Award Category 4
Monday to Friday: 6:30am – 10:00am
Saturday & Sunday: 6:30am – 10:30am
Phone: +61 2 8099 1234
Email: SYDRS-Sailmaker.Restaurant@hyatt.com
Note: Non smoking venue, 15% public holiday surcharge applies, credit/debit card surcharges AMEX/Visa 1.74%, MasterCard 2%, Diners 1.74%, CUP/JCB 1.63%.
Location: Lobby Level of Hyatt Regency Sydey, 161 Sussex Street, Sydney, 2000
Family friendly restaurant, in house guests and external patrons welcome.
Monday to Friday: 6:30am - 10:00am
Saturday and Sunday: 6:30am - 10:30am
Continental Breakfast- Adult $32 / Children (6-12 years) $16
Australian Breakfast (hot and cold buffet) - Adult $42 / Children (6-12 years) $21
0-5 years complimentary. 15% public holiday surcharge applies.
From ocean to plate, Sydney’s most indulgent seafood experience is reimagined. Enjoy a Mediterranean-inspired tapas table, three-course dinner featuring the freshest seafood and quality produce.
Date: every Thursday, Friday, Saturday and Sunday
Time: 6.30pm – 9.30pm
Price: $74 Adults
*Al a Carte and Kids Menu available (up to 12 years)
This festive season, come together with family and friends at Sailmaker Restaurant’s coveted Christmas events. Indulge in the freshest, sumptuous seafood, generous share platters featuring Christmas classics and family favourites, and decadent desserts. All paired with premium wines and tipples from near and far, for the ultimate family Christmas affair.
Christmas Eve Dinner | Saturday 24 December – 5:30pm and 8pm
Christmas Day Lunch | Sunday 25 December from 12pm
Christmas Day Dinner | Sunday 25 December from 6pm
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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