Ace Hotel Sydney has officially opened in Surry Hills, and with it comes a raft of food and beverage offerings.
The 257-room hotel is now welcoming Sydney’s dining public to the Lobby bar and lounge and ground-floor restaurant Loam.
“Opening our first outpost in Australia is a dream fulfilled, and we are eager to warm its civic spaces alongside our friends and programming partners who will continue to shape the character of Ace Sydney,” says Brad Wilson, CEO of Ace Hotel Group.
“We’re excited to share our take on hospitality — one rooted in community and inclusivity, and built for discovery and fun — and to see the hotel become a home for everyone, from our Surry Hills neighbours to travellers from far afield.”
The Lobby is decked out with sunken lounges and opens from 12pm, serving craft cocktails, beers and a wine list curated by P&V’s Mike Bennie.
The walk-in-only lounge opens from 12pm until 1am and is serving drink-friendly snacks and small plates designed to share.
Loam is headed up by Executive Chef Heidi Flanagan and is currently running dinner service, with breakfast, lunch and weekend brunch to launch shortly.
Flanagan has taken a veg-first approach to the menu, sourcing local produce where possible and sustainable meats and seafood.
Highlights include charred octopus; roast Mandalong Valley chicken, a portobello tonkatsu burger, salads and veg bowls.
The future breakfast menu will cover almond flatbread with crushed avocado; a savoury or sweet rye waffle and a rice bowl with shiitake, barbecued corn and fried egg.
Laneway cafe Good Chemistry will open shortly and doubles as a cafe and a bar. The venue will pour Mecca coffee and serve pastries, salads, toasties, conservas and small plates.
Rooftop restaurant Kiln will see Mitch Orr return to the kitchen and curate dishes inspired by Italian, Japanese and South-East Asian cuisines.
The restaurant will launch by winter and open for dinner and weekend brunch.
