The recently opened Hyatt Regency Sydney and internationally renowned mixologist Grant Collins (The Powder Keg) have now opened the enormous property’s nautical themed open-air sky bar Zephyr. The bar, which opened this past week, follows the reveal of the hotel’s lush themed executive club lounge which sits below, both openings marking a substantial expansion for what is now Australia’s largest upscale hotel.
Zephyr’s breezy view of Darling Harbour is complemented by a range of unique vermouth cocktails and rums which have been sourced from all over the world, with a focus on vintage originals from the 50’s and 60’s. These add to an extensive drinks list which Collins, along with Bar Manager Mirko Simonazzi, have carefully put together to both speak to current trends and create new ones.
“We’ve been able to create a variety of cocktails using unique barrel aged vermouths served on tap and rums using hypersonic and sous vide infusions,” explained Simonazzi. “The hypersonic infuser is able to ‘barrel age’ cocktails in seconds and infuse spirits in minutes to create unique and innovative drinks”.
The bar also claims Sydney’s largest range of aperitifs and digestifs, along with luxury frozen cocktails, spirits and freshly hand squeezed juices. All sitting well with a dishes infused with fortified wines and rum reductions,as well as the expected bar snacks like Sydney rock oysters, arancinis filled with truffle, mushroom and parmesan, and classic charcuterie boards.
Zephyr Bar
Address: 161 Sussex Street Darling Harbour
Website: https://sydney.regency.hyatt.com/en/hotel/dining/zephyr.html
Hours: Tuesday – Thursday: 5:00pm to late; Friday – Sunday: 12:00pm to late
Images supplied and credited to Wes Nel.
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