Pacific Oriental boasts a fine dining menu inspired by The Pacific Rim along with a unique Thai brasserie and a sumptuous Oriental cocktail bar. Split over two floors, the fine dining restaurant sits on the upper mezzanine level with its own balcony overlooking the bar and brasserie.

 

Downstairs, a checkerboard floor and striking light features are softened with delicate touches including 20" floating panels and Japanese inspired floral wallpapers.

 

This level houses an elegant Oriental cocktail bar offering an array of tempting concoctions, perfect for after work drinks or a special celebration.

 

The staircase takes you upstairs to the fine dining restaurant, which incorporates secluded seating areas ideal for a romantic dinner for two, there are also open areas that invite larger groups to feast together.

 

A fusion of influences, the restaurant menu features dishes from countries around the Pacific Rim. Pacific Oriental's Head Chef Gerrard Mitchell uses only the freshest ingredients to create aromatic food.

 

Originally from Perth Western Australia, Gerrard has a wealth of experience gained from working in some of the City's best restaurants including The OXO Tower, E&O and Mango Tree.

 

Having spent his childhood growing up between the city and country, Gerrard gained a unique outlook on food which he has carried through into his cooking career. From deep sea fishing to eating out at restaurants from an early age, he's developed an intuitive understanding of the importance of fresh and seasonal produce and prides himself on preparing dishes with loving care.

 

Gerrard comments: "Our menu has been lovingly created to showcase the very best of Pacific Rim cuisine, with a particular Japanese influence. Our menu is full of taste sensations offering our guests a truly diverse dining experience."

 

Aromatic appetizers include Temaki - hand rolled, coned shaped maki with your choice of filling (including scallop and tobiko or soft shell crab) and Tempura – light crispy batter made with rice flour and served with yuzu, soy prawn or lotus stalk amongst other fillings.

 

First courses range from raspberry grape marinated wild salmon served with star anise and champagne jelly, to the light but satisfying pan-fried diver caught scallops and soutzsouki sauce on a bed of celeriac remoulade.

 

Mouth-watering main courses feature the Head Chef's favourite dish, roasted saddle of welsh lamb with ginger miso braised mouli and pea tips and the oven baked Barbary duck Margaret with sweet potato croquettes and umeboshi chutney awakes the palette with its invigorating blend of delicate flavours.

 

Vegetarians will love the Roast Butternut Squash Congee served with black truffle and crispy garlic amongst other meat free dishes.

 

Desserts include steamed chocolate pudding with stem ginger ice cream, honeyed mango on warm coconut sticky rice or lavender infused Crème Brûlée.

 

The cocktails and martinis fuse western liquors with traditional Oriental flavours such as 'K OI', the Japanese expression for falling in love.

 

'Hujan Hitam' is also a house special. A divine blend of Havana 7 year coupled with apricot brandy, oregeat syrup, fresh lime juice and muddled juicy raisins, the concoction is shaken and poured into a long glass to give a black rain effect.

Pacific Oriental's sommelier, Matthieu Garros is responsible for the selection of fine wines.

Joining the team from Michelin starred 'The Greenhouse' Matthieu grew up in the Armagnac region amongst his family's vineyards. Born into a culture of vinification, he spent two years at the world renowned Jacques Romas Sommeliers' School near Bordeaux, of which two of these years were spent traveling around Europe learning and developing his skills in the trade.

 

Catering for both business and leisure clientele, Pacific Oriental is happy to provide the setting for parties and functions. A private dining area is available for smaller gatherings such as business meetings or private parties.