Sydney’s newest hotel a ‘true international drawcard’
There’s been quite a buzz about the opening of this heritage property in the sandstone precinct. So what’s it like for guests?
Afternoon tea is being served in the light and airy Aperture Lounge amid tubs of weeping figs and a stream of stickybeaks. It’s launch day for Sydney’s latest hotel and there’s a palpable buzz in the air. But all is serene and unhurried in this restored courtyard beneath a near-hypnotic kinetic mechanical lighting installation. Pastel floating shapes strung from the high glass ceiling open and close in a magical feat of choreography. It’s by Amsterdam-based Studio Drift and, while officially titled Meadow and based on Australian wildflowers, the effect equally resembles sea anemones or bottoms-up parasols or ballerina tutus or even modest Victorian-era bloomers caught in a breeze.
As cups of special-blend Daintree tea are poured, there’s a gentle scent of mango and longan drifting from the steeped leaves. And we’re yet to start on plates of spanner crab brioche with buttermilk dressing or salted caramel and wattle seed mascarpone eclairs. Around us, smartly uniformed staff are all primed and ready beside a spectacular 7m-tall living wall of greenery in which, I’m told, politely chirping crickets dwell, but “not cicadas”.
If you’re looking for luxury, you came to the right place. As the curtain lifts on Capella Sydney for the full reveal, it’s clear the 192-room property is a headline act in Sydney’s unfolding screenplay of new hotels with a sense of uniqueness that sets each apart. Despite Covid, supply-chain nightmares, wild weather and who knows how many compliance protocols lurking in the development processes, the NSW capital is blossoming with fresh accommodation inventory. Among the pub, small hotel and heritage building conversions opened recently, let’s tick Aiden Darling Harbour, The Strand, Porter House, Oxford House and 202 Elizabeth. But Capella Sydney is on an altogether more ambitious scale, a true international drawcard with an ingrained sense of history and a rollcall of big-name designers and artists in the mix.
The name? Capella is the brightest star in the Auriga constellation, and cleverly chosen by this Singapore-based hotel and resort company, with seven properties under its Asia-focused banner and more in the queue. Auriga is the group’s spa brand, in evidence at Capella Sydney on the serene realm of level six beside a 20m heated swimming pool brightened by skylights, fitness centre, steamroom, sauna and yoga platform. I touch one of the treatment beds and my hand all but disappears into the plushness.
Under the aegis of Singapore developer Pontiac Land Group, Capella Sydney has been carved across a seven-year project by the Sydney arm of international firm Make Architects, with an additional four floors added, from the long-abandoned Department of Education edifice, opened in 1915 and stage two Agriculture premises added in 1930, occupying an entire block bounded by Farrer Place, and Bridge, Young, Bent and Loftus streets, just up from Circular Quay. The government architect of the earlier era, George McRae, also designed Sydney’s Queen Victoria Building and Central Station. For the just-opened “adaptive reuse” project, the “Florentine palazzo-style” facade and many preserved internal features, such as walnut panelling, marble steps and vestibules, plus steel windows, are augmented by a sourced collection of fine original art. Key pieces include large-scale works by leading Indigenous artists of the ilk of Judy Watson.
This is the city’s so-called “sandstone precinct” of colonial and heritage architecture, which is also the legal and financial nexus, and that becomes apparent just by observing the crowd at the Golden Age-inspired McRae Bar and the Bentley Group’s Brasserie 1930 on opening night. It’s all loosened ties and briefcases, jackets off and Negronis in hand. Orders fly for Sandstone Lager, a collaboration with Sydney boutique brewer Young Henry’s that neatly references the catchphrase for this southern harbourside neck of the city.
Melbourne-based hotel interiors specialist BAR Studio worked with stylist Simone Haag to create the well-conceived residential effect, complete with apposite objets-d’art throughout, including beautiful books and ceramics. There are Deluxe, Superior and Skyline category chambers, before you even get to the 34 suites. All have good light and a sense of volume, at least one piece of original art or framed photography, and most feature a soaker tub. Five-star touches range from a wine fridge, complimentary non-alcoholic drinks, an eclectic selection of snacks (who knew “broccoli puffs” could be devilishly moreish) to Nespresso machine and Dyson hairdryer. The pale dove shade of the bedlinen by Frette is Singapore Grey. It’s the first time the Italian textiles house has strayed from its signature white, so bedtime is serious. Witness the cloud-like mattress topper, glam corduroy slippers and soft gowns, the adjustable lighting, waterproof pillow for serious bathtub soaks, the thick layering of curtains, Spotify playlist of “night time” tunes, essential oil pillow spray and “soothing pulse point roller” with sage, camomile and argan.
But you can offer as many comfy beds and coffee pods as you like. That’s not enough. Thinking travellers want context, a sense of place and pin-sharp service and advice. Here you won’t find concierges who simply book theatre tickets and circle places on a map. The Capella term “culturist” initially makes me wince but after a session with team head (and Les Clefs d’Or member) Jonathan (Jonno) Fambert and his colleagues, I get the point. The idea of this style of guest “ritual” in The Living Room social lounge means an opportunity to talk to these local experts from 5pm daily and seek assistance on what to see, do and experience in the neighbourhood and wider Sydney. First Nations and colonial connections are a strong component of the mix and the hotel is well located for visiting the Museum of Sydney, Art Gallery of NSW, the Police and Justice Museum and native foraging trails in the Royal Botanic Gardens. Capella Sydney also stretches the concept with escorted tours that include a two-hour walk through the laneways and historic landmarks of The Rocks and weekend market trails. But wait, there’s more. The 19th-century Department of Lands building across the way has been earmarked by Pontiac Land Group as a mixed-use site for retail, events, dining and a (rumoured) rooftop terrace bar. In Capella terms, I think we can call it a satellite.
Susan Kurosawa was a guest of Capella Sydney.
In the know
Capella Sydney is at 35-39 Bridge St. Opening rates from $740. Includes unlimited wi-fi, 24-hour wellness centre access, complimentary use of hotel bikes, pressing of five laundry items per stay and non-alcoholic minibar. The Capella History Journey package adds breakfast for two in Brasserie 1930, two-hour walking tour experience and valet parking; $1500, valid to June 30. Bookings recommended for afternoon tea in Aperture.
More to the story
Sydney’s Bentley Group, helmed by Brent Savage and Nick Hildebrant, is the force behind the 120-seater Brasserie 1930. It’s a decadent, lofty space of chequerboard floor, cosy banquettes, mirrored archways, dramatic artwork and well-spaced marble-topped tables that echoes the feel of the building’s beginnings. The focus is on dishes to share, seasonal and local produce from small-batch growers, and techniques that include preserving and pickling. The autumnal vegetable tart with wattle seed curd and white balsamic is a showstopper starter, as is spanner crab alla chitarra with tarragon and sea urchin sauce. Things get meaty in the main course line-up, but the charcoal grill also delivers a coal-roasted Murray cod with pepperberry butter and chives as a light option, and green beans with almonds and fries with dipping aioli make strong side dishes. It’s excellent haute-bistro fare partnered by a mammoth wine list, and service is sharp and friendly. If you’re an overnight guest, front up next morning for a deconstructed buffet across tables of pastries, bread, fruit, charcuterie, smoked salmon and cheese, augmented by a hot menu.