Crowne Plaza Sydney Macquarie Park has officially opened, further refurbishment of public spaces and hotel rooms further transforming the hotel later this year.
Formerly Courtyard by Marriott, Sydney North-Ryde, the transition to Crowne Plaza by IHG has redefined the guest experience at the hotel, with quality accommodation and modern amenities.
In the first phase of its elevated upgrade, a light design refresh to its public spaces and updates to the restaurant and bar, conference, and events experiences, help to seamlessly connect work, leisure and travel.
During the second phase of upgrades, Crowne Plaza has announced a refurbishment where public spaces and guest rooms will be transformed in line with the global brand’s refreshed standards. Set to commence in the coming months, the plans include a complete makeover of its lobby and welcome area, introducing a more contemporary aesthetic with modern furnishings and striking design elements.
The property’s 196 rooms will also be reimagined as part of the upgrade, creating more comfortable and flexible spaces, catering to all types of guests, from those travelling for work, leisure and everything in between.
Room updates have already seen enhancements to in-room technology, with 55-inch Smart TVs and very soon, amenities from the vegan and organic skincare brand, Antipodes.
The hotel offers a place for blended travel, with its social spaces, dining options, fitness facilities, and central location with easy access to Sydney CBD, events at Sydney Olympic Park and Lane Cove National Park.
The hotel is ideally located near key business hubs, premier shopping, diverse dining, and outdoor attractions, just a short walk to the new Metro line, offering a quick 15-minute ride to Sydney’s city centre.
Bringing fresh leadership to guide the property through its transition and spearhead its new era ahead, the hotel is operated by Trilogy Hotels, with world-class branding through IHG Hotels & Resorts under a franchise agreement. Bolstering the team, Tom Marsic has joined as Portfolio general manager, while Toby Paul has been appointed Crowne Plaza Sydney Macquarie Park hotel manager.
Toby Paul said the hotel is a welcome addition to the vibrant Macquarie Park precinct which serves as the
headquarters for numerous local, domestic, and multinational organisations.
“This is an exciting time for the Crowne Plaza Sydney Macquarie Park as we start to welcome our first guests,” Paul said. “Our vision for the hotel is to create a place that appeals not just to hotel guests, but also to the local community and business hubs in Sydney. Operational excellence will be at the forefront of everything we do, as we focus on creating a service standard that our hotel owners, guests, team and community are proud of.”
Guests can enjoy the fully equipped fitness centre, catch up with emails in the 24-hour business centre, or indulge at the hotel’s on-site restaurant Bistro, which offers modern Australian cuisine with sleek decor and an
alfresco dining option.
In the coming months, Crowne Plaza Sydney Macquarie Park will unveil further enhancements, including an elevated dining experience led by Bistro executive chef, Sahil Sabhlok. With dishes including chef Sabhlok’s
signature Slow Cooked Beef Short Ribs with Celeriac, Pickled White Onions and Mustard, he will bring a fresh take on Modern Australian cuisine.
Sabhlok is also set to overhaul the hotel’s catering offering for meetings and events in 2025, ushering in a new era of event dining.
Offering 259sqm of meeting and events space, the hotel facilitates everything from small gatherings and board meetings to seminars and memorable receptions, with six multi-flexible event spaces, on-site experts, as well
as catering and outdoor BBQ options.
As part of IHG Hotels & Resorts and Crowne Plaza’s commitment to responsible travel, the hotel has implemented a series of new sustainable processes as part of the transition. Crowne Plaza Sydney Macquarie Park will actively reduce waste, becoming free of single-use items, alongside its ‘prevent, donate, divert’ plan to
minimise food waste at the hotel.
