I love buffets, I mean who doesn’t. You get to sample countless types of cuisines and you can go back for seconds, thirds and fourths. So it’s no surprise that I immediately said yes when I was invited by Sheraton on the Park to experience their Feast buffet headed by recently appointed executive chef Gunnar Mueller.
The layout of Feast is simple and straightforward, there’s a distinct area for seafood, hot food and dessert. You’re spoilt with a plethora of options including your usual buffet dishes as well as a few surprises like Yorkshire pudding.
For all the bread lovers out there, Feast has you covered with over a dozen different types of bread. There’s even a few varieties of gluten free bread. On the other of side of the breads, you have a full salad bar where you can customise your own or pick from pre made ones.
You’ll find most people crowding around the seafood station, which features Balmain bugs, Champagne lobsters (yeah, I know lobsters at a buffet!?), two types of crab (cause one wouldn’t be enough), tiger prawns, Sydney rock oysters and smoked salmon.
After you’ve devoured as much seafood as your stomach can take, head to the hot food area to continue feasting. At the back of the restaurant, there’s even a carvery and a made to order noodle bar.
Remember to leave some stomach space so you can sample the sweets. You’ll find the usual cakes and desserts as well as more unique offerings such as a shaved ice machine.
Being a food blogger, I documented my entire dinner so I could share a plate by plate breakdown with my readers. For my 1st plate, I went with the Balmain bug, Champagne lobster, smoked salmon, tiger prawns and oysters.
Followed by a second serving of seafood, this time I tried both the spanner and swimmer crabs.
Moving on, I went Japanese with plate number 3, sampling some sushi and soba.
For plate number 4, I made a beeline to the carvery for some beef and lamb.
I packed more protein for my 5th plate with roasted pork, a small serving of curry, chicken with quinoa and an oyster mornay.
6th plate: I found my dessert stomach and picked 5 items starting with some sago pudding. I love desserts in tiny jars so I had to try the vanilla panna cotta. Next up, was the black forrest cake in a jar, dark chocolate cake and pistachio cake. You might have figured out by now, I like cake.
As I returned to the dessert station, I spotted ice cream! The chocolate flavour was rich while the yogurt sorbet was the perfect palate cleanser. I couldn’t resist trying some cornflake clusters, they immediately brought back childhood memories of making them at school.
By now, I was well and truly stuffed but I soldiered on because there was cheese. And Chris always eats cheese (in fact, I had some double brie as I was writing this). There was cheddar, gouda, brie and blue vein – all four of them were full of flavour.
Our plates were cleared for the last time and offered tea or coffee, I went with the caffeine hoping to stop the food coma that was slowly settling in. I was quite pleased with the level of service that night as my plates were cleared quickly and I never returned to my seat with used plates on the table.
Next time you want to satisfy your inner glut, head to the Feast at the Sheraton on the Park for the seafood, sweets and service.
This post was based on a sponsored visit.
Level 1, Sheraton on the Park
161 Elizabeth Street
Ph: +61 2 9286 6000
RobApril 5, 2016 at 2:48 pm
Hey mate, realise this was a sponsored visit – how’d you actually find the food though? Seeking your thoughts on the seafood in particular. Appears that the dining experience was good.
Chris ChowApril 6, 2016 at 10:06 am
The seafood was very fresh and well stocked during my visit!
AndyDecember 13, 2017 at 7:18 pm
The seafood has gone downhill at Sheraton on the Park. They are sneaky to avoid telling you what they serve, but in a nutshell, the pricier items like the Champagne Lobster and Bugs have been deleted, and they just serve Blue Swimmer/Spanner Crab, Oysters, Smoked Salmon, Jonah Crab claws, imported octopus salad, mussels and prawns. They do like to use Vannamei prawns because they are cheap.