The Four Seasons Hotel upped its restaurant offering in 2012 with the redesign and reinvention of its dining spaces to give us The Woods and Grain Bar. The menus were the work of Hamish Ingham of Bar H, and there was a focus on native Australian ingredients, cooking with flame and smoking with native woods. But Four Seasons is shaking it up again. It has just announced that Mark Best (of the acclaimed Marque restaurant in Surry Hills) is bringing Melbourne-based Pei Modern to the dining space that was The Woods at the luxury hotel.

"I’m incredibly excited to open Pei Modern in an iconic location of my beautiful home town,” says Best of the brand that made its name in Melbourne, opening in 2012.

“Pei Modern Sydney will respond to the local environment, location, customer and produce. I’m excited to get into this amazing kitchen and cook from the wood-fired grill and oven,” he says.

Describing the style of dining as “primal modern”, the restaurant will be a modern bistro subscribing to the ethos of local and seasonal produce. Along with Best, founding chef of Pei Modern Melbourne, Matt Germanchis, has relocated to Sydney to open the restaurant, and we’re told to keep an eye out for favourite dishes including Sauternes custard, or Jerusalem artichoke with duck egg and truffle. Architect Helen Rice will be creating the venue’s new look and feel for a planned launch date of October 15.

Pei Modern Sydney
Four Seasons Hotel, 199 George Street, Sydney

Opening October 15, 2014 or