Gateway Sydney opens
1 September 2016
First glimpse of Circular Quay’s future
Ground level of Gateway Sydney dining precinct opens on Alfred Street, Circular Quay
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 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.
“The new dining experience will enhance the vibrancy of one of Sydney’s most significant precincts. 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,” Darren Steinberg said.
The ground level of Gateway Sydney will open from 7am for breakfast through until late along Alfred Street, open seven days a week.
Gateway Sydney’s impressive frontage, which runs between Pitt Street and Loftus Street, opens up the street scape, while an enticing assortment of retailers including Adriano Zumbo, Gelato Messina and Four Frogs Creperie will delight visitors and lead them through to explore a fusion of new tastes and experiences within the ground level Café Court.
Gateway Sydney is Dexus’s most recent development project to open that maximises the synergies between city retail and the office tower.
Dexus Executive General Manager, Retail & New Fund Development, Stewart Hutcheon said that by actively repositioning city retail precincts, Dexus is able to deliver better experiences to a wider range of customers.
“Through activating the retail at the base of our office towers, we are delivering an enhanced experience for our 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,” Stewart Hutcheon said.
The design of Gateway Sydney was led by renowned 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.
Principle architect at Woods Bagot and Gateway Sydney development architect, Dominic Alvaro said the theme of revitalisation flows through the entire space which was designed to enhance the customers’ experience of dining at every turn.
“The intention of Gateway Sydney’s design was to open up the streetscape and create an iconic precinct in one of Australia’s most visited destinations, so we needed to deliver a truly memorable experience that excites all the senses. 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,” Dominic Alvaro said.
The unveiling of the precinct’s ground level marks the first stage of an exciting roll out, with both dine-in and take-away options to cater to all appetites and dining occasions. Gateway Sydney also marks the first full concept Sydney CBD locations for Zumbo, Gelato Messina and Four Frogs Creperie, which will be joined by fast growing brand favourites Rolld, Mad Mex, Oporto and Schnitz.
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.