Jason King
AmyHuangHarbour Kitchen and Bar: Park Hyatt
May 26th 2008 11:13
I don't mean to be posh. I've been to Harbour Kitchen and Bar about three times now and I have only paid for two of those dining experiences. This ultimate waterfront / harbour side dining is one of those most sought after locations right at the foot of the harbour bridge looking over to the opera house. Who can say no?
There is however, a slight snobbishness about this place. My first visit with a work function, and it was just perfect. It was for lunch and the day was beautiful, which made this dining experience more stunning. The decor is specifically built for a waterfront venue with glass walls looking over to the harbour making the whole place bright and happy. I ordered a pork belly dish, which I have just noticed is no longer on the menu - which was just mouth watering and melts in your mouth type of dish. The servings as just as any five star restaurant would be - small but enough. The duck, (which is still on the menu) is also succulent and juicy.
Dessert is also great here. And no where else matches the romance factor at night here. My third time (the visit I actually paid for) was for the Sugar Hit event as part of the Sydney Good Food Month and the offering was really really rich and sweet, but deliciously relaxing. However, as some of my friends didn't feel like dessert and ordered their cheapest beer on the menu, I noticed the tightened lips appear on the face of our waiter. Obviously no one has spent less than $10 here and they weren't too impressed.
I value customer service. So this really dented my impression of the place. The food is great, but without equally great and down-to-earth staff, I'd give it one less thumb.
Harbour Kitchen & Bar
Park Hyatt Sydney
7 Hickson Road
The Rocks
02 9256 1661
There is however, a slight snobbishness about this place. My first visit with a work function, and it was just perfect. It was for lunch and the day was beautiful, which made this dining experience more stunning. The decor is specifically built for a waterfront venue with glass walls looking over to the harbour making the whole place bright and happy. I ordered a pork belly dish, which I have just noticed is no longer on the menu - which was just mouth watering and melts in your mouth type of dish. The servings as just as any five star restaurant would be - small but enough. The duck, (which is still on the menu) is also succulent and juicy.
Dessert is also great here. And no where else matches the romance factor at night here. My third time (the visit I actually paid for) was for the Sugar Hit event as part of the Sydney Good Food Month and the offering was really really rich and sweet, but deliciously relaxing. However, as some of my friends didn't feel like dessert and ordered their cheapest beer on the menu, I noticed the tightened lips appear on the face of our waiter. Obviously no one has spent less than $10 here and they weren't too impressed.
I value customer service. So this really dented my impression of the place. The food is great, but without equally great and down-to-earth staff, I'd give it one less thumb.
Harbour Kitchen & Bar
Park Hyatt Sydney
7 Hickson Road
The Rocks
02 9256 1661
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Comment by Mountain Fog
that is a great pity!
Too many top restaurants and clubs fall below par, when their staff reveal a snobbish exclusiveity to the client.
When in the real power circles of the monetary upper elite, this is frowned upon, you neve allow a guest to feel embarrassed or intimidated, it is extremely bad form and is unacceptable.
I used to live on the harbour, on the lower North Shore, both on Cremorne Point and Mc Mahons Point, lovely places to live, many years ago, not so much now I am sorry to say.
I loved growing up on Cremorne Point, I should do a post on it I guess.
Cheers
and remember, the tool serving does not won the restaurant!!!
And, maybe they were miffed because they expect a percentage of the bill as a tip, and the table could have been booked by more top shelf boozers?
Well tough, they must serve everyone in the same manner! I would write to the management and complain, it is the only way they learn actually and the owner would appreciate the constructive criticism.
cheers
fog
Comment by AmyHuang
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