Sydney isn’t short on set menus, but a new multi-course dinner is arguably the most interactive. Diners have the chance to pick their own appetisers from a buffet, learn the origins of the seafood used in their mains, and see the final touches being added to their dessert from the comfort of their own chair.
Launched this month, the Seafarer Dinner, housed on the ground floor of the Hyatt Regency Sydney in restaurant Sailmaker, spotlights sustainable seafood, using produce sourced only from sustainable fisheries and eco-friendly farmers, most with MSC, ASC, and BAP accreditation.
“We reached out to local suppliers and farmers who have the best and freshest ingredients, and who share our ‘ocean to plate’ philosophy,” says Chef Sven Ullrich. “The result is a menu that champions environmental sustainability and provides a delectable dining experience.”
After being seated, guests are invited to a Mediterranean tapas table filled with the likes of grilled artichoke, stuffed peppadew, smoked mozzarella, cured olives, and dips, all on canape spoons. They can choose up to six to bring back to the table.
Next, they’ll choose their entree and seafood main — though there are veggie options, too — from an a la carte menu with highlights including Skull Island prawns and Hawkesbury River oysters. Seafood supplier stories are displayed on informational cards throughout the venue so diners can learn more about the origins of their dinner.
“The Summer Seafarer menu includes sustainably-raised kingfish from Clean Seas — Spencer Gulf, South Australia, the barramundi is from the renowned Humpty Doo farm, Northern Territory and the Murray cod is from Aquna, a premium, sustainable pond-grown Murray cod farm in the Riverina, New South Wales.”
The bread served at the start is also sourced locally from PiOik Bakery, using market-fresh, seasonal ingredients and no preservatives, while the butter, batch-churned from single-origin cream, is sourced locally too from Pepe Saya Buttery.
To finish, a sweets trolley loaded with classics like chocolate brownie and Basque cheesecake, and unique treats like pear-rhubarb cobbler, will swing by the table. Guests can choose two desserts and, for some of them, watch as the final touches are added, like torching the top of the cheesecake for a caramelised effect.
Aside from being kinder to the sea and leaving a healthy fish population for future generations, the ‘ocean to plate’ philosophy also has another benefit: cost. The three-course menu is $89 per person, which you can pair with NSW wines for an extra cost.
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