The highly anticipated food offering at Crown Sydney continues to expand with the announcement of three new venues.

Crown venues Silks, Epicurean and The Waiting Room (TWR) will all open alongside Nobu, On Core by Clare Smyth, Woodcut and more in December 2020.

“From a fine dining experience, to great, authentic Chinese, right through to just being able to sit by the water and enjoy a drink – we wanted this to be a place that Sydney wants to return to time and time again,” says Mark Holmes, Crown Sydney executive general manager.

Cantonese eatery Silks will feature elevated dining platforms showcasing views of Sydney. Yum cha will be on offer alongside a la carte fare such as Peking duck and Liangpi cold noodles and Xian spicy cumin knife-cut noodles.

The Epicurean concept will revolve around local produce with nine open kitchens serving up dishes influenced by Japanese, Chinese, Indian and Italian cuisines.

TWR will have a short menu of classic dishes alongside classic cocktails and a bespoke beverage menu.

The venue, designed by Meyer Davis, includes a outdoor terrace area and will transform from a casual lounge by day to a cocktail bar by night.

Crown Sydney’s dining portfolio will open in December this year.

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