Prepare to drool: Primus Hotel Sydney launches new flavour-packed menu
With a side of art-deco
They recently flew to the top of our list of favourite Sydney hotspots after opening up their lush rooftop bar to the general public. And Sydney's Primus Hotel has given us yet another reason (if you needed one) to visit. The hotel's adjoining restaurant, The Wilmot, has relaunched with a drool-worthy menu, following the appointment of new Executive chef Daniel Menzies.
Set in what can only be described as an a luxe art-deco dining temple, The Wilmot's new flavour-packed menu features local ingredients and fresh produce using a blend of classic French, Asian infusion, South American and Italian cooking techniques.
On offering is Wagyu oyster blade "cooked two ways" (braised and seared), bone marrow with onion soubise and barramundi with witlof and tomato consommé. But you won't be able to go past Menzies' signature dishes like the kangaroo tartare served with capsicum jam, saltbush, cumin and parsnip crisps as well as Pork belly, spanner crab, squash and zucchini spaghetti with coriander and salmon caviar.
The creative and experimental menu is complimented by the grand interiors of Primus Hotel that features soaring ceilings and imposing scagliola columns in deep red. The heritage listed art deco building, that originally housed the Sydney Water Board, was refurbished in 2015 to include sleep polished marble counters, a brass open kitchen, wood-panelled walls and elegant velvet banquettes.
Menzies brings with him stellar 18-years of experiences in the industry, both internationally and in Australia, having worked with Michelin star chef Guy Savoy, Daniel Hughes and Guillaume Brahimi, to name a few. Most recently he spearheaded the opening of Bistro Moncur, Mosman, and reopened The Grill at The Four (previously Four in Hand), Paddington. As well as taking over the reins in The Wilmot's kitchen, Menzies will also be responsible for Primus Hotel Sydney's wider food and beverage offerings including the high tea, the Lobby Bar, 24 hour hotel room service and rooftop bar venue.
"I'm thrilled to be working with a boutique hotel which already has a strong reputation for delivering great food to diners. The location and restoration of the hotel and its history is an exciting opportunity for me to share my passion for fresh, seasonal produce with a creative flair and offer an unique new menu for our CBD clientele," Menzies says.
The Wilmot is located at Primus Hotel Sydney, 339 Pitt St, Sydney NSW 2000. For more info and to book a space, visit primushotelsydney.com or call (02) 8027 8800.
Breakfast: 6:30 to 10:30 (Monday - Friday) and 7:00 to 11:00 (Saturday - Sunday)
Lunch: 12:00 to 15:00 (Monday - Sunday)
Dinner: 18:00 to 21:30 (Monday - Sunday)
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