One of the most highly anticipated hotel openings in Sydney this year has been the CBD located Primus Hotel Sydney a heritage listed art deco property, featuring an expansive lobby area with chic polished marble, as well as a rooftop pool bar. As such, The Wilmot is its appropriately adjoining “art deco dining temple” restaurant, and a perfect venue to showcase refined cuisine drawing on the property’s European and Asian influences. It too is a spacious venue, boasting wood-paneled walls, polished marble counters, a brass open kitchen and velvet banquette seating.
As part of The Wilmot’s commitment to seasonality, the restaurant has now switched up their menu to draw on warmth of winter ingredients, at the same time mirroring its international influences with various menu options for hotel guests and visitors.
The menus are created by Korean born Executive Chef, Ryan Hong, and blends Asian influences with European finesse. Hong’s experience includes stints at Rockpool Bar and Grill, Black by Ezard and ABODE, as well as training in Chinese, Japanese and Korean cuisine. Much of his menu choices emphasise the best local produce, complementing seasonal flavours and regional influences.
Some of the standout entree dishes included in the new offerings speak to interesting flavour combos, including Quail and Chicken, rolled with chicken mousse and crispy salad, and South Australian Octopus, made with coconut jam, chilli and peanut crumb.
Mains showcase Hong’s use of local produce, and his fondness for bold dishes, resulting in items such as Clover Valley Lamb Loin with pearl barley, sweetbread, lamb shoulder croquet and finished with red wine jus, or the Barramundi with cauliflower puree, pipi mussel and grapefruit beurre blanc. However, the On the Grill addition to the menu, featuring a 1.2kg Cape Grim Tomahawk served with salad, honey roasted carrots and hand cut chips, is the real winter classic.
Winter desserts include Chocolate and Brioche pudding with chocolate sauce and coffee crumb, and the Mandarin and Lime, made with mandarin custard, lime sorbet, brown sugar meringue and lime zest. A selection of international and Australian wines are also available to complement your meals.
“I have enjoyed having the freedom to mould the restaurant, the flavours and my team,” says Hong. “We have been working hard over the past few months to refine the winter menu and are proud of the way these dishes showcase technique and local produce.”
The Wilmot
Address: 339 Pitt Street Sydney
Contact: (02) 8027 8000
Website: www.primushotelsydney.com/the-wilmot
Opening Hours: Breakfast is 6:30 to 10:30 Mon – Fri and 7:00 to 11:00 Sat – Sun. Lunch is 12:00 to 15:00 Mon – Sat. Dinner 18:00 to 21:30 Mon – Sat.
Image supplied and used with permission.
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