Four Seasons Hotel Sydney Grand Ballroom Renewal

Enjoying Sydney’s premier 5 star hotel location at George St, Sydney, Four Seasons Hotel Sydney reopened its’ Grand Ballroom with a spectacular event on September 7th, 2017.

The renewal opening of the Grand Ballroom, Four Seasons Hotel Sydney, promised much, and delivered on every level.  The food and beverage selection were spectacular and the atmosphere electric.  Natarsha Belling from Network 10 was on hand to oversee proceedings, while Rudolph van Dijk, General Manager Four Seasons Hotel Sydney, unveiled the highlight of the evening…the brand new, state of the art LED big screen entertainment system.

Food highlights included freshly shucked oysters, blackened prawns and wagyu beef.  The “edible garden”, resplendent with chocolates, ice creams and honeycomb, enveloped the free flowing cocktail fountain.  Even the garden “stones” were tasty!  The Four Seasons cake wall delighted the visual senses and taste buds in equal measure.  Champagne, gin cocktails and strawberry mojitos added to the decadence.

And then on to the main event…the centrepiece of the new ballroom is without doubt the cinematic LED big screen entertainment system.  It is impossible to accurately describe the spectacular sound and stunning 4k picture quality.  All that I can recommend is that you go and see it for yourself.  The short promo featured a montage of landscape photography from Australia and beyond, all in crystal clear high definition.

The Four Seasons Hotel Sydney have made no secret of their desire to create the premier ballroom space in Sydney.  With the legendary service levels that we have all come to expect, combined with the state of the art digital entertainment system, they are well on their way.

Available for small VIP gatherings, seated dinners of up to 520 guests and cocktail functions up to 1,000 patrons, for your next event, visit, email or call +61 2 9250 3100.


Four Seasons Hotel Sydney launches their new restaurant quality catering menu

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

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