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It’s All About Speed, Quality and Big Flavours at Park Hyatt Melbourne’s Lastest One-Off Dining Experience, This Melbourne Food & Wine Festival!

February 2, 2018 Dining No Comments Email Email

As part of the 2018 Melbourne Food & Wine Festival, a new pop-up dining concept is coming to Park Hyatt Melbourne this Wednesday, the 21st of March 2018, from 6.30pm to 9.30pm.

Priced at AUD$82.00 per person, Chop Chop at the Park is a casual dining experience where guests will be able to interact with chefs serving up what they’ve prepared for the evening at their own individual live stations. As the name ‘Chop Chop’ suggests, expect to see whole carvery meats, seafood and rotisserie grills under wood fire chopped up into bite-sized portions for diners to enjoy at their own pace. To top it off, diners can quench their thirst with a free flow of matching beers and ciders, as well as ice-cold house made sangria from the pop-up bar.

Hosted at Park Hyatt Melbourne’s private Trilogy Garden, the serene and calm setting amongst lush manicured greenery lends the perfect juxtaposition to the menu, which when asked about, Executive Chef, Dane Clouston, and the culinary team at Park Hyatt Melbourne gave a unanimous answer – it is all about fresh food with big, bountiful flavours.

“It takes growing up to appreciate the memories we have of a home-cooked meal– prepared by a mother or a grandmother, an aunt’s signature dessert perhaps? –and what do we remember most about our childhood meal at the family table? They are the smells, the flavours we mix up into our plates without a second thought because we know it will just end up good. It is about conversations in a completely relaxed environment, private yet a shared experience all the same. That is what Chop Chop at the Park is all about,” says Dane.

Chef de Cuisine at the hotel’s radii restaurant and bar, Craig Sung, adds “The menu is not designed to be subtle, the flavours are not meant to transition from one dish to another but to make its own impression. We are essentially going to be chopping up whole yellow fin tunas, pork bellies and beef briskets straight from the carvery and mixing it up with different toppings, herbs and spices. Guests will be able to choose how they want to eat their food, whether it’s tasting each live station’s offerings individually or all at once. In that respect, each item on the menu has to have impactful flavours.”

Even the Vegetarian offering packs a punch with cauliflowers roasted over wood fire, served with buttered almonds, whipped tahini and Zaa’tar spices over flat bread. While the savouries will keep one coming back for more, the dessert station is something extraordinary and not to be missed. A modern interpretation of a quintessentially nostalgic Malaysian dessert, guests will get to indulge in rotisserie pineapples accompanied with coconut sorbet, topped off with gula Melaka (palm sugar)coconut sambal, and pandan syrup.

Tickets for Chop Chop at the Park are available to purchase on the Melbourne Food & Wine Festival website ( and searching ‘Chop Chop at the Park’.

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