Sydney Hyatt Regency: Sailmaker seafood restaurant unlike any other
Nestled in the heart of Darling Harbour, is the Hyatt Regency Sydney – and inside you will find Seaferer Diner's Sailmaker Restaurant.
It's what many have described as the 'ultimate' seafood experience, and for someone who is obsessed with this cuisine, I had high hopes.
During my staycation, I booked in for dinner and opted for their $95 menu. At first I wondered if I should have just gone for their al la carte menu as I was a bit sceptical three courses wasn't going to fill me up – but little did I know there was a lot more to it.
For my entree, I went in for the ever so tasty yellowtail kingfish with charred corn and grapefruit gel. There are six entrees to choose from including Skull Island Prawns and Abrolhos Island Scallops.
There are also six options for the main, including Merimbula Swordfish and Rocky Point Grouper. I opted for the Aquina Murray cod with potato gratin and fish jus.
Firstly, the portion sizes were unexpectedly generous and very filling. You could also taste the freshness and quality ingredients in each dish, which I appreciated.
Now, if you're dining with a partner or friend, it ultimately means you can share all your dishes.
So really, between entree and main, you're getting four dishes.
As for dessert, it doesn't just stop at one dish. Each person can choose two desserts. The options are wheeled straight to your table on a silver trolley, which is pretty cool.
This is perhaps the best part of the whole experience, and one I didn't realise until half way through my main meal.
There's a Mediterranean Tapas Table, where you can get whatever you like, as many times as you like – meaning there's little to no chance of going hungry.
I was wondering why so many people were gravitating towards the centre table. I asked the waitress what was going on and she said, 'Oh that's our tapas table, feel free to fill your plates'. I mean, clearly I wasn't paying attention the first time she walked us through the menu because this is typically something I wouldn't forget.
They weren't lying when they said the 'food is thoughtfully sourced'. Looking around the restaurant I noticed the greens used in the salads weren't just fresh, they were grown right inside the hotel.
Installed on-site by Green Space, the chefs have their own mini-farm, harvesting crisp, vibrant greens each day.
There are also little signs scattered around that explain where the food is sourced to help promote local Aussie seafood farmers.
@urbanfarmertv Mini farm in the city? Yes, please!🌱 I recently got to try Sailmaker Restaurant at the Hyatt Regency Sydney and it was such a thoughtful and amazing experience💚 Every dish was fresh, but what truly left a lasting impression on me was Hyatt Regency Sydney commitment to 'Food. Thoughtfully Sourced. Carefully Served.' Knowing that every ingredient—from seafood to dairy—is locally sourced adds a whole new level of connection to the meal🙌 And here's what I loved most: the greens in my salad weren't just fresh; they were grown right inside the hotel! Installed on-site by Green Space , the chefs have their own mini-farm, harvesting crisp, vibrant greens each day. Imagine eating produce that's at its absolute peak, harvested just steps from your table. It's such a beautiful reminder of how our food choices can care for the planet and for us.🌍 Here's why I'm so inspired by this: - We get to enjoy greens that are as fresh as it gets, packed with nutrients. -Less plastic and fewer miles traveled mean a smaller footprint. -It's a gentle nudge to think about where our food comes from. -Adds natural beauty to the space and a sense of calm. -Hydroponic systems save water—a precious resource. Wouldn't it be amazing if more places—and even homes—had their own mini-farms? 🌱 I'd love to hear your insights! Want to experience sustainable dining firsthand? Visit sailmakerrestaurant.com.au #SustainablySydney #FarmToTable #sustainability #microgreens #microgreensfarming #garden #indoorgarden #hydroponics #plants #sdg #sustainablehotel #sustainablecities #plants #food #healthyfood #salad ♬ original sound - Urban Farmer TV 👩🏻🌾
Head chef Sven Ullrich said it is all part of the experience at the restaurant which prides itself on serving up sustainable Australian seafood.
'We wanted to create a unique experience and make it affordable, especially after the last few years with interest rates going up and cost of living pressures,' Chef Sven told me.
He said they wanted to add more value to customers' experiences, which is why they designed the unique menu, tapas table and created the dessert cart.
He also takes a lot of pride in the restaurant's sustainable approach, sourcing locally whenever possible and supporting farmers like Grima Farm Fresh Produce – renowned for their perfectly imperfect produce.
