Above: The newly opened Grain in Sydney’s Four Seasons.

Located in the lobby of the city’s Four Seasons hotel at Circular Quay, the creators of Grain aim to welcome people local to Sydney as well as guests of the hotel through its impressive large-grained doors. Designed by Australian architect Michael McCann, the central bar area is framed by Queensland Blackbutt timber and frosted glass, around which there is seating for about 80 people.

Bar manager David Ramos Hernandez takes the reins here, after helping to launch Low 302 in Surrey Hills, and keeps watch over a range of organic beers and a biodynamic wine list. Expect to see a good range of fare, too, from chef Hamish Ingham of Bar H—from steamed brioche and smoked trout roe to kingfish tartare, while the snack menu includes saltbush leaves with aioli, and yabbies—a cousin of the crayfish—served with lemon and herbs

199 George Street; 61-2/9250-3114; www.grainbar.com.au.