The ultimate wine, craft beer and food lover’s destination, OTIS was part of a $700,000 transformation of the hotel’s ground floor lobby and restaurant space; previously home to ‘Infusion Restaurant and Brewery’.
The transformation included reconfiguring the restaurant space and bar which opens directly onto the inviting outdoor terrace, addition of bespoke furniture, impactful light installations and stylish wall and window coverings.
A striking 360-bottle wine wall separates the 70-seat fine dining restaurant area from the hotel entrance and adds a sense of impact to the intimate setting, bolstered further with a dramatic floating installation over the bar conceptualized by interior designer Justin Condon from Scott Carver.
OTIS Brewing Company, run by renowned head brewer Allan Barclay, fuels the bar’s beer taps with six unique brews. The suite of craft beers brewed on site includes The Stag – which recently scored a bronze medal at the 2015 Sydney Royal Beer and Cider Show, The Ghost, a spice and citrus noted beer, inspired by Fred Fisher – Macarthur’s most-famous ghost, Pug Pale Ale, Boar Pilsener and Fox Amber Ale.
The bar offers 4-beer tasting paddles to those struggling to decide which brew to select. Fast forward a couple of weeks and the crafty line-up will also include two refreshing ciders – just in time for the hot summer weather.
The signature dish at OTIS grill restaurant, is the premium Schottlanders wagyu beef from the NSW South Coast and with seasoned executive chef Mathew Ovington at the helm, guests can rest assured it will be cooked to perfection.
Thrilled with the response to the new restaurant, bar and terrace, Rydges General Manager Brett Barlow expects OTIS will be exceptionally popular with the hotel’s corporate guests as well as delegates attending events and conferences at the adjacent Campbelltown Catholic Club and CUBE Convention and Entertainment Centre. He also predicts it will be a popular dining destination for Macarthur locals looking for a high-end dining experience without having to travel to Sydney’s CBD.
“OTIS Bar & Grill provides locals and guests staying in the area with a sophisticated dining experience that you’d previously have had to travel into Sydney for,” Mr Barlow said. “Restaurants such as OTIS are part of a global trend in hotel fine dining making the destination popular regardless whether people are staying in house or not.”
Adding to the experience, each Friday and Saturday evening there will be live acoustic sessions especially designed for locals looking for a stylish place to relax with friends while enjoying the great food, chic cocktails or the extensive line-up of wine and craft beer.
“You don’t need to stay at Rydges to enjoy the elegance and class of our new-look OTIS bar and dining areas and we look forward to welcoming locals including those from Picton, Camden and Liverpool, to come in and savour the sophisticated sanctuary we have created.” Mr Barlow said.
In celebration of OTIS Bar & Grill’s launch, guests are invited to enjoy $5 craft beer $9 and cocktails from 5-7pm each Friday and Saturday night. OTIS will also be continuing the hotel’s popular and award-winning High Tea experience daily from noon to 2pm.