Sheraton Grand Sydney Hyde Park had a straightforward brief, and the order reflected that. Finger sandwiches and wraps, enough for a solid crowd, built around options that cover most dietary needs without making a fuss about it.
The chicken and avocado on white bread made up the bulk of the order, which makes sense. It moves quickly at any kind of hotel function. Alongside that, the curried jackfruit with pickled red cabbage on Turkish bread gave people something a little more interesting to reach for, and the rocket, avocado and vegan mayo fingers on gluten free bread handled the dietary requirements without being tucked away as an afterthought.
The falafel and hummus spinach wraps rounded things out on the plant based side. Cucumber, pickled red cabbage and parsley kept them fresh rather than heavy, which matters when food is sitting out during a longer service window at a Sydney property like this one.
Thirty wraps alongside thirty chicken fingers tells you this was a table that needed to hold up through a proper event, not just a passing break. The pickled red cabbage appearing in both the jackfruit fingers and the wraps was a quiet consistency that probably went unnoticed by guests but kept the whole spread cohesive.
