bacar restaurant and bar - pullman sydney olympic park

located inside pullman hotel, i dined there to try their three-course dinner menu. i started with single origin sourdough served with my favourite cultured pepe saya butter.
continued with the sophisticated entree: 63 degree egg. main was tasty (duck breast that was cooked to perfection). then finished off with lemon coconut mousse w/ mango meringue & pineapple. top notch dessert (my favourite dish of the night!).
their cocktails were refreshing and delightful too.

the food was amazing, and the service was just as good. the only complain i had was the price, it was very expensive, but the experience was nice. will probably go again!

[@bacar_restaurant] syd

come to the light! stressed is desserts spelt backwards 😂
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"sweet" the end to a good meal.

meringue, lemon curd, lighten mascarpone, wild berries and violet flowers 🍇🍇🍇
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classy hotel with a great restaurant, chef's new spring menu is on offer with great matching wines. service was impeccable. thanks @bacar_restaurant @pullman_sop @zomatoaus for having us 😊 #accorhotels
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#dessert #dinner #yum #noms #sydneyfood #sydneyfoodies .
until next time ... keep eating !!!!
@asianfoodninja
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#delicious #foodlover #foodporn #zomatoaus #eat #asianfoodninja #foods #instafoodiemeetup #food #eeeeeats #yummy #nomnomnom #asianfood #foodstagram #foodgasm #foodies#foodpic #foodpics #instafood #desserts

we were visting the sophisticated dining room of bacar restaurant to sample the new spring menu by award winning executive chef, ben nicholls. bacar is situated on the ground floor of the luxury 5 star pullman hotel at sydney olympic park and what a great restaurant to visit if in the area, going to a key sporting match but still wanting a contemporary dining experience. it is great to see hotel restaurants are picking up their game producing exciting tasty food. the service was top notch with each meal promply delivered and explained in detail. the sommelier was very personable and was great at conveying the details of each wine.

we started with a lovely champagne and a little creatures pale ale before being taken on a wine journey. the wine journey begun with a flight of australian rosè by de bortoli including a grenache from heathcote, a sangiovese from the king valley, a vonoque nebbiolo from the yarra valley and a pinot noir. this was paired with grilled halved deep sea prawns, with sobressada a house cured meat which had been cured for 6 days. this is a perfect combination for a nice spring afternoon catch up with friends, pre event drinks or for unwinding after seeing the sights of sydney.

the meal service began with brasserie breads, single origin sourdough with pepe saya butter. i enjoy bread at 5 star restaurants and am a fan of pepe saya butter. knowing a 3 course meal was ahead of me, i took it easy on this occasion.

we started with a small amuse bouche with great texture and flavour. grilled fremantle octopus poke and crisp salmon skin.

the entrée was a beautiful arrangement of sweetness from the seared scallops, savoury saltiness from guanciale(a house cured italian meat, aged and hung for 3 months) red cabbage and endive brioche crumb. the somellier nicely paired this with a chardonnay from margaret river. not your traditional oak filled chardonnay, but a chardonnay that allowed the fruit to do the talking. perfect for this spring inspired entree.

the main was a wonderful arrangement of seared sousvide junee lamb saddle, and for added texture and flavour this was combined with a pea puree, a pea crisp and bourguignon sauce(red wine sauce). the main was paired with a geoff merrill caberenet sauvignon from mclarenvale.

we then cleansed the palate with a goats cheese and lime granita to prepare us for the dessert course.

the sweet dish was incredible like a party in your mouth. a glass filled with lemon curd, lightened marscapone, wild berries, violet flowers, and meringue in a deconstructed, yet beautiful arrangement. i hope this one remains on the menu for a long time as i am keen to have it many more times.

the meal was topped off with a divine cheese selection of blue cheese, triple cream bree and snow white chaddar accompanied by lavosh, guava, truffle honey which combined amazingly with the cheese in particular the blue cheese. this was paired nicely with an icewine from canada.

we also had a whiskey sampler of chivas 12, 18 and the new chivas extra. a perfect way to cap a wonderful night. we really enjoyed the new seasonal spring menu at bacar which celebrates australian producers, using consciously sourced ingredients, regionally grown.

located in the olympic village in the pullman hotel.
bacar offers food from modern australia with style.

from grilled prawns, lamb and some eye catching and tasty desserts.

so when your staying at sydney olympic park, don't worry about there is nothing to offer as it could be just down stairs next to the lobby of staying at the pullman hotel

the food here was decent, especially the kids fish and chips with salad for $14. the service was a little lacklustre although friendly, just slow. i got the half shelled prawns which were tasty, in a lovely butter sauce. the calamari nice and tender.

the table behind us summed up the dining experience here pretty well- the best thing about it was the dessert and table bread! this five star hotel is trying but lacks attention to detail, the service is appalling and don't order a drink in a rush cause you will need to follow it up 3-4 times before it arrives and if you're lucky like us they will then spill it all over you. come on bacar; you can do it, lift your game! 😓

bacar is perfectly positioned inside the lobby of the pullman sydney olympic park, gazing out to the life outside this sophisticated place. this restaurant is stylish, modern, comfortable and airy and also has the quality of food you would hope for in a place this nice. we started with pacific oysters with crème fresh and finger lime that were elegantly presented on a bed of rock salt. both sir & mlady love oysters and we both enjoyed these immensely. they were a refreshing start to our meal.

the food was good but the staff were non-existent. there were only 2 other customers there on friday lunch, it was just as empty when we booked last year. i thought it would have picked up with time, but not the case. with so few customers we should have received 100% attention, but we didn't. such a shame as it has so much potential.

spent 3 nights at the pullman for a work event. every morning was greeted with a smile and a "how are you today sir". my coffee order was remembered, made and delivered to my table with a genuine conversation regarding my days plans. great service and delicious food.

i was really impressed by the food and service at bacar. it was all exceptional - i couldn't fault it.

i'm vegetarian & have been for 30-years and have got used in sydney to getting terrible choices (usually risotto or something with pumpkin) & yet have to pay the same money as people who eat meat. my stomach sank when i saw there were no veggie choices on the menu and sank further when our waitress said i could have gnocchi (if it's not risotto on the menu, it's gnocchi ... followed by lasagne).

i agreed so as not to make a fuss but i can't say i was happy. how wrong i was - it was seriously the best gnocchi i've had in my life. superb. absolutely delicious! it was like fireworks in my mouth - this was one satisfied customer - very happy indeed.

bacar is the sophisticated and stylish restaurant in the equally elegant pullman at sydney olympic park. this 5 star hotel is located in the heart of the sydney olympic precinct and therefore so close to so many venues - there's so much to do around here!

good food and service. stay at the hotel for business a couple of times now and the food has always been quality!

headed up by chef gary howieson, bacar restaurant presents a seasonal fine dining menu which is mainly modern australian with some asian influences and experimental flavours. on top of this, each dish is presented immaculately like a piece of artwork and looks almost too good to eat (emphasis on ‘almost’). today we’re dining from the lunch menu which is a shortened version of the dinner menu. it’s not particularly busy on this saturday lunch session but on nights of concerts and sporting events, they tend to book out so it’s best to plan ahead. seared scallops, guava gel, serrano ham, pomegranate, goats curd, sourdough crumbs – $28 to start off our entrees, i get the seared scallops which are seared perfectly with a slight brown