The Argyle turns to Asia

The Argyle restaurant and bar is set to introduce a new South-East Asian feel for summer.

The new-look venue in The Rocks has incorporated a food menu, cocktails and renovations fit to suit the theme.

Head Chef Michael Nguyen, newly appointed after working in Surry Hills’ Red Lantern, has joined forces with Saké Restaurant and Bar Executive Chef, Shaun Presland.

“Micheal Nguyen and I drew our inspiration for The Argyle’s new food concept from the hawker-style food found at South-East Asian markets,” Mr Presland said.

“We wanted to create a menu of delicious Asian eatery for people to share at any time during the day; whether it’s a quick lunch away from the office, an after work bite or a late-night snack.”

The new menu includes dumplings, har gow, a range of textual salads and a new cheeseburger, ‘gyoza’. Fantale and rocky road dumplings will also feature in a list of ideas created in The Argyle’s test kitchen.

“Michael and I and our chef friends usually get our late-night food fix at China Town once we’ve knocked off from dinner service at our restaurants,” Mr Presland said.

“Australia’s proximity to Asia and our access to high-quality produce both contribute to the trend towards Asian dining we are seeing in Sydney at the moment.”

Daniel Mussen, the former Shady Pines bar manager, has introduced an array of South-East Asian inspired cocktails.

Designer Melissa Collison said sensory overload was a prominent theme when thinking of an Asia-style setting.

“When John Szangolies asked me to come up with a design concept for his new Asian-inspired dumpling bar, my heart skipped a beat,” she said.

“I love the energy of Asia. We wanted our design to capture a moment in time; the energetic vibe, the authenticity and the mouth-watering visual feast that is Asia.”