Restaurants

The Wilmot @ Primus Hotel Sydney

The Wilmot at Primus Hotel Sydney in the CBD has welcomed their new Executive Chef, Daniel Menzies (ex. Bistro Moncur & The Grill At The Four) with a creative new menu.

The Wilmot @ Primus Hotel Sydney
The Wilmot, Primus Hotel Sydney – Photo Supplied

The Wilmot was established in 2015 as an adjoining restaurant and part of Primus Hotel Sydney. The venue has elegant and grand interiors with an art deco feel, a brass open kitchen, wood panelled walls and velvet banquettes

The Wilmot Primus Hotel Sydney
Sydney Rock Oysters

The food menu at The Wilmot has a focus on local ingredients with fresh produce given a blend of classic French, Italian, Asian and South American techniques, paired with international wines.

Start with the Sydney Rock Oysters served natural or with a refreshing lemon & dill granita with a hint of horseradish paired with a glass of NV Louis Roederer Brut Premier, Reims.

The Wilmot Primus Hotel Sydney
Grilled Octopus

From the entrées, the Grilled Octopus with Broccolini, Yuzu Mayo, Nori & Sesame Seed Crumb is not to be missed. Tender to the bite and big on flavour, the octopus is complemented by the citrus notes of the yuzu mayo. Pair it with the excellent 2015 Domaine Vincent Delaporte Sancerre from the Loire Valley in France.

The Wilmot Primus Hotel Sydney
Kangaroo Tartare

For an alternative entrée, the Kangaroo Tartare is presented with capsicum jam, saltbush and Jerusalem Artichoke crisps that are too hard to resist. The flavour is fresh and gamey as you would expect but the addition of cumin overpowers an otherwise good dish. Pair it with a light bodied glass of 2012 Rippon Mature Vine Pinot Noir from Central Otago.

The Wilmot Primus Hotel Sydney
Suckling Pig with

For the main course, the Suckling Pig with Cider Jus,

The Wilmot Primus Hotel Sydney
1.2 kg Wagyu Tamahawks

and the 1.2 kg Wagyu Tomahawks with Jus Gras will get your mouth watering. Here they are presented as they are served.

The Wilmot Primus Hotel Sydney
Suckling Pig with Cider Jus

Crispy crackling, tender and flavoursome meat and a cider jus good enough to mop up with a piece of sourdough bread make this dish a crowd favourite.

The Wilmot Primus Hotel Sydney
1.2 kg Wagyu Tomahawks with Jus Gras

Alternatively, the 1.2 kg Wagyu Tomahawks with Jus Gras is cooked just right to allow the flavours of the produce to shine.

Pair either meal with another excellent wine, the 2010 Delas Freres Domaine Des Grands Chemins Crozes-Hermitage from France.

The Wilmot Primus Hotel Sydney
Chat Potatoes

Sides include Chat Potatoes with a light garlic cream and chives,

The Wilmot Primus Hotel Sydney
Leek, Sunflower Seeds, Capers

braised leek with sunflower seeds and capers which add a little bite,

The Wilmot Primus Hotel Sydney
Carrots, Cumin, Tzatziki, Sumac

and roast carrots with cumin on a bed of tzatziki and sumac.

The Wilmot Primus Hotel Sydney
Rocky Road

For dessert, the flavour of the Rocky Road, Toasted Marshmallow, Raspberry, Coconut Sorbet will take you back to your childhood,


Vanilla Creme Legere

while the Vanilla Creme Legere with watermelon, shortbread, andstrawberry granita is everything you need in a spring/summer dessert while keeping it light.

The Wilmot Primus Hotel Sydney
Espresso Martini

Instead of coffee, finish with a nitro-chilled Espresso Martini for that extra alcohol kick.

Dining at The Wilmot is an affordable choice and will set you back at $39 for 1 course, $59 for 2 courses and with 3 courses at $69. The venue is ideal for groups with a handy location in the CBD.

The Wilmot is open for lunch daily from midday to 3pm (includes complimentary glass of wine) and for dinner from 6pm to 9.30pm.

The Wilmot
Primus Hotel Sydney
339 Pitt St, Sydney NSW 2000
www.primushotelsydney.com/the-wilmot

Except where indicated, Photography © by Gourmantic – Copyright: All rights reserved.

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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

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