Lobby Lounge

Details

Tuesday - Saturday: 1:00pm to 9:00pm

G&Tea at Hyatt Regency Sydney: every Saturday, 2:30pm

Phone: +61 8099 1234 

Email: SYDRS-Lobby.Bar@hyatt.com

Location: Lobby Level of Hyatt Regency Sydney, 161 Sussex Street, Sydney, 2000

Dress Code

Smart Casual
No Tanks Tops
No Thongs (slippers, sandals)

Note: Non smoking venue, 10% Sunday surcharge and 15% public holiday surcharge applies, credit/debit card surcharges AMEX/Visa 1.74%, MasterCard 2%, Diners 1.74%, CUP/JCB 1.63%.

G&Tea High Tea Dessert Table at Hyatt Regency Sydney

G&Tea at Hyatt Regency Sydney

Click to view the G&Tea Menu - Bringing an Australian, botanical twist to the ever popular, high tea, every Saturday at 2:30pm.

From warm scones with Australian flavours, to savoury delights and a theatrical Botanical Dessert Table - this is not your average high tea. Receive two G&T's - your choice of Australian Poor Toms Gin and London's Opihr or Bloom Dry Gin, paired with Fever-Tree Tonic, and a mini G&T at Jackalberry to finish. *non-alcoholic available.

G&Tea High Tea Bartender at Hyatt Regency Sydney

Festive G&Tea High Tea

Click here to view the Festive G&Tea menu. This December, G&Tea at Hyatt Regency Sydney will showcase renowned sweet and savoury delicacies with a festive-themed twist. Enjoy a menu filled with all your Christmas favourites, from roast turkey to cherry pudding and fruit mince pies and of course, G&Ts.

2:30pm, Saturday 3, 10, 17, 24 December

 

Executive Chef Sven Ullrich Hyatt Regency Sydney

Executive Chef Sven Ullrich

Sven Ullrich first discovered his passion for cooking at the young age of 15, which has since seen him travel the globe, working in kitchens throughout Germany, Tokyo, Hong Kong and the U.S.

In 2000, Chef Sven joined Hyatt Hotels as Chef de Cuisine at Hyatt Regency Sanctuary Cove. Now over two decades later, he leads a culinary team of 75 at Australia's largest upscale hotel.

Sven has a passion for sustainably-sourced produce; where it is sourced, how it’s grown and why it was hand-picked to be part of the dish. His menus are simple, refined and full of flavour.

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