Philippa Sibley (ex-Prix Fixe, Albert St Food and Wine) is now overseeing the historic Hotel Windsor's renowned high tea offering. "The timing couldn't be better," Sibley says. "The whole high tea and dessert scene is really booming at the moment, which is great for us."
Working alongside the Windsor's recently appointed executive chef, Joel Alderson (ex-Attica, Royal Mail Hotel), Sibley will lend her culinary influence to the five-star hotel's ambitious new food and beverage strategy, part of a $350 million development which will see a collection of new hospitality venues rolled out across the site over the next three years.
Hotel director Adi Halim says "Melbourne has a great international reputation for dining – except in hotels" which is something he's keen to change. The trio is aiming to draw an equal mix of local diners and hotel guests to its range of venues.
"We want it to be approachable and relevant to Melbourne's dining scene. We're looking forward to bringing the place back to life and to getting people through the doors who've never been in before," says Alderson.
Sibley and Alderson's new menus are now in effect in the hotel's dining room, with more gradual changes afoot as the project progresses.