Once a domain reserved for business travellers on the run, the hotel restaurant offerings of the past were too often mediocre at best. Now, a new era of hotel restaurants are proving that in-house restaurants are becoming a destination of their own. No longer is the hotel menu an afterthought, but now a new reason to book a night’s stay at its adjoined hotel.

Joining the new era is Q Dining at the Pullman Quay Grand Sydney Harbour. Having undergone a major refurbishment, forging a new identity, this restaurant is now set to take a place on the Sydney dining map. Set on sought-after Sydney waterfront, between the Botanic Gardens and the harbour, the all-new Q Dining pays homage to its location.

With a menu designed by executive chef Brett Humphries, diners can expect to discover dishes inspired by the sea – with a native botanical bent. In fact, Humphries consulted local Aboriginal communities to ensure his menu features a selection of unsung native ingredients , which now form the basis of his menu.

Inside, plentiful natural light, splashes of colour that befit the location’s seaside setting, and the aroma of delicious dishes abound. Pan-seared scallops with burnt vanilla butter and wild osmanthus flower pretty up the plates, while 12-hour Port Lincoln Octopus is served up alongside romesco and pickled basil.

Grilled emu fan fillet, emu powder and candied beetroot surprises diners, alongside a parsnip puree; and Patagonian tooth fish paired with saltbush leaves brings a flavorsome punch to the tabletop. And, the hearty whole-cooked baby barramundi is set to become a favourite.

You can book a table now, via the Pullman Quay website.