Mobius Bar and Grill — Restaurant in Sydney

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.

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 fancy. 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 salmon and octopus served with sqiuid ink risotto. The salmon 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 had us going off like a pack of seagulls. The fries so good we ordered a second serving. This can be 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...

We always stay at the Pullman Mascot in Sydney before our travels and always dine at Mobius Bar and Grill. Although the Mobius staff are attentive and friendly, I have noticed a decline in the restaurant food quality on each visit. Our first nights stay both of our meals came out with the vegetables cold. Although the fish and steak were warm and edible the vegetables were not. We informed staff when they asked how everything was and they stated they would notify the kitchen. Nothing more came out of it post our comment. The second night, same thing, my partners calamari came out less than luke warm, we informed staff and they reheated her meal. For the price of the meals I would expect better. Our first experience at Mobius a few years ago was fantastic, which brought us back to the hotel. I'd suggest the management need to review their quality standards to bring back the old Mobius I knew and experienced before. I will be back here in 4 weeks for a final review and decide if I will ever come to this...

Tonight marks my 100th meal with these folks. Never had a bad meal or experience under their watch. Tonight I’m eating the lamb moussaka for dinner and it’s INCREDIBLE. The nuts in with the garnish is brilliant. Parmesan slaw is bangin! They even had a side of toasted perfectly gluten free bread, as I choose to go gluten free these days. They’ve earned a hat here, IMO. I sure missed this place!

Chef Ben and his team are great. Friendly, passionate and hard working! Caleb served me tonight, whom I haven’t seen in about a year. Made me feel like I never left. Main men Lee and Ian Spence hold the fort down in the mornings. It’s a big team of pros that I’ve got to know and certainly appreciate them all. They don’t miss a beat!

Hats off to the F&B team & Hotel Ops here at the Pullman. Can’t say enough good things about these people and the work they do. They’ve made living away from my family as close to home as possible. THANKS...