Primus Hotel has always been a bit of a dark horse. It sits tucked into Pitt Street, just down from Bathurst Street, another tall tower in the CBD, until you walk inside. Somewhere between stepping inside Gringotts in the Magical World of Harry Potter, and the foyer of the Empire State Building, the Primus is one of Sydney’s most beautiful Art Deco buildings. The ground floor is cavernous, with reception, the lounge and The Wilmot Restaurant now taking up what was once the Sydney Water Board Headquarters.
After two years in operation, the hotel has made a few tweaks that have put it back on our radar for all the right reasons.
Firstly, this is Sydney, and if you’re after fine dining without the crazy price tag, you’re in trouble. Not any more. The Wilmot is fine dining without the white tablecloths, and miniscule serving sizes. With a brand new chef at the helm, and a sizeable dining room, it’s a great spot for date nights, girls dinners or even a group get together. There’s plenty of space and dining options – with a la carte, three course options and sharing dishes. Executive Chef Daniel Menzies comes to the Wilmot with a stellar pedigree, having worked with heavyweights like Guy Savoy and Guillaume Brahimi. He’s not afraid to mix things up in the kitchen with dishes like a melt in your mouth pumpkin soufflé that’s just the right amount of cheesy, Rangers Valley Wagyu Sirloin with the crispiest potato galette we’ve had in a long time, and a peanut butter ice cream sandwich we wanted to pick up in our hands and devour in two bites. With a strong focus on paddock to plate, and a commitment to local producers, the kitchen at The Wilmot is doing all of the good things.
Secondly, it’s Friday night. You want somewhere to have a drink outside. Not in a basement or crammed in a corner, but somewhere you can see a patch of blue sky. With cocktails. And a few nibbles that aren’t all deep fried. We might have said “good luck with that”, until Level Seven came along.
Our favourite boutique hotel the Primus has primped its rooftop bar to perfection. A new cocktail menu, a delectable food menu, lots of bottles of Veuve Clicquot, oh and did we mention homemade cocktail popsicles?
Level Seven is not just a pool bar, although hotel guests do get to lounge by the above ground pool, and drink their cocktails, and yes we are jealous of them, but the bar is open to the public. The cocktails are fresh and fruity, you can’t really go wrong, but our hot tip is to try the popsicles. Made onsite, they’re served perched on top of a matching cocktail.
Whether you want to wine and dine in the dining room, or soak up Sydney’s sun with a popsicle in hand, this Summer the Primus is on point.
Primus Hotel Sydney
339 Pitt St, Sydney
T: (02) 8027 8000
It’s the quintessential beach debate; are you a Northern or Eastern Beaches fan? Whilst Bondi has Icebergs, Manly has been gaining its hipster dining edge, first with 4 Pines Brewery, Merivale’s Papi Chulo, then a collection of artisan small bars. Recently a newly launched Manly Pavilion has been quietly opening its many doors onto sparkling seas and unrivalled views, and finally the competition is on!
The Pavilion, originally build in 1933 for the comfort of bathers has in recent years changed hands many times as fine dining lost its appeal. Today the stunning white heritage building commands a new contemporary look thanks to Squillace Architects. Say hello to concrete floors, designer ‘O’ chandeliers, white washed walls, overhead planters and touches of copper.
Under the guidance of head chef Andrea Corsi (ex Pilu, Cala Luna and UK’s Michelin Starred Le Manoir aux Quat’ Saisons) this is Sicily on a plate with a bit of sass thrown in. Bloody Mary oyster shots, house made focaccia and crostini kick off the evening, simply pair with a Mezcaloni – a twist on a negroni made with smoky agave Mezcal. The taste of the sea comes to life in an antipasto of octopus, Coffin Bay oysters, salt and pepper calamari and Port Lincoln mussels kissed with fresh tomato. Golden medallions of seared scallops on a puree of Jerusalem artichokes or perfectly seasoned Barossa chicken pate are the go to starters. The ‘special’ of suckling pig, will bring men to their knees and ladies may want to date the chef, (who in our opinion) has stolen the crown from the suckling pig master Giovanni Pilu. Thick, melting, unctuous slices part like Moses and the crackling dusted with rosemary, well it’s a cracker beyond anything you’ll get to put your hands on at Christmas. Blue eye Trevally is a beauty with crispy skin and creamy flesh followed by a salted caramel espresso martini and a panna cotta with a ginger crumble and mango sorbet.
On a Saturday night, the place is buzzing with private events, a ballroom downstairs and many just enjoying the bar, view and stars. Gone are the white table cloths and the fancy foams – what has emerged is pure Manly; unpretentious, gregarious and so much fun you’ll want to come back.
