When wine goes Vivid in Sydney CBD

Sydney's winter Vivid Festival is best known for its spectacular light shows but there is also a major wine and food element to the celebrations.

The Wine Bar at The International is being billed as "the CBD's ultimate urban cellar door" over the June long weekend.

Presented by Mike Bennie, P&V Wine+Liquor Merchants and The Wine Bar's food & beverage director Alex Kirkwood and award-winning sommelier Jacqueline Turner, the one-day event brings together more than 30 winemakers and importers from across the state.

With more than 100 wines on pour in the heart of Martin Place, Cult & Classic on June 6 is all about discovering the diversity, energy and personality of contemporary NSW wine from across the state without leaving the city.

 
Expect cult producers, emerging labels, established icons, great music, immersive light installations and a festival-like atmosphere.

To keep the party going, Hey Rosey from Orange - an acclaimed regional wine bar awarded one Chef’s Hat in the 2026 Good Food Guide - will join forces with The Wine Bar’s head chef Gabriel Del Conti for a one-day-only menu of snacks and dishes not to be missed.

Carrying through from afternoon into late evening, wine lovers can then enjoy a rooftop afterparty at Panorama Bar, featuring immersive light installations and live DJs.

Wineries confirmed include: Brokenwood, Tyrrells, Vinden, Margan, Mount Pleasant, De Iuliis, M+J Becker, Sabi Wabi, Usher Tinkler, Charteris Wines, Thomas Wines, Colmar Estate, ChaLou, Mortimers, Canobolas, Mount Majura, Nick Spencer and Gilbert Wines. 

For more info see https://www.vividsydney.com/event/food/cult-classic-a-nsw-food-wine-party

Meanwhile, at its new waterfront home in Barangaroo Reserve, Vivid Fire Kitchen takes shape as one of the centrepieces of Vivid Sydney 2026 with an expanded program that brings together more than 45 culinary voices and marks the arrival of two new focal points, The Vivid Fire Pit and the Food for Thought stage.

Running every night of Vivid Sydney from May22  to June 13, 6–11pm and free to enter, Vivid Fire Kitchen is a vibrant, casual dining hub inspired by the great Aussie backyard. It will feature open-fire cooking demonstrations, talks, tastings and live music. 

Minor Hotels plans major Sydney expansion

The fast-growing Minor Hotels group is to add two new properties in Sydney under its NH brands.

The expansion will grow the Bangkok-based group’s Australasian portfolio to more than 60 properties.

“As Australia’s number one destination for domestic and international travellers, New South Wales continues to demonstrate strong tourism momentum, with total visitor expenditure up 5.7% year-on-year,” said Craig Hooley, Chief Operating Officer for Minor Hotels Australasia.

“This growth is supported not only by increasing leisure and business travel, but also by the state’s vibrant calendar of events and major international touring, which continue to shape demand for hotel stays and experiences.

“Events are re-shaping demand patterns across New South Wales.

“Major live entertainment has become a key driver of both occupancy and room rates, with concert-led periods delivering around 20% higher average daily rates compared to non-concert periods. International touring is now a consistent growth lever: since the Taylor Swift benchmark, we’ve seen a sustained flow of global artists driving meaningful room-night contribution year-round.

"These trends underpin the strategic timing of our new developments, ensuring we meet rising demand while supporting the state’s evolving tourism infrastructure. Major projects such as Western Sydney Airport will further strengthen connectivity for both domestic and international travellers, reinforcing the strategic importance of NSW within our long-term growth strategy.”

Minor Hotels will open NH Collection Sydney, marking the arrival of the brand in Australia.

The 256-room "upper-upscale" hotel in central Sydney is designed to cater to domestic and international travellers seeking "an eclectic, elegant atmosphere and outstanding service".

Featuring two restaurants and a rooftop bar, the property is set to open in late 2026.

Minor Hotels will also introduce its first NH Hotels property in Australia with NH Sydney Airport (top image), scheduled to open in 2027 in Mascot.

