New concept restaurant, The Ternary at Novotel Sydney on Darling Harbour celebrates its first anniversary this month. In a dual celebration, 2016 also marks AccorHotels' 25th Anniversary in Australia with Novotel Sydney on Darling Harbour its very first hotel to open in 1991. To mark the occasion, The Ternary has created a signature dish that puts a new spin on a much loved dessert classic - a green tea panna cotta with red fruit soup and pistachio sable.

The Ternary features three distinct but integrated dining offerings – the Grill Kitchen, the Asian Kitchen and the Wine Bar – in a single, stylish open space offering spectacular floor‐to‐ceiling views of the city skyline. From the sizzle of the grill, to the flashing flames of the wok, guests are invited to share in the spectacle and sensory experience of their food being created in the restaurant's theatre-style kitchen – enjoying its journey from pan to plate. Chefs interact with guests as they cook in front of them, immersing patrons in the energy and colour of the kitchens in full swing.

The Ternary's menu has been created by Anthony Flowers, who brings 22 years of experience to the helm as Executive Chef. His dishes celebrate fresh, top quality produce sourced locally and internationally, with an emphasis on texture and balance of flavours. Guests are invited to mix, match and share dishes from across the three distinct menus, perfect for those dining alone, as well as groups of friends, family, or colleagues sharing some food and wine after work.

Richard Holt, General Manager at Novotel Sydney on Darling Harbour, says: “The Ternary Restaurant has brought an air of casual sophistication to the Sydney dining scene with its new concept, breaking any preconceptions of hotel dining.

“The Ternary is not a restaurant kitchen hidden away from diners like many hotel restaurants; Anthony and his team have reinstated the theatre of food preparation by engaging patrons. We congratulate The Ternary team on such a successful first year,” added Richard.

Highlights on the menu include sirloin steak from Cape Grim cooked on the grill, Atlantic salmon from the tandoor with spiced baby eggplant, Betel leafs filled with smoked flaked salmon with salmon pearls and fried shallots, and Mango creme brûlée with champagne sorbet. The experienced staff are also on hand at the Wine Bar, to advise guests on food and wine pairing, with the Enomatic system enabling guests to choose from nearly 100 different wines by the glass or bottle.

The Ternary is open seven days a week for breakfast, lunch and dinner. For more information and bookings visit www.theternary.com.au