The unveiling of an internationally branded five star hotel in none other than the surrounding area near Sydney Airport signifies two things. One: business is booming, represented not only in the increase of travellers through the airport, but the spurt in residential property development, eateries and cafes. Two: food options continue to improve and are worth travelling out for. The latter now merely a fact strengthened by the fine dining experience brought by Pullman Hotel’s Mobius Bar & Grill.
The restaurant’s well-rounded offering not only caters to guests but hopes to attract locals with enticing lunch and dinner options showcasing the local community’s very best. Headed by Executive Chef, Daniel Simpson (ex Q Dining at Pullman Quay Grand Sydney Harbour) the menu focuses on guests being able to sample a range of flavours in smaller, tapas style portions – “Mobius is a celebration of local, artisan producers and their product. We want to share their story and create dishes that respect and complement their beautiful food.”
Brekky includes artisanal breads and pastries from Sonoma Bakery and to order dishes such as 63 degree Highland Fresh free-range eggs, osetra caviar, hollandaise, native greens ($28). It’s doubtful any guest would risk a sleep in and miss out, especially when an unconventional endless charcuterie with fine cheese is part of the deal.
For nearby workers an opportunity for something tasty yet casual for lunch comes in the form of all-day breakfast burger complete with oozing egg ($14), a calorific sounding American wagyu beef burger with layers of bacon, lettuce, tomato, peanut butter and cheese ($12) or classic mac and cheese balls ($11). All downed with a couple of craft beers from the spacious aeronautical inspired bar which will also house a well curated wine list of Australia’s established and up & coming wineries, apertif cocktails, ciders and intriguing liquid desserts.
A mix of Modern Australian and Asian dishes grace the dinner menu including share items such as Signature Oysters from the South Coast of NSW with shoaxing and cucumber mignonette ($25 small), 5 spiced school prawns, chilli caramel ($29 large) and twice-cooked berkshire pork, kimchi, smoked eel ($18 small).
For something a little heartier a New York striploin pure blood master Kobe wagyu ($90) can be stared at longingly through the open kitchen as it’s prepared alongside mains such as rack of lamb with eggplant sambal and crisp chickpeas ($29/$46) or Yamba U6 prawns ($48 full serve) accompanied by triple cooked chips with thyme salt (8) and roasted pumpkin, ancient grains with sheep’s curd ($22). Any potential leftover room warrants a sweet ending via either a pumpkin tart, house-smoked ice cream, maple-candied bacon ($15) or an orange blossom crème brulee, cardamom infused meringue($15).
The 14th Pullman property nationwide, hosting 229 luxury rooms and designed by the award-winning WMK Architecture and SODA (Thailand) Architecture + Interiors should prove a welcome, exciting addition to Sydney Airport’s accommodation and entertainment options.
Address: Pullman Sydney Airport 191 O’Riordan Street, Mascot, Sydney
Website: www.pullmansydneyairport.com.au.
Hours: 7 Days 6am-11pm
Images supplied and credited to Nikki To.
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