Radisson Blu Plaza Sydney has completed its AUD$13.5 million re-design, with all of its guest rooms and function spaces now reinvigorated and fully operational.
The first phase of the ‘new Blu’ re-design, which was completed last September (2015), focused on the function and meeting rooms.
These have all been refreshed and modernised and provide more than 500m2 of space, ideal for corporate business meetings, board meetings, social events, private dinners or cocktail functions from two to 200 guests.
The meeting spaces also include two authentically restored heritage rooms aptly named Sir Warwick and Sir James Fairfax which once housed their offices. These are used mostly for board meetings and exclusive dinners. The Lady Fairfax room, located on the entry level, can also serve as an event space.
The second phase of the re-design, completed a few weeks ago (July 2016), included a refresh of all 336 guestrooms and 28 suites at Radisson Blu, with new silk fabrics and contemporary chrome and metal-blue colour schemes, stylish chevron patterning reflected in the lighting and upgrades to the fittings in the building’s original marble bathrooms.
The Presidential Suite has been divided into two rooms, bringing the total number of guestrooms to 364.
Sydney architects Bates Smart undertook the re-design for Radisson Blu and this latest re-design follows a transformation of the public spaces including reception, concierge, the lounge and the hotel lobby’s Fax Bar which took place in 2010. At that time the hotel was also re-branded by Carlson as a Radisson Blu. This was part of a corporate re-alignment which saw this flagship property for Asia Pacific take on the mantle of one of a handful of hotels worldwide to meet the standards required for this developing brand.
Radisson Blu Plaza Sydney General Manager, Peter Tudehope, who was recognised as Australasian Hotelier of the Year at the 2014 HM Awards, said: “We are delighted to announce the completion of the hotel’s re-design and I firmly believe this AUD$13.5 million investment now cements Radisson Blu’s position as one of the leading five-star hotels in Sydney.”
The new look and feel of the hotel’s meeting spaces and guest rooms will complement the critically-acclaimed and two-hatted Bentley Restaurant and Bar, which found its contemporary new home in the historic façade of the hotel in 2013.
Chef Brent Savage is currently the SMH Good Food Guide ‘Chef of the Year’ and has travelled the world cooking as a guest at some of the world’s best restaurants. Sommelier Nick Hildebrandt has been awarded ‘Sommelier of the Year’ three times and his wine list has twice earned the Sydney Morning Herald (SMH) Good Food Guide ‘Wine List of the Year’ Award.
Bentley sits at the “nose” of this Beaux-Arts design building which was once the headquarters of the Fairfax newspaper empire and then in 1954 became home to the Bank of New South Wales, now known as Westpac. The property was purchased by Malaysian entity, TA Global in 1997 and completely reconfigured over a three year period. It opened in July 2000 as the Radisson Plaza Hotel, managed by Carlson Rezidor Hotel Group, retaining the stunning architectural features.
