Park Hyatt Sydney carves some Dining Room

Lauren Arena

The ideal spot for leisurely cocktail, The Dining Room at the Park Hyatt Sydney welcomes the afternoon sun to beam through its floor-to-ceiling glass panels and dance along the rim of your martini glass.

Perched on the edge of Sydney’s historic precinct The Rocks, this restaurant allows its views of Sydney Harbour, Circular Quay and the Opera House to do the talking.

Contemporary interiors and earthy tones provide a striking contrast to the blue of the harbour, creating a relaxed, yet refined, atmosphere for lingering lunches, business meetings or even romantic dinners.

Front-row seats … people come from all over the world for this view

Andrew McKee, executive chef at the Hyatt, has a fundamental appreciation for the premium quality of Australian produce and is dedicated to sourcing the best seasonal organic and free-range produce as possible.

“We love to get involved on a producer level and listen to what the farmers, fisherman and artisans are telling us is good, and interpreting it for our guests,” says McKee.

“We adapt to the produce when it is at its best and where it’s best sourced, from visiting Rangers Valley where a selection of our premium beef come from, to Gunnedah’s Demeter Farm where we source organic whole grains.”

Along with encouraging sustainable farming methods and sourcing local and organic produce, another of McKee’s top priorities is, of course, deliciousness.

Having come from a country background, McKee has a fundamental appreciation for meat grades and qualities as well as utilising every part of the animal – whole animal carcasses are delivered fresh to the hotel where the chef himself spends up to three hours chopping away to select the very best cuts.

His à la carte menu is a contemporary one, inspired by Australian influences across brilliantly flavoured and executed entrees and mains presenting a balance of seafood and meat offerings – from the day’s market fish to more robust flavours such as David Blackmore’s wagyu beef.

Signature dish … the beef brisket

The goat curd gnocchi with poached egg and black truffle is a must – a flavour hit that packs a punch with generous shavings of Tasmanian black truffle and bûche blanc goat cheese from regional NSW.

Together with the citrus and orange blossom of a 2010 krinklewood chardonnay, this entrée will enliven even the most refined palette.  The restaurant features McKee’s signature dish of beef brisket with red and yellow beetroot, horseradish crème and watercress – a melt-in-your-mouth dish with the perfect balance of pungent yet delicately selected flavours.

Served with a spicy 2010 krinklewood basket press shiraz, with subtle hints of cinnamon and french oak, this dish is perfect for a wintery day on the harbour.

The newly redesigned hotelproudly reflects the Australian landscape in its architecture, design and, most pointedly, its food.

The Hyatt’s latest culinary concept, Food. Thoughtfully Sourced. Carefully Served, is part of a global initiative focused on sourcing and providing healthy food that also contributes to the sustainability of local communities.

Food served in every one of the Hyatt’s 45 hotels across the globe is fresh, local and seasonal; and Sydney’s ‘paddock-to-plate’ approach is simple yet beautiful.

For further information about Park Hyatt Sydney’s sustainable food landscape or to preview the full menu visit The Dining Room Website or phone +612 9256 1661.

Park Hyatt Sydney, 7 Hickson Road, The RocksSydneyNew South WalesAustralia 2000

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