Rydges Sydney Airport has opened the doors on new-look public spaces and signature dining options.
Found within walking distance of Sydney Airport, the property has unveiled its new restaurant and bar, The Ascot and Smithy’s Bar, alongside a fresh lobby and public spaces.
The Ascot offers all-day dining with a bold new menu that features Australian cuisine and locally sourced ingredients, complemented by a comprehensive beverage list featuring signature cocktails.
Led by new executive chef Michael Box, formerly of Gowings, QT Sydney, the new culinary direction for Rydges Sydney Airport also marries classic techniques with modern sensibilities.
On the ground floor of the hotel, Smithy’s Bar is open from 4:30am until 11pm and features an extensive international wine and beer list, making it a destination to relax and unwind before or after a flight.
Rydges Sydney Airport general manager Joanna Carruthers said airports are increasingly becoming destinations of their own.
“We aim to cater to the diverse needs of our guests with gourmet meals, share plates and a designer cocktail menu which has been carefully curated using Australian sourced ingredients – all just minutes from the international airport check-in counters,” she said.
The fit-out of Rydges Sydney Airport was led by spatial communications practice Akin Atelier, who re-created the lobby spaces to feature Porta’s sustainably sourced Tasmanian oak timber, earth-toned rendered walls and Australian-sourced marble.
Rydges said this reflects the unique palette and landscape of the Australian environment, while utilising floor-to-ceiling windows to allow natural light to flood the space.
Building on this, inspiration for The Ascot restaurant drew heavily on the heritage of the area, which was a racecourse before being converted to the current Sydney Airport site.
