Overlooking George and Alfred Streets at Circular Quay off the hotel’s lobby, GRAIN combines an overwhelming collection of fascinating artistic and design elements with a cosy year-round indoor/outdoor feel.
Helmed by bar manager, David Ramos Hernandez, GRAIN is dedicated to the journey of ‘The Fine Craft of Drinking’ – from hand-crafted local tap beers by specialist brewers to a largely organic and biodynamic wine list and roving international cocktail list with a contemporary twist.
Sydney’s lastest place to meet, GRAIN, located in The Four Seasons Hotel.
Hernandez is an intuitive international bar manager who recently set up and managed popular small bar, Low 302 in Surry Hills. His credits also include The Argyle, Bayswater Brasserie and Sydney’s famed Longrain.
Chef Hamish Ingham, who owns popular eatery Bar H – worked closely with Hernandez to match cocktail, wine and beer lists with fine bar food. The unique menu includes the likes of Deep Fried Old Man’s Saltbush with aioli, oysters by Steve Feletti, yabbies with lemon and herbs, and GRAIN’S own dry aged beef short rib burger.
“GRAIN is a meeting place for locals and hotel guests to enjoy hand-crafted, lovingly prepared food and drinks day and night. It’s a bar that pays homage to the origins of alcohol and the intricate grains in the hand-made timbers. As they say, anything worth waiting for takes time and we hope you will spend a little time with us at GRAIN”, said Four Seasons Hotel Sydney general manager, Vincent Hoogewijs.