The menu, packed with local flavour, includes some of Best’s signature dishes with a host of new dishes. Popular dishes include Sauternes custard and Jerusalem artichoke with duck egg and truffle.

Architect Helen Rice was appointed to create the venue’s new look and feel, which is roughly one-third bigger than the Melbourne site, seating 190 diners.

The space is broken up into a similar concept as that in Melbourne, where there is a less formal cellar bar space with the main restaurant space centred around then kitchen.

The internationally recognised bistro takes over the space that was the Four Seasons ground floor restaurant, The Woods. Pei Modern is an extension of the 531-room hotel’s current meeting and events services, offering some 1653sq meters of function space, and is expected to be well suited for delegates using the hotel for team building breakout sessions.