THE RYDGES POST
All good hotels have a signature restaurant and Rydges Sydney Airport has the Blackwattle Grill.
When it opens in June The Blackwattle Grill will offer fine-dining at its best. Guests choosing to stay at Rydges Airport will be discerning, international travellers and the menu and décor will reflect this.
With bentwood chairs, timber floors, industrial-style lighting, and a sleek darkly tiled open kitchen, the Blackwattle Grill will bring something special to the Airport Precinct. Australian produce and flavours will dominate – Black Angus Beef, Sydney rock oysters, native rainbow trout, local blue-swimmer crab and Crystal Bay prawns.
And we’ll be using a wood-fired grill to seal in those quintessential Australian flavours.
Our sommelier may suggest a fine Australian drop from our glass-fronted wine wall, to complement the meal. Maybe a Yarra Valley pinot, aged Hunter Semillon, or Margaret River chardonnay?
The emphasis on quality local produce will also feature on our 24-hour room service menu, and even extend to our mini-bars. Few things say Australia more clearly to a homesick traveller than a Coopers Pale Ale and a Caramello Koala.