Sydney hotel restored to former glory

 A former backpacker hostel that was once described as Australia's "most repulsive accommodation" is to be reborn in 2023 as a far more desirable destination.

The former Westend Hotel in Sydney CBD was built in the 1920s and was for more than 30 years Australia’s tallest hotel.

The hotel will reopen as Hotel Morris - its original name - in January as a boutique hotel and bar following an extensive refurbishment.

The 82-room hotel on Pitt St, close to Sydney Central Station, will feature a ground floor restaurant and bar on Pitt Street, as well as a rooftop bar.

Until a couple of years ago it operated as a hostel that garnered some dreadful reviews on social media.

It had 359 beds across 86 rooms and was much loathed, the https://pastlivesofthenearfuture.com/ website reports. 

It was originally scheduled to be an ibis-branded property after being renovated.

The property opened in 1929 as the Hotel Morris, on the former site of a business called Half Price Shoe Stores.

The Morris is one of several imminent openings announced this week by Accor, Australia and New Zealand’s largest hotel operator.

“2023 will be another strong year of growth and investment in communities for Accor. We are introducing fresh concepts and exciting new properties for our loyal guests to discover in our great cities and in beautiful destinations around Australia and New Zealand,” said Accor regional CEO Sarah Derry.

Generational change in the Clare Valley

There is a changing of the guard on the way at leading Clare Valley wine producer Pikes. 

The family-owned and -operated Pikes is ushering in a new era, with second-generation Jamie Pike (left) appointed as managing director.

He will take the reins from outgoing CEO Wayne Butcher, who will remain working in a full-time capacity at Pikes until end of June 2023 to allow a smooth transition, and completion of several key projects. 

The switch follows the retirement of Pikes co-founder, owner, managing director and viticulturalist Andrew Pike (right), who stepped back from day-to-day operations in July of this year. Earlier, his winemaker brother Neil Pike retired and set up his own business: Limefinger. 

“The Pike family and our broader team are extremely sad to see Wayne leave our business; he has had a profound impact over his nearly 11 years at Pikes," says Jamie Pike. 

Having overseen significant growth in the company, as well as improvements in policy implementation, business analytics, and played a pivotal role in the development of a strong culture at Pikes. 

"He has been a much loved and respected leader and colleague and will remain a close friend to the Pike family and team members. 

"We thank him for his many years of service, and for the way in which he has enabled us to transition smoothly into the next generation of leadership.” 

The winemaking and viticulture team led by Steve Baraglia (chief winemaker) and vineyard manager Michael Harrold will remain unchanged. 

Jamie Pike has grown up in the family business and was only a few months old when Pikes Wines was established in the spring of 1984. He achieved his Bachelor of Wine Marketing at the University of Adelaide in 2007. 

“I am both excited and humbled by this opportunity” he says. “It’s a wonderful company to be a part of, and I am in a privileged position to be able to lead such a capable and passionate team that put so much of themselves into their work. I look forward to continuing the Pikes legacy in the wine and beer industry and would like to thank my family and the board for their confidence in appointing me as managing director. 

Pikes’ activities have grown over the years to now include a craft brewery [Pikes Beer Co.], modern tasting room and Slate Restaurant. 

Martinez sets her sights on Sydney

 

Shannon Martinez, the chef behind two of Australia’s most prolific plant-based businesses, Smith & Daughters and Lona Misa, is to join mixologist Andrea Gualdi, to lead the evolution of Alibi Bar & Dining in what will be Martinez’s first foray in Sydney.

Alibi Bar & Dining, located on Woolloomooloo’s Finger Wharf (a wonderful destination that has not always been a culinary crowd puller) will relaunch in late January with a new plant-based Mediterranean-inspired offering set inside a newly refurbished, ‘indoor-alfresco’ dining room.

So no chance of a bacon sandwich then. 

“I’m thrilled to be part of Alibi’s new direction," Martinez says. 

"This will be my first project in Sydney, and I look forward to bringing a taste of plant-based Latin cuisine to the bayside and giving Sydneysiders their own version of Smith & Daughters.

"I love working with Ovolo; our venture in Melbourne, Lona Misa, holds an extremely special place in my heart and I’m super excited to be able to continue this relationship in a new part of the country.”

Diners can expect a menu that leans heavily on Martinez’s Spanish heritage and will be cooked by executive chef Jiwon Do (formerly Hippopotamus Restaurant & Bar, Wellington). 

The menu will include several of Martinez’s Melbourne signature dishes.

Gualdi, Ovolo’s beverage director, will unveil a drinks menu that takes inspiration from the Mediterranean. 

Think Mediterranean G&Ts and spritzes, high tea cocktails, zero proof options and a range of beers.

The wine list will be sourced from smaller, sustainable, Australian producers using Mediterranean varieties, with around 30% of the wine list to be vegan friendly.

Meet Sydney's latest gourmet precinct: Darling Quarter

Sydney is set to get a new gourmet dining precinct with the imminent opening of the inner-city Darling Quarter - on the fringes of Chinatown and Darling Harbour.

A tree-lined area overlooking Tumbalong Park, Darling Quarter will open before Christmas and is designed as an escape from the bustle of the CBD.

