Opening of the first Ace hotel in the Southern Hemisphere in Surry Hills – hospitality


Ace Hotel Sydney has officially opened in Surry Hills, and with it comes a host of food and drink offerings.

The 257-room hotel now welcomes the Sydney public to the lobby bar and lounge and the Loam restaurant on the ground floor.

“Opening our first outpost in Australia is a dream come true, and we look forward to warming its civic spaces alongside our friends and programming partners who will continue to shape the character of Ace Sydney,” said Brad. Wilson, CEO of Ace Hotel Group.

“We are delighted to share our vision of hospitality – rooted in community and inclusivity, and built for discovery and enjoyment – ​​and to see the hotel become a home for everyone, from our neighbors in Surry Hills to travelers from afar.”

The lobby is decorated with sunken lounges and opens from noon, serving craft cocktails, beers, and a wine list curated by P&V’s Mike Bennie.

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The single-story lounge is open from noon to 1 a.m. and serves snacks and small plates designed for sharing.

Loam is led by Executive Chef Heidi Flanagan and currently offers dinner service, with breakfast, lunch and weekend brunch launching shortly.

Flanagan has taken a vegetarian approach to the menu, sourcing locally whenever possible and sustainably sourced meats and seafood.

Highlights include charred octopus; Mandalong Valley roast chicken, a portobello tonkatsu burger, salads and vegetable bowls.

Future breakfast menu will cover almond flatbread with smashed avocado; a savory or sweet rye waffle and a bowl of rice with shiitake, grilled corn and a fried egg.

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The Laneway Good Chemistry cafe will open shortly and doubles as a cafe and bar. The venue will serve Mecca coffee and serve pastries, salads, toast, preserves and small plates.

Rooftop restaurant Kiln will see Mitch Orr return to the kitchen and prepare dishes inspired by Italian, Japanese and Southeast Asian cuisines.

The restaurant will launch in the winter and open for dinner and weekend brunch.


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