The Sheraton Grand Sydney Hyde Park order this week centred on one thing done properly. Thirty roast chicken finger sandwiches on Turkish bread, each one finished with capsicum relish and cornichons. It sounds straightforward, and it was, but that combination holds up well when you are feeding a group where people are moving around rather than sitting down.
Turkish bread keeps its structure better than most, which matters when food is being picked up and eaten standing. The cornichons add just enough sharpness to cut through the chicken without pulling attention away from the rest of it. For a hotel environment in Sydney where presentation carries weight, these held together exactly as they should.
Thirty pieces at that scale reads like a mid-session order, the kind that lands between a formal meal and a light top-up. The capsicum relish is what makes it feel considered rather than basic.
