I Heart Hyatt Hotel Canberra

I had planned on a low key night of antipasto and Sleepless in Seattle with my lady for Valentine’s Day, but when I received an invitation for a five course dinner at Hyatt Canberra, I had to reluctantly shelve those plans. Okay, no twisting of the arm was required, but antipasto and the movie will be done soon.

Valentine’s Day dinner. Photo supplied: Hyatt Hotel Canberra

This was only the second time I had dined at the Hyatt; the first time being a function in 2013.  I quite enjoyed the food then, so I was certainly looking forward to a five course set this time around. It did not disappoint – a very satisfying meal in an ambient setting with free flowing Moët & Chandon. And while each dish was a hit, three were a particular knock out for my lady and I – Seafood Garden entree, Entree 2 of sous vide stuffed chicken, and Champagne strawberry sorbet.

Free flowing Moët & Chandon. Photo supplied: Hyatt Hotel Canberra

The Seafood Garden – confit king fish, beetroot sponge, black garlic puree, squid cracker, sea vegetable – was a delightful start with each element getting the tastebuds going. Entree 2 – sous vide of stuffed chicken, morel mushroom, smoked potato, Jerusalem artichoke, truffle oil – then hit the tastebuds hard, packing loads of flavour. I shouldn’t have turned down the offer of more bread earlier on so that I could have wiped up every bit of savoury goodness from the plate.

Seafood Garden. Photo: @housh45

The popping pearls added a fun burst of sweetness to the Champagne strawberry sorbet that was a perfect refresher to reset the tastebuds for the Duo of Lamb main. I’m not often fond of lamb, but there are times when it’s done well, like the duo of roasted lamb rack and slow cooked lamb belly. I especially liked the belly, but after finishing off the rack and the other dishes, the richness of the belly was hard to get through in the end. I wouldn’t have minded a smaller portion to have it as an entree and the sous vide stuffed chicken as the main instead.

Champagne strawberry sorbet. Photo supplied: Hyatt Hotel Canberra

Main: Duo of Lamb. Photo supplied: Hyatt Hotel Canberra

Dessert – berry shortbread heart, white chocolate mint ice cream, popping candy, Grand Marnier jelly – was a fitting finish, although I was getting too full to fully appreciate it. Overall a great night. The live saxophone and guitar duo added to the ambience, although some recorded music while they took a break would have been ideal.

Dessert. Photo: @housh45

During the past 12 – 15 months Hyatt Canberra has hosted a range of events targeting a younger demographic. In true testament of this Chris McClelland chose the hotel to propose to his girlfriend. Chris met with the team a couple of times to plan the big day. He took the unassuming Millie Evans for a picnic at the Lennox Gardens. Chris popped the question and she said YES!!!

Chris pops the question. Photo supplied: Hyatt Hotel Canberra

The couple was then picked up by the hotel’s concierge and brought into the stylishly decorated Howard Lounge to the soothing sounds of a saxophone player. The room was tastefully decorated with roses and candles. A slide show and playlist designed by Chris helped the couple calm their nerves and relax. After an amazing three course dinner perfectly paired with matching sparkling wine, the couple spent a night of luxury in a Deluxe King Room.

Howard Lounge. Photo supplied: Hyatt Hotel Canberra

Soothing sounds. Photo supplied: Hyatt Hotel Canberra

Deluxe King Room. Photo supplied: Hyatt Hotel Canberra

Give Hyatt Hotel Canberra a follow on Facebook and Instagram to keep an eye out for upcoming events, and certainly plan it for Valentine’s Day next year. And I need to have my first high tea experience soon.

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