Crown Sydney has laid another three cards on the table. Joining Nobu, a’Mare and Woodcut will be Cantonese diner Silks, international open kitchen Epicurean and luxe new lobby bar, TWR.

Silks will bring traditional Chinese cuisine to Crown Sydney. Diners can expect Cantonese classics alongside dishes from the north, such as Xian spicy cumin lamb, Peking duck and Liangpi cold noodles. Yum cha will be held throughout the day with locally-inspired dim sum such as scallop and lemon myrtle dumplings and lobster cheong fung. The interiors will feature lush tree ferns and stones of Chinese significance such as jade and opal which will work together to create a zen oasis.

For those who like choice, new dining destination Epicurean will offer diners a taste of nine different styles of cuisine from nine open kitchens. The fancy food court will serve Japanese, Chinese, Indian and Italian cuisine, among others, with dishes created in full view of guests. Finish up with a drizzle of white, milk or dark chocolate from the showpiece chocolate fountain.

Inspired by hotel lobby bars around the world, The Waiting Room will operate as a lounge by day and sophisticated cocktail bar by night. New York-based design studio Meyer Davis has given the venue a lavish fit-out that includes a leafy outdoor terrace and moody piano bar. “Some of the best bars in the world are inside famous hotels – Sydney needs that and TWR will deliver it,” said Crown Sydney Executive General Manager Mark Holmes.

A grand total of 14 new restaurants and bars will open at Crown Sydney this December, with six still yet to be announced. So far, there’s Alessandro Pavoni’s a’Mare (pictured), Woodcut by Ross and Sunny Lusted, Nobu, Yoshii’s Omakase, as well as a yet-unnamed fine diner by Michelin-starred restaurateur Clare Smyth. For more details, head to crownsydney.com.au.