The Wilmot, attached to the Primus Hotel Sydney, has introduced a new seasonal menu. Created by Korean-born executive chef Ryan Hong, it blends Asian and European influences.
Entrees include the Berkshire pork belly spring roll with pickled apple, compressed celery and walnut, and soft shell crab with coconut, papaya, chilli and peanut crumb.
The main menu features dishes like the Wagyu top sirloin with porcini pure, enoki and chive salad and king brown mushrooms, as well as the grilled swordfish served with fennel, herb, grapefruit and eggplant relish.
Desserts include a retro style peanut butter ice cream sandwich with caramelised banana, and a coconut custard with mango, passionfruit sorbet and marshmallow.
Hong previously worked at ABODE Bistro & Bar where he won the 2015 Hotel Management Award for Hotel Chef, and has also dones stints at Rockpool Bar and Grill and BLACK by ezard.
“I have enjoyed having the freedom to mold the restaurant, the flavours and my team. We have been working hard over the past few months to refine the seasonal menu and are proud of the way these dishes showcase technique and local produce,” said Hong.