Epicurean will feature nine live kitchens for guests to watch their dishes prepared fresh.
Epicurean will feature nine live kitchens for guests to watch their dishes prepared fresh.

A unique ‘open kitchen’ dining concept is one of three new restaurant concepts unveiled this week by Crown Sydney as the property continues to power toward its grand opening in December 2020.

The restaurant, dubbed ‘Epicurean’ will offer open viewing access to nine live kitchens where diners can watch their orders come to fruition. Patrons can choose from a range of dishes and specialities including seafood, Japanese, Chinese, Indian, Italian and a range of Western dishes, backed by views of the Sydney Harbour Bridge and harbour. Decoration within the restaurant will include a chocolate fountain where diners can choose from dark, milk or white as toppings on their chosen desserts.

Joining Epicurean among the newly announced additions to Crown Sydney’s restaurant line-up will be ‘Silks’, which will feature traditional Cantonese cuisine. Delving into the popular Yum Cha concept, Silks will showcase Chinese cooking methods alongside contemporary presentation, drawing on fresh local produce.

The TWR Lobby Bar will transform from a casual cafe by day to stylish cocktail bar by night,

Crown Sydney will cap off its dining delights with TWR, a new lobby bar designed for an after-work drink or afternoon tea which will resemble a comfortable, casual lounge during the day and a sophisticated cocktail bar by evening. TWR will feature both an outdoor terrace and indoor piano bar with a finely curated designer bar area.

The three new additions join a strong line-up of previously-announced venues including the debut of Nobu Sydney and its offshoot, Yoshii’s Omakase; Australian steakhouse ‘Woodcut’ and Italian outlet ‘Amare’.

Crown Sydney General Manager, Mark Holmes, said he wanted the F&B selection at Crown Sydney to be eclectic and reflect diversity, with something for everybody in Sydney to enjoy.

“Developing a world-class dining destination has been at the forefront of Crown Sydney, and we have spent a lot of time finessing the mix. We’ve pulled together an incredible array of talent, some international names with some of the very best local chefs from Sydney,” Holmes said.

Silks will feature Cantonese cuisine alongside contemporary presentation techniques.

“Australian produce is like no other. The quality, abundance and diversity of produce leads the world – and New South Wales has some of the best produce and suppliers in Australia.

“A big part of our focus right now, is finding the best produce we can in New South Wales and right across Australia – our commitment is to incredible food experiences for our guests, and that starts with the freshest, highest quality produce we can find,” he added.