After four long years, the $4 billion Crown Towers has opened its doors in Barangaroo, Sydney, laying its cards on the table once and for all. While the casino remains closed for now, the six-star hotel, ultra-luxe spa facilities, and nine of the 14 new restaurants and bars are now open and accepting guests. Here’s a first look at the new dining precinct.
Ross Lusted and Sunny Lusted from former fine-dining institution The Bridge Room have launched Woodcut, a modern Australian restaurant powered by wood, charcoal and steam. The dining room centres around three open kitchens, each with its own unique cooking method and intimate counter dining experience. The dining room features vertical gardens and produce displays alongside woven sculptural artworks by Tracey Deep.
Celebrated chef-owner of Ormeggio at the Spit, Alessandro Pavoni is now welcoming guests to his new Italian fine diner, a’Mare. Meaning ‘at the sea’, a’Mare plates up classic regional Italian cuisine with a focus on locally-sourced, sustainable seafood. Diners can expect old school Italian service, with many dishes finished theatrically at the table.
Nobu Matsuhisa’s acclaimed Japanese Peruvian restaurant Nobu has just opened its 43rd restaurant at the Crown Towers, Sydney. Headed by one of Nobu’s classically-trained sushi chefs, Harold Hurtada, diners can expect a mix of Nobu classics (raw yellowtail in ponzu with jalapeños included) alongside newly created dishes that reflect its Sydney location.
Silks brings traditional Chinese cuisine to Crown Towers, including Cantonese classics alongside dishes from the north, such as Xian spicy cumin lamb, Peking duck and Liangpi cold noodles. Yum cha is served throughout the day with locally-inspired dim sum such as scallop and lemon myrtle dumplings and lobster cheong fung. The interiors feature lush tree ferns and stones of Chinese significance such as jade and opal, which work together to create a zen oasis.
Yoshii’s Omakase offers an intimate omakase dining experience for just twelve people at the entrance of Nobu. Omakase, which means “I’ll leave it up to you” is a style of Japanese dining where the menu is left in the hands of the chef, with dishes prepared in front of guests and served to them personally by the chef. Chef Yoshii’s 10-course menu will hero seasonal produce and fresh seafood, immaculately prepared in full view of guests.
Inspired by the traditional Chinese teahouse, this Asian-inspired lounge bar is home to a number of ornate birdcages, decked out in plush velvet lounges with luxe gold finishes. Flit between bespoke cocktails or Champagnes, or try one of the specialty teas on offer. The drinks list is accompanied by a curated menu of Japanese and Cantonese-inspired snacks.
Inspired by hotel lobby bars around the world, The Waiting Room (TWR) operates as a casual lounge bar by day and sophisticated cocktail bar by night. New York-based design studio Meyer Davis have given the venue a lavish fit-out that includes a leafy outdoor terrace and moody piano bar, which is accompanied by a bespoke beverage menu.
For those who like choice, new dining destination Epicurean offers diners a taste of nine different styles of cuisine from nine open kitchens. The fancy food court serves 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.
Channeling the great noodle houses in Shanghai, Noodle 88 specialises in fast, fresh, and filling fare, reflective of the native flavours of China and South East Asia. The glamourous hawker hall features an open kitchen, where noodles are tossed in hot woks, showcasing the theatrics of the Asian marketplace. Expect seasonally driven dishes, with offerings from across Shanghai, Singapore, Thailand, Japan and Indonesia, including laksa, pho, soto, and a range of barbecued meats and dumplings.