@ivyseveryday Finally got to try this after seeing it on @SYDNEY FOOD BOY 's page AGES ago. Available Thursday - Sunday for dinner at Hyatt Regency Sydney ☺️ _____ #sydneyrestaurants #hyattregency #sailmaker #seafarerdinner #sydneyrecommendations #dinner #dinnerinsydney ♬ Talk of the Town - The Love Rights
Chef Sven said partnerships with Greenspace for onsite micro farms, edible gardens and Hilltop Free Range Eggs ensure that sustainability is at the forefront of every dish.
'Every menu item will have sustainably farmed or wild caught to give customers an option and it also sparks a conversation and talking point,' Chef Sven said.
'We are at the crossroad right now. Back in the day, it never came to mind to actually question where the fish is from. It was a very natural given way that somebody caught them and they came from the ocean.
'It was never really asked 'where they're from'. And now we are at the crossroads … where they're taking so much fish out of the ocean.
'So, we acknowledge that we have to really work on limiting how much fish we are taking out the ocean. We don't want to prohibit people from eating fish, so, what can we do? And there are now farmers who are sustainably really taking care of the environment, taking care of the fish.'
He explained what makes seafood sustainable is avoiding overfishing and ensuring fish are harvested at a rate that allows populations to replenish as our oceans are becoming fished out. He also added it involves minimising harmful impacts and promoting responsible management.
'It's about what the fish get fed, their feeding processes, the hatching, how populated they are and so on,' Chef Sven said.
His restaurant is really leading the charge in ethically and sustainably sourced seafood.
What else to do at Hyatt Regency
After you've treated (and educated yourself) at Sailmaker, head to Jackalberry Bar. It's an award-winning cocktail bar on the ground floor.
The food and drinks menu will take you on a journey from the vibrant streets of London to the sun-kissed beaches of Mexico, to the vibrant cityscape of Osaka and every destination in between.
Zephyr Sky Bar is on the top floor and it is, in my humble opinion, the best way to top off your night. The open rooftop bar overlooks the Harbour and is complimented with great music and a buzzing atmosphere.
The rooms
The hotel is located in the heart of the city, with plenty to do and see and all within walking distance. It was the last night of Vivid so the Harbour was extra lively.
After a lovely hours-long walk around to check out the installations, I headed back to my room and just chilled there until it was time for dinner.
I had a pretty impressive view of the Harbour and the Vivid lights showcase. The rooms are also super spacious, modern and sleek. The massive bed was also super comfy and exactly what I needed to top off my staycation.
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I opted for the Aquina Murray cod with potato gratin and fish jus. Firstly, the portion sizes were unexpectedly generous and very filling. You could also taste the freshness and quality ingredients in each dish, which I appreciated. Now, if you're dining with a partner or friend, it ultimately means you can share all your dishes. So really, between entree and main, you're getting four dishes. As for dessert, it doesn't just stop at one dish. Each person can choose two desserts. The options are wheeled straight to your table on a silver trolley, which is pretty cool. This is perhaps the best part of the whole experience, and one I didn't realise until half way through my main meal. There's a Mediterranean Tapas Table, where you can get whatever you like, as many times as you like – meaning there's little to no chance of going hungry. I was wondering why so many people were gravitating towards the centre table. I asked the waitress what was going on and she said, 'Oh that's our tapas table, feel free to fill your plates'. I mean, clearly I wasn't paying attention the first time she walked us through the menu because this is typically something I wouldn't forget. They weren't lying when they said the 'food is thoughtfully sourced'. Looking around the restaurant I noticed the greens used in the salads weren't just fresh, they were grown right inside the hotel. Installed on-site by Green Space, the chefs have their own mini-farm, harvesting crisp, vibrant greens each day. There are also little signs scattered around that explain where the food is sourced to help promote local Aussie seafood farmers. @urbanfarmertv Mini farm in the city? Yes, please!