Hotel Review: Hilton Sydney

I’ve stayed here a few times over the years and this time we are staying on the 38th floor in a King Executive room. The room itself is quite small compared to the upgrades as a Diamond member we are usually given, and it seems a bit cluttered. The room is functional, with a bed which takes up most of the room, a work desk, and separate bath/shower.

The Executive Lounge on the 36th floor is crowded for both breakfast, afternoon tea, and evening cocktails – and the variety is minimal compared to other Hilton-branded hotels in the APAC region. For example, afternoon tea consists of scones with jam and cream. And that’s it. Compared to Hiltons in Asia with a smorgasboard of delights, it pars in comparison. And it is so strange to see a queue in the evening for drinks. Perhaps if they allow guests to pour their own drinks like at other Hiltons, or alternatively add more staff it would be less complicated.

For breakfast on Day two we decide to eat at Glass on the 1st floor, and this is by far the better choice, with a large selection of hot and cold dishes including my favourite, the avocado guacamole which I have with smoked salmon, Brie-like cheese, spanish onions and capers. Yum.

Service overall is OK; the lounge staff could smile a bit more. The best service came from Glass – even on a busy Xmas morning they were so cheerful and happy to be there.

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