Art-deco dining temple, The Wilmot, celebrates a fresh direction with the appointment of acclaimed new Executive Chef, Daniel Menzies, who will take over the reins at the kitchen with a creative new food offering.
Boasting a stellar career both internationally and in Australia, Daniel Menzies brings with him a world-class experience in modern fine dining and experimental cooking styles to The Wilmot. With over 18 years of experience in the industry, Menzies has worked with Michelin star chef Guy Savoy, Daniel Hughes and Guillaume Brahimi to name a few. Most recently Menzies spearheaded the opening of Bistro Moncur, Mosman and the reopening of The Grill at The Four previously, Four in Hand in Paddington.
Showcasing his deep understanding of produce and multicultural culinary styles, Menzies hopes to introduce a creative and experimental approach to The Wilmot menu, preparing local ingredients and fresh produce using a blend of classic French, Asian infusion, South American and Italian cooking techniques.
Menzies comments, ÒI’m thrilled to be working with a boutique hotel which already has a strong reputation for delivering great food to diners. The location and restoration of the hotel and its history is an exciting opportunity for me to share my passion for fresh, seasonal produce with a creative flair and offer an unique new menu for our CBD clientele.Ó
Established in 2015 as the adjoining restaurant that formed part of Primus Hotel Sydney’s stunning revival of a heritage listed space, The Wilmot offers contemporary cuisine with high-grade surroundings. The restaurant’s grand interiors feature a soaring space with an art deco feel including sleek polished marble counters, a brass open kitchen, wood-panelled walls, and elegant velvet banquettes – the perfect backdrop for inspired cuisine in the heart of the city. Alongside The Wilmot, Menzies will also be responsible for Primus Hotel Sydney’s wider food and beverage offerings including the high tea, the Lobby Bar, 24-hour hotel room service and rooftop bar venue.