Among the star restaurants being touted by the publicists are:

MuMian (below) a sister to Sydney’s Tao restaurant, serving Cantonese cuisine with three private dining rooms and four banquet menus. In addition to traditional favourites, the menu includes signature dishes like: cucumber, black sesame, pumpkin seed and yuzu dressing. 

Ichoume (top image) has colourful interiors and an izakaya-style menu featuring dishes like Wagyu beef sushi with foie gras and caviar; and specialty drinks like Karuizawa yuzu beer.

Braza Churrascaria is a Brazilian chain loved by meat lovers, serving rump cap steaks, skewered seafood and slow-cooked meats, along with Caipirinha cocktails.

Vesta Italian will be serving up pizzas, pastas, and specialty dishes, along with Aperol Spritzes for summer thirst quenching. 

Doodee Noodle will offer "authentic" Thai street food including favourites with a twist like pad thai soft shell crab.

Also coming soon are Dopa, a retro Tokyo-inspired donburi and dessert bar, Kürtősh (home of Hungarian chimney cakes), Chatime (bubble tea) and Goobne (Korean oven-roasted chicken) along with casual eateries Alma, St Dreux, Haven Speciality Coffee, and Singapore street food from Killiney Kopitiam.

For those not so gourmet inclined, there is also a McDonald's.

See darlingquarter.com to discover more.

Discover a new tropical island destination direct from Sydney

Done Bali? Visited Thailand? Love Fiji?

How about adding the Cook Islands to your list of tropical holiday destinations?

Jetstar announced today that it is launching non-stop flights between Sydney and Rarotonga from June 29 next year. Count me in.

It will be the first time the carrier has operated flights between Australia and the Cook Islands, and to celebrate the new route Jetstar is offering a special sale price of $229^ one-way in a 48-hour sale that has just started.

The new service will provide two weekly return flights on Jetstar’s newest aircraft, the new-generation, longer-range Airbus A321neo LR.

Cook Islands Prime Minister Mark Brown said the news was very important for the small island nation.

He said tourism was the backbone of its economy, contributing 75% of GDP.

“The new services from Jetstar will provide a major boost to our tourism sector and the financial impact for local tourism operators and the nation is significant,” he said.

“We are delighted that Jetstar is making this commitment to the Cook Islands.”

The Cook Islands are known for stunning lagoons, beautiful white sand beaches and warm temperatures.

It already welcomes more than 29,000 visitors from Australia annually, and the additional Jetstar capacity from June, 2023 will allow the market to grow further.

Jetstar CEO Stephanie Tully said: “Rarotonga is a stunning tropical island and we’re excited to introduce our great low fares on this new route ahead of next year’s winter school holidays, offering Australians the opportunity to escape the cold and explore one of the most beautiful destinations in the South Pacific.

“The direct Sydney to Rarotonga will be our second route to the popular island, but the first from Australia and we thank the Cook Islands Government for their ongoing support.”

Jetstar already flies to Rarotonga from Auckland, New Zealand.

See www.cookislands.travel for more info. Or book at www.jetstar.com/au/en/

Toothsome twosome sign on with new Melbourne hotel

When I lived in Sydney some years ago, the late lamented Marque was our "special occasion" restaurant. Chef Mark Best has a rare talent.

This week it was announced that the soon-to-open Ritz-Carlton in Melbourne has unveiled its culinary team. Executive chef Michael Greenlaw will take the helm, in partnership with culinary advisor Mark Best.

The pair apparently shares "a vision to deliver hyper-local, innovative and inspiring cuisine".

Greenlaw has a track record of over 15 years spent in five-star hotels and Michelin-starred and hatted restaurants - including Bibendum in London, Gilt in New York and Melbourne's Vue de Monde.

Best is, of course, an icon of Australian cuisine, whose culinary pedigree spans three decades.

Greenlaw says: “Our vision for the dining experience at The Ritz-Carlton Melbourne is driven by a quest for the unusual, the hard to find and the hyper-seasonal.

"It's this quest that shapes the way we source our produce, informs our menus and inspires the culinary experiences we create for diners. We want Melbournians as well as guests to adopt our restaurant as their own.”

Best says Greenlaw will shine when the hotel opens in March next year.

“Michael Greenlaw is one of the quiet heroes of the Australian culinary scene," he says.

"His food is thoughtful but also unexpected, beautiful but never stuffy. The experience will be all about what is on the plate, and Michael and I just love the fact that you can look out the windows and see where the food on your plate is sourced; from the Macedon Ranges in the west to the Dandenongs to the east, and Port Philip Bay stretching out in front of you.

"It gives a deep sense of connection and that sense of place that sits at the heart of what The Ritz-Carlton, Melbourne is all about.”

The signature restaurant will be on Level 80 of the high-rise building.

"We are thrilled to have culinary stars of the calibre of Michael Greenlaw and Mark Best join our leadership team”, says Antony Page, general manager of The Ritz-Carlton.

"With their combined talent, passion and experience, The Ritz-Carlton, Melbourne's restaurant and bars will be an exciting addition to Melbourne's vibrant food scene. Our ambition is for our signature restaurant to be a must-visit destination for locals as well as our in-house guests."

For further information, you can visit the hotel's website here.