PARK HYATT 35th BIRTHDAY DINNER

The Ten Hands Dinner - A Journey through Culinary Artistry thrity-five years in the making.

This was a true celebration of food, wine at Sydney's Mansion by the Harbour, The Park Hyatt Sydney agreeably the best hotel in Sydney, to celebrate their 35th Birthday...... and they had the ice sculpture to commemorate the special event.

Greeted in style with glasses of Taittinger Champagne only seconds after leaving the driveway, where as always, the Park Hyatt staff makes everyone arriving, feel like royalty.

The menu was presented as a stunning little booklet which told the story of each chef, their connection and tenure at The Dining Room, the course they were serving and the dish and its flavours they'd designed .

COURSE 1

Fraser Island Spanner Crab

Chef James Viles, 2022 - current, Creative Director at The Dining Room Park Hyatt

Spanner crab salad, dashi hollandaise, chives, bull kelp, fried onions and warm malted bap. Maybe not teh most beautiful dish of the night, but under that light dashi sauce was a small mountain of Spanner Crab

The sommelier wasn't going to be outdone and had cleverly selected four wines that would happily pair across all courses allowing everyone personal taste. The two whites were a crisp pinot gris and a lovely great legged chardonnay, and a pinot noir and a Shiraz.

COURSE 2

Roast Duck Noodles

Chef Tyson Gee, 2024 - current, Executive Chef at The Dining Room

Dry aged duck with noodles and XO Sauce. The dish of the night, simple noodles and duck, perfect al dente noodles glazed in a morish XO sauce and the duck was spectacular.

COURSE 3

Porcini and Truffle Risotto

Chef Alessandro Pavoni, 2005 - 2009, Executive Chef at The Dining Room

Aged Italian Carnaroli rice, cultivated and wild porcini mushrooms, truffle pecorino, parsley and fresh Australian truffle. This was an high anticipated course as Alessandro was previously named "Risotto Master of Australia".

COURSE 4

Wagyu Sirloin

Chef Anthony Musarra, 2000 - 2003, Executive Chef at The Dining Room

Rangers Valley Wagyu Sirloin BMS 9+, charred leak and Tokyo butter. This was a stunning dish, perfectly medium / medium rare which for 120 people serviced in 8minutes is a culinary masterpiece in itself.

COURSE 5

Dessert Extravaganza

Chef Callum Liddicoat, 2024 - current, Executive Pastry Chef at The Dining Room

Soft dark chocolate, roasted Jerusalem Artichoke and Black Tea Ice-cream. I'm not a desert person, i usually skip it completely, but this was lovely.

The event was also a fundraiser for Heart Research Australia of which, Alessandro is an ambassador having had two heart attacks, both of which happened while at the Park Hyatt, and both of which probably should have killed him, if it wasn't for the equipment in the ambulances.

All night come to an end, as do all stays at the Park Hyatt, but as they very