The Dining Room at Park Hyatt | Sydney Festival

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View of The Opera House from The Dining Room at The Park Hyatt
January 8, 2017 / By / , , , , , , , , / Post a Comment

Oooooh la la – I got a fancy schmancy invitation from the wonderful folks at Zomato to attend The Dining Room at the Park Hyatt Sydney. I haven’t been here since I interviewed Jeffrey Katzenberg for Salty Popcorn. Yes I just name dropped and my god he was a wanker, but I digress. The Park Hyatt is that beautiful 5 Star hotel that looks over Circular Quay and the Sydney Opera House. If someone Hollywood famous is staying in town it’s usually here. The Sydney Festival started on the January 7 and there is a foodie section for the festival called Festival Feasts and The Dining Room is doing a Festival Feasts special menu offer.

 

Chilled heirloom tomato water with snow crab & avocado cone

Chilled heirloom tomato water with snow crab & avocado cone

 

THE DINING ROOM VENUE:

The Dining Room restaurant at the Park Hyatt Sydney is one of the best in the country. It’s a perfect international venue, it’s 5 Stars, the restaurant is silver service and Royalty could dine here and not find complaint. You could be sitting on milk crates and eating off pallets and it would still be 5 Star. That view of the Opera House is one of the most famous in the world, it is perfection. The venue colour is cream, at night it is warmly lit. At day or night the cream and lighting contrasts beautifully against the more blue view of the harbour and the Opera House. The venue is basically designed to frame that beauty.

Matching the venue itself is the staff, they are 5 star hotel staff and they are there to cater to every need. We wanted for nothing and yet never felt out of place, it wasn’t pretentious in the slightest and I could get very used to dining here.

 

Kangaroo Tartar image

Kangaroo Tartar with ponzu jelly, fennel espuma and lime

 

SYDNEY FESTIVAL EATS:

Serious Festival-ing requires serious sustenance, Sydney Festival has partnered with a whole host of top restaurants located near festival venues to offer tasty Festival plates.

Choose from $30, $55 and á la carte options to keep your belly full of Festival goodness this January. Just ask for ‘Festival Feasts.’

To find out whether reservations are required please contact restaurants directly. Please note that restaurant opening times may vary, and times when the offer is available is at the restaurant’s discretion. For the full list of places offering Festival Feats visit HERE.

The Festival Feasts offer The Dining Room hosts is thus:

Executive Chef Etienne Karner’s specially created Sydney Festival menu includes an amuse-bouche, a main dish and a choice of one side dish. Vegetarian option available. Valid for dinner from Monday-Friday.

Please note that restaurant opening times may vary and the offer is available 7-29 January. Reservations are recommended. Simply mention Festival Feasts.

 

Stir fried Broccolini with garlic & lemon

Stir fried Broccolini with garlic & lemon

 

THE DINING ROOM DRINKS:

The Dining Room can nearly offer any drink on request, their wine, spirits and cocktails menu is basically a novel. It caters to all budgets and leans to the more expensive. It is 5 star after all. I had one cocktail, one beer and three wines. All exceptional. A local beer was $10 from the bar prior. I have paid more in Sydney before.

 

Seared Adelaide River Barramundi

Seared Adelaide River Barramundi with a seafood minestrone poured over the top, heirloom tomatoes and basil

 

THE DINING ROOM FOOD:

The Dining Room’s menu of contemporary European cuisine incorporates as much seasonal organic and free range local produce as possible. It is a 5 Star executive menu and it caters with the finest of food. You can request private chef tables dinners if you so desire (and can afford). Entree range from $28 to $38. Mains from $36 to $125 for the David Blackmore 9+ wagyu scotch fillet. I would kill for this dish, and would probably need to to steal the money. Desserts are $21. For a 5 Star Sydney venue I don’t find this offensive with pricing, but when you add it up with drinks it could get very expensive pending on how far you want to go. One thing I would suggest is their Tasting menu. $165 for six courses with paired wines, they offer four courses but in for a penny in for a pound right?

