A taste of Four Points by Sheraton in Sydney's Central Park

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Earlier in July, I was invited to attend an intimate private tour and menu tasting of the new Four Points by Sheraton hotel located in Sydney's Central Park, Chippendale.

At the start of the event, we were greeted by the developer of the former brewery site, Frasers Property, who lead us on a short walking tour of the Central Park precinct, whilst speaking about the development process of Central Park, including the design ethos behind the project, insights into the history of the area, and creative collaborations with both global and local talents.

This downtown destination has always been one of our favourite spots in the city; being frequent visitors to Spice Alley and Palace Cinema — and now, with the opening of Four Points, there are all the more reasons to frequent this happening hub.

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After the brief walking tour, the group was then lead toward Four Point's in-house restaurant, Central Quarter where a table for a DIY terrarium making class was set up by the creative floral studio of Merchant & Green. The idea behind this class was to symbolise a self-sufficient eco system that mirrors what the Central Park urban village has become.

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As lunch approached, we then made our way to the freshly finished Broadway Suite located on the top floor, with sweeping views of the southern part of Sydney's CBD.

The room was large enough to accomodate over a dozen media representatives, including myself, all eager to see what the space had to offer. First impressions count for everything, and I rather took a liking to the suttle luxe details spread throughout the space; like the extended velvet bedhead, the brand new designer furniture, and of course, the view that wraps around the entire room.

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And then came the menu tasting for Central Quarter — arriving in the room one by one, as if our very own room service had been ordered. I got to sample the Pambula Lake Sydney Rock Oysters, Kobe Wagyu Beef Top Sirloin, and Lychee and Rose Mousse, served by executive chef, Adriano Avino who also provided an insight into how he developed the restaurant's menu.

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Getting a taste of Four Point's offerings will no doubt inspire a little Sydney staycation; one that involves enjoying all that the Central Park precinct has to offer, dining at the Central Quarter restaurant, and checking in to Four Points, perhaps in this very room, only this time around, alone in a robe with a glass of wine in hand.

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