WINE & DINE
A Sense of Modern Timelessness
Chase the flavours of Australia’s finest cuisine using sustainable seasonal fresh produce from land to sea with Executive Chef Menzies, where he serves up elegant artistic dishes, blending both classic and modern techniques. Classic high tea or cocktail in the elegant lounge atmosphere of the Lobby Bar or savour the warmer months in our New York-inspired open-air rooftop bar, Level Seven. Whatever the occasion, wine and dine in style at Primus Hotel Sydney.
Boasting a stellar career both internationally and in Australia, Executive Chef Daniel Menzies harnesses his deep understanding of multicultural culinary styles at The Wilmot. The seasonal menu has been prepared with local ingredients, and the highest quality, fresh produce. The compelling beverage list is also specially crafted to be the perfect complement to the restaurant’s ever evolving menu.
The Lobby Bar is a stylish spot for intimate pre or post dinner drinks, attracting the who’s who of Sydney and overseas. Respectful to the legacy of the building’s art deco history, the menu is refined, the service is polished and the atmosphere is representative of the grandest European and American Hotels. Now available, High Tea at Primus Hotel Sydney is re-imagined with traditional dishes interpreted with a contemporary flair.
The New York style open-air restaurant and bar, with classic weekend vibes, is one of Sydney’s trendiest rooftop destinations. Level Seven is known for its Veuve Clicquot styling, vibrant house-crafted cocktail menu and share platters to be enjoyed by the pool.