Annita Potter opens Viand at Woolloomooloo – hospitality

Chef Annita Potter is preparing to open her first restaurant at Sydney’s Woolloomooloo after nearly two decades in the kitchen.

Potter began his career in Perth, then cooked across France and Thailand before working alongside David Thompson at Nahm in London.

The chef spent time in Thailand at Thompson’s company working on projects that took her to Cambodia, Vietnam, Hong Kong and Singapore where she launched Long Chim.

Potter found herself in Sydney in 2020, which saw her open a trial pop-up of Viand at the Mint until early 2021.

Now the chef has found a permanent home for Viand at the corner of Crown and Cathedral streets which will open on March 2.

While Potter has spent a lot of time exploring Thai cuisine, the chef says Viand won’t be pigeonholed into one cuisine.

“Viand is an archaic word for assortment of foods, which to me is a perfect description of what I believe Thai cuisine is,” says the chef.

“I deliberately chose something without Thai overtones. A food concept of its own, not specific to any cuisine…ultimately, I am a chef who cooks and produces an assortment of dishes, and I hope that as my concept grows, it will also expand into other cuisines and assortments.”

First courses include Crispy Balmain Bug Noodles, Cilantro and Wax Beans; salted duck egg relish, langoustines and sticky aged pork; Jungle curry with prawns and braised monkfish with marinated plums and Asian celery.

The tasting menu is priced at $145 per person, with a vegan dining experience priced at $120 per person.

On the beverage side, premium wines will be available alongside a range of herbal teas and teas.

Viand will open from Wednesday to Saturday from 6:30 p.m., reservations are now open.

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