Radisson Blu Hotel Sydney has lifted the lid on the first installment of its fresh $12 million revamp.

Rolling out the blue carpet for the trade last week, the Sydney hotel unveiled the major update of its guest rooms and function spaces, the first since it opened in 2000.

The function spaces were separated and decorated in various ways to showcase what the space is capable of, from weddings and formal dining functions to high tea.

One room, decked out with artificial grass, brightly coloured chairs, cocktails and fresh food, represented the Brain Box, an engaging space where corporate teams can meet to collaborate and invent ideas with all the ingredients of a successful meeting in the room.

Performers also occupied the spaces, with a couple all in black with floral bouquets where their heads once were, and a glittering lady all in white wandering around on stilts, not to mention the retro cabin crew serving up gin and kumquat flavoured beverages.

Occupying a landmark position in the heart of Sydney, the Radisson Blu Hotel Sydney is a stylish five-star hotel housed within a stunning heritage-listed building dating back to 1856 and bursting at the seams with historical narratives.

This Beaux-Arts design building was once the headquarters of the Fairfax newspaper empire, before becoming home to the Bank of New South Wales, now known as Westpac, in 1954. The property was purchased by Malaysian entity, TA Global in 1997 and completely reconfigured over a three year period.

It opened in July 2000 as the Radisson Plaza Hotel, managed by Carlson Rezidor Hotel Group, retaining the stunning architectural features.

This latest re-design follows a transformation of the public spaces including reception, concierge, the lounge and the hotel lobby’s Fax Bar which took place in 2010.

At that time the hotel was also re-branded by Carlson as a Radisson Blu.  This was part of a corporate re-alignment which saw this flagship property for Asia Pacific take on the mantle of one of a handful of hotels worldwide to meet the standards required for this developing brand.

The first phase of the ‘new Blu’ re-design is focused on the function and meeting rooms, which have been refreshed and modernised, and provide more than 500 square metres of space, ideal for corporate business meetings, board meetings, social events, private dinners or cocktail functions from two to 200 guests.

The meeting spaces also include two authentically restored heritage rooms aptly named Sir James and Sir Warwick which once housed their offices.  These are used mostly for board meetings and exclusive dinners. The Lady Fairfax room, located on the entry level, is now popular for its high tea service but can also serve as an event space.

The second phase of the re-design, due to commence in late October, will see a complete refresh of all 336 guestrooms and 28 suites at Radisson Blu, with new silk fabrics and contemporary chrome and metal-blue colour schemes, stylish chevron patterning reflected in the lighting and upgrades to the fittings in the building’s original marble bathrooms. The Presidential Suite will be divided into two rooms, bringing the total number of guestrooms to 364.

Acclaimed Sydney architects Bates Smart have been appointed to undertake the re-design for Radisson Blu. Bates Smart worked on the recent refurbishment of the Intercontinental Sydney Double Bay and the Mayfair Hotel in Adelaide.

Radisson Blu’s general manager, Peter Tudehope, who was last year recognised as Australasian Hotelier of the Year by HM Magazine, said: “This $12 million investment will cement Radisson Blu’s position as one of the leading five-star hotels in Sydney.”

The new look and feel of the hotel’s meeting spaces and guest rooms will complement the critically-acclaimed and two-hatted Bentley Restaurant and Bar, which found its contemporary new home within the majestic façade and grander space of the hotel in 2013.

Sommelier Nick Hildebrandt has been awarded ‘Sommelier of the Year’ three times and his wine list has twice earned the Sydney Morning Herald (SMH) Good Food Guide ‘Wine List of the Year’ Award. Chef Brent Savage is currently the SMH Good Food Guide ‘Chef of the Year’ and has travelled the world cooking as a guest at some of the world’s best restaurants.