Park Hyatt Sydney is the zenith of contemporary luxury, honouring its striking waterfront location with effortless style. The Dining Room is a quintessential Sydney experience that is not to be missed. The interior is contemporary with a warm earthly colour palate, timber floors, and unique cascading pendant lights that soak the room in a flaxen glow. A melange of banquet and intimate table seating is available for lingering lunches, private business meetings and romantic dinners as you soak up the unperturbed views of Sydney Harbour.
THE LIVING ROOM & THE BAR
The Living Room is a luxurious and relaxed setting featuring timber flooring, sunlit-drenched lounges, floor to ceiling glass windows, and a panoramic view of Sydney Harbour. It is the perfect place to enjoy a light breakfast or a casual meal throughout the day. The Living Room also serves up a decadent Champagne high tea filled with gourmet bites and delicate desserts.
The Bar at Park Hyatt Sydney is a contemporary and sophisticated lounge setting featuring warm interiors and striking mood lighting. It serves a selection of fine beverages, boutique Australian and international wines, and light fare.
PROFILE BY BEST RESTAURANTS
Looking smack-bang across to Bennelong and Australia's most famously-shaped house of opera, with water lapping on the edges of the wharf just below, dining at the Park Hyatt encapsulates everything we love about Sydney's burgeoning food scene.
The Park Hyatt is the Rolls Royce of Sydney's five star hotels (former guests include Elton John, Bette Midler, Jerry Seinfeld, to name a few), and the food at The Dining Room reflects the kind of service you'll receive if you're lucky spend a night upstairs. Despite the location and its pretences, the restaurant is surprisingly relaxed and cosy. With floor-to-ceiling windows, the restaurant itself is bathed in natural light, which allows diners to focus on what's important – the food and the view.
Some chefs think they know everything. Franck Detrait is not one of them. When he arrived in Sydney late last year to take over the kitchen, rather than immediately asserting his power with a classic French menu, he sought the advice of Sydney chefs and suppliers. "I wanted to use local produce", explains Franck, "and I created a menu around those ingredients, rather than the other way around". The menu is not shackled by classic flavour combinations, instead, Franck's menu features tuna tartare with mango and passionfruit and duck foie gras with Jamaican peppercorn jelly and umeboshi (pickled Japanese plum). For me, the standout dish was one which didn't challenge any culinary conventions – simple flavours but executed to the highest standard; plump Hokkaido scallops, quickly seared, served with a ginger, coconut and lemongrass bouillon, poured at the table - magnifique. To top it all off, there's a superb wine list and the service is politely old-fashioned, but not stuffy.