Originally from Germany, well-travelled Executive Chef Etienne Karner presents an expansive produce-driven menu creatively designed to appeal to a diversity of culinary backgrounds and dining preferences.
Located within Park Hyatt Sydney, the comfortable and stunningly plush room – offering breathtaking views of the Sydney Opera House – with adjoining bar and Living Room lounge space, is among the best in Sydney.
The impressive artisanal organic sourdough bread served with Pepe Saya butter is evidence that a duty of care is in place. Well-executed, crispy Hervey Bay tempura prawns, garnished with radish and apple, is served with a mild wasabi and pea gazpacho. Grilled Rangers Valley Black Angus beef fillet, cooked precisely to order, is plated with an unctuous peppercorn jus and an onion relish. The lush side of Dutch cream pomme puree is the perfect accompaniment to enjoy with this savoury dish. The ‘Feed Me’ shared menu is offered in both a four- and six-course format, with the dishes only revealed to those daring diners upon arrival.
PSST! Pastry Chef Shlomi Palensya pushes the boundaries with interesting and tempting desserts.