W Sydney is preparing to take its guests and visitors on a culinary journey across three levels when it opens this October.

The 585-room hotel will feature a signature restaurant BTWN on level three, which will offer a variety of spaces for various dining occasions throughout the day and night.  

Chris Dodd, W Sydney

Designed by Bowler James Brindley, the restaurant features dramatic interiors inspired by its urban surroundings, from stainless-steel pods to columns decorated with aerosol art by Sydney-based artist Sophi Odling, and ribbon lighting on the ceiling.  

Chris Dodd – an alumnus of Aria Restaurant, Bistrot Plume in Geelong and Surry Hills’ The Blue Door – takes the helm as Head Chef. Locally sourced ingredients are a key feature of the menu thanks to partnerships with the region’s producers and providores.

“W Sydney does things differently, and our restaurant and bars will bring new energy, fresh perspectives, and a sense of adventure to Sydney when we open,” said W Sydney General Manager, Craig Seaward.

“Our signature restaurant BTWN will be a magnet from morning to evening, with an everchanging offer. BTWN is like a great cocktail, mixing luxury, dining, and drinks with a dash of larrikin spirit to create a completely new destination and elevated experiences for locals, visitors, and guests.”

Janice Wong, W Sydney

The restaurant also features a late-night dessert bar, that is the first of its kind in Australia.

A collaboration between W Sydney and acclaimed Singaporean dessert guru Janice Wong, 2AM: Dessert Bar will offer a redefined desserts paired with local wines or custom cocktails.

 “This is 2AM: Dessert Bar’s first foray into Australia and we are incredibly excited to collaborate with the team at BTWN Sydney,” said Wong.

“One of the things that inspired me when I was starting out was Australia’s beautiful produce, so it is wonderful to be back here and working with Australian and native ingredients to present our specially curated, experiential desserts in the heart of Darling Harbour.”