Rydges Sydney Airport Hotel to Add a Fresh, New Flavour to International Terminal

Blackwattle Grill and Touchdown Sports Bar will beef up accommodations at Sydney Airport

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“Operating a restaurant in a hotel, and in particular one in an airport terminal, has its own unique challenges, which I am personally very much looking forward to.”

Sydney, Australia (PRWEB) April 10, 2013

Sydney’s first onsite airport hotel, Rydges Sydney Airport, is set to open at the international terminal on Friday 10 May 2013. The 4½-star, 318-room Sydney Airport hotel, developed by Denwol Group, will include the upbeat, casual restaurant Blackwattle Grill and Touchdown Sports Bar - two fresh new additions to the precinct.

Blackwattle Grill will be run by Executive Chef Paul Gaspa, formerly of Bistro 80 at The Star; Breezes and the Brasserie Restaurant at Crown Towers, Melbourne; and Gordon Ramsey at Conrad, Tokyo. The restaurant at the Sydney Airport hotel will showcase the best of Australian produce with a strong focus on fresh fish and seafood, steaks cooked on a wood-fired grill and quick snacks for those on the go.

The sleek restaurant will boast industrial-style lighting, bentwood chairs and an open kitchen to give diners full view of the hustle and bustle. The Sydney Airport hotel’s positioning, just a minute’s walk from the international terminal, will also give diners a fantastic view of the runway while also allowing them to check in before coming back to grab a bite to eat in a comfortable and relaxed atmosphere.

The menu will feature substantial dishes like dry-aged, grass-fed Angus beef in a range of cuts and wood-roasted quail with miso and ginger glaze. Light bites such as tuna salad and prawn cocktail with green mango sauce will be perfect for a pre-flight meal, and a range of snacks from sliders to wood-fired pizza will be available 24 hours a day. The kitchen also will provide room service 24 hours a day for the Rydges Sydney Airport hotel.

“Operating a restaurant in a hotel, and in particular one in an airport terminal, has its own unique challenges, which I am personally very much looking forward to,” Gaspa said. “We need to be able to cater for a wide range of clientele from all around the world and be versatile to their individual needs, hence a flexible menu that is suitable for a quick bite, sit-down dinner or room service.”

Touchdown Sports Bar will be the heart of the Rydges hotel at Sydney Airport. Travellers will be able to grab a final drink with relatives before a flight, unwind after a long day’s work or pass the time on hearing of a long flight delay. The Sydney Airport hotel bar will feature oversized plasma screens showing the latest sports from across the globe.

The bar menu will feature American-style, casual food such as calamari, burgers, hot dogs and fries that are perfect for sharing while watching a game or two. There also will be plenty of ice-cold Australian beers on tap. The latest Sydney Airport information, including flight times and delays, will be displayed on screens so guests can sit back and relax before heading off to get their planes.

Opening hours
Blackwattle Grill:
Breakfast 6.00am-10.30am
Lunch 11.30am-3.00pm
Dinner 5.30pm-10.00pm

Sports Bar:
10.00am-11.00pm

Rydges Sydney Airport Hotel
8 Arrival Court
Sydney International Airport

For further information about the new Rydges Sydney Airport hotel, visit http://www.rydges.com/sydneyairport or call 02 9313 2500.