Rydges Sydney Airport has opened the doors on its refurbished public spaces, including new restaurant – The Ascot – and bar – Smithy’s Bar – delivering a world-class property and dining precinct 181 steps from Sydney’s International Airport.
The fit out was led by globally recognised 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, to reflect 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. The Ascot restaurant boasts the perfect balance between comfort and style featuring lounge and bar seating as well as share tables, catering to the varied needs of travellers – whether it’s a quick snack, a lunch meeting, family meal or casual drink while in transit.
The Ascot offers all-day dining with a bold new menu featuring Australian cuisine and locally sourced ingredients, marrying classic techniques with modern sensibilities, complemented by a comprehensive beverage list featuring signature cocktails.
Located on the ground floor, Smithy’s Bar is open from 4:30am until 11pm and features an extensive international wine and beer list making it an unbeatable destination to relax and unwind before, or after a flight.
The culinary direction of cuisine in the hotel will be overseen by new Executive Chef, Michael Box, formerly from Gowings, QT Sydney. Michael brings a passion for locally sourced ingredients and produce to the hotel’s food offering, which is sure to delight guests.
The Ascot restaurant. The Ascot’s menu has been developed to celebrate Australian native produce and has been curated for travellers, executives and families, with options such as Humpty Doo Barramundi and Grass-fed Eye-fillet, plates to share such as the grilled Freemantle Octopus or Lamb Shoulder cooked with Saltbush. Even the dessert menu sparks a flare for experimentation offering dishes like Chocolate Wattleseed Tart complimented with coffee syrup and Rum Pineapple TarteTatin. The cocktail list also delivers a fresh twist on classic mixes with a strong focus on native Australian ingredients such as Mango and Kakadu Plum Margarita and Vanilla Quandong Caiprioska.
Smithy’s Bar. Inspired by Sir Charles Kingsford Smith’s nickname, Smithy’s beverage menu has been curated to feature Australian beers on tap and by the bottle, classic beers that are loved by all such as Corona, Guinness and Stella Artois as well as cocktails inspired by aviation such as A380 to London and Fly Me To The Moon and wines from around the country. Guests will also enjoy a modern Australian food offering, making it the perfect place for breakfast, lunch, dinner or a quick snack on the go – comfort food at this level will take you on a new flight.