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We’re dreaming of a “blu” Christmas at Radisson Blu Plaza Sydney

November 3, 2016 Food & Beverage No Comments Print Print Email Email

radisson-blu-hotel-sydney-exteriorRadisson Blu Plaza Sydney already has a sparkling reputation for their exquisite “blu” decorations during the festive period, but this year an extra twinkle will adorn the hotel as it prepares to celebrate its first Christmas with new-look luxury rooms following the completion of their recent $13.5 million re-design.

The festive displays will complement the newly re-designed guest rooms and meeting spaces from the first Monday in December with a number of other special activities planned to mark this celebratory season.

For the first time, Radisson Blu Plaza Sydney has an online gift store providing fabulous gift ideas for that friend who already has everything or those who simply love being treated to a getaway or experience. The online gift store has a range of offerings which include affordable one night stays, luxury packages with dinner at the critically-acclaimed and two-hatted Bentley Restaurant and Bar, unique High Tea experiences such as the Distillers High Tea or Kids in the City High Tea or simply the gift of a voucher to use at leisure at a later date.

For those who prefer to physically visit the shops to do their Christmas shopping but are looking to do it in a more relaxed style, Radisson Blu has put together a “Christmas Shop, Flop and Drop” package.  Conveniently located minutes from Sydney’s shopping precinct, the hotel provides guests with the opportunity to shop ‘til they literally drop into one of the hotel’s stylish new guest rooms but not before enjoying a well-deserved foot massage at Tanatcha spa.  Packages start from $412 per night and include one night’s accommodation in a Business Class king room, a 30 minute foot massage at Tanatcha Spa, evening drinks and canapés at the Club Lounge, buffet breakfast in the Club Lounge, a Christmas cocktail voucher and a late check-out of 1:00pm.

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And of course, the festive season would not be complete without some tasty food and beverage treats.

Renowned in Sydney for their High Tea menus, a Festive High Tea will be served in the Fax Bar from mid-November to 3 January, 2016.  The menu offers a range of sweet and savoury delights, which will include turkey and cranberry sandwiches, Christmas chocolate slice and fruit mince tarts.

With a nod to the recent partnership with award-winning distillery Archie Rose, a unique Christmas CocktailGin-gle Bells featuring the hotel’s signature ‘Out of the Blu’ gin, paired with the flavours of Christmas including oranges, cherries and cinnamon, will be on offer for guests to enjoy.  The tailored gin was specially blended by Radisson Blu’s General Manager Peter Tudehope, Director of Sales Terry Oomens and Head Chef Oswin Ribeiro.

Ribeiro’s gin making ability may be a new talent but his cooking expertise will be showcased through his special, four-course Christmas Night Dinner.  This will include stuffed turkey ballotine with brussel sprouts, baby carrots and of course classic Christmas pudding to delight traditionalists. Alternative options include angel pork loin, with truffle potato puree, pear slaw, crackling and apple jus or grilled Wagyu rump with garlic mash, glazed shallots and mint sugar snaps.  Dessert alternatives include a mango, strawberry and poppy seed torte with sugar pearls or Tiramisu.

Peter Tudehope, General Manager of the Radisson Blu Plaza Sydney, said: “The Christmas season in Sydney really is hard to beat, and I hope our guests and Christmas shoppers will enjoy all that we have planned during the lead up to the season and over the fabulous Christmas week.”

In addition, Radisson Blu Plaza Sydney will re-launch its “12 Days of Blu Christmas” Instagram and Facebook competition on 1 December.  Each day a new Christmas themed photo will be posted by the hotel – to win the prize of a two night stay at any of the Radisson Blu hotels throughout the world, followers simply need to like or share the photo and post a comment to go into a draw.

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