For style, sophistication and choice look no further than The Ternary. The unique dining destination offers three distinct cuisines, all at the one table.
In Latin a ternarius is a single object consisting of three parts, and there’s no better word to describe The Ternary, where three styles of dining – grill, wok and wine – come together for a casual yet sophisticated dining experience.
Executive Chef and Culinary Director, Anthony Flowers, has been instrumental in the development from the very beginning. When the Novotel renovated in 2014 it gave Anthony the opportunity to help design The Ternary’s unique dining experience.
Anthony’s experience at restaurants, including Berowra Waters Inn and Forty One Restaurant, instilled in him a passion for food and the belief that his guests should enjoy memorable dining experiences. His goal was to lead a restaurant known for its modern, theatre-style dining experience.
When you first enter the restaurant you’ll be greeted by floor-to-ceiling windows, stunning views of the city skyline and your host – who will share with you the story and meaning of The Ternary, and how to navigate the menu.
Start with a selection from the bar – an aisle of intimacy within the restaurant, distinct from the theatre and action of the other open kitchens. It’s the perfect area to relax with a glass of wine and a taste of The Ternary’s offerings. Enjoy pumpkin and spinach arancini, braised pork sliders or pan-fried chilli with garlic prawns.
There are plenty of drops to accompany your food, with selections from Australia as well as a tight list of international contenders. The variety has been praised, with Sommelier Dony Andrian’s list taking out top place for the Accor Wine List of the Year 2016.
If you’re a fan of fire, cast your eyes over a selection from the Grill. This kitchen is a sensory experience where prime cuts are seared on a naked grill in the centre of the restaurant. There is a range of steaks to choose from, including a 150-day grain-fed Black Angus beef, as well as grilled Balmain bugs or darne of Tasmanian salmon. A simple serve of side potatoes and a choice of traditional sauces allows natural flavours of the high quality cuts of meat to shine.
Those who prefer a more intriguing depth of flavour should order from the Asian Kitchen, with dishes that are as varied as the continent itself. For starters you’ll find garlic naan sitting alongside steamed dim sims and sashimi, while rana spiced slow-cooked lamb ribs are a popular option, served with pomegranate molasses. While The Ternary prides itself on its three pillars, there is always room for dessert. Baked ricotta cheesecake, fresh berries, anglaise and white chocolate ice-cream is just one of the tempting choices.
Few venues could pull off coordinating three different kitchens, each with its own distinctive cuisine. The Ternary succeeds in making this complicated task seem easy, with all sections working harmoniously as one. From the bar, to the grill, to the wok, sample a bit of everything and see how all the elements of The Ternary come together.