The theme is reflected in the curved Swarovski crystal curtains, which refract light off the glossy, piano-black lacquered surfaces, the supple silvery velvet upholstery and the black mirroring used in the scheme. High-contrast noir lighting is used to create a sense of soft drama.

Discreet alcoves separated by BernabeiFriemann perforated screens punctuate the space, stainless steel Korban/Flaubert block seating and highly sculptural Schamberg + Alvisse banquettes demarcate different zones within its open plan.

As BLUE Sydney's General Manager, Mohan Chandran, explains: "The Water Bar is a wonderful transitional space, a gathering point for local and international guests that at the same time allows for an easy flow to the restaurants, the Finger Wharf's promenade, the jetty or the hotel rooms upstairs. Since we acquired the hotel in 2006, Taj Hotels has been keen to upgrade and create the brilliant bar space it should always have been. We've been able to do that with the help of Cate and her team".

About the Water Bar Team
The Water Bar has a team in place to uphold the standards that saw it voted "One of the Top 5 Bars in the World" by wallpaper magazine in 2004 and "One of the Top 10 Bars in the World" in 2003 by Condé Nast Traveler. Water Bar has one of the best cocktail and wine lists in town, passionately mixed and managed by head barman Neil Littlewood and mixologist Nick Braun, who have developed and executed such in-house creations as the Magdelena (fresh raspberries, Absolut Vanilla and Chambord with cranberry and pink grapefruit juices) and the Bluegrass (Woodford Reserve bourbon elevated with a hint of mint and passionfruit, then rounded off with a touch of peach and lemon).