contemporary cuisine with an Asian twist
Executive Chef, Ryan Hong, brings contemporary cuisine with an Asian twist to this stunning art deco all day dining restaurant. With stints at Rockpool Bar and Grill, Black by Ezard and ABODE and training in Chinese, Japanese and Korean cooking, Hong has now crafted the menus for The Lobby Bar, in room dining and The Wilmot in his role overseeing the culinary operations of Primus Hotel Sydney.
Showcasing a menu that includes international favourites, while delivering cutting edge dishes emphasising the best local produce with textured flavours and regional influences, dining at The Wilmot is an accessible and compelling experience. The compelling beverage list is also specially crafted to be the perfect complement to the restaurant’s ever evolving menu.