Food Blogger Dinner.
Diners started with Chef’s Charcuterie Board and the incredibly fresh Kingfish Poke. Mains included Black Onyx Rump Steak and Crisp Skin Barramundi. The steak was from one of our favourite suppliers Rangers Valley. They are one of the world’s most respected premium marbled beef producers and supply to only high end restaurants across the country. We are proud to be one of them.
We finished off by sweetening their palates with a decadent Bombe Alaska featuring a brilliant fusion of in season passionfruit, coconut and matcha.
It was a night to remember and guests were impressed by Chef Daniel’s twist on traditional dishes. High profile foodie attendees including @spooningaust declared: ‘It’s not often I find one of the best meals of the night to be the vegan one but IT HAPPENED! Huge thanks to my friends at FCBA for the invitation to the Mobius Bar and Grill at Pullman Hotel in Mascot. They aren’t scallops people – that’s some of the best mushies ever!!!!’
We welcome both guests of the hotel and visitors to the area to try our spring menu. It’s fresh, seasonal and above all – delicious.