As D-Day fast approaches for the $2.2 billion Crown Sydney casino development, its culinary ambassador, Guillaume Brahimi, (formerly of Bennelong at the Sydney Opera House), is rushed off his feet.
“We’re already shucking 2000 oysters a week, the fresh produce is pouring into the loading dock each morning; Sydney and NSW locals are coming in droves for staycations, and the nine restaurants we have open so far are heavily booked,” says the highly decorated and much-hatted chef.
Loading...
Fiona Carruthers has written and edited travel for the Financial Review for almost a decade. She has held senior roles with ABC Radio National, Deutsche Welle Radio, TIME and The Australian, and was deputy editor of Traveller. Email Fiona at fcarruthers@afr.com
