Introducing the Winter Menu 2026: a French table built on Sydney's best

There is a particular excitement that comes with the turn of the season. The mornings cool, the light changes, and at the market, everything shifts. Root vegetables deepen in flavour. Citrus arrives in full abundance. Brassicas sweeten in the cold. Wild mushrooms appear. The whole character of a kitchen changes and so does ours.

Chef Pierre is delighted to announce the release of Noranise Dining's Winter Menu 2026, now available for private dinners and corporate catering events across the Sydney Metropolitan Area. Designed entirely around what's exceptional at market right now, it is the most considered expression of the season we have put together to date a menu that draws on the finest winter produce New South Wales has to offer, filtered through a distinctly French lens.

A raspberry on almond cake with caramelised condiment and raspberry sorbet follows.

A menu built from the market

At Noranise Dining, no menu begins at the desk. It begins at the market. Chef Pierre visits Sydney's produce markets regularly, selecting only what is at its peak : and this winter, the quality is exceptional.

June and July in Sydney bring some of the most rewarding ingredients of the year. Wild salmon, kingcrab, scallops and John Dory are at their finest in the cooler months. Pumpkins, parsnips, celeriac, kohlrabi, leeks and cauliflower are developing the deep, earthy sweetness that cold nights produce. Wild mushrooms are in season, as are winter citrus fruits - blood oranges, lemons and limes - and fresh truffles, which make a rare and luxurious appearance this time of year.

Every dish on the Winter Menu 2026 was composed around these ingredients. The produce dictated the menu, not the other way around, which is exactly how it should be.

The Winter Menu 2026

Entrées

The menu opens with a roasted kingcrab served with a capsicum condiment and a French-inflected saté : a dish that balances the sweetness of the crab with warmth and depth.

Alongside it, a Japanese scallop panfried and paired with roasted pumpkin, beach plants and seeds, where the natural richness of the scallop is grounded by the earthiness of winter squash.

A charred wild salmon with miso chilli sauce, pickled daikon and shallot brings a confident interplay of smoke, heat and acidity, a nod to the Japanese techniques that have quietly woven themselves into the Noranise Dining vocabulary.

For something more classical and celebratory, poached lobster arrives in a Cru Caviar butter sauce, draped with pasta, roasted cauliflower and toasted hazelnut : one of the most indulgent dishes on the menu and a true statement of intent for a special occasion.

For guests who prefer to dine without meat or fish, the entrée soufflé is an act of technical elegance in its own right: Comté cheese and Jura wine, served in the grand French tradition.

Mains

The main courses are where winter produce steps fully into the foreground.

A porterhouse wagyu beef arrives with a chipotle Béarnaise and smoke jus, alongside umami tomatoes and charred leeks. A dish that honours the French sauce tradition while reaching for something bolder and more contemporary.

John Dory, one of the finest fish available in Sydney waters during winter, is paired with a lemon myrtle sauce, celeriac purée, capers and a celery condiment : clean, precise and beautifully seasonal.

A roasted chicken with wild mushroom, parsnip pepper purée and a creamy sauce speaks directly to the heart of French bistro cooking, elevated with the wild mushrooms and parsnips that are at their very best right now.

And for something truly exceptional, blue eye cod with black truffle sauce, kohlrabi and fresh sliced truffle is the dish of the season : winter's most prized ingredient, treated with the restraint it deserves.

The vegetarian main, a risotto with spring carrots, walnut and anise condiment, is a dish in its own right, not an afterthought.

Sides

Three sides have been designed to complement the mains rather than compete with them: a roasted potato variation with herb salsa, green beans with roasted mushrooms and seeds, and a winter leaves salad with nut fruits, cucumber and toasted nuts : fresh and textural against the warmth of the main courses.

Desserts

The menu closes with five desserts that move from richness to brightness and back again.

Le Soufflé returns in a new register : dark chocolate and hazelnut, warm and deeply satisfying.

La Pavlova, reinterpreted for winter, arrives with a citrus variation and lemon sorbet, all the brightness of the season on a single plate.

A raspberry on almond cake with caramelised condiment and raspberry sorbet follows.

For those who want pure indulgence,a dark chocolate half-baked cake served warm with Comoros Island vanilla cream is the answer.

And to close in the truest French tradition, Les Fromages Français — a selection from the Loire Valley, Normandie and the Pyrénées — for those who believe the cheese course is never optional.

For private dinners and corporate events

The Winter Menu 2026 is available for private chef dinners and corporate catering events across Sydney. Whether you are hosting an intimate dinner for four around your own table, a seated event for thirty, or a corporate occasion that calls for something genuinely memorable, the menu can be tailored to your guest list, dietary requirements and the nature of the evening.

Chef Pierre works directly with each client from the first conversation to the final plate, ensuring that every detail — the menu, the pacing, the service, the presentation — is considered and personalised. As always, Noranise Dining takes care of everything so that you can be entirely present with your guests.

We recommend enquiring at least three weeks in advance to allow time to design your experience properly. The Winter Menu 2026 is available now and will run through the season while Sydney's finest produce is at its peak.

To discover the full menu and get in touch with Chef Pierre, visit noranisedining.com.au.