The Sydney CBD delivery to Sheraton Grand Sydney Hyde Park was a straightforward brief with a clear purpose: finger sandwiches in volume, ready to move through a crowd without fuss.
The bulk of the order was split between two fillings. Roasted pumpkin with red peppers, pesto mayo, and goats cheese on white bread made up the largest portion, alongside tuna with red capsicum, red onion, mayonnaise, and lettuce pressed into panini. Both landed at 140 pieces each, which tells you this was feeding a proper group, not a small boardroom sit-down.
The twenty gluten free, dairy free vegan fingers with rocket, avocado, and vegan mayo were a considered inclusion. At a hotel of this scale, events often carry a handful of guests with specific dietary needs, and having those pieces clearly distinct from the rest made serving noticeably cleaner.
Three hundred fingers total, and the tuna panini were almost certainly the first to go.
