What to expect at Sofitel Sydney Wentworth’s soon to open mutli-venue precinct

Vietnamese-French restaurant Delta Rue will be situated on level 5.

House Made Hospitality has unveiled new details about the new multi-venue drinking and dining precinct within Sofitel Sydney Wentworth.

The four venues – two bars and two restaurants – will each offer a distinctive experience under one roof within the luxury hotel, which is in the final stages of a $60 million refurbishment.

“We know this area of the Sydney CBD intimately and look forward to further enhancing the neighbourhood for locals and visitors,” said House Made Hospitality director Justin Newton.

Seafood restaurant Tilda will be on the ground level.

“We want to bring old-world glamour back to hotel drinking and dining in Sydney and restore the reputation it had in decades past – much like the plans for the revitalised Sofitel Sydney Wentworth itself.”

Overseeing the culinary experience at the venues will be executive chef Elliott Pinn (ex-Sepia) alongside beverage manager Christian Blair (ex-Rockpool Bar & Grill).

Sofitel Precinct Executive Chef Restaurants and Bars, Elliott Pinn.

When the precinct opens in spring, visitors can choose between Tilda, the ground floor 110-seat restaurant which will centre on Australian seafood roasted in a charcoal oven, and 90-pax Bar Tilda,which will evoke the glamour and nostalgia of the 1960s.

Situated on level five, Vietnamese-French restaurant Delta Rue will cater to 150-guests inside and a further 60 guests on the terrace.

The rooftop terrace will be home to Wentworth Bar which accommodates 250 guests. The bar will also be the first Sydney venue to make ‘cocktail explosions’, large-scale cocktails serving up to 10 people, which were popularised at New York’s NoMad Hotel.

Wentworth Bar on the rooftop terrace.

“The two restaurants are designed to complement each other, offering different dining experiences depending on whether you are in the mood for an elegant, seafood-focused meal or an energetic explosion of flavours at Delta Rue,” said Pinn.

“Three years of operating venues in this part of the CBD has educated us on what local corporates and residents are after when they dine, which we’ve balanced with the style of restaurant that attracts destination diners and visitors to the city.”