Bacar Restaurant Bar

The food was outstanding, and the service matched the quality. My only concern was the price—it was quite high—but the overall experience was lovely. I would likely visit again!

Step into the light! FUN FACT: STRESSED is DESSERTS spelled backwards. ‘Sweet’ is the perfect ending to a delightful meal. We enjoyed a dessert featuring meringue, lemon curd, light mascarpone, wild berries, and violet flowers. This classy hotel boasts a fantastic restaurant, where the chef's new spring menu is currently available, complemented by excellent wine pairings. The service was impeccable. Thank you to @bacar_restaurant, @pullman_sop, and @zomatoaus for having us! #accorhotels #dessert #dinner #yum #noms #sydneyfood #sydneyfoodies Until next time... Keep eating! @asianfoodninja #delicious #foodlover #FoodPorn #zomatoaus #eat #asianfoodninja #foods #instafoodiemeetup #food #EEEEEATS #yummy #nomnomnom #asianfood #foodstagram #foodgasm #foodies #foodpic #foodpics #instafood #desserts

We kicked off our experience with a delightful champagne and a Little Creatures pale ale before embarking on a unique wine journey. This adventure began with a flight of Australian rosé selections from De Bortoli, featuring a Grenache from Heathcote, a Sangiovese from the King Valley, a Vonoque Nebbiolo from the Yarra Valley, and a Pinot Noir. This delightful pairing complemented our grilled halved deep-sea prawns, which were accompanied by sobrasada, a house-cured meat that had been cured for six days. It was a perfect combination for a springtime gathering with friends, pre-event spirits, or just unwinding after exploring Sydney. Our meal commenced with brasserie breads, consisting of single-origin sourdough served with Pepe Saya butter. As a fan of both fine bread and Pepe Saya butter, I savored this starter, mindful of the three-course meal ahead. Next, we enjoyed a small amuse bouche that presented remarkable texture and flavor, featuring grilled Fremantle octopus poke accompanied by crispy salmon skin. For the entrée, we were presented with a stunning dish showcasing the sweetness of seared scallops, contrasted by the savory taste of guanciale (a house-cured Italian meat aged for three months), complemented by red cabbage and endive brioche crumbs. The sommelier paired this beautifully with a Margaret River Chardonnay, which was not your typical oak-heavy variety; instead, it allowed the fruit to shine, making it a perfect match for this spring-inspired dish. The main course featured a wonderfully arranged seared sous-vide Junee lamb saddle, enhanced with pea puree, a crispy pea, and bourguignon sauce (a rich red wine sauce). It was perfectly matched with a Geoff Merrill Cabernet Sauvignon from McLaren Vale. To cleanse our palate, we enjoyed a refreshing goat cheese and lime granita, preparing us for the dessert course. The dessert was a delightful explosion of flavors, presented like a celebration in a glass. It consisted of lemon curd, whipped mascarpone, wild berries, violet flowers, and meringue, all beautifully deconstructed. I hope this dish remains on the menu for a long time because I would love to indulge in it again. We concluded the meal with an exquisite selection of cheeses: blue cheese, triple cream Brie, and snow-white cheddar, served with lavosh, guava, and truffle honey, which paired wonderfully, especially with the blue cheese. This was complemented by a Canadian ice wine. Additionally, we savored a whiskey sampler featuring Chivas 12, 18, and the new Chivas Extra, a perfect way to cap off a delightful evening. We thoroughly enjoyed Bacar's new seasonal spring menu, which highlights Australian producers and utilizes consciously sourced, regionally grown ingredients.

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.

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.