New Mark Best’s Pei Modern restaurant in Four Season Hotel Sydney and Moss Wood Ribbon Vale Botrytis Semillon

Pei Modern, Mark Best’s internationally recognised modern bistro, has launched at Four Seasons Hotel Sydney last october on October 15th, 2014.

Roderick Eime from Global Travel Media went to Pei Modern for dinner and writes about his experience which includes a meringue with white chocolate ganache and blueberries paired with Moss Wood Ribbon Vale Botrytis Semillon.

“After some cosmetic reworking, the space now houses Mark Best’s Pei Modern restaurant, a concept imported from his stylised namesake eatery in Melbourne along with team leader, Matt Germanchis. Best is well known in Sydney’s elite dining circles for his acclaimed establishment, Marque, in Crown Street.

Pei Modern can seat up to 180 guests in the new “elegant and contemporary space” that is just as suitable for a private evening meal as it is for business dining and lunches.

The menu, while simple, unpretentious and uncomplicated is heavy on culinary skill, use of local and seasonal produce well-presented and artfully prepared.

[…]

We finished with the famous spiced doughnuts, blood orange and whey butterscotch challenged by the meringue with white chocolate ganache and blueberries. This sweet medley was chased down with sticky Moss Wood Margaret River Botrytis Sémillon.

[…]

Settle in for a long lunch or a dash in for a quick and tasty bite. Pei Modern is as versatile as it is satisfying.”

Moss Wood Ribbon Vale Botrytis Semillon: www.mosswood.com.au/wines/ribbon-vale/botrytis-semillon/2011-vintage