Sofitel Sydney Wentworth’s new multi-venue drinking and dining precinct is set to open this September, offering four distinct venues, House Made Hospitality has announced.

Two bars and two restaurants will open within the 5-star hotel, which is in the final stages of a AU$60 million refurbishment.

“We know this area of the Sydney CBD intimately and look forward to further enhancing the neighbourhood for locals and visitors,” said House Made Hospitality Director, Justin Newton.

“We want to bring old-world glamour back to hotel drinking and dining in Sydney and restore the reputation it had in decades past – much like the plans for the revitalised Sofitel Sydney Wentworth itself.”

The culinary experience at the venues will be overseen by Sofitel Precinct Executive Chef, Restaurant and Bars, Elliott Pinn, who brings previous experience from Sepia, House Made Hospitality – Lana Martinez, Promenade Bondi Beach and Grana; alongside Sofitel Precinct Beverage Manager, Restaurants and Bars, Christian Blair, formerly of Annata, Rockpool Bar and Grill and Eau De Vie.

House Made Hospitality Director, Jason Williams, will lead the cocktail program for all four venues, while Karen Morris from Fender Katsalidis leads the interior design team.

Tilda, a ground floor restaurant on Phillip Street, led by Head Chef Nathanael Merchant (ex-Bentley, The Ledbury London) will serve up Australian seafood roasted in a charcoal oven.

The 110-seater venue includes a 12-person private dining room and an adjacent Bar Tilda, where signature cocktails will be served and personalised whisky-tasting experiences  offered.

Delta Rue on Level 5 will be a 150-seat Vietnamese-French restaurant, complete with a champagne bar.

Also on Level 5, Wentworth Bar accommodates 250 guests and features a lush rooftop terrace.

“The two restaurants are designed to complement each other, offering different dining experiences depending on whether you are in the mood for an elegant, seafood-focused meal or an energetic explosion of flavours at Delta Rue,” said Pinn.

“Three years of operating venues in this part of the CBD has educated us on what local corporates and residents are after when they dine, which we’ve balanced with the style of restaurant that attracts destination diners and visitors to the city.”

The F&B venues support Sofitel Sydney Wentworth’s vision to reignite the ’60s ‘jetset glamour’ that infused the hotel when it opened as Australia’s first international 5-star hotel.

“It might not be common for a hotel to work with a single hospitality operator across every food and beverage outlet in a precinct but by doing so, Sofitel Sydney Wentworth can ensure excellence and consistency across all four venues,” said Newton.

“Despite each destination offering a unique experience, each bears House Made Hospitality’s hallmarks of great food and good times in an electric environment.”