Four Seasons Sydney revamps catering menu

Executive chef Michael Mousseau unveiled the hotel's new menu last Thursday night

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Executive chef Michael Mousseau unveiled the hotel’s new menu last Thursday night.

Guests were treated to canapés including squid ceviche and lobster tacos, followed by a kitchen tour and a sit-down grazing feast featuring salt-baked Cape Grim Beef, Kingfish sashimi and miso maple Glacier 51 Toothfish.

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To complete the night, head pastry chef Davis Summoogum, who has done stints in the Maldives and on Lindeman Island, unveiled an exquisite dessert showcase of miniature sweets in a separate room.

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Four Seasons Hotel Sydney’s new catering offering was born from a desire to deliver 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.

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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.

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