Discover a Japanese cocktail experience overlooking Darling Harbour

How about a slick venue where you can sip on exotic cocktails and enjoy Japanese-inspired snacks while watching boats traverse Darling Harbour and a parade of planes coming in to land at Sydney Airport?

Zephyr Sky Bar, on the 12th floor of Sydney's busy Hyatt Regency Hotel, could be your "go to".

In addition to its usual offerings, this winter Zephyr is partnering with Japanese distilling legends House of Suntory for a limited-time takeover celebrating Japanese craftsmanship, flavour and hospitality.

Available until September, Suntory Time at Zephyr Sky Bar is transforming the award-winning rooftop venue with an exclusive menu of Japanese-inspired cocktails and paired bites overlooking the waterfront.



The seasonal collaboration showcases House of Suntory's iconic Japanese spirits across a bespoke cocktail list featuring bright, seasonal flavours including yuzu, kaffir lime, lemongrass, mango, and passionfruit.

To complement the drinks there is a limited-edition menu of Wagyu tataki, octopus takoyaki and rather delicious pan-seared gyoza.

I'm more a savoury guy but the sweet and fruity Celestial Sip cocktail rather took my fancy. This is a blend of Suntory Yamazaki distillers reserve, kaffir lime, lemongrass, yuzu, pineapple, passionfruit and foam.

I'd enjoyed two before my wife instructed me to stop.



Before leaving ,however, I did give in to my inner whisky voice, sampling a neat shot of Suntory Hakushiu 120-year-old whisky, which would have set me back $55 was I not being hosted. 

Peaty/minty flavours combined for major palate impact.

There is doof doof and dramatic live electric violin performances every Friday to complete the experience, creating one of Sydney's most elevated winter destinations against a beautiful backdrop.

Zephyr Sky Bar, Hyatt Regency Hotel, 161 Sussex St, Sydney. 

# The writer was hosted by Zephyr Sky Bar 

Scraps to shiraz: Meet Australia's innovative "circular wine"

The Australian wine industry has another innovation under its belt, with Canberra district winemaker Four Winds Vineyard this week releasing Australia’s first "circular wine"’, using insect‑derived fertiliser created from food waste through a partnership with ag‑tech company Goterra and one of Australia’s largest hotels, Hyatt Regency Sydney.

The system converts food waste from the hotel into fertiliser used in the vineyard rather than sending the waste to landfill. Grapes from the vines nourished by the fertiliser are then turned into a new Circular Vintage series being served by the hotel.

Pretty neat.

The innovation offers a practical alternative model for vineyard nutrient management at a time when fertiliser supply and input costs are under increasing pressure thanks to an orange ballroom-building clown.

The initiative applies circular‑economy principles with a shiraz the first release, to be followed by a riesling.

Food waste from the Hyatt Regency is consumed by flies and recycled on-site into a rich frass, or fertiliser, which then nourishes the vines that produce the grapes that return to the hotel in the form of Four Winds Vineyard’s 2025 Circular Vintage Shiraz.

The waste from the Hyatt’s kitchens goes directly into Goterra’s specially built modular infrastructure for Biological Services (MIB) unit in the hotel’s basement.



Four Winds Vineyard CEO Sarah Collingwood says the circular wine project made perfect sense for the family-run vineyard, 30 minutes’ drive from Canberra, which won the Jimmy Watson Memorial Trophy for its 2023 Shiraz at the 2024 Melbourne Royal Wine Awards.

“We loved the idea of being able to return nutrients to the soil rather than having them end up in landfill,” Collingwood. 

“For us, this was about finding a practical way to close the loop between food, farming and wine and we’re incredibly proud to put our name to The Circular Vintage series, which shows that innovation and quality can go hand in hand.

“The Circular Vintage Shiraz is a typical cool-climate shiraz with distinctive white pepper and spice characters. We are equally excited about the riesling, which has been hand-picked recently and has the delicate citrus and floral flavours you come to expect from a Canberra District riesling.”

Hyatt Regency Sydney executive assistant manager Nitin Kumar, who established strong connections with local winemakers during his previous tenure at Park Hyatt Canberra, said Four Winds Vineyard stood out as a producer that shared the hotel’s commitment to quality and innovation.

