Hotel bars are often seen as places for a quick drink before heading somewhere else for dinner, or a nightcap before bed. But Pullman Hotels is on a mission to change that perception, turning their bars into destination dining spots in their own right. Leading this culinary charge is none other than celebrated chef, best-selling author, and MasterChef winner, Nat Thaipun .
Launching mid-February, Nat is bringing her playful, produce-led Thai cooking to Pullman bars across Australia, New Zealand, and Asia. The takeover kicks off in spectacular fashion in Sydney, promising a sensory journey that blends nostalgic Thai heritage with a contemporary Australian edge. If you love punchy aromatics, chilled seafood, and cocktails crafted by the world’s best, this is a collaboration you won’t want to miss.
A wide menu to share
Nat Thaipun’s philosophy for this takeover is simple yet profound: food is a cultural connector. “Hotel bars are social spaces, and I wanted the dishes to reflect that,” Nat explains. “Food that’s rooted in my Thai heritage but feels relaxed, generous and easy to enjoy in the moment.”
The menu is designed specifically for the rhythm of a bar setting—dishes meant to be eaten between sips of a cold drink, shared among friends, and enjoyed without formality. It draws inspiration from the street food of Thailand, the home cooking of Nat’s mother and late grandmother, and her own upbringing on the outskirts of Melbourne.
What you’ll taste
Expect a bold snapshot of Nat’s culinary world. The dishes balance heat, salt, sweet, and sour in that distinctively Thai way, reimagined through local produce. Highlights include:
- Silky Crab and Egg Custard: Finished with a roasted chilli oil for a rich, warming kick.
- Raw Fish with Green Chilli: A fresh, zesty dish dressed in coconut and bright green chilli.
- Slow-Cooked Lamb Ribs: Glazed in a fragrant Panang curry, falling off the bone.
- Northern Thai Sausage: Served with a roasted green chilli relish for authentic street-food vibes.
- Cold Scallop Sashimi: Paired with ginger and citrus for a delicate, refreshing bite.
- Desserts: Playful creations like mango sticky rice with coconut sorbet and a deconstructed Thai-Australian lamington.
The Launch: Acapulco El Vista, Sydney
The takeover officially begins in Sydney at Acapulco El Vista , located within the Pullman Quay Grand Sydney Harbour. This isn’t just a food launch; it’s a complete sensory experience.
To match the vibrancy of Nat’s food, the launch features a collaboration with the award-winning hospitality innovators at Maybe Sammy. They have created a limited-time cocktail pairing designed specifically for the El Vista setting, transitioning perfectly from late afternoon into the evening.
Cocktails…
The drink menu is as thoughtful as the food, with flavour profiles curated to complement the bold spices and rich textures of Thai cuisine:
- Jalapeño & Sesame: Offers savoury heat and subtle smoke.
- Coconut & Finger Lime: Light, saline, and refreshing—perfect for cutting through rich curries.
- Almond & Lemon: Soft, citrus-led, and indulgent.
- Hibiscus & Vanilla: Floral, spiced, and gently creamy.
- Thai Dirty Martini: Sharp, briny, and unapologetically bold.
Launching on a weekend…
If you are in Sydney, you can be among the first to experience this new menu at the exclusive launch events on Saturday 21 and Sunday 22 February. Nat Thaipun will be there in person to present an exclusive à la carte menu of snacks and small bites.
The weekend is split into two distinct vibes to suit your mood:
- Saturday (from 4 pm): Expect late-night energy with DJs and bold plates, perfect for a lively evening out.
- Sunday (from 12 pm): Shifts to a brighter, daytime rhythm. Enjoy the same incredible menu at a slower pace, soaking up the harbour views.
Entry is free, but capacity is limited, so booking is highly recommended.
And let’s not forget outside the cities
While Sydney gets the first taste, this initiative is part of a broader vision. Following the launch, Nat’s exclusive menu will roll out to participating Pullman hotels across Australia, New Zealand, and Asia through to October.
What makes this rollout unique is that the menus will be adapted to suit each venue and its local produce, ensuring that while the Thai soul of the dishes remains, the ingredients tell a local story. This collaboration cements Nat’s role as Pullman’s Food & Beverage Ambassador for the region and reinforces the brand’s commitment to elevating hotel dining.
Whether you are a traveller checking in or a local looking for a new spot, the new Nat Thaipun menu at Pullman promises to deliver big flavours and good times. It is a celebration of identity, memory, and the simple joy of sharing good food with good people.
What to know:
- What: Nat Thaipun Menu Takeover
- Where: Launching at Acapulco El Vista, Pullman Quay Grand Sydney Harbour (then rolling out regionally).
- When: Launch weekend 21-22 February; menu available mid-February to October.