Truly weirdly, this development will also feature the reintroduction of the Sizzler restaurant brand to Australia through a partnership between Minor Hotels and Minor Food.

And here we all thought Sizzler died sometime last century.

* Minor Hotels operates hotel brands including Anantara, Elewana Collection, The Wolseley Hotels, Tivoli, Minor Reserve Collection, NH Collection, nhow, Avani, Colbert Collection, NH, Oaks, and iStay and will also soon open an Avani property in Wollongong.

Motto by Hilton hotel brand to make its Australian debut

Hilton has announced plans for the Australian debut of its Motto by Hilton lifestyle hotel brand.

“Motto by Hilton recently debuted in Asia Pacific with the opening of Motto by Hilton Hong Kong SoHo, and we’re excited to bring even more of Motto’s dynamic energy to vibrant neighbourhoods across the region," said Tal Shefer, senior vice president, brand management, Asia Pacific, for Hilton.

"With rooms that are designed to flex, and common spaces that are social by nature, Motto by Hilton Sydney City Centre [will be] a perfect example of a cleverly compact launchpad that will connect explorers with the pulse of the city.”

There are currently 10 Motto by Hilton properties in prime urban locations around the world, including New York and Nashville.

The Australian expansion is the latest announcement in a pipeline of 23 additional Motto by Hilton properties currently in planning and development.

Motto by Hilton Sydney City Centre will mark the debut of Hilton's seventh brand in Australia and will see an office building redeveloped. 

Located on York Street in Sydney CBD, Motto by Hilton Sydney City Centre will see guests close to The Rocks, Darling Harbour, Sydney Opera House and the Harbour Bridge, and within easy walking distance of Barangaroo.

It will be located between Wynyard and Town Hall stations.

“The location has been strategically selected in the heart of Sydney’s vibrant food scene, placing guests amongst some of the city’s most iconic experiences,” said Tushar Raniga, director, development, Hilton, Australasia.

“Motto by Hilton is redefining the city stay, bringing a fresh, dynamic approach to hospitality in some of the world’s most renowned destinations. The signing of the Sydney property marks the next step in this evolution, grounded in Hilton’s legacy of delivering exceptional guest experiences”

Set to open in late 2027, the property will feature 152 rooms, including 96 standard rooms, 14 bunk rooms, 14 flex rooms, eight accessible rooms and 20 suites.

“We are thrilled to partner with Hilton in bringing the Motto by Hilton concept to Sydney,” said Chayadi Karim, principal, Invictus Developments.

Porter House offers a new gourmet overnight package

Hotel packages can offer great value. This one sounds a ripper. 

The Porter House Hotel Sydney - MGallery Collection has launched a new overnight experience that pairs a stay in the restored heritage hotel with a tasting menu for two at the two-hatted Lee Ho Fook, led by chef Victor Liong.

I've stayed here and it is a lovely property in a great location.

Available until June 30, the package combines boutique accommodation inside the historic 1876 Porter House building with one of Australia’s most celebrated modern Chinese restaurants – both under the same roof in Sydney’s CBD.

“Sydney has one of the most exciting dining scenes in the world, and we are incredibly proud to have Lee Ho Fook within our hotel," says hotel GM Obay Bahri.

"This package brings together exceptional food and a beautiful heritage setting to create a story for lovers of truly memorable experiences.”

The Porter House occupies a restored heritage building on Castlereagh St with 122 boutique rooms and suites. It is part of the MGallery Collection, Accor's portfolio of story-rich boutique hotels.

The package includes a tasting menu for two at Lee Ho Fook Sydney, and a night’s accommodation from $473 per room per night.

You can book at https://porterhousehotel.com.au/offers/a-culinary-chapter-lee-ho-fook/

A new Sydney eatery has different designs

New restaurants usually focus on their food and wine offerings, but a new Italian CBD venue is also "design led". 

