New Experiences Await Guests of Four Seasons Hotel Sydney

Following the multi-million dollar renovation of its 517 rooms and suites, the Four Seasons Hotel Sydney has enhanced the guest experience even further with new services and facilities.

“We have been thrilled to hear the overwhelmingly positive feedback from our guests and travel partners following our room upgrade, and the last year has been an opportunity for us to review our other offerings to further elevate the guest experience,” said Bahram Sepahi, Regional Vice President and General Manager. “We have the best people in their field, from award-winning chefs and bartenders to meeting planners and concierges, and I am so proud of the resilience and creativity they have shown in coming up with new ways to meet the needs of our guests – and exceed their expectations.”

Grain Bar

The innovative team at Grain Bar have developed their own barrel-aged cocktail program and are launching Australia’s largest selection with some 22 different varieties, all made in-house to expand upon the existing craft cocktails.

Each cocktail is aged for around four weeks in a five-litre barrel; production is carefully managed by the bar team who explore the potential of different grains to enhance the flavour, aroma and texture of each drink, and share its story with guests.

“The magic of barrel ageing is that it tames the harsher aspect of a spirit, and makes the whole drink much more cohesive and super mellow, so you enjoy the flavours more,” said Grain’s head bartender Adam Lau. “Like the Boulevardier, a whisky Negroni that’s been aged in a barrel seasoned with coffee liqueur to round it out, and the Aloha, which is essentially a barrel-aged Pina Colada, but a much more elegant and sophisticated version.”

Grain has also created its own signature beer in partnership with Modus Brewery. The lager features five different grains including the drought-resistant triticale malt, sourced from local farms in regional New South Wales.

Grain Lager and the Grain barrel-aged cocktail selection are available for guests to enjoy at the bar, in-room from their mini bar, or to take home from the Retail Corner.

Mode Kitchen & Bar

Hot on the heels of winning a coveted Chef Hat in the Australian Good Food Guide for the second year in a row, Mode Kitchen & Bar has launched an exquisite High Tea on the Mezzanine.

The three tiers of handcrafted sweets, savouries and scones are made 100 percent in-house by the Hotel’s Alain Ducasse-trained Pastry Chef Quentin Zerr, combining classic French technique with Australia’s best available seasonal produce.

“I am so lucky to have Quentin leading an extraordinary pastry team at Mode,” said Restaurant Executive Chef Francesco Mannelli. “He is so passionate about his craft, I’ve never before seen some of the things he can do, and our High Tea is a fantastic collaboration of French training and Australian produce.”

Hybrid Meetings by Four Seasons

With an in-house AV partner and state-of-the-art equipment, the hotel can now cater for up to tens of thousands virtually and 340 people on-site at any of the 11 business event spaces, including the pillarless Grand Ballroom designed by Bates Smart.

“More than ever, our guests are looking for authentic connections – whether it’s with colleagues during a hybrid event, with family during a staycation, or with the bartenders over cocktails at Grain,” said Bahram Sepahi. “I couldn’t be prouder of how our team have responded to the challenges over the last year with innovation and imagination to launch new experiences for our guests. They truly are our biggest asset, and the heart of Four Seasons Hotel Sydney.”

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