The first stage of the landmark new Gateway Sydney dining precinct on Alfred Street Circular Quay has been revealed, opening its doors to the 31,000 workers from surrounding offices and providing a vibrant dining destination to Sydney’s 9.2 million annual visitors.
Developed by DEXUS Property Group on behalf of owner, DEXUS Wholesale Property Fund (DWPF), the $80 million transformation of one of Sydney’s most iconic CBD locations encompasses the introduction of 25 new dining venues to Circular Quay and the reimagining of the Jessie Street Gardens.
DEXUS CEO Darren Steinberg said that the redevelopment of Gateway’s retail precinct will not only enhance the experience of the 2,700 customers within the office tower, it will deliver improved amenity to the Circular Quay precinct.
“As the gateway to Sydney Harbour and the CBD, people will be able to enjoy a fantastic selection of dining options on a day/night basis during the week and on weekends,” he said.
Gateway Sydney’s frontage, which runs between Pitt Street and Loftus Street, opens up the street scape, while an assortment of retailers including Adriano Zumbo, Gelato Messina and Four Frogs Creperie lead visitors through to explore a fusion of new tastes and experiences within the ground level Café Court.
DEXUS Executive General Manager, Retail & New Fund Development Stewart Hutcheon said through activating the retail at the base of our office towers, they aim to deliver an enhanced experience for tenant customers, tourists, residents and visitors.
“As Australia’s cities grow and evolve, we are responding through leading design outcomes and a focus on offering amazing dining experiences,” he said.
The design of Gateway Sydney was led by Australian architects Woods Bagot, with the purpose to inject new life into the intersection between Sydney’s CBD and Circular Quay which is set to benefit from the arrival of the Sydney light rail, taking local commuters direct to Gateway’s doorstep.
Woods Bagot Principle Architect Dominic Alvaro said the intention of Gateway Sydney’s design is to open up the streetscape and create an iconic precinct in one of Australia’s most visited destinations.
“We needed to deliver a truly memorable experience that excites all the senses,” he said.
"This is why each store includes a sense of theatre through which visitors can see their meals created before their eyes, complementing the extraordinary smells of fresh ingredients coming together and the ambiance of a thriving social space.”
The unveiling of the precinct’s ground level marks the first stage of the roll out, with both dine-in and take-away options to cater to all appetites and dining occasions.
Stage one will be followed by the launch of two further dining floors from mid-September through to October, with Burger Project by Neil Perry, Chat Thai and new Japanese BBQ concept from David Loh, Tokyo Laundry, on level one.
An expansive new Hurricanes Grill will feature on level two alongside one of Sydney’s best named laksa houses Jimmy’s Recipe, while a fusion of Italian, Turkish, and Argentinian cuisines will be found at Popina, a co-production from Salt Meats Cheese and North Bondi’s Shuk, which will open as a two-level restaurant and rooftop terrace.
The development of Gateway Sydney also includes the ongoing refurbishment of heritage venues Ship Inn and Paragon Hotel, two of Sydney’s oldest and original hotels. In total the precinct will deliver over 25 new venues to Circular Quay, providing a wider range of dining options, cuisines, and experiences to choose from.
Images courtesy Woods Bagot.