After four years of construction, Sydneysiders and travellers finally get to experience the Harbour City’s first six-star hotel and its accompanying world-class dining and bar precinct.
Crown Sydney venues opened to the public for the first time on 28 December, including its highly anticipated luxury hotel Crown Towers and restaurant line-up including a’Mare, Woodcut, Nobu, and Yoshii’s Omakase.
Peter Crinis, CEO of Crown Sydney, said the venues will be a unique addition to Barangaroo’s already thriving food scene, as well as provide Sydney with a world-class hotel that will allow the city to compete with other major global tourism hubs.
“Sydney is one of the world’s great cities, and it deserves a great hotel. Crown Towers will deliver that and so much more,” he said.
“We have amazing bars and restaurants that will make this an incredible destination for Sydney. We are excited to open the doors and let Sydney experience it.”
Crinis said the mix of venues has been curated to provide something for everyone to enjoy.
“A lot of time has been spent getting the offer right,” he aid.
“Our chef line-up reflects some of the most exciting names in the culinary food scene. We hope this becomes a destination people want to visit time and time again.”
Crown has also announced that renowned French-born Aussie chef Guillaume Brahimi will join its Sydney dining precinct as culinary ambassador.
Having already established two highly successful and eponymous restaurants – Bistro Guillaume – in both Melbourne and Perth with Crown, Brahimi will work alongside Crown Sydney culinary director Sarah Briegel, as well as Crown Sydney’s tourism and commercial partners, to help promote the new precinct and the city more broadly as a food destination for both local, interstate and international visitors.
In addition, Brahimi will also play a key business advisory role helping to shape the direction for high-end events and conferencing services at Crown Sydney, as well as consulting to Crown’s executive team to help shape future innovation in its offerings.
Here’s a quick rundown of all the new Crown Sydney venues:
Rising 275 metres above the bustling Barangaroo Precinct, Crown Towers offers unparalleled luxury accommodation in Sydney.
With incredible views of Sydney’s skyline, each room’s décor is designed to provide a sophisticated, modern backdrop that captures the essence of the hotel’s unique harbourside setting.
Crown Spa Sydney will also be open for bookings, bringing an unprecedented level of indulgence to the city.
Designed by Blainey North and spanning across 2000 square metres, Crown Spa Sydney includes terraces for yoga and meditation, relaxation rooms, vitality pools, experience showers, infrared saunas, and more.
Sydney dining’s award-winning couple, Ross Lusted and Sunny Lusted, are welcoming guests to Woodcut, a unique dining experience that celebrates Australian produce and cooking with wood, charcoal and steam.
From the moment guests enter Woodcut, they will be drawn to an experiential dining experience thanks to three open kitchens each centred on their own cooking method.
Nationally-acclaimed and award-winning Sydney chef and restaurateur Alessandro Pavoni is bringing classic Italian fine dining to Crown Sydney in his latest venture, a’Mare.
Known as a pioneer of modern Italian food, Pavoni will go back to his roots with a menu featuring traditional dishes representing the best of each region of Italy.
Internationally-renowned chef Nobu Matsuhisa – known to the world simply as “Nobu” – has opened his new restaurant at Crown Sydney.
Headed by one of Nobu’s classically trained sushi chefs, Harold Hurtada, guests can expect a mix of Nobu classics mixed with innovative new dishes, with a unique Sydney take by Hurtada to create a fresh yet inherently classic Nobu menu.
Synonymous with the harmonious flavours of the southern regions of China, Silks brings traditional Cantonese cuisine to Crown Sydney.
With a nod to the fierier palate of the north, the menu also features classic northern dishes such as Xian spicy cumin lamb knife-cut noodles, Peking duck and Liangpi cold noodles.
To cater for Sydney’s well-known love affair with the Yum Cha tradition, Silks also offers a stylish and unique culinary spin on Yum Cha with meticulously crafted items like scallop and lemon myrtle dumplings, lobster cheong fung and sea urchin dumplings.
Yoshii’s Omakase offers an intimate dining experience within a 12-seat fine dining room.
Derived from a Japanese phrase meaning “I’ll leave it up to you”, the Omakase culinary experience leaves all decision-making in the hands of chef Yoshii, who will prepare a 10-course Japanese Omakase in front of guests that heroes seasonal produce and immaculate seafood.
A sassy and playful take on a traditional Chinese teahouse, this lounge bar promises an opulent and whimsical sensory experience. Guests can sit back and indulge in an array of bespoke cocktails, an impressive champagne list, speciality teas, and oriental bites.
The ornate bookable birdcages for guests to sit in are Teahouse’s focal point, with plush velvet and gold finishes making it the perfect place to perch at dusk with a cocktail in hand while enjoying oriental bites and small dishes inspired by Japanese and Cantonese cuisine.
Set to rival some of the world’s most famous hotel lobby bars, TWR offers a selection of stylish classic dishes accompanying a bespoke beverage menu featuring time-honoured cocktails.
A place for an after-work drink, a romantic hideaway or afternoon tea, TWR transforms from a casual lounge venue during the day to a sophisticated cocktail bar at night.
Sydneysiders are set to experience unique dining at Epicurean, with ‘open kitchens’ serving up flavours from a variety of cuisines across the globe.
With nine live kitchens inside the restaurant, Epicurean aims to be equally entertaining as it is delicious, with guests able to watch as chefs create dishes in front of their eyes, bringing all the excitement and theatre of the kitchen out into the dining space.
A bustling hotspot full of atmosphere, the 88 Noodle experience is reminiscent of the great noodle houses in Shanghai, delivering fast, filling and delicious fare in a vibrant, authentic setting.
Led by chef Meena Throngkumpola, guests can expect classic dishes from across Shanghai, Singapore, Thailand, and Indonesia.