Venue entrepreneur, businessman, designer and hotelier Raffaelle Lombardi is combining with  his interior designer wife Victoria Hampshire (daughter of shopping guru Jilly Hampshire and niece of actress/hotelier/designer Anouska Hempel) to create Conte Sydney, an ambitious multi-level, multi-purpose drinks and dining destination that will open next month.

Conte Sydney will be the sibling of Bar Conte in Surry Hills, promoted as the world’s first dedicated negroni bar.

Now Lombardi and Hampshire have landed in Clarence St in Sydney with a European but contemporary drinks and dining space a long-held ambition of Lombardi and Hampshire. It will feature late-night dining.

“I have dreamt of this concept for the past 10 years," says Lombardi.

"The negroni is, of course, my drink of choice and has been since I was a young man growing up in Sorrento on the Amalfi Coast.

"It's the ultimate pre-dinner drink and pastime but there has always been more to Bar Conte in us. The venue’s popularity has completely blown us away so the time felt right for a larger, ‘grown-up’ offering realising the dream of a chic and contemporary dining and drinks space that we know Sydneysiders will want to visit as much as we do!”

The 130-seat, multi-level space, will feature signature moss green tiles and contrasting green marbles and deep brass highlights to complement the inside of a deep, red-walled room.

Wallpapers from Milan brand Fornasetti, and Italian leather seats will also star.

“I have always been attracted to the intensity of deep green and brass," says Hampshire.

"The moss green tiles and Verde Alpe marble complement the warmth of the parquetry floor and the deep red walls adorned with rare posters, then we have the brass accents, a Victoria Hampshire Designs trademark. These elements reference our home, hotels, life and travels in Italy.”

Diners can expect an a la carte menu with an Italian accent, and a 40+ choice negroni list.

Conte Sydney will have the largest collection of Italian Vermouth, Amari (digestives), and Italian Gin seen in one venue. The team will introduce both negroni and martini food pairing experiences.

Conte Sydney will be at 151 Clarence Street, Sydney and will be open Monday, Tuesday, Wednesday 11am-midnight, and Thursday, Friday, Saturday from 11am–1am. Details will be unveiled at https://www.barconte.com.au/. Opening date is April 2. 

Sydney CBD gets a new Japanese-accented rooftop bar

Sydney is set to get a new rooftop bar with a Japanese accent. 

Located on top of the Cartier flagship store on the corner of George and King Street, JŌJI is the newest venture from ESCA Group - and is aiming to be a hotspot in Australia's biggest city. 

I'm told it will "merge creative harmony of Shibui, Wabi Sabi, and Datsuzoku principles" in its "lively" cocktail menu with food featuring "playful riffs" on reimagined Japanese-inspired dishes.

JŌJI's creators aim to seamlessly shift from tranquil afternoons to lively evenings featuring live DJ sets and vinyl sessions. 

The 310sqm rooftop venue features a cocktail lounge, a dining space and a panoramic terrace with views of Sydney’s CBD. 

Inside is a cocktail lounge, while there is also a dining room and guests can also choose to take a seat at either the kitchen or the bar counter. 

At the concept-driven cocktail menu reflects the Japanese principles of simplicity (Shibui), imperfection (Wabi Sabi), and creativity (Datsuzoku). 

“Our cocktail philosophy at JŌJI is rooted in these principles where we honour tradition but aren't afraid to experiment with ingredients and flavour pairings that challenge the ordinary,” says Kerry Burgess, the group bar manager for ESCA Group.

“Every cocktail is crafted to offer guests something fresh and exciting without losing that sense of familiarity.” 

Executive chef Paul Farag presents a menu with dishes designed to share that balances traditional Japanese ingredients with a contemporary approach. Central to the kitchen is a 2-metre Robata grill, where dishes are cooked over hot charcoals, giving them a rich, beautiful flavour.  

