STAY & DINE
The Capella Hotel & Brasserie 1930
Sydney's latest luxury hotel, The Capella Hotel has pulled back the curtain to reveal a very polished aesthetic and a gorgeous new brasserie by the team from the Bentley Group.
@capellasydney
Brasserie 1930 set within Sydney’s newest luxury hotel Capella Sydney, named after the year the Young Street shoulder of the building it occupies, located in the historic Sandstone Precinct of Sydney’s CBD, the dining room captures the essence of a traditional brasserie, delivered through a contemporary Australian lens. Dovetailing a sophisticated design approach with meticulously restored architectural features.
Dishes from Brasserie 1930: top; Murray Cod. Bottom; charcoal grilled steak and lobster.
Designed by Bentley Group’s owner and chef, Brent Savage, Brasserie 1930’s food direction draws on cooking methods such as curing, smoking, fermenting, preserving and pickling with the charcoal grill becoming the theatrical centrepiece of the open kitchen. The menu, designed to share, opens with appetisers including a selection of oysters and caviar, alongside charcuterie and raw Paradise prawns with fermented chilli mayonnaise.
Top: the building of the Capella Hotel and below the rooftop pool with luxury spa.
Capella Sydney is housed within the Department of Education building, originally designed in the 1900s by NSW government architect George McRae. Forming part of the city’s prestigious Sandstone Precinct. Guests enter the hotel via the Farrer Place lobby where the arrival experience is heightened by the integration of acquired and commissioned art. The ground-floor collection includes works by the likes of Australian artists Judy Watson, Otis Hope Carey, Elise Cakebread and Georgia Bisley, culminating with a large robotic lighting installation by Dutch art duo DRIFT. Titled Meadow, the installation by DRIFT is suspended in the hotel’s central gathering space. This voluminous lounge area, now known as Aperture, occupies the original courtyard of the old building – the fulcrum from which all the hotel’s amenities are accessed. This includes two other drink-and-dine venues: the landmark restaurant Brasserie 1930 and McRae Bar, both of which feature cuisine in collaboration with The Bentley Group.
On level six, guests are invited to indulge in rejuvenating treatments at Auriga Spa or swim in the 20-metre heated indoor pool, designed to provide the ultimate wellness experience in the heart of the city.
Photography Timothy Kaye (hotel interiors), Kristopher Paulssen (Brasserie 1930 dishes).
