Hyatt Regency Sydney launches new collaborative dining experience for events
Ideal for networking events between 100 and 300 people, the dinner experience will see each guest allocated a responsibility to select salads, sides, meat, breads, desserts and beverages on behalf of their table of eight.
Executive chef Sven J. Ullrich says he was excited to launch the concept for the Sydney event market.
“This concept breaks down the perception that all event menus are standard, as it puts the decision-making into the hands of our guests in real time, allowing them to choose what they’d like to eat and drink whilst attending a function at the hotel,” he said.
“From water with different flavour infusions and an extensive drinks selection, to an assortment of freshly baked breads, pastries and chocolates, to the hot carvery and side stations. I can guarantee guests will be spoilt for choice and have a lot of fun during the selection process.”