Park Hyatt Sydney Grand Opening

On Tuesday March 20, 2012, the Park Hyatt Sydney hosted its Grand Opening. We had received an invitation to the event but were unsure how we would swing "Black Tie". Sydney was a stop on our way to Bhutan - and I was not about to lug a tuxedo through a month of travel in Bhutan and Thailand. On the other hand, I was interested in what was sure to be a lavish affair. In the end, I RSVP'd "yes" and packed a dark blazer, black pants, a white shirt, and a black bow tie.

Hyatt had brought in chefs from all over the world, including Executive Pastry Chef Gottfried Schuetzenberger of the Grand Hyatt Singapore, Hartmut Kehm of the Hyatt Hotel Canberra, Gerhard Passrugger of the Park Hyatt Shanghai, Jean-Francois Rouquette of the Park Hyatt Paris, and Kenichiro Ooe of the Park Hyatt Tokyo.

It was quite an incredible affair. The food was superb - as was the accompanying wine and Champagne. The chefs each set up their own station and personally presented what they had prepared to guests. Here are a few of my favorites from the evening:

Tamarind and molasses glazed Blackmore Wagyu beef brisket, beetroot, horseradish


Smoked yelloweye, ham hock and celeriac chowder


Sushi: otoro, chutoro, akami, seared prime tuna


Sashimi: otoro, chutoro


Tuna tartar, quail egg, greenshiso, leek, tosa soy sauce


Char-grilled tuna, leek, sweet green chilli, sesame sauce


Poached yabbie "a la parisienne", mint and green pea puree


Royale of duck foie gras, scratchings and truffle


Steamed escargot parcel, radish emulsion


Sydney rock oysters, Champagne jelly, watercress


Seared scallop, sea urchin butter, parsnip puree


Marron, lightly spiced papaya bisque, basil


David Blackmore Wagyu beef


Murraylands pasture fed lamb shoulder


Spencer Gult prawns


Wagyu bresaola, capocollo, fennel salami


Milawa blue, Milawa brie, Jannei buche noir, Maffra cheddar


O'Connor pasture fed beef tartar, caraway mustard, sorrel


Cured Kingfish, avocado, native lime


Black truffles


There was much more.

The setting was exquisite, the service impeccable, and the food and drink superb. What a treat for us.

If you are interested in what the wine pairings were for any of the above, please message me.