On Tuesday the 15th May the year 11 Food Technology and Hospitality classes travelled via train to the Sydney Tower Restaurant. We arrived at Sydney town hall in the morning to be taken to the base of the tower. After a quick debriefing of the general function of all three floors of the Sydney Tower Dining experience, we headed downstairs to the gallery. The gallery is the main commercial kitchen in which most of the food for the buffet and a la carte dining is prepared and cooked. We were provided with information about how the kitchen operates, safety precautions that were put in place by the restaurant and general information on the type of food that is prepared each day. Catherine our tour guide, explained the importance of a smooth functioning kitchen, as well as all the small important safety requirements that the gallery follow to provide the restaurant with the best quality food.


Sydney Tower Dining serve approximately 800-1000 customers each day, which can be increased to up to 2000 on special events such as Chinese New Year or Mothers Day. Following Catherine‚Äôs information, the head chef of the gallery came out and explained his role in the kitchen’s functioning. Then we were fortunate enough to walk through some areas of the gallery and see the chefs in their environment producing large quantities of food for the restaurants. Afterwards, we were then transported 300m up via a very quick elevator, to view the revolving 360 a la carte restaurant. Here, we were provided with information about how employees manage the restaurant and the type of service that is given in the particular restaurant. The last stop on our excursion was the buffet on level two of the tower, where we were lucky enough to enjoy a meal, with an amazing view of the city. With over 60 different meal options to select from, including some Aussie favourites of emu and kangaroo, it was definitely an experience the boys and I will remember.

A special thank you to Mrs Shankar and Mrs Monteleone for organising the day and spending their time with us.


Lachlan Camilleri (Year 11 Food Technology)