Believe it or not, there’s a new kid on the restaurant block that’s shaking up how we eat out.
The foodie scene is always changing. From food focused on provenance to nitro ice cream, there’s always a new thing to try.
Now, the Park Hyatt restaurant in Sydney is shaking up how dinner and dessert is served.
In an Australian first, Park Hyatt Sydney Executive Chef, Etienne Karner, and Pastry Chef, Shlomi Palensya, are serving up food in the most immersive way yet.
The experience is dubbed 'Table 100', and The Dining Room will offer only one seating of this exclusive dinner each night.
With a view out over the iconic sails of the Opera House, simply sitting and waiting for the first course to be served is a treat in itself.
In a flurry of house-baked sourdough and Pepe Saya butter, the experience begins. Executive Chef, Etienne Karner, appears for both entrée and main servings to personally tell you about what sits in front of you before you tuck in.
Then the main event: the dessert art table. Pastry Chef, Shlomi Palensya, appears and shuffles guests around the table and places a big clear board in front of everyone.
Next, he assembles a multitude of ingredients on a trolley and gets to work. As he creates an edible art work on the table before your eyes, he tells you that every night there's a new creation to experience.
From the cheesecake opera houses to the giant chocolate egg filled with macaroons and chocolate truffles, the spectacle is truly something special to witness.
Table 100 seats a minimum of 6 people and a maximum of 8, so it’s great for a celebratory or special occasion dinner.
The fine-dining, three-course experience is hosted every Tuesday to Sunday with one seating per night and costs $195 per person.
For more information visit Park Hyatt Sydney.