Review: Four Seasons hotel, Sydney Harbour
Now celebrating its 25th anniversary, this lavishly appointed, contemporary style hotel has 531 rooms and suites from which to watch the sunrise over the Sydney Opera House.
The three-level atrium style lobby is the centerpiece of this hotel and has a warm atmosphere reflecting the friendly personality of Australia’s Sydney. General Manager Stephen Lewis assures guests a particular welcome, and started his career in this hotel.
On the top floor is the Presidential Suite, which features two spacious bedrooms and stunning views of Sydney Harbour. It comes with major artworks displayed in the sitting room. A separate dining room seats eight and has an adjoining kitchen. The master bathroom has an oval-shaped soaking tub and separate shower; and the second bedroom also features a private en-suite bathroom and a guest powder room.
Full Harbour View Junior Suite
But AME Info can recommend a Full Harbour View Junior Suite. These have corner positions on the 14th to 32nd floors and panoramic windows overlooking the Sydney Harbour Bridge, Opera House and Circular Quay. The living area includes comfortable chairs with coffee table, a side chair and an executive desk. And the luxurious bathroom has a deep tub and separate shower.
All rooms are designed to also accommodate the business traveller, with two-line telephones, data port/modem hook-up, high-speed Internet access and a safe large enough for a laptop computer. For complementary drinks, excellent canapes and a business centre, the Executive Club on the 32nd floor is available to all guests for nominal fee, and also serves breakfast.
Kable’s, the signature restaurant, has a strong reputation in a city well known for fine dining, and is accessed from the lobby’s sweeping grand staircase. The menu here is cosmopolitan Australian with some unusual taste combinations and the interior is distinguished by dark-stained parquet and rich carpeting. The wine list is also very strong.
But if you want the ultimate Australian fine dining experience then head out of the hotel to Sydney’s famous Tatsuya for a 15-course degustation menu courtesy of Japanese/Australian Head Chef Tetsuya Wakuda. This is probably the most expensive restaurant in Sydney, at around $400 per person, but if you like seafood then this is definitely the place to go.
Yet you hardly need to leave the Four Seasons to dine in style. The Cafe serves a light lunch from Monday to Friday. The menu includes salads, Sydney rock oysters on the half shell and a selection of sharing plates and desserts.
Alternatively choose The Canbana on the pool deck for lunch for the sun-seeker. Poolside snacks include gourmet sandwiches, salads, sushi and a selection of chilled seafood.
But if the food proves too much at the Four Seasons chill out in the Spa: Therapists combine techniques from Australia and around the world to provide serious pampering and rejuvenation. There is a suite especially for couples with private steam shower room, double whirlpool and twin treatment beds.
The Four Seasons is a partner hotel of Emirates Airline, which provided a free upgrade on its flight from Dubai to Australia for AME Info.