Crown Sydney has confirmed a trio of Crown favourites – Silks, Epicurean and TWR (The Waiting Room) – will join the luxury hotel’s food and beverage line-up, set to be one of Sydney’s hottest new food destinations, featuring 14 bars and restaurants.
Silks, a homage to Cantonese cuisine, TWR, a world-class waterfront lobby bar, and Epicurean, an open-dining experience, will join a mix of internationally renowned chefs as well as Sydney favourites including Nobu, Yoshii’s Omakase at Nobu, On Core by Clare Smyth, a’Mare by Alessandro Pavoni, and Woodcut by Ross and Sunny Lusted.
“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,” said Crown Sydney Executive GM, Mark Holmes.
“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,” Holmes said.
Silks will bring traditional Cantonese cuisine to Crown Sydney. With a nod to the fierier palate of the north, the menu features classic northern dishes such as Xian spicy cumin lamb knife-cut noodles, Peking duck and Liangpi cold noodles.
To cater for Sydney’s well-known love affair with the yum cha tradition, Silks will also offer a stylish and unique culinary spin on yum cha with meticulously crafted items like scallop and lemon myrtle dumplings, lobster cheong fung and sea urchin dumplings.
Sydneysiders are set to experience unique dining at Epicurean, with “open kitchens” serving the finest flavours from some of the world’s most exciting cuisines. 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.
Boasting prime position 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. A place for an after-work drink, a romantic hideaway or afternoon tea, TWR will transform from casual lounge during the day to a sophisticated cocktail bar at night.
With a lavish custom-designed environment creating two distinct spaces, the outdoor terrace area will be bright and light while the indoor area will be reminiscent of a moody piano bar with a stunning bar as the central feature.
Located at Barangaroo on the Sydney Harbour foreshore, Crown Sydney will include 349 hotel rooms and suites, luxury residential apartments, as well as premium retail outlets, pool and spa facilities and more.
Lead image: Epicurean Open Kitchen, Crown Sydney