“We’ve designed the menu to be versatile, and utterly delicious, so whether guests are dropping in for a light snack, a full meal, or a late-night bite, JŌJI offers something that fits every occasion," says Faraq. "It’s about creating a space where you can come for any event, any kind of outing, and feel at home.”  

JŌJI opens tomorow (October 31). See jojisydney.com. 

Sydney to welcome three venues in one overlooking Martin Place

The team behind Sydney's Shell House has unveiled plans for a new multi-venue space right in the centre of the CBD. 

The Point Group will open The International, above Martin Place, in November. 

The location will be Harry Seidler’s ‘Modernist Mushroom’ and the Seidler-designed tower within the heritage-listed MLC Centre. 

It will be home to The Wine Bar, The Grill (above) and The Panorama Bar.

Brett Robinson, owner and restaurateur behind the The Point Group, said: “We’re excited for The International to become the cultural cornerstone of this lively and engaged part of the city and we look forward to making our contribution to Martin Place. 

"Our approach will be simple: if it’s fun, delicious and exciting, it’s on the menu. Our team has had the opportunity to pull together this new project with total creative freedom and without limitations to define a new standard of big city dining. 

"The International is not just a restaurant; it will be a social and culinary destination where the only rule is that the food, the wine and the hand-crafted beverages must be delicious and of exceptional quality and the service dedicated, inspired and authentic.”

The Grill will be the fine dining venue, helmed by culinary director Joel Bickford. The blurb promises "best-in-class produce, seasonality and simplicity". 

“The Grill is going to be the ultimate place to celebrate those really special life moments - however we also want it to be a go-to for those seeking to enjoy the everyday pleasure of exceptional food and wine in a luxurious indoor outdoor dining room," says Bickford. 

The Wine Bar will be guided by executive chef Danny Corbett, whose menu will focus on small plates with inspiration from around the world. There will be a 60-seat courtyard restaurant, a 40-seat wine bar with a terrace overlooking bustling Martin Place, and a 60-seat circular dining room. 

The Panorama Bar will be located on the top floor of The International and will offer all-day dining and late-night drinking. 

Think cocktails and a "Champagne and Chablis" list. 

Check out the details at nternationalsydney.com.

Guest takes the reins at Sydney landmark Shell House

Leading Sydney CBD restaurant Shell House has appointed highly credentialed Brad Guest (left) as their new head chef of the Dining Room and Terrace.

Guest has worked with some of the biggest names in the restaurant business and was on the opening team for Oncore, was most recently head chef at Cafe Paci and has spent time working with industry icons including Neil Perry, Martin Benn and Daniel Puskas.

"Guest brings a wealth of expertise and a proven track record of culinary excellence to his new role," says culinary director Joel Bickford (right).

“I am so excited to be joining such a dynamic team here at Shell House," Guest says. "Since its opening, I have been incredibly impressed by the dining room’s reputation and unique identity.

"When the opportunity to step into the head chef role [established by Aaron Ward] was offered, I knew it was an opportunity I couldn't resist.

"I am thrilled to dedicate my skills and passion to make my mark on the restaurant's identity and continue its great reputation for excellence.”

Guest's journey in the Sydney restaurant business began at renowned venues such as Bilson's and Sepia, both of which held three-hat status during his tenure.

He subsequently worked at Gastro Park, Boathouse on Blackwattle Bay, and Rockpool, as well as at Sixpenny.

The Shell House menu is divided into nine sections, comprising caviar and oysters, snacks, starters, vegetables, pasta, fish and shellfish, meat, sides and dessert.

 
Dishes from Guest's inaugural menu include: scampi with pumpkin, brioche and pepita salt; sourdough orecchiette with mushroom and almond; risotto with ebi prawn and roasted butter; linguine with urchin, caviar, lemon; and whole roasted flounder, almondine and curry leaf (above).

"We are thrilled to welcome Brad Guest to the Shell House family as our new head chef," said Brett Robinson, owner and restaurateur of Shell House Dining Room and Terrace.

