The latest restaurant to hit the Sydney scene is Q Dining, in a partnership with Justin North to create a micro-seasonal and local food experience.
The restaurant concept is expected to roll out to other Pullman hotels in the next 12-16 months.
"We hope that this is the first of many… we have the right consultants and the right support to become known for food and beverage," Pullman Quay Grand general manager Wayne Taranto said.
There is a charcuterie space and cheese bar which is mostly sourced from Australian artisan producers.
"We have designed it to be an informal space and I can say we have delivered something quite unique and different," Taranto said.
The restaurant will serve Berkshire Pork from Byron Bay, Palmers Island Mulloway from Yamba, Sydney based Pepe Saya Creme Fraiche and Butter and Milly Hill Lamb from the New England region of NSW.
"We want diners to connect to the destination through the food and feel comfortable enough to ask questions about the produce and its origins,” executive chef Daniel Simpson said.
