With all-day dining options, Mobius Bar & Grill at Pullman Sydney Airport is headed up by executive chef, Daniel Simpson.
The menu showcases regionally grown ingredients on small plates, designed to be shared, and which can be enjoyed at the bar, in the lobby lounge or the grill area.
Breakfast options include artisanal breads and pastries from Sonoma Bakery; charcuterie; cheeses; and hot dishes prepared to order from the a la carte menu including 63 degree Highland Fresh free range eggs, osetra caviar, hollandaise and native greens.
The all-day menu features a collection of modern Australian and Asian flavours – created at the live wok station and signature open grill. For something casual, there's a burger and hotdog menu available to dine-in or takeaway with added extras and sides including mac and cheese balls. Other menu items include the breakfast burger; and the American wagyu beef burger with bacon, lettuce, tomato, peanut butter and cheese.
Dishes to be shared include shucked to order signature oysters from the south coast of NSW with shaoxing and cucumber mignonette; the five-spiced school prawns, chili caramel; and the twice- cooked berkshire pork with kimchi and smoked eel.
For mains, there’s the rack of lamb with eggplant sambal and crisp chickpeas; the New York striploin pure blood master Kobe wagyu cut to order; Yamba U6 prawns accompanied by triple cooked chips with thyme salt; and the roasted pumpkin, ancient grains with sheep’s curd.
Desserts include a pumpkin tart with house-smoked ice cream and maple-candied bacon; and the orange blossom crme brulee with cardamom infused meringue.
At 5.30pm every day, the Chefs ‘Secret Snack’ is presented to all guests in the restaurant and bar.
Mobius Bar showcases a selection of Australian wines, as well as aperitif and signature cocktails, local craft beers – both bottled and on tap – ciders and liquid desserts.
Images: Nikki To