One other thing of note, if I had children I would not take them to The Dining Room, but if you are a guest in the hotel then it may be required. Rest assured they do have a children’s menu if needed.

 

Coconut cloud, chocolate cremeux & cherry sorbet with meringue shards

Coconut cloud with chocolate cremeux, cherry sorbet and meringue shards

 

OUR SYDNEY FESTIVAL FEAST AND EXTRAS:

Our Festival feasts menu was:

Amuse Bouche (basically a hand held entree you eat snack-like): Kangaroo Tartar with ponzu jelly, fennel espuma and lime

Main: Seared Adelaide River Barramundi with a seafood minestrone poured over the top, heirloom tomatoes and basil

Sides to choose from: French fries, heirloom tomato salad, mesclun lettuce salad, thyme roasted green asparagus, stir fried broccolini and a dutch cream pommel purée.

We were also privileged to devour some items not on the Festival Feasts menu. The chilled heirloom with tomato water, snow crab & avocado cone. And we got a dessert or we rioted. It was the Coconut cloud with chocolate cremeux, cherry sorbet and meringue shards.

THOUGHTS ON OUR MEAL:

The cones were our starter and they are a very interesting Amuse Bouche; light, fun filled, fresh and loved. Following on from this was the Kangaroo tartar, I nearly openly wept at how good it was but if raw meat is not your thing this raw skippy will freak you out. One of our guests wouldn’t touch it but this meant I got two and it was just like Christmas morning. The Barramundi was the best I have had, it truly was a perfect dish. The addition of a seafood minestrone poured over the top was genius. Every element combined to a seafood dish out of this world. But be reminded, it is a very European menu. One of our Asian guests wasn’t as swept up in the divine menu as I was. I put this down to palates raised differently.

The sides were exceptional. Personal favourites were the asparagus, (of course) the broccolini and everyone loves fries. As for dessert, it was small but it was exceptional. It was a beauty to behold and each layer was unique in flavour but combined with the next layer like it was meant to be. I really wish my table mates hated this dish so I could have eaten more.

 

Opera House view from Park Hyatt

Opera House view from Park Hyatt Sydney

 

IN CONCLUSION:

The Dining Room at the Park Hyatt Sydney is a venue like no other. It takes the location location location of finding a venue, tears it up and sets a standard beyond high class. Executive chef Etienne Karner’s food could have songs written about it. For me it was sublime. As I am here reviewing the Festival Feasts I have to deduct a half a point because of two reasons, the Feasts menu would benefit with a dessert and I do think 50% of people ordering the Feasts menu may be too scared of the Kangaroo Tartar, but this is fine for me. I plan on sitting outside and coming in to finish off their meals.

Huge thanks to Zomato and the Park Hyatt Sydney, it was a tantalising tastebud heaven dining in this fine establishment.

 

 

The Dining Room at Park Hyatt Deets:

PH: (02) 9256 1661

ADDRESS: 7 Hickson Rd, The Rocks NSW

BOOKINGS: Essential

BYO: No

BAR: Yes

TAKEAWAY: No

VEGETARIAN OPTIONS: Yes

GLUTEN FREE OPTIONS: Yes

KID FRIENDLY: If I had them I wouldn’t take them but they do offer a children’s menu.

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Breakfast
Mon – Fri: 630am to 1030am
Sat & Sun: 630am to 11am

*External breakfast bookings are not taken on weekends or public holidays

Lunch
Mon – Fri: 12pm to 230pm
Sat & Sun: 1230pm to 3pm

Dinner
Daily: 6pm to 10pm

*** JK (and any guests of Spooning Australia) were invited guests of the establishment. However, as always, if it was shite I would happily tell you as such.

 

The Dining Room - Park Hyatt Menu, Reviews, Photos, Location and Info - Zomato

 

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Howdy, I grew up with a cook mum who made many many nomnoms. My passion has always been four things: food, movies, photography and wine. Somehow this meant I would become a cinema projectionist/ technician, food critic, home cook, food photographer and wine addict - so basically win win - enjoy life and NEVER diet - just be healthy :)

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