Trippas White Group reveals three new venues

Following the group's decision to close a major event space, a trio of new venues are ready to open.

Trippas White Group has revealed details of three upcoming venues, as part of its fully refurbished Sydney Tower Dining precinct.

The $12 million redevelopment brings three levels of all-new food and beverage experiences to the Sydney venue, after the group revealed in February it would close its dedicated event space, Studio Sydney Tower.

The new venues include Infinity at Sydney Tower, a premium dining experience located on level one replacing 360 Bar and Dining, SkyFeast at Sydney Tower, a casual dining spot on level two and Bar 83 at Sydney Tower, a cocktail lounge and bar on level three to replace Studio Sydney Tower.

Trippas White Group managing director Joseph Murray said Sydney Tower Dining is excited to reopen its venues following six months of renovations.

“With three fully renovated floors, this will be the must-do food and beverage experience in Sydney,” he said.

“Across three separate floors of Sydney Tower Dining, you will find premium dining, casual dining and now Sydney’s highest altitude bar.”

Trippas White venues
Head chef Mike Dierlinger

Mike Dierlinger joins the group as head chef for Infinity at Sydney Tower and to direct the food offering at Bar 83, two levels above.

Hailing from the two-hatted The Bridge Room, Dierlinger brings to the role 16 years of experience across Europe, South-East Asia and Australia.

He plans to draw on inspiration from his travels and celebrate the diversity of contemporary Australian cuisine, through local produce and international flavours.

“In line with what the name Infinity represents, I am excited to bring this concept of endless possibilities and creativity into the kitchen,” said Dierlinger.

“Diners can expect simple and elegant dishes that hero the incredible fresh local produce, crafted with an international twist.”

Infinity at Sydney Tower will open on 25 September 2020, with bookings available now.

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