Kittyhawk is getting a menu makeover, thanks to the new hire of renowned multi award-winning chef Liam O’Driscoll, who most previously helmed the kitchen at Big Poppa’s.
Liam has created a new menu for the leading rum and rye bar. Utilising his simplistic and rustic style of cooking, with a focus on sustainable farming and organic, free-range produce, guests can look forward to “bar food meets French bistro” offerings.
“Kittyhawk is very unique and the inspiration behind the venue has allowed for some culinary experiences to be created that are yet to be seen in Sydney”, said Liam, Executive Chef at Kittyhawk.
“The new menu will see a few French classics, such as the house made duck liver pate, charcuterie and crème brulee; but also some delicious seafood options, including fresh pippis from South Australia. One of the mains I’m most excited about is the Spatchcock with caramelised eschallot puree, witlof and cherry jus; it’s a unique bar dining option.”
As Head Chef at Big Poppa’s, Liam has created a unique and exceptional dining experience for his guests, earning him numerous accolades. Liam will now oversee both Kittyhawk and Big Poppa’s.
Jared Merlino, Managing Director of Kittyhawk and Big Poppa’s, said, “We are thrilled Liam has moved into the Executive Chef role, now overseeing both Kittyhawk and Big Poppa’s.
“Liam has done amazing things throughout his career, most recently leading the kitchen team at Big Poppa’s and winning several awards as a result, including Best Restaurant Bar at the Timeout Bar Awards 2017. We have seen from Liam’s time as Big Poppa’s head Chef that he has an immense passion for creating amazing dining experiences.”
In addition to the menu update, Kittyhawk has also announced it will now open for lunch on Thursdays and Fridays, starting February 23, 2017. The unique menu will rotate weekly offering lunch specials as well as select dishes from the dinner menu.
For full menu details, and further information on Kittyhawk, visit thekittyhawk.com.au.