Crown Resorts has opened its new venue in Sydney – without the VIP casino that was to be its centrepiece.
A luxury hotel and fine dining restaurants are open to the public from Monday at the new Crown Sydney at Barangaroo.
The 275m tall complex has been under construction for four years.
Crown Sydney’s Chief Executive Officer, Peter Crinis, said “Sydney is one of the world’s great cities, and it deserves a great hotel. Crown Towers will deliver that and so much more. We have amazing bars and restaurants that will make this an incredible destination for Sydney. We are excited to open the doors and let Sydney experience it.”
No casino… for now
Notably absent from its offerings is the ritzy casino for VIPs and high-rollers Crown had planned since the state government gave it the green light in 2013.
The NSW gaming regulator announced last month it was withholding approval for the casino.
The decision came after an inquiry into Crown’s suitability to hold Sydney’s second casino licence.
The inquiry aired allegations of money laundering through Crown accounts, corporate governance stuff-ups and involvement with organised crime.
The hearings ended in disaster for Crown when the gaming giant faced claims it had concealed vital information from the inquiry.
The Independent Liquor and Gaming Authority (ILGA) says it will consider the gaming licence issue when inquiry commissioner Patricia Bergin reports back in February 2020.
In the meantime, the regulator has issued temporary liquor licences for Crown Sydney’s restaurants and other venues from December to April 30.
What’s open now
(this information has been supplied by Crown Sydney)
Rising 275 metres above the Barangaroo Precinct, Crown Towers offers luxury accommodation in Sydney, with views of Sydney’s skyline. Crown Spa Sydney will also be open for bookings. Designed by Blainey North and spanning across 2000sqm, Crown Spa Sydney includes terraces for yoga and meditation, relaxation rooms, vitality pools, experience showers, infrared saunas, and more.
Sydney dining’s award-winning couple, chef Ross Lusted and Sunny Lusted celebrate Australian produce and cooking with wood, charcoal and steam. There are three open kitchens each centred on their own cooking method.
Nationally acclaimed and award-winning Sydney chef and restaurateur, Alessandro Pavoni will be bringing classic Italian fine dining to Crown Sydney in his latest venture, a’Mare. The menu will feature traditional dishes representing the best of each region of Italy.
Internationally renowned Chef, Nobu Matsuhisa – known to the world as “Nobu” – will open his new restaurant at Crown Sydney. Headed by one of Nobu’s classically trained sushi chefs, Harold Hurtada, guests can expect a mix of Nobu classics mixed with innovative new dishes with a unique Sydney take by Hurtada to create a fresh yet inherently classic Nobu menu.
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.
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.
Yoshii’s Omakase offers an intimate dining experience within a twelve-seat fine dining room. Derived from a Japanese phrase meaning “I’ll leave it up to you,” the Omakase culinary experience leaves all decision-making in the hands of Chef Yoshii who will prepare a ten course Japanese Omakase that heroes seasonal produce and immaculate seafood prepared in front of the guests.
This is a take on a traditional Chinese teahouse, offering cocktails, champagne, speciality teas and oriental bites. The ornate bookable birdcages for guests to sit in are Teahouse’s focal point.
TWR will offer a selection of stylish classic dishes accompanying a bespoke beverage menu featuring time-honoured cocktails.
Sydneysiders are set to experience unique dining at Epicurean, with “open kitchens” serving 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 dishes in front of their eyes, bringing all the excitement and theatre of the kitchen out into the dining space.
The 88 Noodle experience is reminiscent of the great noodle houses in Shanghai, delivering fast, filling and delicious fare in a vibrant, authentic setting. Led by Chef de Cuisine Meena Throngkumpola, guests can expect classic dishes from across Shanghai, Singapore, Thailand and Indonesia.