The new restaurant and bar focuses on creating a sustainable offering for its customers.
An idea formed by Sergio Lopez, Co-Founder of Tom & Serg and Australian chef Troy Payne, the new restaurant, bar and terrace area occupy an area of 60,000sq ft. The two restaurants, bars and private dining rooms are spread over two floors and currently only the ground-floor restaurant is open to customers, with the first floor restaurant and bar hailed to open in November.
The Pangolin prides itself on using home-grown and sustainable locally-sourced produce in their menu. Chef Troy Payne commented: “The menus in all of The Pangolin’s restaurants feature real, honest and simply put, good, food which we believe people need now, more than ever. You’ll find heart-wearing home comforts that we cook from scratch on the meu that have been inspired by good memories and happy stories, which we’re sure will take people back to happy moments around the dinner table.”
The feel good food available includes breakfasts such as hot smoked salmon, soft boiled eggs, crumpets with poached eggs among others. Also available are soups, salads and sandwiches as well as dishes such as native chicken, cassia bark and salt-baked sea bass.
