TFE Hotels has strengthened its food and beverage credentials in Sydney with the launch of two distinct dining concepts at its Adina properties. Shoreline Kitchen opened at Adina Sydney Darling Harbour, while Bar Benevento debuted at Adina Sydney Town Hall, both designed to give guests a stronger sense of local connection.
The openings are central to TFE Hotels' more than $100 million repositioning of the Adina Hotels brand, which also covers upgrades to accommodation, public areas, and broader F&B operations. The investment reflects a wider industry push by hotel groups to make dining a destination in its own right, rather than a secondary amenity.
Shoreline Kitchen: Mediterranean all-day dining
Shoreline Kitchen, led by Executive Chef Evan Prayogo, offers a relaxed all-day menu rooted in Mediterranean cuisine, with an emphasis on seasonal Australian produce. The venue supports room service and event catering at the hotel, making it a flexible option for both leisure and business guests.
The Darling Harbour location is a key draw for corporate travellers and event organisers, and the new restaurant is expected to complement the hotel's existing MICE facilities. As the MICE segment continues to evolve, hotels are increasingly using dining venues to differentiate their event propositions.
Bar Benevento: Southern Italian coffee and pasta bar
Bar Benevento, at Adina Sydney Town Hall, is a collaboration between the Izzillo brothers and café operator Kosta Papanikitas. The menu, overseen by Head Chef Tim Fisher, features Italian-inspired dishes and a drinks list that includes Campania's Strega liqueur. The venue is positioned as a coffee and pasta bar, tapping into the growing demand for casual, high-quality Italian dining in the city's CBD.
The partnership model is notable, as hotel groups increasingly look to bring in external culinary expertise to elevate their F&B offerings. Similar moves are visible across the industry, from river cruise lines partnering with Michelin-starred chefs to payment networks expanding chef-led dining programs.
F&B as a brand differentiator
Chris Sedgwick, TFE Hotels' Group Chief Operating Officer, stressed the importance of food and beverage in Adina's evolution. “We're creating more contemporary, experience-led spaces where great accommodation and great dining go hand in hand,” he said.
The comment underscores a broader trend among hotel operators to use dining as a key differentiator in a competitive market. For Adina, which operates more than 40 properties across Australia, New Zealand, Singapore, Europe, and the UK, the Sydney openings serve as a template for future repositioning efforts.
Adina's apartment-style accommodation has long appealed to extended-stay and corporate travellers, but the brand is now aiming to attract a wider audience by making its public spaces more vibrant and food-focused. The new venues are expected to draw not only hotel guests but also local residents, a strategy that many hoteliers are adopting to boost revenue per square metre.
With the investment in place, TFE Hotels is betting that a stronger F&B identity will help Adina stand out in key urban markets. The Sydney launches are likely to be followed by similar initiatives at other Adina properties, as the group rolls out its repositioning plan.
