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.
