Park Hyatt – Sydney – For Food's Sake – A Sydney Food Blog

Alex: Walking into the luxurious Park Hyatt felt almost as though I was walking through a museum. Beautiful artworks and sculptures adorned the walls and walkways while the fit out of ‘The Dining Room’ mirrored the rest of the hotel in that it emanates a clean, chic and sophisticated experience. 

Myself, Bianca and Madre had decided to try out ‘Lime and Tonic’ as they offer quite a wide range of experiences, at a varied price spectrum. For $69 ($49 with a promo code) how can anyone refuse a 3 course set menu at the Park Hyatt?

…and with views as stunning as these, I believe it made it so much easier to just sit back and take everything in.

Bianca: To ‘cleanse the palate‘ we were given a Beetroot, coriander and finger lime juice Amuse Bouche. Fresh with a hint of sweetness and gone in a second. Beetroot isn’t normally something that Alex and I enjoy but this seemed to stimulate the senses and give our taste-buds a real pick me up in order to prepare for what was to come..

Alex and I’s first meal for the night was the Grilled Wagyu beef confit potato & Boursin cheese, chimichuri (Ordinarily $36). The Wagyu was absolutely gorgeous, perfectly tender. Every element cohesively gelled, so taking a bite of the wagyu with the silky softened capsicum, potato spheres and the crispy boursin cheese was an experience in its-self.

Smoked salmon & Nori watercress & Wasabi condiment, green apple emulsion. (Ordinarily $28). Madre’s entrée, consisted of thinly sliced pieces of rolled Salmon, smoked salmon in particular is probably one of mine and Alex’s least favourite types of fish. We both did have a bite to try it and found it very smoky, with that being a predominant flavour…obv’s its smoked salmon! Mum appreciated its lightness and delicate textures, she enjoyed the kick from the wasabi.

Alex will interject here: My main was by far the winner of the night. The O’Connor pastured fed beef tenderloin pommel purée, tomato concassée & Provençale condiment (Ordinarily $48) was exquisitely moist and succulent. It seemed as if after each bite, the medium rare delight became greater in both texture and taste so it’s safe to say this was probably the best beef tenderloin I’ve ever eaten. The purée was thick and creamy and paired very interestingly with the thin crisp seen on top which had a similar texture to that of a crumbly biscuit.

Back to me: I’ll second Alex’s opinion there, only because we both wanted this main but for pictures sake we needed variety.. FFS!!!