The Wilmot Welcomes… a new menu
By Executive Chef, Ryan Hong
By Benjamen Judd
“I like to abide by the seasons and let the natural flavour in food speak for itself”. Cat Cora
Food is a living experience, with certain produce or flavours moving in and out of season. As such, a menu should reflect a natural ebb and flow of flavour.
The caviar experience
Making a return to fine dining, caviar has been long held as the epitome of luxury. Savouring its strong flavour (salty, sweet, earthy, an acquired taste, to be sure) is the sign of the true gourmand, as was the knowledge of how to correctly sample it. (A small scoop, taken from the back of the hand.)
Now available as part of the bar menu, The Wilmot serves two kinds of caviar, suitable for both connoisseur and the novice: Yasa Caviar, the world's most luxurious, ethically produced caviar, from the UAE and Sterling from California.
While The Wilmot’s Asian and European fusion focus remains, the new lunch menu has been updated to accommodate the richer flavours more suited to cooler months.
We have still kept the three-tiered price offer that includes one, two or three courses and a glass of wine.
Starting with the entrée, treat the palate to braised pork jowl served with apple purée or traditional pipis with XO sauce and crispy rice.
For mains, an 18hr braised short rib served on potato mash with charred spring onion will keep the fires burning. Or for lighter fare, the Cone Bay barramundi fillet, blue swimmer crab risotto and herb salad.
Our desserts are as decadent as ever, including chocolate and brioche pudding with chocolate sauce and coffee crumb or a modern take on an old favourite – rhubarb and apple crumble with apple sorbet.
Our dinner menu reflects the mature flavouring of evening dining with entrées of Mandagery Creek venison loin paired with Jerusalem artichoke and pickled kohlrabi or the sweeter fig and beetroot salad with Vincotto purée, labne and crispy nuts.
For your main course, indulge in a succulent duck breast offset by a celeriac purée, pickled apple with bok choy and delicious fennel or one of our made to taste grills, including pinnacle grass-fed dry aged rib.
For the adventurous, however, the ultimate sharing dish: a whole kilogram of Cape Grim tomahawk with salad, honey roasted carrots and hand-cut chips.
You may also be interested in
As the warmer months approach, Primus Hotel Sydney is opening what will be Sydney’s most stylish champagne and cocktail destination, known as Level Seven.
The stunning Art Deco ...
Melbourne Cup at The Wilmot
With Melbourne Cup around the corner, preparations are already underway the Primus Hotel Sydney to make sure the country’s most glamourous race is suitably celebrated in style....
Sydney Beer Week
Be prepared to raise your glasses in October when Sydney Beer Week takes over the city for ten days, starting October 20 until October 29.
Australia’s craft beer scene is one of...
Seasonal Desserts at The Wilmot
The quality and freshness of the food that is served at The Wilmot is a source of pride for the incredible talents responsible for curating its flavours.
So every season, it...
Platter Yourself at Level Seven
You’ve waited long enough. Now is the chance to experience Sydney’s most lavish new rooftop destination – Level Seven at the Primus Hotel Sydney.
Launching to stellar reviews...
Paddock to plate: Primus supports 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 ...
Good Food Month
Sydneysiders anticipate October for more than just the promise of warmer weather. It’s also when the city turns into a culinary adventure, with Good Food Month bringing an endless ...
Experience the Rose Spritz
Spring is here, which summer is literally a warm breeze away, and the revamped Level Seven roof top bar at the Primus Hotel Sydney is already being hailed as Sydney’s hottest...
The Perfect Date Night at the Primus
Don’t think that romance, grand gestures or simply letting someone know you love them is only for Valentine’s Day. Every day is a chance to keep the spark alive by planning the...
Daniel Menzies: The new Executive Chef at The Wilmot
With change comes the opportunity to create something incredible. And that’s what's happening with the announcement of Daniel Menzies as the new Executive Chef at our critically...
Sweets for the Sweet at The Primus Hotel Sydney
They say that the way to a person’s heart is through their stomach. This should probably have been better explained to clarify what food exactly would endear you to your special...
National Tequila Day
It’s official – July 24 is National Tequila Day. Not this delicious beverage needs its own official day for us to partake in it, but it does make for a great opportunity to...