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  • Sauvignon Blanc 2013
  • Shiraz 2012

Head Chef

Ashley Brennan

Dish Inspiration

"The inspiration of this dish comes from my first visit to the highlands of Scotland. This was the first time I had tried Scallops and bacon in a small Scottish pub on the outskirts of Aviemore. Over the years I have perfected the dish incorporating modern cooking techniques using seasonal and fresh produce to create what I believe is a truly balanced dish. In my time cooking as a chef I have found that the hand dived Tasmanian scallops are a perfect match for this dish. The Cake Sauvignon Blanc incorporates fresh citrus notes that accentuate the flavour of the scallop." Ashley Brennan, head chef

Matched


Sauvignon Blanc 2013 with Pan Fried Scallops with Parsnip Puree, Parsnip Crisps, crispy Pancetta and lemon oil

Buy Wine

The Bristol Arms


Venue Info

The Bristol Arms Hotel
81 Sussex Street, Sydney
Midday-2.30pm
92625491


thebristolarms.com.au

Vibe

The Bristol Arms, recently taken under the wing of The Riversdale Group has seen extensive renovations returning the venue to its British Heritage. With English Gastro style food, dark wood, and “pommy” feel the venue has been transformed into a place you could spend every day in exploring the different levels. Our NEW rooftop bar with 360 degree views of the CBD, our traditional pub bar and 120seat bistro.

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