Raising the expectations for seasonal dining experiences, Primus Hotel Sydney is set to take guests on a culinary journey with its newly-launched winter-inspired menus. Conceptually-lead by its award-winning culinary team, the new series of winter experiences will be available from 1 June across The Wilmot and Lobby Bar.
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; to view full menu or make a reservation online, go here.