Crown Sydney has announced that Crown favourites Silks, Epicurean and TWR (The Waiting Room) will be joining its much anticipated food and beverage line-up as the next three venues to be announced in what will be Sydney’s newest food destination with 14 bars and restaurants, opening in December 2020.
Silks – a homage to Cantonese cuisine; TWR – a world-class, waterfront lobby bar; and Epicurean – an open-dining experience like no other 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.
SilksSynonymous with the harmonious flavours of the southern regions of China, Silks will bring traditional Cantonese cuisine to Crown Sydney. With a nod to the fierier palate of the north, the menu will also feature 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.
Traditional Chinese cooking methods with contemporary presentation to the plate will give diners a fresh taste of traditional Chinese food. Showcasing an uncompromising focus on high quality, fresh and locally sourced produce, chefs will take guests on a journey of discovery.
Designed as a serene oasis within Crown Sydney, Silks merges beautiful Chinese design with an Australian edge – drawing inspiration from the natural colour and beauty of the Blue Mountains, tree ferns, opals and mixed with jade stone. To add to the experience, elevated dining platforms will make diners feel like they are set above the sparkling views of Sydney, creating a memorable and timeless fine dining affair.
Epicurean
Sydneysiders are set to experience unique dining at Epicurean, with “open kitchens” serving you 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.
Fresh and unique flavours are the focus with everything curated in house using the finest ingredients.
A chocolate fountain feature will be an exciting attraction, with guests able to choose from three different flavours – white, dark and milk.
TWR
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.
Designed by New York based Meyer Davis, one of the world’s leading international design practices, TWR has a sense of luxe sophistication with vibrant hues and rich detailing, creating a destination for social energy.
With a lavish custom-designed environment creating two distinct spaces, the outdoor terrace area will be bright and light whilst the indoor area will be reminiscent of a moody piano bar with a stunning bar as the central feature.
Visitors and Sydneysiders alike will have access to an unprecedented array of luxurious offerings, all overlooking one of the world’s most enviable views, when Crown Sydney opens its doors in December 2020. The Barangaroo property will include 349 hotel rooms and suites, luxury residential apartments, 14 signature restaurants and bars, premium retail outlets, pool and spa facilities and more.
QUOTES ATTRIBUTABLE TO CROWN SYDNEY EXECUTIVE GENERAL MANAGER, MARK HOLMES
“We wanted to create a dining destination that’s diverse and eclectic – and a destination that really has something for everyone in Sydney to enjoy. From a fine dining experience, to great, authentic Chinese, right through to just being able to sit by the water and enjoy a drink – we wanted this to be a place that Sydney wants to return to time and time again.”
“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.”
“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.”
“Australian produce is like no other. The quality, abundance and diversity of produce leads the world – and New South Wales has some of the best produce and suppliers in Australia. With an operation the size of Crown Sydney with the hotel, and 14 bars and restaurants we will be procuring tens of millions of dollars in goods and services across hundreds of business in NSW which is a great thing – it will help strengthen the local industry further.”
Epicurean
“Epicurean will provide Sydney with a sophisticated open-kitchen dining experience, offering a variety of cuisines that showcase the freshest produce. Everything will be created in-house from the finest ingredients where diners can tailor their own unique taste journey.”
TWR
“Some of the best bars in the world are inside famous hotels – Sydney needs that and TWR will deliver it.”
Silks
“Our vision for Silks is to create an opulent dining room experience that merges historic and contemporary influences that feels like you are in a Chinese mansion – overlooking one of the world’s best views.”
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