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.
This restaurant has not scheduled any events.
199 George Street,
Four Seasons Hotel Sydney
Sydney CBD NSW 2000
Entrance to the Rocks, Circular Quay, ground level of the Four Seasons Hotel lobby.
PROFILED BY DE GROOTS MEDIA
Grain's interior is a textural wonderland. Huge slabs of Blackbutt timber dominate the space while delicate overhead beams run the length of the room. Thousands of tiny metal figures, clinging to each other like lost souls, create a mesmerising wall installation. Guests can choose to recline on the low padded seating around the room's perimeter or perch on the stools lined up at the open windows that overlook the bustle of George Street.
The bar staff are an all-male crew with a Ryan Gosling-eque look about them – all slicked hair and high-collared white shirts. A spirit bar floats behind them, suspended from the ceiling in a way that seems more miraculous the more you drink. Grain exudes the classy vibe you'd expect of a five star hotel but the staff put guests at ease. While the atmosphere may be relaxed, guests are certainly not drinking a glass of house wine or tucking into a greasy bowl of beer nuts. Top shelf spirits, organic and biodynamic wines and cocktails dubbed Charlie Chaplain, Eastern Promise and Royal Bermuda Yacht Club are the order of the day, with an equally impressive menu to match. The latest darling of the gourmet circuit, Hamish Ingham (of Bar H), has created an innovative menu of lovingly-prepared dishes such as lardo on toast, seasonal oysters, dry-aged beef short rib burgers and fried old man salt bush.
Grain is a worthy destination for those who take seriously the art of drinking. But for everyone else, Grain is one of those rare Sydney nightspots that exudes sophisticated glamour sans the pomp and the greasy bouncers.