Photography: Steven Woodburn & Jason Loucas

It was Sydney’s first ever five-star hotel, and now the Sofitel Sydney Wentworth, has reopened after a massive $70 million renovation. There are 436 brand-new rooms, more than 15 refreshed event spaces and of course, bars and restaurants. House Made Hospitality (the folks behind Lana and Apollonia, among others) are responsible for a new four-venue precinct within the hotel.

These include Tilda & Bar Tilda which both opened earlier this month (and are featured here) with Delta Rue (a Vietnamese-French fusion spot) and the chilled-out rooftop Wentworth Bar also in the mix.

Bar Tilda
61 – 101 Phillip Street, Sydney www.bartilda.sydney
Instagram @bartilda.sydney

Bar Tilda’s got all the right elements—live nu jazz, a killer Aussie whisky list, nostalgic cocktails with a twist, and a lunch-till-late menu. It’s classy but never snobby, the perfect mix of refined yet relaxed. Whether you’re popping in for a quick drink, hanging out over cocktails, or capping off your night with a late-night tipple, Bar Tilda keeps a bit of Sydney’s timeless style alive with every sip, bite, and tune.

Jason Williams, the House Made Hospitality Director (the guy behind bars like Raffles Hotel in Singapore, which made The World’s 50 Best Bars list), has curated the drinks menu alongside Head of Beverage Christian Blair (formerly of Annata, Rockpool, and Eau de Vie). The showpiece? The Whisky Armoire—an eye-catching golden cabinet filled with over 100 Australian whiskies.

Their whisky collection is pretty special, featuring rare finds from the ‘90s and ‘00s, prized first editions, and standout modern releases. You’ll find treasures like the first-ever single malt from Sullivan’s Cove, hard-to-get South Australian Smith’s Angaston whiskies, and gems from the Starward vault. They also do whisky flights on custom Sydney Blue Gum tasting boards, offering a rotating selection of themed flights, from Aussie and Japanese varieties to barrel-aged selections.

Whisky might be Bar Tilda’s heart and soul, but the drinks list has a lot more going on. They’ve teamed up with Archie Rose for the Martini Experience, where bartenders mix your martini right at your table from a fancy martini cart. You can pick between Archie Rose’s Signature Dry Gin, Native Botanical Vodka, or Single Malt Whisky—or try one of their five signature martinis. The Yellowbelly Martini is a must-try, with Ester Dry Gin, cucumber vermouth, chicken salt, and Yellow Chartreuse—a cheeky nod to Aussie flavours.

The cocktails also take inspiration from iconic moments in 1960s Australia. There’s the Ringo Loves a Blueberry, with milk-washed Tanqueray No. Ten Gin, blueberry liqueur, blueberry shrub, lavender, vermouth, lemon, frosted lemon sherbet, and menthol pepper, honouring The Beatles’ 1964 tour Down Under. The Presidential Visit is an old fashioned with Michter’s Bourbon, Lagavulin Single Malt, root beer bitters, tonka bean, and orange liqueur, tipping the hat to President Lyndon Johnson’s visit to Sydney in 1966.

Curated by Blair and Head Sommelier Paul Sadler, the wine list showcases 30 by-the-glass options, highlighting both up-and-coming and legendary Australian winemakers.

“Bar Tilda is all about enjoying a relaxed, luxury drinking experience,” says Jason Williams. “We’ve put together a vibrant mix of local drinks to show off what makes them special. Whether you’re just passing through Sydney or you’re a local looking to switch it up, the bar offers a lively spot to unwind and enjoy the best of what’s pouring in our backyard.”

The menu, created by precinct Executive Chef Elliott Pinn, balances classic hotel-dining favourites with options perfect for a snack, late-night bite, or a chilled evening with live jazz. Expect goodies like cacio e pepe popcorn, fries loaded with 24-month aged parmesan and bacon aioli, or share plates like raw tuna with green tomato and whipped cod roe. If you’re after something more filling, go for the signature Tilda cheeseburger with fries or the house chopped salad, which you can pimp with half a lobster. For a more leisurely meal paired with wine, the Rangers Valley Black Onyx rump cap with peppercorn sauce hits the spot.

Designed by Fender Katsalidis, Bar Tilda can fit 90 people and features moody, intimate vibes with dark burgundy walls, dramatic stone finishes, and custom bar stools. The bar itself, made of Calacatta Viola and Hugo marble, adds a sense of drama, while soft lighting and table lamps set the tone for a cosy night out.

Tilda
61 – 101 Phillip Street, Sydney www.tilda.sydney
Instagram @tildadining.sydney

Tilda, the dining space, is all about Aussie warmth and hospitality. House Made Hospitality’s Director Justin Newton says, “We hope tilda captures the essence of timeless Aussie dining. The space reflects the earthy tones of the Australian landscape, and the menu shines a spotlight on our best local producers and winemakers. The service is polished, but with that laid-back Aussie warmth.”

The food at tilda, crafted by Head Chef Nathanael Merchant (formerly of Bentley and The Ledbury London), is a blend of modern flair with a nostalgic nod to classic dishes, paying tribute to the building’s history. He works under Executive Chef Elliott Pinn, who’s been leading House Made Hospitality’s other successful venues, like Lana and Promenade Bondi Beach.

The menu kicks off with a unique bread and butter service, presented on a butler’s tray. The highlight? A saltbush focaccia served with mountain pepper butter, whipped macadamia, and seared Jersey milk cheese drizzled with honey. Though not widely popular in Australia yet, this style of bread service is set to be a crowd favorite at tilda.
You’ll find fresh, local ingredients all over the menu. Start with scallops served with lemon myrtle, tamarind, and coconut or crab toast topped with seaweed butter, avocado, and caviar. If you’re dining solo, the spaghettini with pippies, pancetta, and white wine is perfect paired with a glass of Aussie wine.

Tilda’s grill options showcase sustainably caught fish, including ruby snapper, whole roasted John Dory, and Murray cod, all cooked over charcoal and served simply with lemon and olive oil or house-made sauces. For the ultimate indulgence, go for the mixed grill, featuring ribeye and lobster paired with sides and condiments.

Sides like potato scallops with sour cream and salt and vinegar and baked orecchiette with prosciutto and mozzarella round out the menu. For dessert, there’s a modern take on nostalgic Aussie sweets, including a neenish tart with Davidson plum and an upside-down pineapple cake with whisky anglaise.

The drinks menu is all about Australia too. House Made Hospitality’s Beverage Director Jason Williams has created a cocktail list using native ingredients. Highlights include the tilda Martini, made with Archie Rose gin, dry vermouth, Ferrand orange curacao, and dry eucalyptus bitters. The wine list, put together by Beverage Manager Christian Blair and Sommelier Paul Sadler, features over 25 wines by the glass, showcasing a mix of well-known Aussie producers, new faces, along with a few international options. They’ve also curated a fantastic selection of Australian whiskies.

Designed by Fender Katsalidis, the space balances understated luxury with an Australian spirit, drawing inspiration from a classic New York brasserie, but with an Aussie twist. Expect earthy tones, natural materials, and custom pieces from local makers, giving the venue a distinctly Australian character. Whether you’re dining in the main room or the more intimate 12-person private dining space, tilda’s warm, inviting vibe makes it perfect for any occasion.

House Made Hospitality is also behind several other venues across Sydney, including Apollonia, Grana, and Lana in the CBD, and Promenade Bondi Beach. Later this spring, they’re set to open Island Radio and Baptist Street Rec. Club in Redfern.