The ultimate winter luxury
The Dining Room at Park Hyatt Sydney offers a delicious expression of the Hyatt food philosophy: Food. Thoughtfully Sourced. Carefully Served.
Head Chef Etienne Karner selects ingredients and creates dishes that fit beautifully with the desire to be, “Serving people, serving the community and serving the planet.”
Of course, Etienne adds, every meal also comes with, “A special dose of Park Hyatt luxury.” These aims all meld mouth-wateringly this winter in a very special menu that centres on locally sourced truffles.
Truffles have always been held in high esteem, from Roman philosopher Cicero who considered them the children of the earth, to 18th century French epicure Jean Anthelme Brillat-Savarin who proclaimed them “The diamond of the kitchen.”
These days, some of the biggest and rarest examples have been known to command hundreds of thousands of dollars. But thankfully, you only need a shaving or sprinkle to add to most dishes, so you certainly won’t need to mortgage your house to secure a place at the table in The Dining Room!
For Etienne, the truffle is more than just an incredible source of flavour, it also evokes times past.
“I like that it brings back memories of my days growing up in Europe. Truffle season in Europe falls in December over winter, and truffle season here is in July – our winter, but European summer. It’s quite a paradox, but I love that I can pair truffles with ingredients that I am familiar with and know will work.”
When it comes to flavour matches, the range is wide, he describes, “Game is great – venison, guineafowl, duck are all fantastic paired with truffles. Other ingredients that go well are butter and cream, of course, as well as salsify, quince, Brussel sprouts and chestnuts.”
While Etienne has fun creating truffle dishes, Park Hyatt’s Director of Food and Beverage Gary Olasz has the pleasure of curating perfect wine matches.
“The strong, savoury flavour of the truffle goes well with red wine grape varieties like Nebbiolo and Pinot Noir,” he explains. “A perfect Australian example is the Castagna ‘Barbarossa’ Nebbiolo from Beechworth in Victoria.”
Etienne agrees with Gary’s choice of Nebbiolo, in fact, it featured in one of his favourite wine and truffle combinations.
“My most memorable pairing was a pheasant and foie gras pithivier with a truffle jus and shaved black truffles I made in front of a crowd at the Truffle Festival in Acqualagna, Italy, paired with a glass of Aldo Conterno, Bussia Barolo.”
Gary was also in Italy for his ultimate truffle and wine experience. “In Alba, Piedmont,” he recalls. “It was the pairing of wild boar ragu infused with truffle and morel mushrooms with a glass of Gaja Sori San Lorenzo Langhe-Barbaresco, also from Piedmont.”
While these memories might be Italian, the sources of their truffles for The Dining Room are very much Australian, in line with Park Hyatt’s commitment to supporting local producers.
“One of our truffle suppliers is Repertoire Culinaire from Manjimup, Western Australia,” Etienne explains. “The provider is a French gentleman who comes in with a basketful of truffles and we get to pick them ourselves.”
While the finishing touches are still being added to the winter menu, Etienne describes, “We will be playing with strong, bold flavours and serving warm, heartier dishes to complement the cooler temperatures.”
So for the ultimate in winter luxury, book at table at The Dining Room.
To make a reservation, call 02 9256 1661 or visit diningroom.com.au