Sydney rooftop dining and drinking expands with two new restaurants opening in the heart of Sydney’s CBD on the previously unoccupied Level 7 of Westfield Sydney on Pitt Street Mall. The new venues, Babylon and Duck & Rice are owned and managed by the Mantle Group Hospitality (MGH). The same group launched its first NSW venture, The Squire’s Landing, in The Rocks in mid-2018.

Babylon, the sprawling Levantine-inspired, urban rooftop oasis opened last week. The striking 1,200m2 bar and restaurant whisks you away from the bustle of the inner-city and transports you (via an express escalator from Pitt Street) up to a space that marries the Ancient World with the new.

Babylon’s inner bar features a nine metre bar-top crafted from Emperador dark gold Spanish marble

From the outdoor bar and live hanging garden terrace through to the sleek inner bar with a magnificent nine metre bar-top crafted from Emperador dark gold Spanish marble and onto a collection of vibrant dining spaces, Babylon is a drinking and dining metropolis.

Channelling a cosmopolitan bar experience of yesteryear, the Babylon bars occupy two thirds of the total venue space (bar capacity of 330) and are equally a place to play and a retreat to relax.

Bar Manager David Nutting (Restaurant Hubert, Eau de Vie, Miss Peaches, Gowings Bar and Grill) has taken inspiration from the flavours and spices of the Middle East and Eastern Mediterranean to craft six signature cocktails including the refreshing Beykoz $22 (Ketel One Vodka, sweet vermouth, house-made watermelon soda, hibiscus, rosehip, pomegranate and Smoke & Baklava $22 (Del Maguey Vida Mezcal, baklava caramel, lime, eggwhite) which blends smokey mezcal with luscious house-made baklava caramel syrup.

Head Chef Arman Uz (Jaaks Dining, Flanagans Dining Room, Efendy) has drawn on culinary influences from countries within the Levant such as Israel, Lebanon, Cyprus, Turkey and Egypt, to create a selection of almost 30 dishes for the bar menu including meze, gozleme, pide, house-made breads and wood-fired delicacies.

Much of Babylon’s menu has been inspired by Arman Uz’s childhood in Turkey. “The menu draws upon food experiences of my youth, such as eating hummus from street vendors who make it fresh-to-order, recipes handed down within my family, as well as broader Levantine influences. One thing all these cultures agree on is that food should be shared and that’s at the heart of Babylon’s menu in both the bar and the restaurant.” he said.

The interiors courtesy of Hogg & Lamb architects and interior stylists Stewart + Highfield are inspired by the once-thriving metropolis Babylon was, as well as the Hanging Gardens of Babylon, one of the Seven Wonders of the Ancient World. The diagram for the space has been derived from a series of adjoining buildings and rooms, bound by a laneway and leading you from the restaurant through to the outdoor terrace which is framed with abundant greenery.

Babylon interiors are world-class

With a total venue capacity of 800, there are multiple private and semi-private spaces available for events and entertaining within the bars and restaurant including the turret dining space located on the outdoor terrace for six guests, a private dining room for 20 plus various areas for large group dining and cocktail events.

The Babylon management team also includes Restaurant Manager James Sanders (Bistecca, Mjolner, Pei Modern), Venue Manager Mark Dixon as well as Mantle Group Hospitality Executive Chef Deniz Coskun.

On the other side is Duck & Rice which styling is inspired by the crossover of traditional Chinese and Art Deco styling from Hong Kong and Shanghai in the 1930s. Each of the indoor and outdoor spaces within the 400m2  and 500-person capacity venue is stamped with bold personality, marrying contemporary with classic.

Duck & Rice opens in Westfield Sydney

Modern Cantonese cuisine carries the weight of the menu, supported by provincial Chinese culinary influences. From dim sum and silky noodles to sizzling stir-fries and fresh seafood, expect colour, texture and above all, flavour across the à la carte, banquet and bar food menus.

Highlights from Head Chef Kago Fong’s (Hilton Hotel Sydney, The Bistro by Wolfgang Puck at Sydney Airport) menu includes Cantonese style roast duck with house-made plum sauce, five spice beef shin with chilli vinaigrette, steamed whole daily market fish with ginger, spring onions, soy and fragrant oil and a delicious dim sum menu.

With a bar capacity of 200+ and a reduced à la carte menu available until midnight, there is ample space for the more casual dining experience. Asian spices, fruits and tea influence the drinks menu within the bar; a drinking destination worth investing some time in. Expect cocktails with a Cantonese twist as well as house-made sodas, mocktails and flights of Absinthe and Baijiu. Bar Manager Luke Nicola’s (Ete, Mr Wong, Mercado) and Sommelier Simon Howland (Nomad, Catalina, River Café London) have delivered a enviable drinks menu.

Interiors have also been done by the Brisbane-based architects Hogg & Lamb and interior stylists Stewart + Highfield who have created a selection of spaces that balance refined with fun Striking blue and gold custom-printed wallpaper wrap the walls of one of the dining spaces while custom timber panels clad the ceiling in another. Out on the terrace, 250 handmade Chinese iron lanterns enclose The Lantern Room to create a glowing canopy for guests to take in the sights and sounds of the city.

The Duck & Rice management team also includes Venue Manager Michael Shipley (Bennelong, Emirates Leisure Retail, Black by Ezard) as well as Mantle Group Hospitality Executive Chef Deniz Coskun.