The Park Hyatt Vienna has cooked up a change: the restaurant has been renamed The Bank Bar & Brasserie. There are no prizes for guessing the location’s new culinary focus…
Seafood will now be served more frequently by Head Chef Stefan Resch at the Park Hyatt Vienna’s new The Bank Brasserie & Bar. Oysters, octopus and lobster are a perfect match for the new concept – as is fish, of course. Equally important to Resch are small portions, with “family style” servings that are perfect for sharing. The restaurant is modelled on brasseries in New York and Paris. But that’s not the only change underway at Am Hof.
Drinks in the vault
A new cosmopolitan bar is also coming to Vienna. The old Pearl Bar on the lower floor is no longer there, having instead taken pride of place in the restaurant itself. In an “area that barely used to be used,” says General Manager Monique Dekker. A long time ago, the banking hall used to be here. It’s where money used to be counted. Now you can order any of eleven signature drinks instead – each of them perfectly tailored to the hotel: “Tresor” (“vault”) with saffron and goldwasser, in a vault-like wooden box; “Ternobuchtel & Kanarimilch” (“Terno jam-filled pastry & canary milk”) with plum jelly, vanilla honey and lottery numbers, in a milk jug. The bar’s concept was developed by the expert Reinhard Pohorec, who has won multiple international awards.
Café am Hof
The former Pearl Bar, too, has been repurposed. It has been transformed into the new Café am Hof, complete with a street-side café. On the menu: coffee specialities and the café’s own patisserie masterpieces. The opening is just days away.
The Bank Brasserie & Bar