The Hyatt Regency Hotel in Sydney had a substantial order come through, and with a count of 100 pieces across four different items, the focus was squarely on keeping things manageable for a large group without overcomplicating the setup.
The bulk of the order leaned on two items doing a lot of the heavy lifting. Forty-five egg and chive mayo finger sandwiches on white bread sat alongside forty-five hoisin pork wraps packed with coriander, spring onion, and purple shredded cabbage. That combination gave the team something familiar next to something with a bit more going on, and the wraps in particular are the kind of thing that holds up well when food is sitting out during a prolonged service window.
Five gluten free chicken and avo fingers and five dukkah pumpkin vegan fingers rounded things out. Small quantities, but clearly ordered with specific guests in mind rather than as an afterthought. The dukkah pumpkin option has enough texture and flavour to stand on its own, which matters when it’s the only vegan item on the table.
