Gourmet Traveller reader event: brunch at Collins Kitchen, Grand Hyatt Melbourne

22 August 2010 to 22 August 2010

Morning star
There’ll be time for a lie-in before this month’s reader event, a long and decadent brunch at Collins Kitchen.

Join us for a five-star feast at the Grand Hyatt Melbourne, where the only thing exceeding the generosity of the buffet is the quality of ingredients and the skill of the cooks manning the seven cooking stations under the watchful eye of executive chef Jason Camillo.

Dining at the Collins Kitchen buffet is like a choose-your-own-adventure story. If you fancy a fry-up, the best place to start is the breakfast station, where you can pile your plate high with eggs whichever way you like ’em, with bacon, sausages or steak. You might prefer to visit the deli counter, where you can make a selection from fresh juices, cereals, charcuterie and cheese. No matter which route you take, you’d be hard-pressed to avoid a swing past the pâtisserie for a sweet finish to your mid-morning repast.

So far, so good, but this being the Grand Hyatt, there’s still more to tempt your globe-trotting palate. Stop by the steam or wok stations for roast duck, dim sum or noodles; head to the seafood bar for sushi, caviar and oysters; the carvery for lamb cutlets, chorizo and chicken; the wood-fired oven for focaccia and pasta. Come to think of it, this may take a while, so bring your friends, bring your family – we’d love to see you all there – but, most importantly, bring your appetite and a pair of elasticated pants. We’ll be doing the same.

Join us at 11.30am for noon on Sunday 22 August at Collins Kitchen, Grand Hyatt Melbourne, 123 Collins St, Vic. Brunch is $85 per person, including sparkling wine from Yarra Burn and a $10 donation to the Ovarian Cancer Research Foundation. For bookings, call Tina Seing at the Grand Hyatt Melbourne on (03) 9653 4671 or email tina.seing@hyatt.com. For more information on the OCRF, call 1300 OVARIAN or visit www.ocrf.com.au.

Collins Kitchen
Yarra Burn Cuvée

Breakfast station
Eggs poached, fried, boiled, scrambled or Benedict

Sushi, sashimi and crustacean bar
Prawns, crabs, smoked salmon, caviar, oysters

Deli
Antipasti, salads, cheeses

Wood oven
Hand-rolled focaccia, pasta

Grill and carvery
Lamb cutlets, chorizo, chicken, seafood, soup

Chinese barbecue, steam and wok station
Roast duck, roast pork, soy chicken, char siu pork, dim sum, wok-tossed chicken, greens, tofu, rice and noodles

Pâtisserie
Crumbles, millefeuille, tarts, crème brûlée, chocolate fountain, fruit, waffles, ice-cream, sorbet

Sponsored by Acqua Panna