Welcome to The Wilmot

Sydney’s latest degustation destination.

By Benjamen Judd

The combination of heritage and modern, of luxury and understatement, are essential to the aesthetic of the Primus Hotel Sydney.  

And it’s a juxtaposition that Head Chef Ryan Hong has masterfully reproduced for guests of Primus Hotel Sydney’s dining experience, The Wilmot.  

Hong comes to The Wilmot from some of Sydney’s elite food destinations Rockpool Bar and Grill and Black by Ezard. For the past three years he was positioned at the Parkroyal Darling Harbour, where as the Head Chef he opened ADOBE Bistro and Bar.  

Prior to moving to Australia, Hong was inspired by the energy and flavours he found in his uncle’s Japanese restaurant. After studying Japanese cooking, he enrolled in Le Cordon Bleu before landing work at the Sheraton Mirage in Port Douglas and, later on, Sheraton on the Park Sydney. 












Hong’s ability to combine traditional cuisines and modern flavours made him the ideal choice for The Wilmot and the creation of an original menu that would reflect the richness of the Primus Hotel Sydney. 

“The Wilmot is inspired by contemporary Australian cuisine but integrates my fondness for cooking with unusual Asian ingredients or techniques,” explains Hong at our Pitt Street Restaurant.   

“It reflects the style and character of the restaurant setting - blending Asian influences and European finesse. The end result is dishes that are refined and elegant just like the building itself.”  

One of the biggest achievements was the creation of The Wilmot Tasting Menu – a seven-course extravagance that includes cutting-edge dishes such as slow cooked abalone, arborio, seaweed, radish and turnip; Moreton Bay bugs served with edamame, peanut, lime and watermelon; and a passionfruit cake consisting of praline mirror, licorice, passionfruit sorbet.  

“The desire was to create a menu that isn’t daunting but has a sense of allure - tempting you to try something you haven’t had before or even heard of,” says Hong.    

“The Wilmot has a sense of theatre too it – much like the grand building we are in. The open-plan style to the kitchen space ensures constant interaction and visibility of the kitchen brigade.”   


You may also be interested in

Level Seven

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...