There are buffets and then there is the Hyatt Hotel Canberra signature Sunday BBQ roast lunch!

Long before you step inside The Promenade Cafe for lunch, you are engulfed by the beauty, history & ambience of the building, and before you know it, it has already begun working its magic on you.

Hyatt Hotel Canberra

Walking through the beautifully manicured front entrance, into the spacious lobby, there is an immediate feeling of tranquil luxury. The gentle chatter of patrons at the tea lounge accompanied by the sounds of the live piano set the tone for a wonderful afternoon of indulgence.

Beautiful interior of the Hyatt Hotel Canberra

Purposely arriving a little early for lunch, we wander through the heritage building admiring its art deco accents and symmetry, stopping to chat to the very charming Stuart. He tells us that he has been employed to play the piano every weekend for the past 47 years!. When I asked him what kept him working here for so long, he confided that it is the little unexpected surprises that he loves most about working at the Hyatt Hotel Canberra.  He told me that just the night before a bride and groom, whose reception was held in one of the ballrooms, were upgraded to stay the night at the Presidential Suite. It is these unexpected surprises and little details that make the Hyatt special.

The beautiful interior of the Hyatt Hotel Canberra

We checked in for our reservation at noon and were greeted and seated immediately.  For the duration of our lunch, we were attentively looked after.  Our drink order arrived quickly, and we were ready to peruse the buffet offerings. In front of us, we see a generous sumptuous feast featuring classic buffet standards such as an assortment of breads, antipasto, Caesar salad bar and cold seafood station which is brimming with fresh oysters, prawns and Balmain Bugs.

Fresh seafood at the Hyatt Hotel Canberra

What I wasn’t expecting  was an amazing selection of sashimi and sushi. But boy the Hyatt delivered! Chef Naveen expertly prepared prawn, tuna, salmon rolls, with what felt like a never-ending supply.

Also, the  meats selection wasn’t the usual array of dry roast meats. Instead, there was juicy, melt in your mouth Rangers Valley Wagyu beef (I tasted quite a bit just to make sure)! There even was a whole Black Berkshire pig on a spit!

Melt in your mouth Rangers Valley Wagyu beef

During our meal, we got to meet & chat to Chef Nitin Kumar, Director of Culinary at Hyatt Hotel Canberra. I asked him; what inspired the creation of the Sunday BBQ roast lunch menu? His response; “Farm to table – Market style”. He went on to explain that Australian farmers have a lot to offer and that he loves being able to select top quality produce like Yass Valley chicken, Whole Black Berkshire pig from Byron Bay, Rangers Valley beef and La Barra olive oil.

“We want to create a place for groups to gather and enjoy the weekend together. The Promenade is well known for the seafood buffet, however, our chefs had so much more to offer and we knew we could create an experience for our guests. “

Chef De Cuisine at Promenade, Manoj Kumar Badoni,  added that for them, the highlight of the BBQ lunch is the interaction with the guests. Talking about where produce is from and how it is prepared. When asked about recipes, he assured me that they are always happy to share them with guests if requested.

Chef Nitin also let us know that the menu will change every fortnight. “We are fortunate to have a very talented team in our kitchen all having specialised in different culinary techniques. The buffet menu provides us with an opportunity to showcase the team and let them create”.

The Hyatt is globally committed to supporting the World Wildlife Fund in sustainable seafood so they work closely with local suppliers to ensure that they employ sustainable farming methods and that their seafood (like the banana prawns, bay scallops and Sydney and Pacific oysters) is thoughtfully sourced from MSC-certified fisheries.

“We only offer a catch of the day on the menu so that we can serve what the supplier caught that day.”

They support the Canberra regional wine and craft beer industry by providing local choices on the drinks list. “Our team are constantly discovering what the region has to offer and love the seasonal change and the variety this brings”.

Obviously, a buffet meal is never finished unless you finish it with something sweet – dessert! A delectable selection of cakes, made to cater for every kind of sweet tooth; a Movenpick ice cream bar that makes both adult and child jump in delight; and a chocolate fountain that oozes a rich coating for strawberries and  marshmallows. Chocolate being my favourite food group, I thoroughly enjoyed this fun end to the meal.

A delectable selection of cakes

Tip:

Get your favourite people together and enjoy a long leisurely lunch

Have a chat to the chefs about the lovely fresh produce used on the day

Sunday BBQ roast lunch is served at The Promenade Cafe every week from 12:00 noon to 2:30pm

Reservations Are Essential – to book call 6269 8810

Hyatt Hotel Canberra

120 Commonwealth Avenue, Canberra

http://canberra.park.hyatt.com/en/hotel/home.html

*Sophia enjoyed the signature Sunday BBQ roast lunch as a guest of Hyatt Hotel Canberra