The Jewel in the Crown

Stunning six-star Crown Sydney Resort Hotel opened a number of its bars and restaurants last month. And the jewel in this crown is – without doubt – the calibre of its chefs and ensemble of fine dining restaurants.

Situated in the southern precinct of Barangaroo, the resort forms part of a 22-hectare urban renewal – Sydney’s newest CBD waterfront district. What was once a bustling container terminal, Barangaroo is now an architectural delight of commercial, retail and restaurant establishments, with Crown its glittering centrepiece.

The Barangaroo jewel will include 349 hotel rooms and suites, luxury residential apartments, 14 restaurants and bars, retail outlets, pool and spa facilities. Dining connoisseurs can avail themselves of an extraordinary array of gastronomical delights, with restaurants headed by some of the most sought-after chefs in the world.

Sydney is renowned globally for its spectacular harbour, world-class seafood and food geniuses. Based on the cast of notable restaurants and renowned chefs, Crown Sydney will present a first-class dining experience.

The restaurants that have revealed their Crown jewels so far are:

Chef Nobu Matsuhisa’s Nobu


The Japanese restaurant owned by renowned chef Nobu Matsuhisa. Nobu has engaged classically trained Filipino-born sushi chef Harold Hurtada to create signature dishes that represent Sydney.

Yoshii’s Omakase

At the entrance to Nobu will be a private restaurant, Yoshii’s Omakase at Nobu, for up to 12 guests. Sushi maestro Ryuichi Yoshii will prepare omakase, a Japanese word that means ‘I’ll leave it up to you’. Yoshii will focus on his specialty of edomae sushi, named after seafood dishes from Edo Bay (Tokyo Bay) around 260 years ago.


An Asian-inspired and opulent lounge bar will offer a sensory adventure never-experienced in Sydne…till now.


A stylish and elegant lobby bar paired with breath-taking harbour views, ‘The Waiting Room’ will function as a daytime lounge and sophisticated cocktail bar by night. Mystical and sumptuous food and beverages await.

Ross and Sunny Lusted’s Woodcut


Ross and Sunny Lusted’s sensory salute to Australian produce. Foods will be cooked over wood, charcoal and steam, evoking pasting memories and creating new ones, from eating food cooked over fire. The Lusted’s have many surprises planned, ‘the experience will be extremely sensory…the dining room is layered with open kitchens and produce displays, including a vertical garden where Chef’s harvest salad greens and herbs,’ says Ross Lusted to delicious.


Cantonese flavours will be prominent in this opulent dining room adorned with lush tree ferns and Chinese gems, namely jade and opal. The classic southern flavours will be complemented by bold spices of the north in dishes such as Xian spicy cumin lamb. Chefs are yet to be announced.


features an open kitchen that invites guests to experience an array of curated favourites from across the globe. The menu will change with the seasons.

Alessandro Pavoni’s a’Mare


Chef and restaurateur consultant Alessandro Pavoni has added a’Mare to his stable of three champion dining venues. Hailing from Lombardy Italy, Pavoni say that he is ‘inspired by the nostalgic romance of dining out; when service was paramount, food was simply delicious, and the maître-d knew your name.’ That is his vision for a’Mare.

88 Noodle

will open with Chef de Cuisine Meena Throngkumpola overseeing a vibrant-meets-heritage menu from South East Asia. Throngkumpola developed a menu that includes signature handcrafted noodles, laksa, pho, soba, sota, dumplings, barbecued meats, all accentuated by the scents of fresh chilli and lemongrass.

Yet to open:

Core. Northern Irish chef Clare Smyth MBE will present an antipodean touch to her acclaimed UK restaurant Core, when she opens Crown Sydney’s Core in February. What Smyth will be plating up is under wraps, but she released a statement saying, ‘it’ll have a similar emphasis to Core with sustainable food sourced from local farmers and food producers’ adding that ‘the quality and diversity of the produce available in Australia is incredible’.

Smyth is somewhat of a rarity, being one of few female chefs to run their own three-Michelin-star restaurant. And she famously cooked at the wedding of Prince Harry and Meghan Markle.

Another stellar female heading the Crown Sydney team is Sarah Briegel, who was recently announced as the Culinary Director of Crown Sydney. Born and raised in Perth, Briegel has much to offer with 27 years of experience working alongside the best in the business. Her career has seen her take on impressive roles at the Mandarin Grill, Mandarin Oriental Shanghai, Raffles Dubai, and be the only female five-star hotel executive chef at W in Bangkok.

Guillaume Brahimi has been announced as Culinary Ambassador of Crown Towers Sydney. French-born, honed his skills in three-star Michelin restaurants La Tour D’argent and Jamin (under Joel Robuchon in Paris) before moving to Sydney in the 1990s to open a flagship restaurant Guillaume at Bennelong at the Sydney Opera House. Brahimi has had a long association with Crown having established two highly acclaimed restaurants – Bistro Guillaume – in Melbourne and Perth.

Crown Sydney will provide the pinnacle of curated dining experiences – for chefs, visitors and Sydneysiders alike. All whilst overlooking the world’s most spectacular harbour.