[category]
[title]
Sydney is brimming with restaurants and hotels with divine views. But there’s nothing quite like the vista you have from The Dining Room, at the low-rise Park Hyatt Sydney hotel. From your seat, you’re face-to-face with the Sydney Opera House, which sits just across the harbour. You get to admire the House and its shimmering reflection not from above, but from water level. From here, the building feels strangely close and in motion, as if its white sails have just rounded Bennelong Point and are cruising towards you.
Executive Chef Tyson Gee and Chef de Cuisine Dan Parkes form a team that clearly know what they're doing. The Dining Room's view is to die for, and the food is worth living for. The menu evolves with the seasons, and it celebrates the best and freshest produce Australia has to offer.
Highlights include a garden pea, green bean and Meredith feta tart, while Vanella stracciatella is paired with bright citrus, crisp witlof and raspberry vinegar. For something more substantial, there’s Cowra lamb with house-made merguez sausage, mushrooms and garden peas, alongside delicately poached Hāpuku with Musset leeks and a silky white wine sauce. Each plate celebrates the freshness, colour and generosity of the season.
Dessert brings a delicious dose of nostalgia. Parkes’ pineapple upside-down cake, inspired by the version his mother baked throughout his childhood, is given a grown-up flourish with Red Mill rum and ginger. Warm, familiar and wonderfully comforting, it’s a fitting final note to a menu rooted in the beauty of fresh Australian produce.