Crown Sydney unveils another three restaurants

Silks, a direct import from its Crown Melbourne operations, will be a feature restaurant at Crown Sydney.

Crown has appointed Sarah Briegel as its culinary director.

Crown Sydney has unveiled another three restaurants for its food and beverage arsenal at the soon to open $2.2bn Barangaroo tower, including Silks, a direct import from its Crown Melbourne operations.

With signature dishes such as Peking duck and lobster rolls, Silks will be one of 14 restaurants and bars at the Barangaroo complex, which will employ 350 chefs and is expected to open by mid-December.

Crown will also introduce Epicurean to Crown Sydney, with nine open kitchens serving cuisine from Japan, China, India, and Italy as well as fresh seafood along with a chocolate dessert fountain.

A third restaurant, TWR or The Waiting Room, designed by New York’s Meyer Davis, a design firm also responsible for the interiors of Crown Barangaroo’s 82 ultra luxury apartments, will offer classic dishes to complement a beverage menu including old style cocktails.

All up, the 77-level hotel, residential and casino property will feature 14 restaurants and bars as well as 82 apartments, which start at $9.5m for a two bedder.

The Barangaroo property will also include 349 hotel rooms and suites, premium retail outlets as well as pools and spas.

Chef Clare Smyth at Crown

“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,” said Crown Sydney executive general manager, Mark Holmes, who was previously executive food and beverage general manager at Crown Melbourne and prior to that worked for Hyatt around the world.

Crown Sydney will cater to an expected 2500 covers per night, not including its large ballroom which can seat 400 guests.

Mr Holmes said the plan was to open all restaurants by mid December, adding that the main focus is to feature a cross section of chefs catering specifically for Sydney audiences.

Crown Sydney will cater to an expected 2500 covers per night, not including its large ballroom which can seat 400 guests.

“Each restaurant has a story in itself,” Mr Holmes told The Australian.

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

Crown has appointed Sarah Briegel as its culinary director. She previously ran the famed Mandarin Grill in Hong Kong and was also the executive chef for the Mandarin Oriental Hotel in Shanghai.

Crown has previously announced a classic fine dining restaurant called a’Mare by award-winning Sydney chef Alessandro Pavoni at Barangaroo, along with renowned chef Nobu Matsuhisa, who is opening his third Australian restaurant at Crown Sydney.

Ross and Sunny Lusted are returning to Sydney’s fine dining and will open Woodcut with cooking by wood, charcoal and steam at Crown Sydney.