Forty chicken focaccia fingers made their way to Sydney for the team at Sheraton Grand Sydney Hyde Park, and this one was all about the food doing the work quietly and efficiently.
The chicken, lemon myrtle mayo and rocket on focaccia combination is one that holds up well in a hotel environment where people are moving between sessions and grabbing something quickly. The focaccia keeps its structure without going soft, the lemon myrtle mayo cuts through without being heavy, and the rocket adds just enough freshness that nothing feels stodgy at quantity.
Forty pieces across a team in a busy property like Sheraton Grand Sydney Hyde Park means the food needs to function without fuss. These did exactly that. The focaccia base in particular travels cleanly, which matters more than most people think when the venue is already managing a full schedule.
