LOCATION
Located five minutes from both the Domestic and International terminals, Mercure 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 Sydney Airport is adjacent to the 18 hole Kogarah Golf Club and only 15 minutes away from the city centre. Situated on the Cooks River and surrounded by parklands, the hotel offers guests the perfect combination of location, style and comfort. Mercure Sydney Airport also features tennis courts, squash courts, outdoor swimming pool and a fully equipped gymnasium.
RESTAURANT
Seasons Restaurant is known among the loyal locals as an innovative fusion of East and West. Executive Chef Chris O’Brien is renowned for using fresh local produce in his international recipes. Australian Cuisine aficionados enjoy Seasons Restaurant as well, with a rich Modern Australian selection in menu. The International buffet breakfast is essential to kick start a great day. It has 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.
LOCATION
Located five minutes from both the Domestic and International terminals, Mercure 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 Sydney Airport is adjacent to the 18 hole Kogarah Golf Club and only 15 minutes away from the city centre. Situated on the Cooks River and surrounded by parklands, the hotel offers guests the perfect combination of location, style and comfort. Mercure Sydney Airport also features tennis courts, squash courts, outdoor swimming pool and a fully equipped gymnasium.
RESTAURANT
Seasons Restaurant is known among the loyal locals as an innovative fusion of East and West. Executive Chef Chris O’Brien is renowned for using fresh local produce in his international recipes. Australian Cuisine aficionados enjoy Seasons Restaurant as well, with a rich Modern Australian selection in menu. The International buffet breakfast is essential to kick start a great day. It has 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.
EXECUTIVE CHEF CHRIS O’BRIEN
Chris O’Brien is the Executive Chef who oversees the team of chefs in addition to menus and food preparation for conferencing, banquets and events.Having worked in five different countries, Canadian-born Chris has more than 20 years experience in hospitality and the culinary industries, making him the perfect addition to the Mercure family.After completing his training in Canada, he first stepped foot in Sydney in 2003, initially joining the Radisson hotel network.In addition to winning numerous awards, he has enjoyed television appearances on programs nationally, including Ready, Steady, Cook.
Currently Chris is working with his team at the Mercure Sydney Airport hotel to create a sensational new Modern Australian menu combining the best of European traditions and Asian Fusion. He says, “Keep an eye out for signature dishes including twice-cooked eight-spice roast duck breast on an Asian greens risotto, or our Black Angus Fillet cooked to perfection. The new Mercure menu will be launched in the New Year. Chris says he is looking forward to changing the menu to reflect the seasons throughout the year.
“Mercure hotels also pride themselves on offering guests a true taste of the region in which they are located, so we take this very seriously and offer good food and wine matches that showcase the best of NSW, while also being influenced by techniques and trends from around the world.”
As part of his new role, Chef will also create fresh conference and event menus that will help keep delegates refreshed and energised, with healthier alternatives.Chris’s passion and dedication to nurturing new talent led him to join the Australian Culinary Federation NSW where he is now a director. Through this, he is also actively mentoring young and upcoming chefs.