Rydges Sydney Airport has opened the doors of its refurbished public spaces, including a new restaurant and bar and lobby space.
Rydges Sydney Airport’s new signature restaurant, The Ascot, features a menu that is heavy on Australian native ingredients led by new executive chef Michael Box, formerly from QT Sydney’s Gowings restaurant.
Menu options include as Humpty Doo Barramundi and Grass-fed Eye-fillet, plates to share such as the grilled Freemantle Octopus or Lamb Shoulder cooked with Saltbush. The dessert menu offers dishes like Chocolate Wattleseed Tart with coffee syrup and Rum Pineapple TarteTatin.
Smithy’s Bar features an extensive international wine and beer list.
“The Ascot has been carefully designed to create a modern restaurant that combines our signature Rydges service with an exciting menu with surprising flavour combinations,” said Joanna Carruthers, general manager at Rydges Sydney Airport.
“Whilst Smithy’s Bar aims to service. We aim to cater to the diverse needs of our guests with gourmet meals, share plates and a designer cocktail menu which has been carefully curated using Australian sourced ingredients – all just minutes from the international airport check-in counters.”