“Partnering with Four Winds Vineyard on an Australia-first initiative like this allows us to showcase wines with a story that resonates well beyond the glass,” Kumar says.

"We're literally serving our guests wine grown from their breakfast," said Sven Ullrich, the hotel's executive chef.

"It sounds wild, but it's actually the most natural thing in the world, returning nutrients to the soil instead of sending waste to landfill."

See www.fourwindsvineyard.com.au

Hotel to shine a light on Vivid celebrations with fun cocktails

One hotel that's really getting into the spirit of Sydney's Vivid festival is the Hyatt Regency Sydney.

Two of its venues - Zephyr Sky Bar and Jackalberry - will be joining in the colourful fun of Vivid from May 24-June 15.

In partnership with Four Pillars Gin, these venues are promising "an unforgettable Vivid experience" including immersive activations, cocktails and views over Darling Harbour from Zephyr Sky Bar.

Sky Bar offers panoramic views of Darling Harbour, making it a perfect vantage point to soak in the Vivid lights.

Guests will be treated to a theatrical cocktail experience as signature Vivid cocktails are crafted tableside from a mobile cocktail trolley.

During this period, the bar will be decorated with décor including neon signs, Vivid-inspired media walls, and vibrant decals. I'm not sure what that means, but it sounds like fun.

The limited-edition Vivid cocktails include Shiraz Breeze (Four Pillars Bloody Shiraz Gin, lime, sugar, mint, topped with soda) and Strawberry Blush (Four Pillars Bloody Shiraz Gin, strawberry-infused Oscar Sweet Vermouth, Rubi Mistelle and Marionette Bitter Curacao).

At Jackalberry, guests can dive into Vivid cocktails featuring glow-in-the-dark concoctions and funky glassware.

The venue will be transformed with neon signs and quirky coasters, creating a Vivid-styled ambiance.

Limited-edition Vivid cocktails include Jackalberry G&T (Four Pillars Rare Dry Gin, St Germain elderflower liqueur, cucumber, edible flowers and Fever-tree Elderflower Tonic, served in a light-bulb glass); and Peach Yuzu Fizz (Four Pillars Rare Dry Gin, Choya Yuzu Liqueur, Massenez Peche shaken with lemon juice and sugar syrup, topped with Fever-tree Soda Water and served in a High-Ball glass).

I suppose a beer would be out of the question?

The hotel is also offering a Savour, Sip, Stay package inclusive of breakfast for two, Vivid-themed cocktails at Jackalberry bar and a late check out.

Visit www.hyattregencysydney.com.

The way to destroy Valentine's Day romance

 

It's Valentine's Day and you ae ready to pop the question. 

You've enjoyed a romantic three-course restaurant dinner and a couple of glasses of wine. The mood is right. 

You lock eyes with your loved one and are suddenly aware that your server is hovering. 

"Excuse me guys, but you've exceeded your two-hour time slot. You'll have to leave now."

Limited-time slots in eateries are the new normal, but to insist on them on a night when romance is in the air just doesn't seem right. 

Particularly when loving couples are already being charged inflated prices for "special menus" just because the date in February 14. 

But that doesn't worry the Hyatt Regency Sydney: which sent out a press release saying the hotel has "lot's to love this Valentine's Day".

Not only do they not know how to use an apostrophe, they apparently don't like romance much either.

Here is one of their offerings: a Valentine's Day Seafood Dinner at Sailmaker Restaurant:

"Treat your date to Sydney's most indulgent and sustainable seafood experience at Hyatt Regency Sydney's Sailmaker Restaurant, with an unforgettable evening of wining and dining.

"Enjoy a glass on [I think they mean of] premium sparkling on arrival, then tantalise your tastebuds with an elevated three-course seafood dinner featuring seasonal produce from local suppliers that is fresh, flavourful and sustainable. To finish your evening, a sweets trolley will see Valentines-inspired desserts prepared and served tableside.

"Wednesday 14 February from 6pm-9:30pm (2 hour sitting). $99 per person."

We've got your $200+. Get out. We need your table.