Vacations & Travel - - Tried & Tested - By Lana Bo­gunovich

Lo­cated inside the beau­ti­fully re­stored Primus Ho­tel in Syd­ney’s CBD, The Wilmot is one of the most un­der­rated restau­rants in the city. With its grand

Art Deco in­te­ri­ors, mar­ble coun­ters, brass open kitchen and vel­vet ban­quettes, the restau­rant is vis­ually stun­ning and the menu su­perb. Executive chef Daniel Men­zies dis­plays a strong un­der­stand­ing of qual­ity pro­duce and its ori­gins, tak­ing a creative ap­proach with Asian and Euro­pean in­flu­ences. Pro­duce is sourced pre­dom­i­nantly from NSW, and I love the lit­tle map il­lus­trat­ing where the meat and seafood is sourced. We start with the en­trée of scal­lops, pan-seared to per­fec­tion with Asian mush­rooms, fig and sea herbs in a nice XO Sauce glaze, and the kan­ga­roo tartare with Jerusalem ar­ti­choke chips and a cap­sicum jam that adds a pleas­ant sweet­ness. My main is the bar­ra­mundi served in a del­i­cate con­sommé of tomato and cu­cum­ber – the skin is de­li­ciously salty and crispy while the silky white flesh melts in my mouth. My part­ner is also en­joy­ing his wagyu sir­loin, cooked per­fectly medium rare and topped with chimichurri. The wagyu is served with a golden potato galette and I just have to steal a bite of those crispy lay­ers; they are too good to re­sist. Ser­vice is out­stand­ing – warm, knowl­edge­able and gen­uinely con­sid­er­ate with fan­tas­tic sug­ges­tions on wine pair­ings. A def­i­nite win­ner.primusho­tel­syd­

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.