_Crown Sydney takes world-class dining to new heights

After keeping its much-anticipated restaurant line up under wraps, Crown Sydney has finally unveiled its impressive mix of all-star chefs joining the neighbours at Crown Residences, ahead of its end-of-year opening.

As the city’s first luxury resort in Barangaroo, Crown Sydney will provide the ultimate in curated dining experiences, offering guests, residents and Sydneysiders alike access to an unprecedented array of luxurious offerings at its 14 dining venues, from internationally acclaimed chefs to Crown favourites, all overlooking one of the world’s most enviable views.

Image: all day dining at Epicurean by Crown

One of the first names to be announced was the much-loved chef Nobu Matsuhisa, who will open his third Australian restaurant (42nd in the world), much to the delight of Sydneysiders who have been anticipating his arrival for years.

Image: Japanese restaurant Nobu overlooking Sydney harbour

Bringing his famous fusion of traditional Japanese cuisine with South American flavours, Nobu’s menu will showcase and compliment Crown Sydney’s harbourside location, celebrating local flavours and influences. Whilst the menu is yet to be finalised, diners can rest assured knowing his signature Black Cod Miso and Yellowtail Jalapeno will feature.

Image: Nobu Matsuhisa’s restaurant at Crown Sydney 

Also bringing the best of Japan to Crown Sydney is esteemed sushi master Ryuichi Yoshii, who in collaboration with Nobu, will reinvent the omakase tradition at his intimate 12-seater space. Derived from the Japanese phrase meaning “I’ll leave it up to you”, the culinary experience leaves all decision-making in the hands of Yoshii, who will allow diners to engage in the cooking process by preparing their meals in front of them. Like Nobu’s love of the stars, Yoshii has also created omakase feasts for celebrities such as Yoko Ono, Tom Cruise and Pink. 

Image: Yoshii’s Omakase restaurant, set inside the entrance of Nobu 

This bevy of globally renowned chefs will be matched by local favourites bringing a definitive Australian edge – among them award-winning chefs Alessandro Pavoni, and chef couple Ross and Sunny Lusted.

“Our hope is to make Crown Sydney a world-class dining destination that all of Sydney will enjoy by merging the best of the local food scene with the best in the world. One of the greatest things about our chef roster is they all value supporting local suppliers, which will be reflected in their menus, creating dining experiences that Sydneysiders will have pride in,” said Crown Sydney Chief Operating Officer, Peter Crinis.

Image: Italian dining at a’Mare, featuring neutral design tones paying homage to the stones and sand of southern Italy with the magnificent blue hues of the harbour backdrop 

Owner of the two Chef-Hatted Ormeggio at The Spit and Ciosco by Ormeggio, Alessandro Pavoni will deliver a slice of Italy at a’Mare, an homage to Italian fine dining. Meaning ‘at the sea’ in Italian, his latest outpost will see local seafood take centre stage on the seasonal menu, alongside specialised Italian ingredients representing the best of each region of Italy.

Image: an ode to Italy - a’Mare restaurant by Alessandro Pavoni 

Representing the best of Australian dining will also be husband and wife team Ross and Sunny Lusted of The Bridge Room, a Sydney institution whose latest Crown Sydney restaurant, Woodcut, marks their return to the Sydney scene. Authenticity and sensory nostalgia underscore the modern Australian dining concept at Woodcut, which will champion cooking with wood, charcoal and steam, envisioned to evoke memories of travels and meals cooked in a slow wood burning oven or open fire. 

Image: inspired by the natural environment, Woodcut will have three open kitchens, each showcasing a cooking method, anchored by counter dining where guests will have a front row seat to “the show”

“Developing a world-class dining destination has been at the forefront of Crown Sydney, and we have a spent a lot of time finessing the mix,” said Crown Sydney Executive General Manager Mark Homes. 

“Each restaurant has a story in itself. We are trying to make it a home for Sydneysiders to enjoy different cuisines in different venues from formal to informal.” 

Helming this multitude of incredible dining experiences is newly appointed Culinary Director Sarah Briegel, who will lead the culinary program across all aspects of the hotel offering, including in-room dining, banquet events, functions and private catering available to residents.

“Crown Sydney is set to add an exciting new dimension to the food scene, and I wanted to be a part of it. Sydney deserves a world-class hotel resort that stacks up with the best resorts and hotels that I’ve worked in overseas, and I think Crown Sydney is going to deliver that for the city,” said Briegel. 

Image: Silks, designed as a serene oasis within Crown Sydney, merging timeless Chinese design with Australian materials, drawing inspiration from the natural colour and beauty of the Blue Mountains, tree ferns and opals mixed with jade stone.

Part of Briegel’s role will also be overseeing Crown’s own eateries, among them known favourites: Silks, offering contemporary Cantonese and modern yum cha with a twist; 88 Noodle, reminiscent of the great noodle houses of Shanghai, serving up the tantalising flavours of China and South East Asia; and Epicurean, a smorgasbord of nine live “open kitchens” where guests can choose from fresh seafood, Japanese, Chinese, Indian, Italian and other western dishes showcasing the freshest local produce.

Image: the vibrancy of Asian cuisine comes alive at 88 Noodle, bringing together classic dishes from Shanghai, Singapore, Thailand, Indonesia and Japan

This is in addition to The Waiting Room (TWR), a luxurious lobby bar split over two lavish areas designed by the project’s interior designer Meyer Davis that will rival some of the world’s famous hotel lobby bars and Teahouse, a “traditional Chinese teahouse meets lounge bar meets Alice in Wonderland” featuring ornate bookable birdcages and plush velvet promising an opulent and whimsical sensory experience with specialty teas, playful cocktails and oriental bites.

Image: the indoor area of TWR, reminiscent of a moody piano bar with a stunning bar as the central feature  

“We wanted to create a dining destination that’s diverse and eclectic – one that really has something for everyone in Sydney to enjoy. From a fine dining experience to a great, authentic Chinese, right through to being able to sit by the water and enjoy a drink – we wanted this to be a place that Sydney returns to time and time again,” said Holmes.

Image: Teahouse at Crown Sydney 

Whilst the re-opening of international borders remains unknown, the best of the world is all but a reservation away at Crown Towers Sydney, opening mid-December. 

To learn more about One Barangaroo and its indulgent lifestyle opportunity on offer, visit Crown Residences at One Barangaroo or contact Erin van Tuil on +61 409 325 700.