The Sybarite

3 weeks ago | thesybarite.co | Olivia Bennett

Il Gattopardo, Mayfair is an instant crowd-pleaser, serving up authentic Southern Italian cuisine, and now has introduced a decadent weekend lunch. Inspired by 1960s Italy, Il Gattopardo opened on Mayfair’s glittering Albemarle Street 18 months ago and has garnered much attention since. As part of the hospitality group that boasts well-loved gems such as COYA, Amazónica and Bare des Prés, expectations were high and this relative newcomer more than delivers in terms of both cuisine and aesthetic.

4 weeks ago | thesybarite.co | Lucy Cocoran

America's South is renowned for its production of top drawer bourbon — here's where to find some of the best. Whiskey's historical roots run deep in southern parts of the USA. From Tennessee and Kentucky to Virginia and South Carolina, there are time-honoured distilling traditions and legacies to be found in each. For those visiting, be they whiskey aficionados or not, a distillery visit ranks high on the bucket list.

1 month ago | thesybarite.co | Lucy Cocoran

Building a luxury hotel brand is a monumental undertaking. For sisters Konstantina and Danae, their journey to foundership was quite literally in their blood. Having grown up in the hospitality industry, making their own mark felt like a natural next step. Spending most of their childhood in their family-run hotel in Hersonissos, they developed a genuine passion for the land and the power that comes from sharing it with others.

1 month ago | thesybarite.co | Lucy Cocoran

Geanina Rugina heads up this beloved brasserie-style venue which offers a different experience on each of its four floors. Located in a historic 19th-century townhouse, Louie is known for serving New Orleans-inspired cuisine, with a heady blend of Spanish and Caribbean influences. At its helm is Geanina Rugina, an experienced executive chef whose résumé includes the likes of Gordon Ramsay Group and D&D London.

1 month ago | thesybarite.co | Lucy Cocoran

My dad is Argentinian and his father Alberto was the one who taught me to cook traditional food like empanadas, I then started an empanada business in my early 20's selling them at markets and events all over Sydney. That business is really where the idea started and it developed into what we have now.