Designed by award-winning architect Michael McCann, GRAIN brings a strong local bar feel to the city's harbour front. It sports an eye-catching central island bar clad in giant curved slabs of sustainable Queensland Blackbutt timber over a frosted glass inner core. Other highlights include a floating up-lit bottle wall, large grained wooden artisan entry doors giving access directly from George Street as well as the Hotel lobby; a large central fireplace, and retractable glass windows which open to views of the Quay over a beautiful native garden. There are also commissioned artworks that reflect the personality of the bespoke venue.
FOOD & BEVERAGE
Helmed by Bar Manager, David Ramos Hernandez, GRAIN is dedicated to the journey of ‘The Fine Craft of Drinking' - from hand-crafted local tap beers by specialist brewers to a largely organic and biodynamic wine list and roving international cocktail list with a contemporary twist. Chef Hamish Ingham of Bar H in Surry Hills has worked closely with Hernandez to match cocktail, wine and beer lists with fine bar food. The unique menu includes the likes of deep fried old man's saltbush with aioli, oysters by Steve Feletti, yabbies with lemon and herbs and GRAIN'S own dry aged beef short rib burger.
199 George Street,
Four Seasons Hotel Sydney
Sydney CBD NSW 2000