From Syrian inspired chicken, to salted caramel made with miso, Andreanne Pelletier is bring extraordinary flavours to the new summer menu at Mrs Sippy.

On Tuesday Mrs Sippy hosted the Mrs Sippy Chef’s Table which showcased dishes from its latest menu, presented by Executive Chef, Andreanne Pelletier, who, originally from Quebec, Canada, has spent the last four years calling Australia home. The menu encompasses everything Pelletier has learnt throughout her career so far. Designed to share, and with a large Middle Eastern influence and a focus for eating locally sourced produce, Pelletier says “This menu was influenced by a love for Middle Eastern and Moorish food, where in London, the food at Moro sparked my interest.” 

The menu is a testament to the passion of the Mrs Sippy team who continue to evolve and adapt. “We’re thrilled to be approaching our fifth year with our strongest team ever,” says owner Kate Stanway. “We’re continually creating new dishes that feature the very best in fresh Australian produce and our menu reflects our hunger to bring something delightfully new to the table – quite literally.”

To start off the night, we were served Sydney rock oysters with citrus mignonette, kaffir lime and shiso ($4 each) which were fresh and packed a punch from the citrus and kaffir lime.

The spiced pork belly with betel leaf and pickled daikon ($18) was a standout among the entrees. The flavours of cinnamon and star anise from the belly paired with the acidity from the picked daikon, plus a hit of chilli made for a winning combination. The last of the entrees to try was the citrus cured Kingfish carpaccio ($18) which was light and paired with grapefruit.

For mains, we had the slow roasted lamb shoulder ($30/$60) with white bean puree, cavolo nero and dukkah. Slow roasted, the meat was so tender it fell off the bone and the flavour and spice from the dukkah, along with the citrus of the lemon really transported you right into the Middle East.

The chicken ($25-$40) is an absolute must have and was a favourite among us at the table. Wood roasted and topped with crushed walnuts, a hint of chilli, mint and tarator sauce (made with garlic, yogurt, herbs and lemon juice) the chicken was in a league of its own, so deliciously moist and in no need of any accompaniments.

This particular dish is inspired from a combination of Syrian cooking and Pelletier’s recent involvement in Cook for Syria, a campaign that was run across a group of London chefs including Jamie Oliver and Fergus Henderson, both of whom Pelletier has previously worked for. “They put together a series of beautiful Syrian dishes in a cookbook, which they then sold to raise money for UNICEF in support of the people of Syria.”

Sides were green beans with grapefruit and radicchio, and roasted cauliflower with tahini and sumac ($12) of which we could’ve easily finish off a whole plate.

For dessert, chocolate fondant with salted caramel and macadamia ($14) was decadent, and oozed with chocolate when broken open. Pelletier’s interesting take on this classic is that she made the salted caramel with miso rather than salt. We also had a strawberry and rosewater ice cream sandwich with toasted pistachios ($16) and although flavour-wise it succeeded, the dish fell through with a lack of texture, and was left in shadows of the previous dishes.

Much like its work-hard-play-hard-clientele, Mrs Sippy will certainly have a busy year ahead if their new summer menu is anything to go by.

Mrs Sippy
(02) 9362 3321
37 Bay Street, Double Bay, Sydney
Tue-Sat 12pm-12am
mrssippy.com.au