Sunday, May 22, 2016

Four Seasons Hotel Sydney :: New Events Catering Unveiled

There has been a lot of big events happening in Sydney lately so there has been a little bit of a time lag on this post. I was invited to a VIP dinner event by the Four Seasons Hotel Sydney, which unveiled their new events catering concept two weeks ago. I think one of the key advantages of selecting caterers from a 5 star hotel group like the Four Seasons Hotel for your event is that your food and venue is sorted out for you and it is much easier to organise a large event particularly where there is so much other things to think about and organise like who to invite, preparing invitations, dealing with the politics of it all, etc. The simpler the process, the better. The other advantage of selecting a 5 star hotel as a caterer is that there is a presumption and expectation they will deliver for your function and to a very high standard.



The experience I had at the Four Seasons Hotel Sydney guest dinner event that was held two weeks ago was nothing short of exceptional in food quality, presentation and creativity in comparison to other food I’ve had at functions. I first walked into the Studio function room at the Four Seasons Hotel Sydney thinking that it was a 'canapés and drinks' event catering function but it was certainly nothing as simple as that (although I’m sure if that’s what you are after, they can accommodate that too). We weren’t there just to taste. We were there to experience.



We were taken on culinary journey from paddock to plate, hosted by new Executive Chef Michael Mousseau and his team, starting with canapes and then a kitchen tour to understand where the ingredients used in each plate served are from. They showcased their top quality local produce that is featured on the catering menus, such as Cape Grim Beef and Glacier 51 Toothfish. I loved learning about the seafood they use as the seafood was some of the finest jewels you’ll get from the sea. For example, they use Mt Cook Salmon, a fresh salmon raised in swift cold currents of New Zealand's Southern Alps. The water in which this fish lives in is fresh and highly oxygenated; it also flows constantly, keeping the fish healthy and lean. And one of the highlights was what is known as ‘the wagyu of the sea’. I loved the Glacier 51 Patagonian Toothfish or Chilean Seabass. It has the sweetness of lobster meat. There aren’t many of these species around and Glacier 51 Toothfish focus on sustainability ensuring accurate and ongoing monitoring of stocks. The story of the Patagonian Toothfish and where it lives is as follows: isolated deep in the sub-Antarctic, a staggering 4,109 km from mainland Australia lies one of the most inhospitable islands in the world - Heard Island. On the southern tip of this spectacular geographical feature, the breathtaking Glacier 51 (Fiftyone Glacier) pours into the surrounding treacherous icy waters creating the ideal environment for the highly prized toothfish found patrolling the underwater volcanic crevices 2,000 metres below sea level.




The way the table was decorated was impressive too with a long table, secret garden type styling to set the mood for any intimate occasion for your special guests.




I thought the mains were impressive in presentation and taste. But I had seen nothing yet until I walked into another room for desserts to see Four Season Hotel Sydney’s pastry chefs' creations headed by Head Pastry Chef, Davis Summoogum. I walked into a room that was surreal and jaw dropping. It looked like Emerald City with mountains of Willy Wonka-style sweets. I said when I first saw it “It feels like a dream” and someone else who overheard me, “Yes, I agree this is like a dream”. Dessert stations were created in line with the four seasons: Summer, Autumn, Winter and Spring.




Four Seasons Hotel Sydney’s new catering offering is about delivering genuine restaurant quality experience for events, with a focus on local produce and house-made chef creations.

“We want to dispel the myth that there’s a marked difference between conference food and restaurant food. Delivering culinary experiences at scale doesn’t mean compromising on quality, creativity or passion,” Mousseau said.

Four Seasons Hotel Sydney’s new catering offering is available for events across the hotel’s dozen spaces and function rooms, including the 500-pax Grand Ballroom. They cater for anything as small as 4 people to up to 500 people functions.

For more information, contact Four Seasons Hotel Sydney’s events catering team on +61 9250 3392 or catering.sydney@fourseasons.com.

www.fourseasons.com/sydney

The full menu of what we tasted is set out below to give you an idea of what the catering menu looks like:

 

COLD ENTRÉE

Green pea panna cotta with goats curd, baby beetroot and sorrel (GF)

Cured Mt Cook Salmon, horseradish crème fraiche, dried mandarin, compressed melon and rye crumble

Hiramasa kingfish with jalapeno, chive and yuzu aioli

Freshwater Spring Bay Marrons with piquillo peppers and smoked lardon

 

HOT ENTREE

Kurobuta pork belly with Harvey Bay Scallop, butternut pumpkin, cider gastrique and fennel apple slaw (GF)

 

MAIN

Miso Maple Patagonian Glacier 51 Toothfish with carrot ginger puree and miso onion puree (GF)

Salt-baked Cape Grim Tomahawk with chimichurri (GF)

Milly Hill lamb rack with truffle polenta, wild mushroom and black garlic

Roast heirloom carrots and cardamom yoghurt

Mascarpone whipped potatoes with walnut oil and garlic

 

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