The Fullerton Hotel Sydney opened its doors as The Grand Dame of No. 1 Martin Place last week and we’re taking you on a tour give you on a glimpse into the luxury they have in-store for us on our next stay.
Preferred Hotels & Resorts is the world’s largest independent hotel brand, representing more than 750 distinctive hotels, resorts, residences, and unique hotel groups across 85 countries. Through its five global collections, Preferred Hotels & Resorts connects discerning travelers to the singular luxury hospitality experience that meets their life and style preferences for each occasion.
“We encourage our guests to embark on memorable journeys that are deeper, more colourful and more rewarding when they stay in our one-of-a-kind, landmark luxury hotels with prime addresses that are destinations unto themselves,” said Cavaliere Giovanni Viterale, General Manager of The Fullerton Hotels and Resorts. “We are excited to open The Fullerton Hotel Sydney in a landmark building that is steeped in character and history. It is our aim to provide hotel guests and visitors with heartfelt hospitality and memorable experiences, all while showcasing the beauty and heritage of the former Sydney GPO building to a wider audience both nationally and globally,” added Cavaliere Giovanni Viterale.
Committed to its role as custodians of heritage, The Fullerton Hotels and Resorts is renowned for its dedication to preserving buildings and their stories. Known as the city’s rendezvous location, where Sydneysiders dressed to the nines meet beneath the GPO clock completed in the mid-20th century, the building commands a prominent social and physical position in the city.
The best innovation occurs when ideas are social. Head Chef Massimo Speroni from Bacchus Brisbane has maintained prominence for years continually expanding the boundaries of haute couture. He continually leaves us gasping each season with the unveiling of his new menus. As long time fans and diners enjoy the showstoppers of his new Spring menu, he steps onto yet another fresh culinary canvas with a new dining experience series as he is joined by former colleague, Chef Massamiliano Mascia.
The Massimiliano Mascia Series :
With Thursday and Saturday now sold out there are now only three more seatings available.
Wednesday October 23 – 5:30pm to 7:30pm or 8:00pm to 10:00pm – The Massimiliano Mascia 4-course set menu with bread selection, amuse-bouche, welcome from the kitchen and petit four – $120 per person.
Friday October 25 – 6:00pm to 9:30pm – The Massimiliano Mascia 6-course experience, beginning with canapés in the Bacchus bar – $200 per person.
This year we’ve seen the scupltured egg shell of emu, martini jelly, a mascarpone and honey dessert in the shape of a pear.
It is the first time Chef Mascia has visited Australia and takes residency at Bacchus this week. Growing up with an amazing mentor in his uncle Chef Valentino Marcattilli, it was inevitable that Chef Mascia would be drawn to a career in food. He began working in kitchens at 14 to earn his alberghiero (hotel services-related) diploma.
After finishing school, he embarked on a journey across countries to further his understanding of raw ingredients, technique, and flavour. These travels took him from working in his home country of Italy at Ristorante Vissani and Ristorante Romano di Viareggio, to the USA at Osteria Fiamma of New York, and to France at Bastide Saint Antoine then at the multi-starred Parisian restaurant Alain Ducasse au Plaza Athenée.
Now in his 30s, Chef Mascia has returned to Italy where his uncle has passed the torch of leadership of Ristorante San Domenico. Ristorante San Domenico opened in Imola on March 7, 1970. In 1973 it gained its first mention in the Michelin guide, in 1975 it earned its first Michelin Star and in 1977, (42 years ago), its second. The standards have never wavered.
In its formative years the kitchen was run by Nino Bergese, known as the cook of kings, the king of cooks. It was Bergese who mentored Chef Marcattilli, who in turn mentored Chef Mascia. This is an exciting prospect for the future of Ristorante San Domenico, with the knowledge of the original Head Chef passed down to Chef Mascia guaranteeing some continuity combined with innovation from a new generation.
Chef Speroni joined Bacchus direct from Ristorante San Domenico in 2017, bringing with him an extraordinary cache of experience, having worked under owner-chef Marcattilii as Sous Chef, and in his formative years as a Chef de Partie and Junior Sous. Through Speroni’s flavour-lens, the menu features fresh, classically created dishes. A specialist in degustations, Bacchus offers a range of the multi-plate dining experiences, from seasonal showcases to homages of beef, truffles, seafood and even dessert. The a la carte menu features standout cuts and crops from the local region, and flavours from around the world.
The embodiment of the exotic luxury that Bacchus evokes is through the leadership on the floor of Restaurant Manager, Kevin Puglisevich and his customer centred team food and beverage attendants. The seamless crafting, connoiseurship and staging that occurs from your entry into Rydges South Bank’s rooftop is an experience that defines this veny as the premier lifestyle destination in Brisbane that’s embedded in the cultural, dining, sporting and corporate life of the city.
It’s a brand that sets the expectations in international travel and it recently enjoyed the commendations of the ‘Best Business Hotel Brand in the World” which was awarded at the 2019 Business Traveller Asia-Pacific Awards for the 15th time! 9 properties including Bangkok, Hong Kong, Jakarta, Macau, Melbourne, Shanghai, Saigon, Sydney and Tokyo were also voted “Best Business Hotel” Shortly before that, Seoul enjoyed recognition as ‘Best Meetings Hotel” at the Meetings & Conventions Asia’s Stella Awards.
It’s an undisputable record that sets precedents and expectations on new properties that have opened across its global network.
“We create meaningful, personalized and memorable experiences,” said Carina Chorengel, senior vice president, Commercial, Asia Pacific. “As we mark our 50th anniversary in Asia Pacific this year, this honor goes to all our colleagues in the region who have shown incredible dedication, passion and creativity that help build loyalty among our customers and differentiate our brands and hotels from the competition.”
Let’s jump straight into the suites at the newest properties that have opened in the last couple of weeks shall we?
Ascend to the rooftop of Rydges Southbank to experience haute cuisine at its finest. Chef Massimo Speroni has created a culinary tapestry of emu, kangaroo, shark and quail, among a selection of premium meats and seafood. Furthermore, experiencing the imagination of his dishes stretches the bounds of expectation with innovations like the famed mojito sphere and martini jelly. Seven years on, and there is no end in sight to fine dining with the continual gasps of surprise this venue serves up.
Expedia.com® analysed thousands of data points this year to identify the top trends in travel for 2018, and the results show that travelers are increasingly interested in unique and novel experiences. Highlights from the report include the rise of secondary destinations like Chiang Mai, the Azores and Cartagena, and non-traditional lodging options such as tentalows and houseboats. In the activities and attractions space, observation decks and architectural landmarks saw the biggest growth, with cooking classes and other culinary experiences close behind.
The Branksome Hotel & Residences celebrated their first year not too long ago and industry professionals and partners were treated to a night of festivities at their Rooftop Garden & Bar. 270 degrees of panorama line the al fresco space of stools and lounges with views stretching as far out to Coogee, Bondi and Liverpool.Continue reading Branksome Hotel, Mascot: One year anniversary!→
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