We returned to Mobius Restaurant in the relatively new 5 star Pullman Sydney Airport. The Pullman is a premium hotel, under the Accor banner, offering the highest of standards. We were lucky enough to unwrap their shiny new spring menu and try some of the gorgeous food on offer.
Upon entering the hotel, you experience the high level of service offered by the Pullman and you are greeted by the charismatic concierge dressed in suit and tie. Once inside, take in the modern sophisticated styling and sleek lobby and bar, which is appropriate for an airport hotel, that offers convenience and a comfortable evironment for business to be conducted.
We are greeted by the lovely Tika and accompanied to Mobius restaurant, which is set to the right of the bar. Being open plan, the styling seamlessly flows from the lobby to the bar and onto the restaurant. Shorly after being seated, a glass of bubbly appears at the table, followed by the chef’s charcuterie and greetings. The waitstaff ever present, proactive in attending to any possible need.
The starters are very on trend with a delicate and refined version of kingfish poke with black rice soy and wasabi dressing, which was delicate and as fancy as a 5 star hotel. There were also some beautifully prepared scallops. Sorry, spoiler alert: The scallops are actually king mushrooms. There would usually be disappointment as we have major love for some scallops but not on this occasion, as the mushroom scallops were exquisite with beautiful texture and full of flavour.
For mains there was substance and style displayed in the plating of the Crispy skin barramundi and octopus served with sqiuid ink risotto. The barramundi perfect, the skin so crisp. Equally perfect in preparation was the rangers valley black onyx steak with roasted tomatoes this was served with a basket of shoestring fries seasoned with black garlic and rosemary and had us going off like a pack of seagulls. The fries so good we ordered a second serving. The steak paired nicely with a glass of red.
We have a bit of an infatuation with the bombe alaska, it is always a show stopper. When that meringue mountain arrives at the table there is always a little anticipation which is followed by the excitemet of opening it up, to see what is inside. With everchanging flavours in Mobius’ Bombe Alaska, it can always be a surprise. This time it was a trio of flavours being passionfruit, coconut and matcha which hit the mark. There was also the dark chocolate soufflè always a crowd pleaser, thus was served with milk chocolate mousse with brownie soil and a white chocolate and macadamia ice cream sandwich. Enhace the dessert with a nice dessert wine.
An enjoyable dining experience from start to finish. Great service, food and ambiance. We will keep an eye out for the $20 express lunch, which will definitely get a run on a Friday. Thanks to Cecelia and the FCBA crew for arranging another great catch up. A huge thank you to Tika and the staff at the Pullman for the impeccable meal and service.