“We completely changed the look and feel of the rooms, bringing in lighter colors for a more residential look,” said General Manager Uday Rao. “The most popular room is the Full Harbour View Suites which are corner rooms that have bay windows and full panoramic views of the harbor.”
Sydney is known for its food, wine and spirits scene, and Four Seasons Hotel Sydney is no exception, introducing these new guest experiences:
Located on the hotel’s 32nd floor, Lounge 32 has views of Walsh Bay and offers interactive amenities for suite guests from nitrogen ice cream made by the hotel’s pastry team to a roaming trolley of signature cocktails with evening canapes of fresh prawns and oysters.
The innovative team at Grain Bar has developed its own barrel-aged cocktail program, launching one of Australia’s largest selections with 22 different varieties, all made in-house to expand upon the existing craft cocktails. Each cocktail is aged for around four weeks in a five-liter barrel; production is carefully managed by the bar team who explores the potential of different grains to enhance the flavor, aroma and texture of each drink.
“The magic of barrel aging is that it tames the harsher aspect of a spirit, and makes the whole drink much more cohesive and super mellow, so you enjoy the flavors more,” said Grain’s Bar Manager Adam Lau. He cites two examples: the Boulevardier, a whisky Negroni that’s been aged in a barrel seasoned with coffee liqueur to round it out, and the Aloha, which is essentially a barrel-aged Pina Colada, but a much more elegant and sophisticated version.
Grain also created its own signature beer in partnership with Modus Brewery. The “super approachable” lager features five different grains including the drought-resistant triticale malt, sourced from local farms in regional New South Wales.
Grain Lager and the Grain barrel-aged cocktail selection are available for guests to enjoy at the bar, in-room from their minibar, or to take home from the Retail Corner. Coming soon is Grain’s very own Gin label in partnership with Bondi Liquor Co.
Mode Kitchen & Bar has launched two gastronomic experiences. The Italian ritual of “Aperitivo” is a two-hour pre-dinner ritual featuring an expansive selection of Italian street food and antipasto. For those craving something sweeter, afternoon tea is an inspired three-tiered offering of pastries (like coconut and passion fruit mini pavlovas), scones and savories that are all made in-house.
Tags: Adam Lau, Four Seasons Hotel Sydney, Uday Rao
