W Sydney’s curvaceous silhouette towers over the southern side of Darling Harbour. It’s a building that’s graced the city’s skyline for a few years in various states of completion, although it only officially opened at the tail end of 2023.

With 588 rooms (many with harbour views), five dedicated spaces to eat and drink, two swimming pools and an on-site spa, you’re guaranteed a good time if you stay. But even if you’re not checking in, Sydneysiders can still enjoy some of the spoils. Non-guests are granted access to dine at the Living Room, Btwn, 2am (a dessert bar by Janice Wong), Wet Deck, which overlooks the mosaic infinity pool (after 6pm), and 29/30.

3pm

Arrive for check-in and quickly stash your bags and head up for a dip at Wet Deck. The 30-metre open-air infinity pool is heated and offers views overlooking Darling Harbour. You can grab a cocktail and a snack to enjoy in your cabana while you dry off, if your heart desires. If you’re not staying, you can have an aperitif here from 6pm.

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7pm

Head down to dinner at Btwn. The restaurant’s name has a layered meaning: the physical space sits at road level with views between the snaking expressways. It’s also situated between the lobby’s Living Room bar and the rooftop tapas offering at 29/30. But the theme carries through to the provenance of produce, too – 90 per cent of what’s served is gathered from within NSW borders.

This is important for head chef Chris Dodd. “Some of our hero produce includes Aquna Murray cod from Griffith, mushrooms from Mussett Holdings in Colo Vale, and cavolo nero from the Southern Highlands’ Moonacres Farm,” he tells Broadsheet. “I want to connect people with their food on a deeper level and inspire them to think more consciously about the food they enjoy both in Btwn and at home.”

Dodd and his team ventured further afield for inspiration on how to make the local produce really sing. Looking over the menu, you’ll spy Middle Eastern and Asian influences – teriyaki lamb ribs are topped with furikake; calamari is served with chorizo, preserved lemon and taramasalata; and Bangalow pork arrives with a yuzu miso glaze and pickled ginger to finish.

The drinks menu is a collection of the usuals: cocktails (with some non-alc options), Australian and European wines, tapped and bottled beers and ciders, and an impressive selection of spirits.

10pm

Order dessert from the main menu at Btwn (dark chocolate souffle, perhaps?) or move across the space to acclaimed Singaporean dessert guru Janice Wong’s 2am: Dessertbar. A salty popcorn parfait comes with macadamia praline, lemon sorbet and Anzac biscuits. There’s also a pandan coconut ice-cream layered with coconut mousse, meringue, pistachio crumble and sponge. Dishes can be matched with wine or cocktails, if you’re in the mood.

If you’ve got life left in you, take the elevator all the way to the top of the building for a nightcap at 29/30. Arguably the best part about a hotel restaurant is cruising from the table to your bed and drifting into a sweet food coma on plush pillows (there’s a menu for those, too).

9am

Breakfast is served in Btwn’s dining room. The buffet is set up across multiple stations, with bread and pastries up the front; fresh fruits, cereals and juices; plus a gelato bar and a series of hot dishes. There’s also an à la carte offering – don’t miss the twist on eggs Benedict served on fluffy, locally made rounds from Crumpets by Merna.

Midday

If you’re hankering for a post check-out snack, the Living Room bar in the lobby serves lunch each day. A lobster roll topped with Yarra Valley salmon roe should tide you over until you reach your next destination.

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