From iconic world-class attractions to stunning natural wonders, experience the best things to do in Sydney with our travel guide.
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Experience timeless elegance in Sydney with our charming rooms and suites, featuring signature amenities and modern conveniences for an unforgettable stay.
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Get the finest tastes Sydney has to offer – fine food, exquisite cocktails served as unique multi-sensory experiences – while nestled in Langham luxury.
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Unwind with our signature wellness treatments in The Day Spa by Chuan, sweat it out in our Health Club, or take a dip in our indoor pool.
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With elegant, flexible venues to accommodate all types of gatherings, The Langham, Sydney is perfect for every event, be it for business or pleasure.
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The Langham, Sydney
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This festive season, The Langham, Hong Kong transports you to the magically sweet world of a Christmas Candyland. Welcome to our picturesque wonderland of oversized candies and lollies.
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The quality and service of fine dining combined with the variety of our interactive buffet. Multiple cooking stations manned by a team of passionate chefs. The freshest, seasonal local produce expertly prepared right before your eyes.
12pm – 2pm, Friday – Sunday
6:30am – 10am, daily
5:30pm – 7:30pm (first sitting),
8pm – 10pm (second sitting)
daily
International
Indoor
Smart casual
On-street parking or public Wilson car parking station at Towns Place, Barangaroo Reserve and 55 Harrington Street in The Rocks. Hotel valet parking for $75 all day, subject to availability.
Executive Chef Stephen Lech presents the Kitchens on Kent Sunday Roast, with all the trimmings!
With natural light and gorgeous harbour views, The Harbour Room is perfect for our Afternnoon Tea with Wedgewood
| 104sqm | 70 PERSONS |
Dine in style at The Tucker Library, a luxurious, intimate space filled with art by Albert Tucker and Sidney Nolan.
| 15sqm | 8 PERSONS |
Our Executive Chef brings over 20 years of experience to the table. This includes working for five star hotels and resorts at home and abroad, opening new restaurants as well as running multiple restaurant and banquet operations.
STEPHEN LECH, EXECUTIVE CHEF
Born in the south of France, Chef Gaultier cooked his first dish (with the help of his uncle) when he was only six years old. By the age of 16, he was in culinary school; and not long after, he was plying his trade all over France. After five years in London, he crossed the Pacific to New Zealand, before moving to Australia.
GAULTIER RONCHARD, SOUS CHEF
A native of Sydney, Chef Adrian found his passion for cooking in South America, especially in street food – with its unique flavours and textures. After professional training, he worked in various kitchens in Sydney, then London, and finally moved back to bring his curiosity and creativity to The Langham, Sydney.
ADRIAN WIDDERS, SOUS CHEF
