F & B : GREAT HOTEL RESTAURANTS
THE DINING ROOM
PARK HYATT SYDNEY SYDNEY , AUSTRALIA
YEAR OPENED :
2012
MEALS SERVED :
BREAKFAST , LUNCH AND DINNER
SEATS :
110
AVERAGE DINNER CHECK :
US $ 90
CHEF / CULINARY TEAM : Chef De Cuisine Chris McGrath , Pastry Chef Christoph Reinthaler , Sommelier Paul Gardner
MENU FOCUS : The Dining Room serves modern and uncomplicated yet elegant Australian cuisine highlighting local artisan produce .
SIGNATURE DISH : Tamarindand molasses-glazed Wagyu beef brisket with horseradish and beetroot
STANDOUT DESIGN FEATURES :
Floor-to-ceiling glass windows create a light , airy environment in addition to providing spectacular views of the Sydney Opera House and Sydney Harbour .
WHAT MAKES IT GREAT : The setting doesn ’ t get better than this , and the ambience is complemented by a great combination of food and service .
YEAR OPENED :
2011
MEALS SERVED :
BREAKFAST , LUNCH AND DINNER
SEATS :
40 INSIDE , 16 ON THE OUTDOOR TERRACE
AVERAGE DINNER CHECK :
US $ 531
CHEF / CULINARY TEAM : Head Chef Eric Frechon , Pastry Chef Laurent Jeannin , Chef Sommelier Marco Pelletier
MENU FOCUS : Frechon follows the seasonality of the products for each dish he creates .
SIGNATURE DISHES : Stuffed macaroni with black truffle , artichoke , duck foie gras and Parmesan cheese ; wild turbot cooked in a salt crust and seaweed butter
STANDOUT DESIGN FEATURES : Architect Pierre-Yves Rochon , in collaboration with Maja Oetker , transformed the hotel ’ s former summer restaurant into a light-filled dining room adjacent to a Frenchstyle garden .
WHAT MAKES IT GREAT : A fabulous location — bay windows look out onto the stunning garden — pairs perfectly with great food and service .
EPICURE
LE BRISTOL PARIS
WHAT MAKES A GREAT HOTEL RESTAURANT ?
THIS YEAR ’ S HONOREES WERE CHOSEN BASED ON THE FOLLOWING CRITERIA :
• Operated by a hotel ( of any size and with or without a brand ) or with minimal assistance from a consultant or celebrity chef
• Meets its intent ( if it is called a steakhouse , it must not be all-Italian )
• Busy , with outside as well as in-house diners
• “ Suitable ” ( a bistro should not try to be Michelin three-star establishment ) welcome , service , food , drink , décor , lighting and noise level
• Great overall ambience and experience
• Value for the price
• A viable investment concern
• Prompts diners to return
• 2012 winners not eligible
38 HOTELS September 2013 www . hotelsmag . com