Overview
The team behind multi-venue dining destination Hinchcliff House has been hard at work creating four new restaurants and bars at the Sofitel Sydney Wentworth. The historic hotel, which has been undergoing a mammoth $60 million renovation, will eventually feature a Vietnamese-French fusion diner, Delta Rue, and a leafy rooftop oasis, Wentworth Bar, on its higher floors. However, before that duo open, its sister venues on the hotel's ground level will be welcoming their first guests from Wednesday, October 9.
(L–R) Nathanael Merchant and Elliott Pinn | Jason Loucas
A luxury 110-seat diner heroing Australian-sourced seafood cooked over charcoal, tilda will combine refined cuisine with a laidback Aussie vibe. Head Chef Nathanael Merchant (ex-Bently), alongside Precinct Executive Chef Elliott Pinn, has created a menu that features native ingredients incorporated into dishes that nod to Australia's multicultural culinary heritage, such as scallops with lemon myrtle, tamarind and coconut, and crab toast with seaweed butter, avocado and caviar. Sommelier Paul Sadler (ex-Chophouse) will also favour locally produced drops, with major vineyards sharing the cellar with small-batch, contemporary and progressive makers.
One distinctive offering at tilda will be the tableside bread and butter service, mirroring a popular dining trend from the US. Presented on a butler's tray with Dinosaur Designs-made utensils, guests can choose their own adventure, with options including softened butter spiked with pepper and chive, whipped macadamia and seared Jersey cow's milk drizzled in honey, perfectly paired with saltbush focaccia.
Jason Loucas
Pitched as "where old-world charm meets contemporary cool", live jazz performances, sleek decor and dazzling bartending will set the tone at bar tilda. Also located on the ground floor, it will be yet another welcome addition to Sydney's recent boom in martini bars — including Bobbie's in Double Bar, Dry Martini in Chippendale and Midtown at The Bristol in the CBD. Whisky will also be a prominent focus, not only on the drinks list but also in the decor. A grand, gilded whisky armoire containing more than 100 varieties of amber nectar will create an impressive focal point.
House Made Hospitality's Director, Jason Williams, has crafted a cocktail menu that includes some theatrics. The martini experience, for example, invites guests to get up close and personal with one of the bar team as they mix their preferred martini at their table from a dedicated martini cart.
Vinophiles are well served with 30 by-the-glass options to sample, primarily championing Australian producers. These include drops from both stalwart vineyards and new-wave cellar doors. Bar snacks will lean luxe yet playful, with light bites including cacio e pepe popcorn and loaded fries topped with 24-month-aged parmesan and bacon aioli. Hungrier guests can opt for classic dishes like a chopped salad topped with lobster, a Rangers Valley Black Onyx rump cap steak with peppercorn sauce, and an ever-faithful cheeseburger.
"Whether you're just passing through Sydney or you're a local looking for a change of pace, the bar offers a lively pause," Williams says. "It's a chance to unwind and soak up the best of what's pouring in our own backyard."
Find tilda and bar tilda at Softiel Sydney Wentworth, 101 Phillip Street in the CBD. Tilda is open Monday–Tuesday, 7am–10pm; Wednesday–Friday, 7am–11pm; Saturday, 5.30–11pm; and Sunday, 5.30–10pm. Bar tilda is open Monday–Tuesday, 6am–11pm; Wednesday–Friday, 6am–late; Saturday, 7am–late; Sunday, 7am–11pm.