surrounded by Balearic music. Kasbah will serve French Moroccan inspired small grazing plates designed to be enjoyed on the vintage lounges of the a rooftop oasis. Key dishes will include Yellowfin Tuna Crudo with piquillo peppers, lemon and saffron vinaigrette, Duck, Pistachio and Burnt Honey Pastilla and Spiced Tiger Prawns with ginger, turmeric, and coriander.
Similar to Strand Bistrothèque, Kasbah’s cocktail menu will be designed by the Maybe Sammy team with key highlights such as The Silk Road and Ficus, along with a short and concise menu of natural wines with an emphasis on sparkling, whites, and rosé.
Each dining concept will take Clayton’s less is more approach allowing for vivid colours and unlikely flavour combinations to create an unexpected and delightful experience of ingredients.
The Strand Hotel Head Chef Leigh McDivitt adds, “The food is also a combination of my own cooking style of traditional French techniques and a nose-to-tail approach. I believe in sourcing sensational Australian produce from local farms. When you find the quality produce that our farmers are passionate about sharing, you need very little interference from chefs to make the dish sing.”
