Tags: modern australian, wheelchair access, outside area, smoking area, parking
Stylish, sleek, elegant...and Iâ€™m only just describing the hallway that leads into Park Hyattâ€™s dazzling restaurant, harbourkitchen&bar. As one of Sydneyâ€™s most prestigious hotels, with one of Sydneyâ€™s most enviable locations â€“ right on the water of the historic Rocks precinct â€“ the Park Hyatt is not a bad canvass for a stylish fine-dining restaurant. So it was perhaps fate, more than coincidence, that brought harbourkitchen&bar into existence. Its current status as one of Sydneyâ€™s best restaurants, however, is a testament to its decor, service and, of course, its modern Australian (with a hint of Mediterranean) cuisine.
Bathed in light, harbourkitchen&bar allows its views of Sydney Harbour, Circular Quay and the Opera House to do the talking, with a creamy, contemporary interior. This at once lends a striking contrast to the blue of the harbour and creates a relaxed-yet-refined atmosphere suited to lingering lunches, key business meetings and romantic dinners. The feeling of unhurried, carefully-meditated sophistication is carried over in the menu, which finds its inspiration in seasonal, fresh top-quality produce. Chef Andrew McKee, who joined the team six months ago after five years working as a chef at leading hotels in Asia, has brought a contemporary Australian edge to the restaurant. His a la carte menu, which takes guests from lunch to dinner, includes brilliantly-flavoured and executed entrees like pan-fried scallops with porcini cream, pine nuts, parsley and garlic. Mains present a good balance of seafood and meat offerings â€“ from the dayâ€™s market fish to light-flavoured dishes like poached jewfish to more robust-flavoured Wagyu or lamb. If you have room, the dessert menu is worthwhile and presents interesting options like apple tatin as well as an assortment of cheeses. Pair your selection with a freshly-squeezed juice or one of the wines from the broad range, sit back and enjoy the first-class views.
Agnes Gajewska, March 2010