🌱 I recently got to try Sailmaker Restaurant at the Hyatt Regency Sydney and it was such a thoughtful and amazing experience💚 Every dish was fresh, but what truly left a lasting impression on me was Hyatt Regency Sydney commitment to 'Food. Thoughtfully Sourced. Carefully Served.' Knowing that every ingredient—from seafood to dairy—is locally sourced adds a whole new level of connection to the meal🙌 And here's what I loved most: the greens in my salad weren't just fresh; they were grown right inside the hotel! Installed on-site by Green Space , the chefs have their own mini-farm, harvesting crisp, vibrant greens each day. Imagine eating produce that's at its absolute peak, harvested just steps from your table. It's such a beautiful reminder of how our food choices can care for the planet and for us.🌍 Here's why I'm so inspired by this: - We get to enjoy greens that are as fresh as it gets, packed with nutrients. -Less plastic and fewer miles traveled mean a smaller footprint. -It's a gentle nudge to think about where our food comes from. -Adds natural beauty to the space and a sense of calm. -Hydroponic systems save water—a precious resource. Wouldn't it be amazing if more places—and even homes—had their own mini-farms? 🌱 I'd love to hear your insights! Want to experience sustainable dining firsthand? Visit #SustainablySydney #FarmToTable #sustainability #microgreens #microgreensfarming #garden #indoorgarden #hydroponics #plants #sdg #sustainablehotel #sustainablecities #plants #food #healthyfood #salad ♬ original sound - Urban Farmer TV 👩🏻🌾 Head chef Sven Ullrich said it is all part of the experience at the restaurant which prides itself on serving up sustainable Australian seafood. 'We wanted to create a unique experience and make it affordable, especially after the last few years with interest rates going up and cost of living pressures,' Chef Sven told me. He said they wanted to add more value to customers' experiences, which is why they designed the unique menu, tapas table and created the dessert cart. He also takes a lot of pride in the restaurant's sustainable approach, sourcing locally whenever possible and supporting farmers like Grima Farm Fresh Produce – renowned for their perfectly imperfect produce. @ivyseveryday Finally got to try this after seeing it on @SYDNEY FOOD BOY 's page AGES ago. Available Thursday - Sunday for dinner at Hyatt Regency Sydney ☺️ _____ #sydneyrestaurants #hyattregency #sailmaker #seafarerdinner #sydneyrecommendations #dinner #dinnerinsydney ♬ Talk of the Town - The Love Rights Chef Sven said partnerships with Greenspace for onsite micro farms, edible gardens and Hilltop Free Range Eggs ensure that sustainability is at the forefront of every dish. 'Every menu item will have sustainably farmed or wild caught to give customers an option and it also sparks a conversation and talking point,' Chef Sven said. 'We are at the crossroad right now. Back in the day, it never came to mind to actually question where the fish is from. It was a very natural given way that somebody caught them and they came from the ocean. 'It was never really asked 'where they're from'. And now we are at the crossroads … where they're taking so much fish out of the ocean. 'So, we acknowledge that we have to really work on limiting how much fish we are taking out the ocean. We don't want to prohibit people from eating fish, so, what can we do? And there are now farmers who are sustainably really taking care of the environment, taking care of the fish.' He explained what makes seafood sustainable is avoiding overfishing and ensuring fish are harvested at a rate that allows populations to replenish as our oceans are becoming fished out. He also added it involves minimising harmful impacts and promoting responsible management. 'It's about what the fish get fed, their feeding processes, the hatching, how populated they are and so on,' Chef Sven said. His restaurant is really leading the charge in ethically and sustainably sourced seafood. What else to do at Hyatt Regency After you've treated (and educated yourself) at Sailmaker, head to Jackalberry Bar. It's an award-winning cocktail bar on the ground floor. The food and drinks menu will take you on a journey from the vibrant streets of London to the sun-kissed beaches of Mexico, to the vibrant cityscape of Osaka and every destination in between. Zephyr Sky Bar is on the top floor and it is, in my humble opinion, the best way to top off your night. The open rooftop bar overlooks the Harbour and is complimented with great music and a buzzing atmosphere. The rooms The hotel is located in the heart of the city, with plenty to do and see and all within walking distance. It was the last night of Vivid so the Harbour was extra lively. After a lovely hours-long walk around to check out the installations, I headed back to my room and just chilled there until it was time for dinner. I had a pretty impressive view of the Harbour and the Vivid lights showcase. The rooms are also super spacious, modern and sleek. The massive bed was also super comfy and exactly what I needed to top off my staycation.
