With the change of seasons - as summer slips into the cooler season of autumn - so do our taste buds. And what better way to ease into the season than a lunch designed to reflect the seasonal change.

Sugaroom restaurant, located at Jackson's Landing at Pyrmont on Sydney Harbour's foreshore, has introduced a Sugaroom Autumn Lunch that merges wines and flavours that reflect the more subtle flavours of a cooler climate.

There is a choice of two main courses. The Sea bream with fennel, baby vegetables and vermouth cream is teamed with a ‘07 Leeuwin Estate ‘Siblings' SBS Margaret River white wine.

The Braised beef cheek with potato puree, baby carrots and bordelaise jus is accompanied by a '07 Riparian Pinot Noir Marlborough New Zealand red.

Entrée is a choice of either duck liver pate with spiced cherries and toasted brioche or crisp zucchini flowers with Persian fetta and smoked cherry tomatoes.

The menu is available Tuesday to Friday and is priced at AUD$40 for the two courses with wine. It is a wonderful way to leave summer behind and bid welcome to the cooler sunny days of autumn.

Separate from the autumn lunch there is an extensive menu available designed around the freshest season ingredients and an extensive wine list.

Also new to the ‘menu' at Sugaroom is chef Bradley Sloane who brings an extensive knowledge of food and wine – and international experience – to the restaurant. Hailing from Bomaderry, he has won various awards on his journey to the kitchens of Sugaroom as well as gaining experience in top restaurants here and overseas.

"Bradley is a quality addition to the team at Sugaroom and I am sure his influence will flow on to our menus in a very positive way," owner and executive chef Greg Anderson said.

Click here for more information about Sugaroom.