Park Hyatt is synonymous with luxury, and that includes the food! Sydney brides can now look forward to the creative culinary delights of new Executive Chef Franck Detrait at their wedding. The French born chef brings his years of experience to The Dining Room, Park Hyatt’s signature restaurant. He has worked as an executive chef around the world including Dubai and Paris and his accomplishments include What’s On Magazine’s ‘Chef of the Year’.
As the country remains tuned to the likes of My Kitchen Rules and Masterchef, the importance of a fine dining experience has never been greater. Impress your guests with Sydney’s best view and a brand new menu to match at Park Hyatt Sydney. Franck’s innovative menu of contemporary cuisine showcases Australian flavours cooked with French techniques. “Franck creates his own culinary universe – mixing products such as caviar and chervil root and researching the finest of ingredients,” says Park Hyatt, “He defines his cuisine as ‘revisited modern traditional’, where his dishes are created using modern concepts and traditional techniques.”
So what can you expect on the menu at Park Hyatt? Check out the tasting menu, designed by Franck, below.
Blue fin tuna, mango & passion fruit condiment
2012 Lethbridge ‘Dr Nadeson’ Off Dry Riesling, Henty Victoria
Duck foie gras terrine, hibiscus & Jamaican peppercorn jelly, berries & umeboshi
2010 Domaine Zind Humbrecht Pinot Blanc, Alsace, France
Pan fried scallops, cauliflower & capers, pomegranate & yuzu
2012 Xanadu ‘DJL’ Chardonnay, Margaret River, WA
Slow cooked blue eye cod, green asparagus & peas, glazed morels & Port wine
2010 Domaine Piron-Lameloise Chenas ‘Quartz’ Gamay, Beaujolais, France
Smoked Dry age O’Connor rib eye, patatas bravas, grilled spring onion & cos lettuce
2008 Zema Estate ‘Family Selection’ Cabernet Sauvignon Coonawarra, SA
Vanilla & strawberry mille-feuille, cotton floss ice cream
2012 Braida Brachetto D’acqui, Piedmont-Italy
Bon Appétit indeed!