LOCATION
Located five minutes from both the Domestic and International terminals, Mercure Hotel Sydney Airport is a specialised airport hotel, ideal for short-stay and transit passengers and guest with business near the airport or southern suburbs.
DETAILS
The Mercure Hotel Sydney Airport recently underwent a million dollar refurbishment of the 268 guest rooms and suites and public areas to give it a stylish, comfortable ambience with a full complement of resort style services and facilities.
FOOD & BEVERAGE
Season's Restaurant offers hotel guests and visitors a relaxed atmosphere in which to enjoy the creations of chef Michael Cahill. His a la carte menu is available seven days a week, offering an excellent choice of contemporary Australian dishes and international cuisine.
Every morning, the international buffet breakfast offers guests a vast variety of options, including eggs cooked the way you like it, bacon, hash browns, grilled tomatoes and baked beans. Also included are cereals, fresh and poached fruits, yoghurts, juices, coffee and tea.
Profiled by de Groots Media
The Mercure Sydney Airport is a specialised hotel catering to travellers and transit passengers, especially of the business suited variety, which is a good sign because it precludes a certain dining standard. After all, most corporate credit cards are used to a kind of lifestyle my poor, overworked piece of plastic can only dream about enjoying. Seasons Restaurant is about taking a necessary activity – dining while between destinations – and turning it into the most enjoyable experience possible. This means premier a la carte dining under the experienced eye of executive chef Michael Cahill. Michael has a passion for desserts, so you’d be ill-advised to skip that third course. But in order to earn your pudding you’d best make use of the modern Australian dishes that weigh in with heavy Asian influences, such as duck liver pate with red wine star anise jelly and Melba toast, or tian of spanner crab with crystallised ginger, avocado and sesame wakame.
For mains try the signature crispy skin barramundi, served with braised leeks in a saffron-scallop broth, best enjoyed with a Marlborough Saint Claire Pinot Gris. The wine side of things is about to receive a huge boost in 2008 with the Mercure’s Grand Vins program. An additional wine list will be offered to diners with the express purpose of showcasing the best of New South Wales wines at reduced prices. All waitstaff will undergo intensive wine training as part of the program, with specialised wine waiters, or echansons, to be added to the floor. After all, introducing oneself to the local wine scene is arguably one of the most enjoyable ways to learn about a new place.
Sarah Theeboom, December 2007
Personal Statement
Seasons Restaurant - Local Address, Global Flavours
