Eat Play Sleep Repeat: Iconic Sydney Hotel Restaurants

Thomas St. Kitchen, situated on the ground floor of the Novotel hotel, provides a warm, welcoming ambience for its patrons.
Their dinner menu focuses on dishes with broad appeal. Entree offerings include casa loaf with herb butter, a charcuterie board, homemade potato gnocchi, and cauliflower chowder with zucchini fritters.
Moving on to the main course, guests can try the Barramundi and potato pie, or the BBQ beef rump fillet served with kipfler potatoes and salsa verde.

For dessert, there’s a ricotta and Grand Marnier cheesecake, or perhaps a cheese board featuring all-Australian cheeses.
Thomas St. Kitchen’s well-considered menu is a fine example of quality over quantity.
And if you simply cannot be bothered getting dressed up for dinner, you can take advantage of their 24-hour room service.

Garden Court Restaurant at the Sofitel has a menu that will make any Francophile’s mouth water. Executive Chef Boris Cuzon’s dinner menu features Rainbow trout salad, Steak au Poivre, and Silver Dory with pan-fried capers and lemon. Side dishes of Brussel sprouts with lardons (bacon) and shoestring fries make your French-inspired meal complete.

If you have room, dessert is in a similar vein – we love the sound of the Passionfruit Soufflé.
The Garden Court Restaurant dining room is elegantly appointed; a romantic dining experience is assured. And after dinner if you feel so inclined, head to hotel bar Soiree, featuring Arnie Rose’s range of spirits, for a nightcap.

If you’re a lover of high tea, then look no further. Bacar Restaurant and Bar serve high tea every Sunday from 12pm to 4pm. There are three high teas to choose from; Traditional, Not So Sweet, and Dumplings and Tea. We love the Traditional, which features Quiche Lorraine, porcini fingers, curry chicken sliders, Portuguese tarts, chocolate mousse, jam scones with whipped cream and butter, and macaroons.

But seriously, why not try all three: clear your Sundays and let’s get this par-tea started.
This is contemporary, upscale food in sophisticated, luxurious surroundings.
After you roll out of there, you can stroll it all off along the hectares of parklands and paths surrounding Pullman at Sydney Olympic Park.

Executive Chef Daniel Simpson thinks global and cooks local, and this is reflected in Mobius’ menu which features local, artisan produce.
Diners can enjoy breakfast, lunch or dinner in Mobius’ sleek, trendy interior, and an aperitif at the bar before dinner, where you get a superb view into the kitchen of the chefs doing their thing.

Moving on to dinner, try the Japanese-inspired selection of robata (king brown mushrooms, Wagyu beef, and pork belly) for starters, before enjoying a main course of sirloin steak served with decadent truffle mash. Round out your meal with a chocolate fondant with berry jelly – if you have room, that is.

We absolutely love the interior of Gowings Bar and Grill. Inspired by the 1920s, Gowings reminds diners of its former heyday as the hottest spot in town.
This restaurant is right next door to the State Theatre, so it is the perfect option for theatre-goers who wish to dine before or after a show. If you have a party of 8 or more guests, then Gowings offers an amazing feasting menu. Try the classic beef tartare for starters, before moving on to the roasted goldband snapper for main course.

And for dessert, Gowings makes their very own signature cheesecake with strawberry compote.
If you prefer something more intimate, you can perch at the bar and enjoy their bar menu featuring lighter eats (think cheeses or a plate of oysters), paired with a glass of wine. Gowings’ wine list has been curated by a sommelier, and there are plenty to choose from by the glass, both local and international.
The attentive floor staff at Gowings will take care of your every need.