Golden Century Has Opened a Huge New Wine Bar on the Top Level of Its Haymarket Restaurant
Golden Century Wine Bank has over 1500 bottles, a new wine cellar and a kitchen dishing up all of the restaurant's signatures dishes.
Haymarket institution Golden Century has been serving up its famed Cantonese eats for three decades now, and the group has some big plans set for its 30th year in operation. First, it's announced it was opening a new sister restaurant called XOPP in Darling Square's Exchange Building this August. And now, it has suddenly unveiled a huge new wine bar on the top level of its long-standing restaurant.
Golden Century Wine Bank features over 1500 drops of wine, a new wine cellar and a dedicated kitchen dishing up all of the restaurant's much-loved dishes.
Design firm Paring Onions has looked after the interior, which takes cues from the group's other venue: The Century at The Star. The newly built level — which was previously the building's rooftop — seats an additional 180 people, with the venue now able to fit 650 all up. The space now boasts its own kitchen, plus several lounge areas where you can just drink.
Parker Blain
Sydney wine guru Jon Osbeiston (Bel & Brio, Ultimo Wine Centre) is leading the extensive wine programme, which features an insane 1000-label-strong wine list, an entire wall of high-end Vintec wine fridges and another 600 rare and vintage bottles down in the restaurant's new wine cellar — where diners can also store their own wines. And if that isn't enough, a larger-than-average list of international whiskies and spirits is also on offer.
For eats, the venue's menu of authentic Cantonese dishes will be available upstairs, too, including its live seafood, famed XO pipis and garlic-buttered snow crab on egg noodles. Choose from a la carte or go all-in with the banquet menus, which range from $128–188. All to be enjoyed with a glass of wine in-hand, of course.
Golden Century Wine Bank is now open at 393–399 Sussex Street, Sydney. It's open daily from noon–4am.
Image of Billy, Linda and Eric Wong by Parker Blain.
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