The Wilmot Primus Hotel Sydney restaurant tables

The Wilmot puts The Primus Hotel Sydney on the gastronomic map

It once stood proud as somewhere people would basically go to pay for and complain about Sydney’s water and sewerage, but these days the Primus Hotel in the heart of Sydney’s city is anything but.

The Wilmot Primus Hotel Sydney restaurant inside

Inside, tucked away behind its rich marbled columns, vast expanse of a ceiling and dimly lit by its colonial-looking skylight that comprise the Art Deco surrounds of the hotel, you’ll find The Wilmot. It’s the lobby restaurant and bar of the hotel that easily takes what you know about regular hotel restaurants and set the bar damn high.

The Wilmot does modern Australian fare thanks in large part to a new menu, brushes it up, plates it up and serves it in a simple method that lets the food truly do the talking.

The Wilmot Primus Hotel Sydney restaurant table setting

As with any other hotel lobby restaurant, it caters to guests as often as it does passers-by from the street, but does so in striking style, leaving enough space both between tables and between itself and the hotel mainstay to allow you to feel like you’re in your own refined little world.

The Wilmot is lead by its relatively new executive chef Daniel Menzies, who thanks to his 18 years spent behind the counter at Bistro Moncur and The Grill At The Four, brings a veritable tonne of experience and flavoursome know-how to the new gig.

The Wilmot Primus Hotel Sydney restaurant chef

The guy has a great understanding of produce and multicultural culinary styles, having been bold enough to introduce a refreshingly creative and experimental approach to The Wilmot menu.

On it, dishes are fast-becoming signature, with such stunning options that incorporate a blend of classic French, Asian infusion, South American and Italian cooking techniques.

Think an entrée of 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

The Wilmot Primus Hotel Sydney restaurant octopus

Larger fare looks like wagyu oyster blade “cooked two ways” braised & seared, bone marrow, onion soubise, pickled black pearl barley as well as barramundi, witlof, tomato consommé, cucumber, olives and baby herbs.

It’s hands-down a must-try when next you’re passing by the heart of the city.

“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,” said Menzies.

See more at The Wilmot website or view the lunch and dinner menu by clicking here.


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