Sydney Cricket Ground, aerialCredit: Ethan Rohloff; Destination NSW
Aerial of Sydney Cricket Ground (SCG) at dawn
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Golden Century at Crown SydneyCredit: Crown Sydney
Along with signature dishes and live seafood from the tanks, Golden Century will also bring back their famed yum cha offering when they return in 2025 at Crown Sydney.
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The Unpack ’25 report by Expedia, Wotif and Stayz has revealed 63 per cent of travellers are interested in booking an Australian hotel with a notable dining experience in 2025.
Hotels are responding with new restaurant openings featuring well-known chefs and seasonal menus that rival standalone fine dining establishments.
Unpack '25's research found 32 per cent of Australians say that a changing seasonal menu would make them more likely to book a hotel, while 30 per cent say restaurant tables reserved exclusively for guests would also make them more likely to book.
A slew of new restaurants are opening at Sydney hotels over summer.
Kiln, Ace Hotel Sydney Credit: Anson Smart
Kiln, the new restaurant from Chef Mitch Orr is a rooftop dining destination crowning the recently opened, Ace Hotel Sydney.
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Kiln, Ace Hotel Sydney Credit: Anson Smart
Kiln, the new restaurant from Chef Mitch Orr is a rooftop dining destination crowning the recently opened, Ace Hotel Sydney.
Ace Hotel Sydney's Kiln restaurant opened this week, featuring a menu by Beau Clugston. Born and raised in Sawtell, Kiln marks the chef's debut in Australia after spending the past two decades cooking abroad in London and Copenhagen, at restaurants including Gordon Ramsay’s Claridges and Maze and René Redzepi's noma.
In 2018, Mr Clugston opened his seafood restaurant ILUKA in the heart of Copenhagen, which landed a spot on World's 50 Best Discovery List and was awarded both Restaurant of the Year and Dish of the Year in Denmark's Weekendavisen in 2022.
Kiln’s wood-fired grill emits a scent reminiscent of the Australian bush. Leeks arrive to the table smouldering in paperbark, which is unwrapped and then eaten with cheese, finger lime and lovage; prawns are skewered by eucalyptus leaves and served with a native green paste and strawberry gum; while pork neck is slow cooked in seaweed and grilled over the fire, then served with a kelp, mussel and karkalla sauce.
A new Basque-inspired bar and restaurant has opened at Accor's Hotel Woolstore 1888 in Pyrmont. Percy features a pinxtos menu created by executive chef Eli Lozada (formerly Rockpool Dining Group) and chef Rosy Scatigna, (ex-Lume in Milan and Shell House Sydney).
The Eve Hotel, Surry Hills, Sydney Credit: The Eve Hotel, Sydney
Rooftop garden with pool at The Eve Hotel, Sydney
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The Eve Hotel, Surry Hills, Sydney Credit: The Eve Hotel, Sydney
Rooftop garden with pool at The Eve Hotel, Sydney
The Eve Hotel in Surry Hills has welcomed a new rooftop restaurant called Lottie by Liquid & Larder, the team behind Bistecca and The Gidley.
The contemporary Mexican restaurant and mezcaleria is located next to the hotel's rooftop pool, with a menu that focuses on the authentic flavours of Mexico created with fresh Australian produce.
Golden Century at Crown Sydney will open during Lunar New Year, ahead of its grand opening in early February. The restaurant will reprise the menu from its original location in Sussex Street. Along with signature dishes and live seafood from the tanks, it will also bring back its famed yum cha offering.
Golden Century at Crown Sydney Credit: Crown Sydney
Along with signature dishes and live seafood from the tanks, Golden Century will also bring back their famed yum cha offering when they return in 2025 at Crown Sydney.
#feelnewsydney
Golden Century at Crown Sydney Credit: Crown Sydney
Along with signature dishes and live seafood from the tanks, Golden Century will also bring back their famed yum cha offering when they return in 2025 at Crown Sydney.
Alessandro Pavoni from Ormeggio at the Spit has opened Cibaria Manly at the Manly Pacific Hotel. The restaurant features a braceria (grill), forneria (bakery), spaghetteria (pasta bar), gelateria (gelato) counter and pizzeria.
The Cibaria offering goes from café-style morning eats through to aperitivo and casual dinners, alongside a private dining room and rooftop terrace for events. Ormeggio’s head chef Gianmarco Pardini is leading the kitchen.