Multi-Million Pound New Rooftop Bar And Restaurant Opens At Resorts World.
Sky By The Water, Resorts World’s new rooftop bar and restaurant, has opened its doors. The new venue is an exciting new social dining and drinking experience with stunning views, following a multi–million pound investment by Resorts World.
The new restaurant menu has been created by Birmingham-born Head Chef Aaron Darnley, filled with classic comfort cooking on another level. Dishes include slow cooked ox cheek, bamboo steamed medallion of cod with a chorizo and bean cassoulet, lamb hotpot with sticky red cabbage and lightly spiced curried sweet potato, cauliflower, spinach and peas with puffed black rice.
Spectacular desserts along with a new Afternoon Tea experience come from a pastry team headed by Darryl Collins, finalist on last year’s Channel 4’s Bake Off: The Professionals.
An exclusive new cocktail menu has also been curated by the team from the former Sky Bar, including twisted classics like the Superstar Martini topped with a pineapple and prosecco foam, the Marmosa which adds marmalade to the classic Mimosa and a delicious range of dessert cocktails including a Chocolate Martini and a Tiramisu cocktail complete with a lady finger biscuit.
In a cosy Secret Garden area, featuring chic, private covered outdoor pods, there’ll be perfect serve gin and tonics designed by Tanqueray, along with evening drinks and Afternoon Tea during milder weather, all in due course.
Sky By The Water will have a capacity of 260 across the whole venue, along with private dining for between 12-48 people in a dedicated space and a Chef’s Table experience for between 2-10 people. Genting Hotel guests will also be served breakfast from the new venue.
The investment in Sky By The Water comes as Resorts World enters its fourth year in operation. During the latest year of trading, over 3.8 million guests were welcomed through the doors.
Ian Bennett, Operations Director of Resorts World Birmingham said;
“The opening of Sky By The Water is a very important component in Resorts World’s evolution. Having now traded for just over three years, we understand that we must continually strive to refresh and enhance the offer to guests. The spectacular location and combination of bar and restaurant, with the kitchen under Aaron Darnley, is very exciting. I am confident that we have created an experience that will result in both new guests coming to Resorts World and provide our regulars with a new and memorable venue to enjoy.”