Crystalbrook tops out in Canberra
Crystalbrook’s forthcoming property in Australia’s national capital, Crustalbrook Aurora, has topped out its 10-storey build.
The 225-room hotel is located on Bunda St between Bunda St and Garema Place, around 15 minutes’ walk from the National Convention Centre Canberra.
Expected to open early next year, the hotel will have five event spaces, with the largest able to accommodate groups of up to 300 delegates.
Also onsite will be a rooftop dining establishment while the hotel will be the new home to Japanese restaurant Raku, providing it with a space that is three times larger than its current location.
“Crystalbrook Aurora reflects our continued focus on investing in culturally significant locations and delivering hotels that are both distinctive and sustainable,” said Crystalbrook Collection’s founder, Ghassan Aboud.
“Canberra is an important market for us, and this [topping out] milestone brings us closer to realising a property that reflects the future of responsible luxury in Australia.”
Brand moves
Salter Brothers Hospitality’s new brand, Ardour Hotels and Estates, is adding two more hotels to its collection.
The 45-room Spicers Guesthouse in the Hunter Valley and the 16-key Kingsford the Barossa will both rebrand to reflect the Ardour brand, with Spicers to become Ardour Guesthouse Hunter Valley and the Barossa Valley property to become Ardour Kingsford Barossa.
These two property’s follow Milton Park Country House Hotel & Spa in the New South Wales Southern Highlands and Lilianfels Blue Mountains Resort & Spa into the fold of the brand, both of which are undergoing significant renovations as they rebrand.
The Milton Park property reopened this week, following the completion of its refurbishment.
The Langham Sydney’s new restaurant to open this month
Following the late 2025 announcement that SRG would take over the culinary offerings at The Langham, Sydney, the hospitality group has announced the opening of a modern British restaurant at the hotel this month called The James.
The restaurant will be helmed by head chef Sam Tuchband, who is drawing inspiration from time spent working in London’s culinary scene.
“My approach to the menu is to take British classics and refine them through my training and experience,” said Tuchband.
“I want to work with the very best ingredients I can find, whether that’s olive oil from Portugal or vanilla from Tahiti, because when you start with exceptional produce, it naturally leads to a better dining experience.
“Many of the dishes are inspired by the food I grew up loving in the UK, from Welsh rarebit and ploughman’s to Lancashire hotpot, sticky toffee pudding and rhubarb and custard.”
According to the media release announcing the restaurant, the space will be “a fully dressed, modern British dining room”.
“The James takes something familiar and gives it fresh energy,” said SRG director, Perry Drakopolous, who was responsible for the design of the restaurant space.
“We wanted to create a dining room with confidence and character – somewhere food, design and atmosphere come together naturally. It’s relaxed but considered, full of warmth and personality and designed to work just as well for a long lunch as it does late into the evening.”
