Ground level of Gateway Sydney dining precinct opens

The first stage of the landmark new Gateway Sydney dining precinct on Alfred Street Circular Quay has been revealed, opening its doors to the 31,000 workers from surrounding offices and providing a vibrant dining destination to Sydney’s 9.2 million annual visitors.

Developed by DEXUS Property Group, the $80-million transformation of one of Sydney’s most iconic CBD locations encompasses the introduction of 25 new dining venues to Circular Quay and the reimagining of the Jessie Street Gardens.

DEXUS CEO, Darren Steinberg said that the redevelopment of Gateway’s retail precinct will not only enhance the experience of the 2,700 customers within the office tower, it will deliver improved amenity to the Circular Quay precinct.

The ground level of Gateway Sydney will open from 7am for breakfast through until late along Alfred Street, open seven days a week.

The unveiling of the precinct’s ground level marks the first stage of an exciting roll out, marking the first full concept Sydney CBD locations for Zumbo, Gelato Messina and Four Frogs Creperie, which will be joined by fast-growing brand favourites Rolld, Mad Mex, Oporto and Schnitz.

Stage One will be followed by the launch of two further dining floors from mid-September through to October, with Burger Project by Neil Perry, Chat Thai and new Japanese BBQ concept from David Loh, Tokyo Laundry, on level one. A new Hurricanes Grill will feature on Level Two alongside Jimmy’s Recipe, while a fusion of Italian, Turkish, and Argentinian cuisines will be found at Popina, a co-production from Salt Meats Cheese and North Bondi’s Shuk, which will open as a two-level restaurant and rooftop terrace.

The development of Gateway Sydney also includes the ongoing refurbishment of heritage venues Ship Inn and Paragon Hotel. In total the precinct will deliver over 25 new venues to Circular Quay.