Club York Embarks on $8 Million Redevelopment of CBD Venue
Two years of planning to revitalise Club York has finally come to life, with major construction beginning this month at its CBD venue.
Entirely funded using cash reserves, the redevelopment will completely overhaul the two-storey operation on York Street.
The ground floor will undergo a comprehensive transformation, featuring a new central bar that will serve as the focal point of the Club, along with a new lounge area and gaming space.
Upstairs will see an expanded York Street balcony, enhancing the overall aesthetic appeal. The revamped space will offer a welcoming alfresco dining and bar experience, complete with comfortable lounge and dining areas and multiple screens for sporting events.
The upgrades will extend to the Club’s entertainment room, The Red Room, which will receive cosmetic and technological enhancements in order to better position the Club to provide a higher quality and frequency of entertainment offerings.
“Club York recognises the competitive landscape of the food and beverage industry in our location, situation in the CBD of an international tourism destination city, we also see an amazing opportunity to be part of the reinvigoration of the Sydney CBD,” says Club York CEO Angus Rimmer.
“We have carefully considered all aspects of this project and believe it will transform Club York into an exceptional venue for our current members while appealing to a broader market, sustaining our future success.”
The Club has collaborated with trusted builder Paynter Dixon, along with Loop Creative, an interior design firm known for their work across the hospitality sector.
The first stage of the project will involve the closure of Bar 99 and reception on the ground floor, with catering operations, Zabou Bar, gaming and functions to continue as normal on level two.
The first stage completion is anticipated by the end of October, with the second stage to commence thereafter.
“Our ultimate goal remains steadfast — to provide a quality service, product and experience to all patrons while remaining affordable and competitive,” says Angus.
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