Crowning Glory As Crown Sydney makes its debut, Culinary Ambassador Guillaume Brahimi and Culinary Director Sarah Briegel talk local provenance and showcasing the best of New South Wales. Words: Lauren Jade Hill
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or a hotel that’s been a decade in the making, having first been talked about in 2012 before receiving final approval in 2016, Crown Sydney opened with relatively little fanfare. This low-key, mid-pandemic debut has been far from under the radar amongst locals however, with Sydneysiders
flocking to the property before the borders reopen. “It’s like we’re doing an opening for the locals, for the
Sydney people who are usually travelling and instead having a staycation,” enthuses the brand-new property’s Culinary Ambassador, Guillaume Brahimi. “Now, the borders of the other states in Australia have opened too, so we’re starting to see people from South Australia, Brisbane, Queensland. We’re slowly opening to the rest of Australia and it’s going to be amazing when we’re able to welcome people from across the world to see what we’ve created.” Crown Sydney is certainly impressive. Located on the Barangaroo waterfront, the landmark skyscraper by British architectural firm Wilkinson Eyre is the tallest in the city – rising to a lofty 275 metres – and offers panoramic views across the famous bridge and harbour. Inside, the hotel encompasses 349 guestrooms and suites, along with butler-serviced villas and an expansive spa. What is perhaps most exciting though is its ambitious culinary offering and world-class chef line-up. Overseen by Culinary Director
