Sailmaker Restaurant launches its much-anticipated new dinner menu on Thursday 31 July 2025, a bold culinary evolution led by Executive Chef Sven Ulrich, known for his refined approach to local produce and storytelling through food. Set within Hyatt Regency Sydney, Australia's largest 5-Star hotel, in the historic site of Sydney's former Corn Exchange, the new menu draws deep inspiration from the land, sea, and Indigenous heritage of Australia.

Under Chef Sven's direction, the menu champions sustainably sourced ingredients, with a special focus on native Australian flavours woven seamlessly into contemporary dishes. From bunya nut pesto and warrigal greens to kunzea tea and macadamia crumb, each element celebrates tantalising tastes of Australiana.

Highlights include the luxurious Glacier 51 Toothfish, served with unlimited sides such as creamed warrigal greens and parmesan potato churros — an elevated take on coastal comfort. The boldly flavoured Skull Island Prawns in native garlic butter, the comforting Potato and Rosemary Gnocchi brought to life with macadamia and confit garlic cream, and the Portoro Grain Fed Sirloin served with a pepperberry jus, all reflect Sailmaker's commitment to provenance, seasonality, and a refined native twist.

“Living in Australia for over eight years now, I've learned quickly to embrace the native ingredients and started to experiment with them. Indigenous inspired products like geraldton wax and lemon aspen for example add new textures and complicated flavours to our dishes, which in my opinion creates a true Australian dining experience that is unique and memorable. Highlighting the outstanding producers we work with here in New South Wales and supporting sustainable fisheries was our number one priority with this menu” says Chef Sven Ulrich

A memorable theatrical moment comes with the John Dory en Papillote, which arrives at the table sealed in parchment and is opened with ceremony, releasing the aromatic infusion of white kunzea tea and native herbs. It's a multisensory experience that captures the essence of Sailmaker's culinary philosophy — where technique meets tradition, and nature is honoured on every plate.

Diners with a sweet tooth can delight in the new Cheesecake Atelier, a selection of three carefully crafted desserts found only at Sailmaker Restaurant.

Available Thursday to Sunday from 6pm to 10pm, the new dinner menu offers guests a true journey of modern Australian cuisine with a native twist, paired with thoughtfully curated wines from NSW's leading vineyards.

Sailmaker invites locals and travellers alike to discover a dining experience where coast meets country, history meets innovation, and every ingredient has a purpose.

For more information, to make a reservation or to experience the new dinner menu at Sailmaker Restaurant, please visit www.sailmakerrestaurant.com.au.

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Sailmaker Restaurant

Address: Lobby Level, Hyatt Regency Sydney, 161 Sussex Street, Sydney, 2000

Dinner: Thursday, Friday, Saturday and Sunday: 6pm to 9.30pm

Website: https://www.sailmakerrestaurant.com.au/

About Sailmaker Restaurant

Located within the historic Corn Exchange building, Sailmaker pays tribute to Australia's rich culinary landscape with a menu that champions native ingredients and premium local produce. The menu brings together honest flavours and generous dishes, thoughtfully prepared to reflect the richness of local growers and traditions.

About Chef Sven Ullrich

German born, Sven Ullrich discovered his passion for cooking at a young age commencing culinary career at the age of 15 when he enrolled in the School of Culinary Arts, Hamburg. Since then, his career has taken him around the world to Germany, Australia, Tokyo, Hong Kong and the U.S.

In 2000, he joined Hyatt Hotels as Chef de Cuisine at Hyatt Regency Sanctuary Cove, located on the sunny Gold Coast and now, almost two decades on, Sven returned to Australia to lead the team as Executive Chef at Hyatt Regency Sydney - Australia's largest upscale hotel. In his position, Sven oversees three full sized commercial kitchens, five food and beverage outlets, over 4,000sqm of event space and 878 guestrooms and suites, leading a culinary team of 75 exceptional and energetic professionals.

About Hyatt Regency Sydney

Located in the heart of the Central Business District, Australia's largest upscale hotel offers premier conference and event facilities, including two spacious pillar less ballrooms with views of Darling Harbour, as well as 23 additional meeting or breakout rooms. Hyatt Regency Sydney offers 878 well-appointed guestrooms, and exceptional culinary experiences; including Sailmaker Restaurant, Zephyr Sky Bar, Jackalberry Bar & Restaurant, Lobby Lounge and Dundee Arms, one of Sydney's oldest surviving pubs. The hotel's versatility allows for a wide range of business meetings and events to be accommodated with ease, with specialised staff covering every detail from catering to audio-visual needs.

For more information or to see the full range of bar and dining options at Hyatt Regency Sydney, please visit https://www.hyatt.com.au/ Follow @HyattRegencySydney #AtHyattRegencySydney on Facebook and Instagram.

Since joining the team at Hyatt Regency Sydney, Sven has led the team in delivering a number of outstanding events, including a birthday celebration for one of Australia's leading real estate developers, a traditional seven-course banquet for 600 guests, and numerous cultural weddings. He has also introduced native ingredients into Sailmaker's dinner menu, created an Australian botanicals-inspired high tea, developed seasonal share plates at Zephyr Sky Bar, celebrated global flavours at Jackalberry Bar & Restaurant, and refreshed the traditional pub fare at the historic Dundee Arms Pub.

Passionate about a thriving food industry, Sven's love for food extends well beyond the walls of Hyatt Regency Sydney, working closely with local suppliers to ensure the best and freshest ingredients are sourced for the hotel's guests. When he started his career, he would tell farmers what ingredients were needed to execute his menu, now he is guided by what is in season, building a menu that celebrates the season. Upholding Hyatt's global food philosophy 'Thoughtfully Sourced. Carefully Served.' Sven's passion for sustainably sourced produce shines through when speaking with guests about what's on the menu, where it is sourced from and why it was hand-picked to be part of the dish. His menus are simple, refined and full of flavour.