One of Accor’s 5-star hotel’s Magenta Shores, houses a great bar with a brand new menu. The Tapestry Bar’s Justin North and executive Chef Paul Clune creatively weave together local and regional produce in a celebration of the diverse ingredients throughout the Central Coast and Australia.
The retro style interior is appealing with its vibrant colours, tasteful cushions on comfortable chairs. It has modern light fittings, trendy bar stools, bright tables with an inviting, well stocked bar.
Bar tender Dan made us a few amazing cocktails, which set our happy mood. We had a Midori Splice, strawberry Daiquiri and a Pina Colada, (the highlight was definitely the Toblerone cocktail that was made with layers of Baileys, Franjelico, Tia Maria and chocolate that we had for desert and was absolutely delicious.)
There is a grand selection of wines and beers for those who prefer to marry their beverages to the food, in a way that bring out the flavours in both.
Chef Byron Namenyi served us the freshest oysters served with apple gel, celery and lemon served from the Executive Chef Paul Clune’s new menu. The salt and pepper Hawksbury squid was tender and was served with nam jim aioli, and a chilli, spring onion and coriander salad.
We also tasted the Black forest ham, soft poached egg, asparagus tips and puree, which was not only subtly flavoured, but one of the many gluten free items on the menu. Food intolerances can be catered for individually, but there was only one item on the menu that was made with gluten.
We tried the crispy fried free-range chicken served with a fermented red chilli emulsion, pickles and fennel salt that had just the right hot bite and was filling.
The little creek labna flatbread with caramelised onion, rocket and vino cotto was tasty, but the fleshy half shell Queensland deep sea prawns with miso burnt garlic butter was exquisite.
The Espresso Martini Zokoko chocolate mousseline dessert went down so well to end our meal, which we had with good coffee and almond and fig biscuits. Tapestry bar is highly recommended and worth the treat!
Emilia Krumm
