The Doltone House Venue & Catering collection includes many of Sydney’s best wedding reception and function centres, conference venues, meeting rooms and unique event spaces. Bold, unique and with the promise to avoid the mediocre, Doltone House are delivering events with impact. Event managers will once again be opening their little black books, as the group welcomes its latest addition, Doltone House Hyde Park.
Having undergone a dramatic interior design refurbishment, headed up by leading architect
Koichi Takada, Doltone House now features 5 metre high ceilings with an abundance of natural light from floor to ceiling windows, offering uninterrupted views of Sydney’s Hyde Park.
The menu vision is consistent throughout all venues, “An a la carte feel, delivered with mass techniques,” explains Doltone House Group Executive Chef, James Kidman.
This is not without its challenges, particularly with several events running at once, and in excess of 700 guests per function. To keep up with demand, save time and costs, but most importantly deliver an exceptional dining experience to their clients, James insisted on the RATIONAL VarioCookingCenter® at Doltone House, Hyde Park.
“It’s an awesome piece of equipment. At first, we thought it would work well in our kitchen, but it was still just a nifty toy in our minds. But then we started to dig deeper, and learnt its true capabilities. The RATIONAL has grown to become the most valuable item in our kitchen”.
The superior technology allowing you to boil, pan-fry and deep-fry all in one compact and convenient unit.
“The best thing for us is its pressure cooking capabilities. The results are outstanding. It’s amazing, we take 400-450g of beef cheek, cook under pressure, and now only lose 10% protein, as opposed to 40% protein loss in a traditional pressure cooker”.
Featuring the patented VarioBoost™ heating system, the RATIONAL VarioCookingCenter® allows you to cook up to three times faster than conventional appliances.
“The VarioBoost™ is phenomenal, from the time you push the button, and grab your produce, the water has boiled. This feature alone has saved us a considerable amount of time. We cook ragu’s and Napoli sauce now in half the time. The RATIONAL also makes a beautiful stock, in half the time it traditionally takes, over 100L of stock per batch, with a beautiful end result; completely clear like a consommé. They are the future of our kitchens”.
