One of Sydney’s five star hotels, The Four Seasons Hotel Sydney, treated guests to a sneak preview of its new catering concept, delivering restaurant quality dining at scale for events and conferences, on Thursday 12 May 2016.
Guests were taken on a culinary journey from paddock to plate, hosted by new Executive Chef Michael Mousseau and his team, starting with a kitchen tour and showcase of top quality local produce now featured on the catering menus, such as Cape Grim Beef and Glacier 51 Toothfish.
Chef Mousseau shared stories of the producers, who traditionally supply to the country’s best restaurants, before welcoming guests into the hotel’s level two Residential Suite, where a long table feast of the new restaurant-style dishes was revealed, with styling by Nightingales.
Guests enjoyed entrees such as: green pea panna cotta with goats curd, baby beetroot and sorrel; cured Mt Cook Salmon, horseradish creme fraiche, dried mandarin, compressed melon and rye crumble; Hiramasa kingfish with jalapeno, chive and yuzu aioli, Freshwater Spring Marrons with piquillo peppers and smoked lardon; and Kurobuta pork belly with Harvey Bay Scallop, buttermilk pumpkin, cider gastrique and fennel apple slaw.
The mains were just as exquisite including: miso maple Patagonian Glacier 51 Toothfish with carrot ginger puree and miso onion puree; salt-baked Cape Grim Tomahawk with chimichurri; Milly Hill lamb rack with truffle polenta, wild mushroom and black garlic; roast heirloom carrots and cardamon yogurt; and mascarpone whipped potatoes with walnut oil and garlic.
To complete the night, talented Head Pastry Chef, Davis Summoogum unveiled a jaw-dropping dessert showcase featuring row on row of miniature sweets, on four tables with each table representing a different season. .
Four Seasons Hotel Sydney’s new catering offering was born from a desire to deliver genuine restaurant quality experience for events, with a focus on local produce and house-made chef creations.
Four Seasons Hotel Sydney’s new catering offering is available for events across the hotel’s dozen spaces and function rooms, including the 500-pax Grand Ballroom.
For more information, contact Four Seasons Hotel Sydney’s events catering team on +61 9250 3392 or catering.sydney@fourseasons.