In September 2015, Radisson Blu Plaza Hotel Sydney unveiled the first phase of its luxe $12 million redevelopment, focusing on its function spaces and event rooms. The new look heralds the first redesign since the former Fairfax building opened as a boutique-style five-star hotel in 2000, and has now been extended to its guestrooms and suites.
Media guests were given a preview of the new-look Radisson Blu on Friday 8 April, comparing its original room design – already light, contemporary and among Sydney’s most spacious – with the chic new interiors by Bates Smart. This second phase will be completed in early July, seeing a complete refresh of all 336 guestrooms and 28 suites, utilising textural silk on the walls, architectural lighting for a welcoming ambience and a palette of chrome and metallic blue. The building’s printing heritage – dating back from 1856 – is echoed in a geometric carpet design and light fittings.
The function and meeting rooms have been refreshed and modernised, providing over 500sqm of space. Two meeting spaces are found in the restored wood-panelled rooms which once housed the offices of Sir James and Sir Warwick, while the Lady Fairfax room, with its elegant arched windows, is used for both high teas and an event space.
The redesign launch has been preluded by the creation of #BluRoutes, suggested walking and running itineraries available through the hotel’s One Touch app, that show off the best of Sydney.
An extra element of excitement was added to hotel walk-through, hosted by Director of Sales, Terry Oomens, by the announcement that luxury sleepwear brand, Papinelle, is collaborating with Radisson Blu Plaza Hotel Sydney. New designs for exclusive pyjamas will soon be available in the hotel, as a gift with upcoming stay packages and as a thank-you to the many return guests. Designed in classic navy, the men’s edition will be made of a luxe cotton while the women’s will be in timeless silk.
To finish the afternoon, media guests gathered with GM Peter Tudehope in Bentley, the two-hatted restaurant located in the sandstone ‘nose’ of the building, where O’Connell, Pitt and Hunter streets meet. Chef Brent Savage has been recognised as 2015’s SMH Good Food Guide ‘Chef of the Year’, while Sommelier Nick Hildebrandt has been awarded ‘Sommelier of the Year’ three times. The menu offered a choice between honey bug tartare, smoked potato and duck for entree, with a choice of heirloom zucchini, snapper and clams, or a melt-in-the-mouth Rangers Valley wagyu skirt steak, served with broad beans and native plum for the main.
