Mobius Bar & Grill, the perfect location for breakfast, lunch, afternoon drinks, dinner or a night cap.
Whether you’re a high-flyer or passing through, enjoy a sophisticated and modern menu featuring a tapas style menu so that a wide spectrum of flavours can be sampled.
Modern Cuisine Dining Experience
At Mobius we think global and cook local, using regionally produced ingredients with dishes created by Executive Chef Daniel Simpson.
Breakfast includes fresh artisanal products. Lunch and Dinner feature a vibrant collection of Modern Australian Cuisines, to be enjoyed casually at the bar with a cocktail in hand or dining in the restaurant with full views of the theatre and animation from the open kitchen.
Mobius bar and grills new Executive Chef
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.