Platform 818 Restaurant & Bar, a 200-seat restaurant, has now opened within Mercure Sydney.
Platform 818’s concept is inspired by its location opposite Sydney’s Central Station, with the venue’s industrial interior hearkening back to the station’s early days as a wooden platform housed in corrugated iron shed.
The menu is influenced by the original, now unused Goods Line Tunnel, which lies directly below the hotel. Hero produce will be sourced from railway towns along the New South Wales goods line that once would have travelled into Sydney’s Central Station via the Goods Line Tunnel.
With a modern take on classic Australian dishes, executive chef Simon Harrison and sous chef Richard Batchelor’s menu features items such as the sticky BBQ pressed Riverina brisket and pulled Break Out River lamb shoulder tart sourced from Cowra Lamb in the Riverina. A line up of grilled cuts from regional NSW is also on the menu, including Riverina angus sirloin, Murray Basin pork cutlet and the Grange plus scotch fillet.
Platform 818’s resident mixologist will craft cocktails using bespoke PS40 soda served with flavour-infused blocks of ice, beautifully decorated in highball glassware. A whisky terrarium experience with bespoke crafted whisky paired with hand-crafted chocolate truffle is also on offer.
Platform 818’s all-Australian wine list features lesser known and the rising varietals, curated to highlight the diversity and complexity of Australian winemakers, producers and regional growers.
Open 7 days a week, Platform 818 Restaurant is open for breakfast through to dinner and the bar is open for late night drinks.
