Ibis Kitchen Sydney Airport provided an exclusive preview of their new summer menu to a group of food bloggers on Wednesday 14 December 2016.
The menu is created by head chef Tharaka Sooriyaarchchi and food and beverage manager Marc Tricca, and is inspired by the finest Australian ingredients. It is designed to cater for all types of travellers, and includes traditional comfort food and modern dishes. The quality of the food far exceeded my expectations.
The restaurant is an 80-seat dining room which has been newly remodelled into a stylish contemporary hotel restaurant serving breakfast, lunch and dinner seven days a week.
Guests were first given a tour of the hotel, which included the newly remodelled hotel rooms, followed by arrival canapes and a sit down dinner.
The newly renovated Ibis Sydney Airport is a three and a half star hotel in the Sydney Airport region that offers the ideal blend of convenience and affordability for executive travellers.
Arrival canapes included: cream cheese bruschetta; prawn, lime and chilli skewers served on a watermelon base, calamari filled with risotto; and sliders.
For the sit down meals, guests were served: lamb kofta (char-grilled spiced lamb, mint yogurt, zucchini pickle and sumac); Portuguese chicken breast with five bean ragout, and mint yogurt sauce; Thai beef salad (marinated beef strips tossed with green papaya, Asian greens, julienne vegetables and cos lettuce); and roast lamb with roast chat potatoes, root vegetables, salsa verde, and jus.
Desserts included: vanilla crème brulee; rocky road and Nutella shimmy shakes (topped with cream, rocky road and crispy pretzels); and salted caramel shimmy shakes (topped with cream caramelised popcorn and chunks of waffle. The restaurant also has strawberry pavlova shimmy shakes (topped with cream, pavlova meringue and fresh strawberries).
Forget the stereotypes you have about hotel restaurants being nothing more than a convenient, albeit expensive way to eat average quality food while staying at the hotel. The restaurant is inexpensive and the quality is high. The starters range from $10 to $15, the mains range from $20 to $37 (for the 350g rib-eye), and the desserts were $7.
This restaurant is open from 5:30am to 10:30pm to both hotel guests and the general public. There is also a Grab ‘n Go menu available outside these hours.
Ibis Kitchen is located at 205 O’Riordan Street, Mascot NSW 2020. It is one kilometre from the Domestic Terminal, four kilometres from the International Terminal and a five-minute walk from the Mascot train station.
For more information about Ibis Kitchen, Sydney Airport, go to: http://www.ibissydneyairport.com.au/en/dining-in-sydney.html