Mobius Bar and Grill
191 O’Riordan St, Mascot NSW
(02) 8398 4600
Mobius Bar and Grill is a relaxed, flexible and contemporary dining adventure that seamlessly transitions from sunrise through to long after sunset. Located in the five-star Pullman Sydney Airport hotel, the signature open-plan dining venue delivers a new culinary experience to the emerging dining precincts of Alexandria, Rosebery and Mascot, areas once only known for the bustling airport.
Mobius offers a place for guests and locals to enjoy breakfast, lunch and dinner, opening from 6am all the way past dinnertime. No matter what time of day they visit, guests and locals are privy to the flavours of consistently evolving menus, sampling their way through Modern Australian and Asian cuisines.
Executive Chef, Daniel Simpson, leads the kitchen. He has been an integral part of Mobius from the beginning, creating menus that espouse his culinary philosophies: simplicity and the celebration of local artisan products.
To achieve this, Daniel and his team source a variety of hand-crafted sourdough breads and pastries from Sydney bakery Sonoma, free-range eggs from a farm in the Hawkesbury, oysters from the south coast, prawns from Yamba, garnishes from the on-site herb garden, and honey from urban beehives.
For breakfast, these ingredients are transformed into dishes like the “Eggs, Eggs, Eggs”, a 63-degree egg with Osetra caviar, hollandaise and native greens, and the pulled pork waffle topped with mascarpone and bourbon-infused turmeric caramel. If you’re a breakfast enthusiast, consider the Breakfast Bar, where a selection of charcuterie, fine cheeses, free-range eggs, hot dishes, artisan breads and pastries, yoghurts and fresh fruits await.
As the sun heads west, the breakfast menu transitions into all-day antipasti and tapas selections. There are more than fifty dishes to select from, including Wagyu cheeseburger sliders with pickled onions and bush tomato relish, and salmon tartare with miso, green chilli emulsion and caraway lavosh. Paired with a craft beer or regionally sourced wine, lunch will be sorted.
Dinner is a vibrant blend of modern Australian and Asian cuisines, with a live wok station and an open grill. Head to the high seats directly in front of the chefs station for an front-row seat to all the action in the open-plan kitchen. Expect to see the plating up of dishes like pork and king prawn brochette with fennel salt, and pork belly with roasted carrots and black pearl garlic. There’s also a host of vegetarian options, including salt-roasted heirloom vegetables with quinoa, goat’s curd and hazelnut dressing.
Fancy something from the grill? There’s a choice of beef – sirloin, rump, T-bone and ribs – as well as salmon, lamb and pork, served with baked potato and your choice of sauce. Sides complete the meal, with cabbage and parmesan slaw, hand-cut triple cooked chips and cos hearts, served with radish and chardonnay dressing.
The final touches on the Mobius experience come courtesy of the design. Contemporary industrial accents create a chic and modern feel, while the enlarged light pendants provide a stylish and warm ambience. This considered approach is a representation of the concept as a whole, ensuring that every Mobius experience is enjoyed in comfort and style.