HotelsA toast to innovative bars and crafted infusions at the newly revamped Four Seasons hotels in Sydney and Hong Kong.

Bottoms up! New spirits, fresh looks at Four Seasons

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Four Seasons Hotel Sydney's Grain Bar has launched a new barrel-aged cocktail programme.
Four Seasons Hotel Sydney's Grain Bar has launched a new barrel-aged cocktail programme.

Following extensive renovations, Four Seasons Hotel Sydney and Hong Kong are reopening with a new positioning: fine dining and drinking meccas.

Down Under, Four Seasons Hotel Sydney recently implemented a multi-million dollar renovation of its 517 rooms and suites.

A key new offering is Grain Bar's barrel-aged cocktail programme, which brings Australia’s largest selection with 22 different varieties, all made in-house, under one roof. Examples include the Boulevardier, a whisky Negroni aged with coffee liqueur; and Aloha, essentially an aged Pina Colada.

The bar has also crafted its signature beer, with malt sourced from local farms in regional New South Wales.

In Hong Kong, Four Season's second phase of facelift will see new bar, ARGO, and lobby café, Galleryon, opening on 15 July.

Guests who dine at the hotel's three Michelin-starred establishments are invited to also discover these new F&B concepts, designed to attract spirits and caffeine aficionados via its bar programme, overseas collaborations and innovative drinks.

For instance, ARGO's debut cocktail menu 'Here Today, Gone Tomorrow' shines the spotlight on six staple ingredients that may be endangered in the future — honey, cacao, vanilla, coffee, rice, and apple — infused into drinks in creative ways.

Meanwhile, Galleryon will focus on tea-time treats matched with single origin coffee roasted in Japan, tea and bespoke blends, as well as a coffee programme collaboration with Tokyo Omotesando Koffee.

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