"Brad's outstanding culinary achievements, his creativity and his leadership abilities make him the perfect fit to lead our culinary team in the dining room. We are confident that his vision and expertise will take the dining experience at Shell House to another level”.

Guest joins a team that includes culinary director Bickford, and F&B director Alex Kirkwood.

See https://shellhouse.com.au/

Images: Johnny Valient   

Farewell Tank Stream Hotel; Hello Rydges

The Tank Stream Hotel enjoys one of Sydney's most central locations but its name will soon vanish off the map.

The hotel will transition to being Rydges Australia Square in 2024.

Boon Lee Tan, CEO of owners IGB Berhad, said that following an extensive review, EVT Hotels and Resorts is the new operator.

Initially placed as part of the Independent Collection by EVT, the property will undergo a staged refurbishment over the next nine months to minimise guest disruption and will be re-branded as Rydges Australia Square in mid-2024.

Located in the heart of the Sydney CBD, directly adjacent to Australia Square and just minutes from the Sydney Opera House, the hotel refurbishment will include guest rooms, ground floor and level one, as well as food and beverage areas.

Norman Arundel, director of hotels and resorts for EVT, said: “We are thrilled to be undertaking an exciting new partnership with IGB Berhad.

"The Tank Stream is currently the perfectly positioned Sydney CBD hotel, and when the refurbishment is complete the property will be a great addition to the Rydges portfolio of hotels and resorts. The Rydges brand continues to expand with this property becoming the 45th in the portfolio across Australia and New Zealand."

See www.rydges.com

Sydney to welcome a chic new heritage hotel

The heritage façade of one of Sydney’s most recognisable buildings, Porter House, will become the gateway to a chic new boutique hotel when The Porter House Hotel - MGallery opens in July.

Located on Castlereagh Street, the $94 million luxury hotel occupies the first 10 floors of a 36-storey mixed-use tower within the re-imagined $184 million Porter House precinct. 

Some 131 residential apartments sit above the new MGallery hotel, while a multi-level food and bar precinct has been created within the restored 1870s heritage-listed building itself.

Originally commissioned in 1876 by Australia’s leading tobacco manufacturer Hugh Dixson (also a notable philanthropist and horticulturist), The Porter House started life as Dixson & Sons tobacco factory and warehouse. 

Hotel general manager Joleen Hurst says: “The redeveloped Porter House precinct plays with the concept of intriguing contrasts. By placing two extraordinary buildings together, we have created something remarkably original that we hope local, interstate and international guests will be fascinated by.”

The Porter House Hotel - MGallery has been designed by architect Angelo Candelapas of Candelapas Associates.

An ultra-modern tower has been built around the heritage-listed Porter House on two sides. 

A new walkway has been constructed between the two buildings linking The Porter House with the hotel next door. 

An abstract mural by renowned artist Maria Fernanda Cardosa was commissioned for the exterior wall of the new tower and is believed to be the largest public artwork by an Australian artist in Sydney’s CBD. 

The Porter House Hotel - MGallery will offer 122 guest rooms and suites. 

All suites face Castlereagh Street, some with green glimpses across to Hyde Park, which is an easy walk from the hotel.

All hotel guests will have access to a well-appointed fitness centre and  heated pool located on level 11 of the hotel. The hotel will also debut Digit Valet: an iPad concierge to effectively walk guests through the hotel and Porter House venues.

Three different food and beverage venues now sit across four redeveloped levels within the original building.

Henry’s Bread and Wine will welcome guests on the ground level seven days a week. 

Dixson & Sons, named after The Porter House’s founding merchant family, occupies the first floor of the building. The Porter House’s executive chef Emrys Jones will create a menu that champions local produce. 

On the top level of The Porter House is the Spice Trader cocktail bar. 

MGallery is a collection of design-led boutique hotels. Porter House Hotel - MGallery will become the 11th MGallery in Australia and New Zealand and join a network of 112 MGallery hotels in 36 different countries globally.

Image: Steve Woodburn