For those of us who like to lounge about in hotel foyers there is The Waiting Room. Occupying a vacant space in the Crown’s foyer is Neil Perry’s first stand-alone cocktail bar. Encapsulating the same grandeur and opulence of Rockpool and Spice Temple without an exuberant bill.

The cocktail menu prides itself on reinterpretations of classic drinks from the best international hotel bars. From New York’s Regis Hotel is the Blood Red Snapper or the Stout Old fashioned from the same city’s Waldrof Astoria.

The food at the bar is Mediterranean with a nod to Mexico. Breaking a twenty dollar note will get you one chorizo montadito (little open sandwich), four prawn, olive and tuna skewers and from the terra cotta section some baked beef empanada with Salsa Ranchera.

However, The Waiting Room has evolved into more than just a bar. Breakfast, afternoon tea and high tea are all served daily. Breakfast is a small menu of bircher muesli and toast with an array of sides. Afternoon tea and high tea both include a selection of sandwiches, savoury items and sweet things.

Enlisting the help of former Bates Smart architect Grant Cheyne the Waiting Room is open plan to accommodate seating and standing. The design elements hint to the showiness of days bygone, in particular the post world war 2 opulence of grand hotels in Europe and America which Perry was influenced by. Oozing charm and character into the place are antique crystal glassware and vintage cocktail making equipment.