CAPELLA SYDNEY opens March 2023 and its food is being ‘imagined’ – their word – by The Bentley Group. This seems to be a partnership between Nick Hildebrandt, on the wines, and Brent Savage on the food (makes ‘em sound like a rock band using that turn of phrase. The hotel is a conversion of the 1930-vintage heritage-listed Department of Education building, so there was no dispute what its brasserie would be called. Brasserie 1930 will feature modern brasserie fare, honouring small, independent farmers and growers to celebrate the best of Australian produce. Expect such age-old techniques as curing, smoking, fermenting, preserving and pickling. A charcoal grill will be theatrical centrepiece of the open kitchen.
Hotel GM is Marc von Arnim, who moved from PARK HYATT SYDNEY. Capella Sydney’s Executive Chef is Gabriele Taddeucci Bentley Group runs four of its own restaurants, Bentley Restaurant and Bar, Yellow, Cirrus, and Monopole.
Not satisfied with its own restaurant, FOUR SEASONS HOTEL HAMPSHIRE, in Southern England, opens a pop-up on 15th December – it’s on an all-purpose event space 200 metres from the main hotel building. Off Piste, for that is its name, is set inside a tepee. There are tables of oak, and a bar of rustic bark. It is claimed there will be a ‘roaring fire’. Hotel Chef Talha Barkin plans seasonal meat and vegetable charcuterie boards, classic cheese fondue with melted Emmental, Comte and Gruyere and truffle shavings – and decadent Swiss chocolate fondant with salted caramel sauce, and apple and cinnamon pie. Hotel GM Andrew Harrison, by the way, has spent long periods in Switzerland and he has many great memories of enjoying fondue with friends after a long day on the slopes. See him above, at Four Seasons Hotel Hampshire.
More Four Seasons news. Two days ago Rainer Stampfer became Global Head of Operations. Hear him here, below, wearing an earlier hat:
