With over 55 dishes on offer at Sydney Tower Buffet, the hardest decision is usually 'what do I plate up first?'.
Executive Chef Elton Inglis leads a team of Chefs to take diners on a tour of the world's vibrant flavours, with dishes spanning Modern Australian cuisine, Italian, Indian, Chinese, Japanese and more.
From the bread to the salad dressings, sauces and desserts, everything is made fresh from scratch, designed to bring you the best in taste.
We caught up with our Chefs to find out more about them and how they like to buffet…
Q: What’s your favourite dish from from the buffet?
E: Crispy chicken wings. I’ve always been a fan of fried chicken - actually just chicken in general.
I: Lamb Masala. It's full of flavour without being overpowered with too much chili.
T: Roast chicken. It is roasted perfectly with lemon and garlic.
Q: What’s the first thing you like to plate up at a buffet?
E: Sushi! They’re all handmade and very tasty.
I: I always go for the prawns and mussels first.
T: Salads and seafood make for a great start.
Q: What’s your ‘quirkiest’ buffet combo?
E: Two slices of our freshly baked focaccia with a big slab of roast pork in between with banana ketchup.
I: Don’t think I would call it quirky but I always have separate plates for cold and hot food.
T: Chicken wings, fish and chips with corn on the cob.
Q: What’s one of the most popular items at the buffet?
E: Probably the roast pork. We would go through around 40kg a day.
I: The fresh seafood. On a busy weekend, we will go through 70-80kg of prawns and 160 dozen oysters.
T: Pork belly and chicken Wings. We can get through 40kgs per day of each.
Q: Can you tell us an interesting fact?
E: The sausage cassoulet is a dish that I’ve served in every place that I’ve worked.
I: Kangaroo has been on the menu since the very first buffet in 1981!
T: We use around 150kg of bakers flour every week to make the fresh focaccia.