Paddock to plate: Primus supports local producers

The Primus Hotel Sydney sets the bar high when it comes to dining, and this means dealing with only the best local producers.

The menu created for The Primus Hotel Sydney’s acclaimed restaurant, The Wilmot, doesn’t just happen in the kitchen.

Where it really begins is on the farm, with the local farmers and producers who work year round to grow the food of which only the best appears on your plate.

One of the primary focuses of Executive Chef Daniel Menzies was to create a menu that celebrates the provenance of every flavour. You could say that each meal is an edible map of Australia!

From sourcing yellowfin tuna from Mooloolaba in Queensland, duck from the Windsor region on the western outskirts of Sydney to Turtle Island in Western Australia for Cone Bay barramundi – Chef Menzies personally fostered a relationship with the best farmers and producers Australia has to offer ensuring quality and freshness every time.

But for anyone who understands the nature of farming, this also means that Menzies is constantly catering to changes in season and production.

A static menu isn’t a fresh menu, and with the shift from winter to spring, and on to summer, small adaptions on details (such as heading to Ulladulla for swordfish instead of Mooloolaba) guarantees that you only ever get the best food from the paddock to your plate.

So when you’re next dining at The Wilmot, know that not only are you eating some of the finest dishes produced one of Sydney’s best chefs, but you’re also supporting your local agriculture industry.

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