Plans have been unveiled to turn The Old Clare Hotel into the cultural heartbeat of an up and coming area in Sydney.
Located in Chippendale’s Kensington Street Precinct, the property will be redesigned to offer an ‘authentic and semiindustrial’ feel.
Set to be unveiled in August, The Old Clare Hotel will also rework traditions around exceptional hospitality while providing personalised service in an unpretentious setting.
Housing a total of 62 rooms and suites, the property will feature high ceilings with heritage timber paneling and original exposed walls.
The hotel’s reception will come complete with a bar and lounge space, located within the original pub area of the Clare Hotel; retaining elements of its own intriguing history.
The rooftop of the CUB Administration Building has been redeveloped and will offer a panoramic retreat to eat, drink, swim and relax.
In collaboration with Unlisted Collection:, three independent restaurants providing a plethora of unique dining experiences will also open from August.
Long-time partner of Unlisted Collection:, internationally renowned British chef Jason Atherton will open his first Australian venue, Kensington Street Social; an 118-seat space offering breakfast, lunch and dinner, seven days a week.
Jason Atherton will provide direction over The Old Clare Hotel’s special breakfast offering, room service menu and menu curation for both the rooftop pool space and lobby bar.
Clayton Wells, formerly of Momofuku Seiobo and Quay, will open his first restaurant, Automata, on Kensington Street and Sam Miller, former executive sous chef at S.Pellegrino World’s Best Restaurant Noma, will also open his first solo restaurant, Silvereye, on the second floor of The Clare building.
“It‘s a hotel stitched together from three structures two old and one new.”
Tim Greer, Practice Director