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Gourmet fare as Sheraton Grand Sydney launches new options

November 18, 2019 Headline News No Comments Email Email

Lovers of seafood, fine cheeses and other gourmet delicacies gathered at Sheraton Grand Sydney Hyde Park last week for the launch of two new mid-week dining concepts at The Gallery – The Wine and Cheese Buffet (to be held regularly on Wednesday nights), and Oysters, Salmon and Champagne (Thursday nights).

The hotel’s recently appointed general manager, Krister Svensson, outlined the gastronomic treats in store over the festive season and beyond. Svensson took over his new role in September, bringing with him over 30 years of experience in the hospitality industry across the Middle East, the Pacific and Asia. Before joining the Sheraton Grand Sydney Hyde Park, Svensson was general manager of W Singapore – Sentosa Cove. Since joining Marriott International in 2002 as general manager at Le Méridien Commodore Beirut, he has managed The Westin Resort Guam, W Hong Kong and The St. Regis Bangkok.

At the function on Wednesday night, guests tasted some excellent wine and cheese pairings. A few examples:

  • Pinot Gris: Pocketwatch, Central Range NSW. Bright, crisp, flavorsome, fruit-driven wine with spicy pear and guava notes; a perfect match for fresh mozzarella, goat cheese or firm- textured cheese.
  • Fiano: Hancock & Hancock, McLaren Vale. Aromas of pear, spice and citrus scents integrate with old oak notes on the fresh and lively palate; matches well with savoury light meals and cheese.
  • Chardonnay: Bimbadgen Hunter Valley. Fresh white peach, melon and citrus aromas with a hint of new oak and delicate flavours of melon and lime; a perfect match with creamy or semi-hard cheese.
  • Tempranillo Grenache: Elvarado, McLaren Vale. Pomegranate, violets and spicy peppers with the distinctive perfume of Grenache, finishing with framed silky tannins around a fine boned structure; it goes very well with medium-bodied, firm-textured cow’s milk cheese.
  • Shiraz: Montrose, Mudgee. Spice, cloves and blackberries lead to a flavoursome palate, with a great tannin structure; perfect for aged cheese with intense savoury flavours.  

Three varieties of oysters, shucked to perfection

Sheraton Grand Sydney has been a hugely popular choice for family celebrations for the past 25 years, with Christmas Day at Feast, the five-star hotel’s signature restaurant a tradition for many. With an unrivalled location on Hyde Park, the Elizabeth Street hotel is the ideal place to gather with colleagues, family and friends this festive season.

The famous seafood buffet is as popular as ever, so Sheraton Grand Sydney has expanded its offering this year with Christmas Day lunch served in the first-floor restaurant as well as the Grand Ballroom and the entire second floor. With a constantly evolving and lavish selection of culinary delights, Feast’s extensive festive menu elevates the offering to gourmet with a world of exciting flavours.

From fresh crab, lobsters, oysters and prawns to sushi and sashimi, antipasti, assorted cold cuts, and Australian cheeses, everyone is sure to be satisfied. Traditional roast turkey, honey glazed ham and bush marinated lamb will be carved at live cooking stations with Asian dishes (beef rendang, chicken tikka) and Western favourites also on offer.

To finish, guests can enjoy customary sweet treats including mince pies, panettone, Christmas pudding, classic yule log and pavlova or freshly made crepes from a live dessert station. Christmas Day festivities will also include live music and of course no celebrations will be complete without a visit from Santa with children under 12 to receive a free gift.

A festive high tea buffet is also available at The Gallery on the ground floor during December. Enjoy a selection of artisanal small plates including turkey bruschetta with cranberry jelly, compressed watermelon with crab and avocado foam, pumpkin and feta quiche, and rare roast beef on charcoal bread with horseradish snow. Specially crafted sweet treats for the season include a cherry mousse Christmas bubble, a pistachio Montblanc Christmas tree, a white hazelnut petit four Snowman and a raspberry petite gateau Santa.

The Gallery is also an ideal destination to celebrate the silly season after work – which is where the two new mid-week dining concepts come in. Guests can tuck into an endless array of cheeses, cured meats, and accoutrements paired with a free-flowing selection of wine each Wednesday night or grab their fanciest friends and revel in freshly shucked oysters and house-cured salmon, served with bottomless bubbles on Thursdays.

Looking to keep the party going longer, The Grand Sunday Brunch begins in The Conservatory Bar with a grazing table including local artisan cheeses, antipasto and Chef’s selection of canapes. Choose from a Bloody Mary or Aperol Spritz because brunch without a cocktail is just breakfast. Then, move on to Feast for a heavy pour of champagne, endless seafood, live cooking stations, and outrageously decadent desserts.

In need of gift ideas for someone who has it all? Served in the palatial surrounds of Sydney’s most exclusive address, The Royal High Tea is the pinnacle of decadent, glamorous fun. Both innovation and tradition have inspired the ornate menu with vintage champagne, served in The Royal Suite on Sundays by appointment only.

Buffet feast

Or maybe you want to treat your loved one to some pampering after a long stressful year. The Ultimate Festival Indulgence package includes sparkling wine on arrival, a 60min aroma massage – they can personalise the experience by selecting the Aromatherapy Associates oils used – and a 30min facial.

To help Sydneysiders celebrate at home, but without the stress, Sheraton Grand Sydney is also offering a take-away service in December. The stunning centerpiece of any Christmas feast, a gourmet roast turkey or honey and star anise glazed ham can be expertly prepared by one of the hotel’s chefs, with just 48 hours’ notice. Turkey $240 or $390 with all the trimmings / Ham $280 or $430 with all the trimmings. Order by calling 02 9286 6000.

 Your festive calendar at Sheraton Grand Sydney Hyde Park

 Wine & Cheese Buffet in The Gallery

5.30pm to 7.30pm Wednesdays

$65 per person

Oysters, Salmon & Champagne in The Gallery

5.30pm to 7.30pm Thursdays

$59 per person or upgrade to free-flowing Moet Chandon Champagne for an additional $40 per person 

Bookings at

 The Grand Sunday Brunch

From 11.30am Sundays

$195 per person

Bookings at 

The Royal High Tea

$250 per couple including Moët & Chandon ‘Grand Vintage’

$495 per couple including Dom Pérignon

Available Sundays by reservation only

December in The Gallery 

Weekdays: $69pp with one hot beverage, $89pp with a glass of Ruinart

Weekends: $75pp with one hot beverage, $95pp with a glass of Ruinart

Bottomless sparkling wine is also available for an additional $25pp

Christmas Eve in Feast 

Lunch and Dinner: $165 adults / $82.50 children

Christmas Day 

Lunch: $355 per adult includes welcome cocktail, sparkling wine, white and red wine, beer.

Children 12-17 $275, 4-11 $195, under 3 free

Dinner: $209 per adult, $114 children

The Ultimate Festive Indulgence

Includes a take-away spa gift

$245 weekdays, $270 weekends

Sheraton Grand Sydney Hyde Park

161 Elizabeth Street Sydney

02 9286 6000

Edited by Peter Needham

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