The downstairs lobby and back bar area of luxury boutique hotel Pier One on Sydney’s harbour has been transformed into a lush winter ski lodge where guests can sink into comfortable rich furnishings, warm up by an open flame and of course sip on a Chivas whiskey based cocktail or two. Positioned to take advantage of harbour views, the venture aims to give patrons a sense of relaxed luxury and a place to chill out with friends as the sun sets and nightly events such as DJs, live performances, tastings and three minute Angel massages kick in.
Thursday night saw the launch of the lodge’s first event attended by a host of special guests and media who wouldn’t have found it difficult to unwind in the beautifully staged surroundings. Chandeliers complemented soft light cast by crystal housed candles and reflective open flame fireplaces. Large leather couches with inviting warm throws combine with dark wood, marble and elegant pieces giving off a traditional ski lodge vibe. The bar claims prominence offset by a cobblestone back wall, backlit Chivas signs and bottles of their finest proudly on display.
Chivas Extra Blended Whiskey a new blend of the iconic scotch positioned between Chivas 12 year and 18 year product is thoughtfully dotted amongst the decor. Further showcasing their spirit range the bar produced two signature cocktails a strong, bitter Regal Roy – Chivas 12, Lillet Blanc and Lillet Rouge apertifs with a dash of angostura bitters and a refreshingly light, citrus Chivas Sour – Chivas Extra shaken with lemon juice and sugar syrup, garnished with orange twist and cherry. Nips of Chivas 18 were also on hand matched with thin segments of divine fine dark chocolate.
Such an environment couldn’t be classified as premium without the backing of quality food and luckily Pier One’s restaurant and bar The Gantry has proven its worth in this department time again. Recently taken over by Executive Chef Joel Bickford the best produce was on offer including a self serve bar where four hour slow roasted porchetta stuffed with tarragon, chilli flakes and fennel paired up with fresh baked sourdough and rye breads, apricot chutney and Raclette cheese to produce delicious, filling sandwiches.
It’s plain to see Chef Bickford is about making sure his customers are well and truly fed. His support of nose to tail philosophy apparent in his fried pigs ears and aioli dish and usage of fresh seafood in his kohlrabi encased spanner crab, salmon and trout roe canapes. Fried Zuchinni flowers, chicken liver pate and gruyere puffs made up just a sliver of savoury treats on offer whilst the night was finished off with the decadent sweetness of items such as chocolate filled mini donuts, plain and chocolate tartlets filled with passionfruit curd, meringue and raspberry and chocolate mousse.
Chivas Winter Lodge will run throughout the cold winter season supplemented by weekly events Thursday to Sunday nights as well as key ticketed events including a Chivas Whisky Masterclass in August and September, a Mumm tasting class end of July and September and a Gantry Whisky Degustation Dinner on 15th September. For more information on pier one, the lodge and associated events head to https://www.pieronesydneyharbour.com.au/experiences/
Pier One Sydney Harbour
Address: 11 Hickson Road Walsh Bay, Sydney
Contact: (02) 8298 9999
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