Issue 21 2012.pdf - New Zealand Corporate Traveller Magazine

sydney feature
THE UNVEILING OF AN ICON
THE PARK HYATT SYDNEY’S multi-million dollar renovation includes a total reconfi guration of
the low-rise serpentine-designed building, introducing a new and larger day spa, restaurant, bars,
private dining rooms, enhanced and larger conference facilities, gymnasium and recreational
spaces in addition to Sydney’s largest guestrooms. The hotel now features three rooftop suites
built on a new fourth level. This new level boasts just shy of 360° views spanning Sydney’s iconic
Sydney Harbour, the Opera House and Harbour Bridge, and includes the city’s largest suite, the
Sydney Suite at 350m2 , offering the most discerning guest Sydney’s absolute fi nest. Floor-toceiling
glass doors open onto spacious private balconies for most guestrooms, which no other
accommodation in Sydney provides. Custom-designed lighting and new natural tone furnishings
and fi xtures enhance the indoor/outdoor lifestyle that Park Hyatt Sydney observes.
Park Hyatt Sydney’s general manager, Andrew Mensforth, stated, “Park Hyatt Sydney has
completed the rebuild of this fi ne property, and we are delighted to announce we have reopened.
Having undertaken a total rebuild, with only the external walls remaining, we look forward to
showcasing the new hotel to our discerning local and international guests”. Visit parkhyatt.com
58 nzcorporatetraveller ISSUE 21
New Restaurants at The Star
TWO OF SYDNEY’S FLAGSHIP RESTAURANTS, Stefano Manfredi ‘Balla’ and Black By
Ezard, face out over the new main entranceway of the revamped Star Casino complex to
glittering harbour views. Meanwhile, the casino’s dining precinct has been revamped.
The bain maries have given way to cosy booths, mirrors, metallic tiles and gourmet food from
the likes of patissier Adriano Zumbo, a Momofuku restaurant by New York chef, David Chang,
plus Peter Kuruvita’s popular Flying Fish + Chips and Gelato Messina.