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.”
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