The first five-star hotel arrives in Parramatta



SKYE Hotel Suites Parramatta opened its doors on 1 August, bringing unrivalled urban luxury to Sydney’s West. The opening sees Crown Group lead the charge into Parramatta’s five-star hotel market, affirming the elevation of the suburb into Sydney’s second CBD. LATTE was among the first to experience the new property at the media launch of SKYE Hotel Suites on Wednesday 9 August.

SKYE Hotel Suites comprises 72 apartment-style suites with bespoke furnishings and fittings. Each features L’Occitane toiletries, in-room dining from a modern on-site restaurant, pre-stockable maxi-bar, the unique ability for guests to choose their own mattress firmness on each side of the bed, keyless entry and ‘virtual concierge’ tablets to enable access to all hotel services from each suite.

Amenities include a state-of-the-art gymnasium, pool, sun deck, spa, sauna and new restaurant, Husk & Vine Kitchen and Bar, which opened at lobby level on 1 July to rave reviews.

When breaking ground for the development, Crown Group discovered archaeological remains integral to Parramatta’s historical and cultural past, including an 1840s house, an underlying convict hut, wheelwright’s workshop and the cellar of the Wheat Sheaf Hotel, which were preserved for public display and have inspired Husk & Vine’s unique wheat and wine concept.

Drawing on the cultural influences that surround the area, the kitchen’s heart revolves around a custom Beech oven that produces flatbread and pide made from stone-ground grains, large cuts of meat and whole birds for guests to share. This menu, by chef Stephen Seckold, matched to a list of boutique local and global wines, will ensure Husk & Vine is Parramatta’s next local institution, with breakfast and lunch offerings, and an evening experience equally suited to business, family or group drinking and dining.

LATTE got a taste of the new dining concept, moving from canapés and drinks on the pool deck to Husk & Vine. Guests shared the restaurant’s signature fresh-baked flatbread and dips, swordfish crudo with grapefruit and white balsamic; burrata cheese with garlic bread, chermoula, raisins and pine nuts; za’atar fried chicken and crispy lamb ribs. The hearty cuisine continued with an alternating main course of slow-braised beef cheeks with creamy polenta and blue-eye trevalla with white balsamic potato. The meal finished on a sweet note with pavlova or chocolate mousse.

Adding to Crown Group’s portfolio of luxury residential properties, SKYE Hotel Suites sits within V by Crown Group’s twin residential towers, creating a ‘vertical village’ to rival those in emerging Asian and European design capitals.

The building itself is an architectural centrepiece for Parramatta, achieved by twin visionaries Allen Jack + Cottier and Koichi Takada Architects. Located less than 300 metres from Parramatta Square and a short walk from Parramatta’s train station and ferry wharf, SKYE Hotel Suites is surrounded by high-end retail and cultural experiences.

Commenting on Crown Group’s move into the luxury hotels arena, Chairman & Group CEO Iwan Sunito noted, “Parramatta is a powerhouse for innovation and business and SKYE Hotel Suites will be a standout, luxury addition to Sydney’s up-and-coming West.”

“Appealing to a new generation of domestic and international visitors to the city, SKYE Hotel Suites is designed to create a fresh lifestyle standard delivering superior apartment-sized suites for discerning travellers. It will also set the benchmark for future SKYE Hotels Suites openings in Sydney’s CBD in 2018 and Green Square in 2019.”

Wayne Taranto, SKYE Hotels Suites’ Director of Hotels, adds, “Demand for our hotel suites has been strong since we opened on 1 August and already we’ve had more enquiries for function spaces than expected. From bookings to date we can clearly see some spikes in demand surrounding events such as the Bledisloe Cup, and Bruno Mars and Ed Sheeran concerts at Sydney Olympic Park. As the first five-star hotel in Parramatta, we are thrilled to see our anticipated demand become a reality.”


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