Borne of the culinary vision of premier Australian Chef and Executive Chef at The Star Sydney, Jason Alcock, the new menus are set to transform the standard for event gastronomy in Australia by combining fine-dining with visual elegance and experiential elements.
Mr. Alcock, who was awarded Australian Hotels Association’s Chef of the Year in 2014, believes the new menus excel in creating unique culinary experiences for guests.
“The vision behind our new menus speaks to the Event Centre’s commitment to continuing to exceed guest expectations and evoke genuine emotions, creating memories that last beyond the final bite, by ensuring a fresh, innovative and tailored offering.
“Our kitchen was designed by chefs with the highest quality of cuisine in mind, so you will find one chef behind each ingredient ensuring we only deliver the best to our guests. We have worked with sommeliers to match wine pairings that enhance the flavor of every mouthful.
“An enviable line up of the best chefs in Australia from The Star’s award-winning signature restaurants – including Dany Karam, Executive Chef at BLACK Bar & Grill; Chase Kojima, Executive Chef and Founder of Sokyo; and Gabriele Taddeucci, Executive Chef at Balla – have brought their ideas to the table. Each chef has designed menu items that harness local and premium produce to transform event cuisine into a complete dining experience.
“In addition, we welcome the opportunity to collaborate with clients to tailor menus that align and enhance their event vision. By combining our new menus with our valued approach to event service, we empower our team to personalise each guest experience,” says Mr. Alcock.
With a focus on sourcing premium ingredients as well as offering a wide range of food styles to choose from, the new suite of menus encompass everything from breakfast to dinner, cocktails to conferences, and lunch to high tea. Event organisers can benefit from extensive menu options for beverages, international cuisine, and The Star’s signature restaurants, with unique buffet, crew and rider selections also available.
Signature dishes from the plated dinner menu include king fish sashimi with macadamia, radishes, smoked croutons and lemon myrtle dressing; Rangers Valley beef fillet with potato puree, broccolini, charred onion, wild watercress and pepper glaze; and the melting cake dessert, featuring bitter chocolate and salted caramel bavarois with a hot chocolate pouring sauce that is theatrically poured at the table.
The Event Centre’s new menus are available to event bookings from 28 April 2017. The Event Centre is an award-winning venue, located on the rooftop of The Star with panoramic views over Sydney Harbour and the city skyline.
www.star.com.au
The Event Centre’s new menus are available to event bookings from 28 April 2017. The Event Centre is an award-winning venue, located on the rooftop of The Star with panoramic views over Sydney Harbour and the city skyline.
www.star.com.au
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