Mobius: a form with no end and no beginning, a fluid shape that is always changing, always evolving. Mobius: a relaxed, flexible, contemporary dining adventure in Mascot that seamlessly transitions as the day passes.
Breakfast at Mobius is made of fresh artisanal breads and pastries, charcuterie, fine cheeses and hot dishes – which then morphs into all-day antipasti and tapas selections. Lunch and dinner is a vibrant blend of modern Australian and Asian cuisines – at the live wok station and signature open grill. At Mobius Bar & Grill, we think global and cook local, using only regionally produced ingredients.
Mobius is a lively space for inspiring encounters over regional wines, local craft beers, premium spirits and signature cocktails. In the open lobby or on the sunny terrace, dine at one of the best restaurants near Sydney Airport and Mascot.
A la carte and buffet breakfast
Monday – Saturday, 6.30am – 10.00am
Sunday, 6.30am – 11.00am
Monday – Saturday, 5.00pm to 10.00pm
Monday – Sunday, 11.00am – late
*Contact us for private bookings for lunch.
Breakfast – 6.00am – 12:00pm daily
All Day Dining – 11.00am – 23.00pm daily
24 hour menu
Visit website for the menu and reservations: https://www.mobiusbarandgrill.com.au
Leigh joins Pullman Sydney Airport team as “Executive Chef” for the Hotel and it’s signature restaurant, Mobius bar and grill. Having worked in several renowned restaurants and 5 Star hotels in Sydney from Sebel Pier One, Quay West and The Ternary at Darling Harbour, Leigh’s appointment has been greeted with excitement and Leigh in turn is excited to share his culinary flare at the Airports only 5 Star Hotel.
Leigh found his passion at the tender age of 14, commencing his career at Monte Pio Court, a boutique hotel in the Hunter Valley region of N.S.W. At that time his parents were managing the property and it was there that he began to develop his skill for creating local Australian inspired dishes. He has prepared meals for notable figures from many different food cultures and is the holder of a Gold Medal from the 2014 Dilmah Tea, “the Real High Tea Challenge”. Leigh thoroughly enjoyed the nuances of these culinary experiences, however his passion is to share the delights of his own Signature style of cuisine using Australia’s best produce “keeping it clean and crisp with innovative flavours, to create a timeless memory for his patrons. His signature dish is Blow Torched Salmon accompanied with Tempura Avocado and a Wasabi Ponzu dressing, ever evolving like Mobius.