Crown Sydney has added to its food and beverage lineup dropping five new venues.
The new venues will open their doors when the long-awaited and highly-controversial property makes its grand debut in December.
They join a mix of international and Sydney-sider favourites including On Core by Clare Smyth, Nobu, a’Mare by Alessandro Pavoni, and Woodcut by Ross and Sunny Lusted.
“We wanted to create a dining destination that’s diverse and eclectic – and a destination that really has something for everyone in Sydney to enjoy,” Crown Sydney’s executive general manager, Mark Holmes, said.
“Developing a world-class dining destination has been at the forefront of Crown Sydney, and we have spent a lot of time finessing the mix. We’ve pulled together an incredible array of talent, some international names with some of the very best local chefs from Sydney.”
“A big part of our focus right now is finding the best produce we can in New South Wales and right across Australia. Our commitment is to incredible food experiences for our guests, and that starts with the freshest, highest quality produce we can find.”
The Barangaroo property will include 349 hotel rooms and suites, residential apartments, 14 signature restaurants and bars, premium retail outlets, pool and spa facilities and more.
Here’s a rundown of the new venues:
Silks will bring traditional Cantonese cuisine to Crown Sydney. With a nod to the fierier palate of the north, the menu will feature classic northern dishes such as Xian spicy cumin lamb knife-cut noodles, Peking duck and Liangpi cold noodles.
To cater for Sydney’s love for Yum Cha, Silks will also offer a unique culinary on the tradition with dishes like Scallop and lemon myrtle dumplings, Lobster cheong fung and Sea urchin dumplings.
Silks merges Chinese design with an Australian edge – drawing inspiration from the natural colour and beauty of the Blue Mountains, tree ferns, opals and mixed with jade stone.
With nine live kitchens inside the restaurant, Epicurean will be equally entertaining as it is delicious, with guests able to watch as chefs create in front of their eyes, bringing all the excitement and theatre of the kitchen out into the dining space.
With panoramic views of the Sydney Harbour Bridge and surrounding waters, guests can choose from fresh seafood, Japanese, Chinese, Indian, Italian and other western dishes that showcase the freshest local produce.
Set to rival some of the world’s most famous hotel lobby bars, TWR will offer a selection of stylish classic dishes accompanying a bespoke beverage menu featuring time-honoured cocktails.
Designed by New-York-based Meyer Davis TWR has a sense of luxe sophistication with vibrant hues and rich detailing, creating a destination for social energy.
With a custom-designed environment creating two spaces, the outdoor terrace area will be bright and light whilst the indoor area will be reminiscent of a moody piano bar.
A sassy and playful take on a traditional Chinese teahouse, this lounge bar promises a whimsical sensory experience. Sit back and indulge in an array of bespoke cocktails, an impressive champagne list, speciality teas and Asian inspired bites.
The bookable Birdcages for guests to sit in are the Teahouse focal point, with plush velvet and gold finishes making it the perfect place at dusk with a cocktail in hand while enjoying small dishes inspired by Japanese and Cantonese cuisine.
Offering a taste of South-East Asian Hawker’s Hall energy, Noodle 88 will bring together the culture, food and atmosphere reflective of the flavours of China and Southeast Asia.
Chefs will take centre stage at this venue in an open kitchen where fresh ingredients and the theatrics of woks tossing fresh noodles will add to the dining experience.
Led by Chef de Cuisine Meena Throngkumpola, the menu will be produce-driven and change seasonally. Guests can expect classic dishes from across Shanghai, Singapore, Thailand and Indonesia, such as Laksa, Pho, Japanese soba cold noodles, Indonesian soto and a range of exquisite barbecued meats and dumplings.