The new venues include 110-pax Australian seafood grill in the lobby of the historic hotel, a rooftop bar alongside a French-Vietnamese eatery with total capacity of 250 on the upper terrace and a 90-pax bar.
“We know this section of the CBD exceptionally well and have a clear vision of what venue concepts are missing, and what could be developed to complement the existing hospitality footprint,” said Justin Newton, House Made’s director.
“Our focus is on creating drinking and dining destinations that offer something innovative and fresh for guests and these four venues do just that.”
The Sheraton Grand Sydney Hyde Park has also opened a new high-end restaurant under the leadership of head chef Jamie Robertson, who has been mentored by celebrated chef Martin Benn.
Benn’s last restaurant in Sydney was the highly acclaimed Sepia, with the new Sydney Common restaurant guided by his vision in tandem with Robertson.
Seating 120, the restaurant’s opening menu includes John dory with pil pil butter, tuna with tomato jelly and a dessert of roasted nectarine melba with cultured cream.
Benn hopes the new restaurant will mark a new chapter for Sydney hotel restaurants.
“I think there’s going to be a renaissance,” he told Good Food.