Primus Hotel Sydney is set to take guests on a culinary journey with its newly-launched winter-inspired menus. The new series of winter experiences that are currently available across The Wilmot and Lobby Bar include:

  • All-new Madame Clicquot High Tea
  • All-new Glenmorangie & Tea Gentleman’s High Tea
  • New Winter Menu in The Wilmot
  • A Touch of Truffles

His & Hers: High Tea Reimagined with Madame Clicquot and Glenmorangie

The Lobby Bar’s renowned high tea is elevated to new heights with the introduction of perfectly paired partnerships with Madame Clicquot’s Rosé Champagne and Glenmorangie for the ultimate ladies and gentleman’s afternoon tea.

Madame Clicquot: Marking the first partnership for Lobby Bar’s High Tea and in celebration of the 200th anniversary of Madame Clicquot’s Rosé Champagne, Executive Chef Daniel Menzies and Head Pastry Chef Andria Liu have collaborated to launch a bespoke menu designed to enhance the Champagne notes.

With all elements of the recipe designed to complement the ingredients that would best suit the texture and flavour of Veuve Clicquot Rosé, sweet and savoury highlights include: infusion of the Champagne in the Ora King salmon marinade, giving the salmon a soft delicate flavour; confit duck rillettes with the pickled cherry to complement the Rosé notes; the vanilla cannoli and lemon white chocolate scones, complementing the light notes of Rosé, and the raspberry wagon wheel with Guyaquil dark chocolate.


Glenmorangie & Tea: Forget a round of golf, Primus Hotel Sydney’s Glenmorangie & Tea offers the ultimate gentleman’s afternoon activity with a flight of three Glenmorangie whiskies (Lasanta, Nectar dOr and Quinta Ruban) and delicacies with flavour notes inspired by the award-winning range of scotches.

Executive Chef Daniel Menzies has paired Wagyu Brisket with a Vegemite and Nectar d’Or infusion and grilled octopus served with a chili and quinta ruban single malt sauce to showcase the exquisite versatility of the liquors.

Pricing and availability: Available daily from 3:00pm-5:00pm; priced from $45pp


The Wilmot: A Playground of Winter Creations

Located within the art deco grandeur of Primus Hotel Sydney, The Wilmot is home to refined dishes and all-new chef creations this winter, exploring unique flavor combinations inspired by this season’s produce. Led by Executive Chef, Daniel Menzies, guests will discover the height of seasonal dining throughout the menu, with signature dishes including: pumpkin gnocchi served with mushroom consommé, black truffles and cristini, the butter braised flathead lobster with clams, brandade and lemon buerre blanc, and signature classics including the Wagyu sirloin with potato galettes.

Unique flavour combinations have also been fused throughout the menu, with the all new pork belly, scallop & prosciutto with young corn and crab beignet, and the smoked beef short rib crusted with native spices and served with mash potato and vegemite nectar’dor sauce.

Pricing and availability: Available for lunch and dinner Monday–Saturday, lunch (12:00-15:00) and dinner (18:00-21:30)


The Wilmot: Introducing a Touch of Truffles

It’s a culinary right of passage: truffle season. Guests will have the option to add a 3g sliced serving of black truffles to any dish from the new winter menu for $20.00 per dish, available across lunch and dinner at The Wilmot. This season, the culinary team has partnered with renowned Australian purveyor, Gourmet Life, to forage and supply rarefied truffles. Chefs recommendation: the Grainge Signature 300, Wagyu Cross Black Angus MBS 3+.

Pricing and availability: Available for lunch and dinner Monday–Saturday, lunch (12:00-15:00) and dinner (18:00-21:30)

Address: Primus Hotel Sydney , 339 Pitt Street, Sydney

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