11 January 2019
A stylish new rooftop bar and restaurant has opened its doors at Resorts World.
Sky By The Water has launched following a multi-million pound investment by Resorts World, which is now in its fourth year of operation at the NEC campus.
The menu has been created by Birmingham-born head chef Aaron Darnley (pictured), which highlights including 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.
Desserts and 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.
A new cocktail menu has also been curated by the team from the former Sky Bar.
Sky By The Water has a capacity of 260, along with private dining for between 12 and 48 people and a Chef’s Table experience for between two to 10 people.
Genting Hotel guests will also be served breakfast from the new venue.
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.
“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.”