The Melbourne Park Function Centre chose the date 12.12.12 to thank their clients and to showcase what they (with their partners) can do with what is essentially a versatile and pillarless space.
The 250 guests were greeted on venue balcony with bubbly and iced water to quench the 35° heat of a rather scorching Melbourne afternoon.
Fortunately we were soon escorted into the air-conditioned comfort of the first of three rooms. This room was themed in cool blues and featured a central bar and scattered furniture.
The intermediate room was further divided by scrims on either side and once the guests are inside lighting revealed an aerialist on either side behind the scrim.
Following a short performance we were ushered into the third room which featured a central bar and then along the far wall, benches at which chefs were preparing what turned out to be fabulous food.
Executive Chef Markus Werner and his team presented dishes relating to international themes created by different chefs.
Japan – Executive Sous Chef Asif Al Mamun has worked at many Japanese restaurants throughout Melbourne. Among the offerings from Asif were shaved Tajima wagyu beef teppanyaki with Japanese omelettes and miso dressing.
New York – Sous Chef Matthes Maslak has travelled to New York many times and included Manhattan clam chowder shooters and Creole chicken burgers in his offering.
Hong Kong – Chef Ye Yin Thu loves Hong Kong for its souvenirs, snacks, opera singers, fortune tellers and thriving culture. Pork belly and Peaking duck featured in Yea’s section.
London – Chef Chris Wilkinson grew up among the coal mines of Wales but escaped to London where singing tunes of the Spice Girls and crossing Abby Road he discovered the huge variety of Gastropubs and Michelin Star Restaurants. Chris gave us fish and chips, Yorkshire pudding and Scotch eggs.
Mediterranean – Chef Marissa Campbell lived in the Mediterranean for five years and served up the most succulent ouzo flambéed calamari and prawns that I have ever tasted.
And as if that wasn’t enough petit desserts were offered – the Vanilla and passion fruit mousse with popping candy cones were particularly popular.
The event was designed and presented by Melbourne & Olympic Parks with the support of their Supplier partners – Microhire Pty Ltd (Audio Visual & Creative Design) and Delaware North Companies (Food & Beverage)
Complete Function Hire – furniture & decor
Slide Productions – Ice bars, illuminated décor
Action Events – Draping
365 Productions – Lighting support
PRG – Production Resource Group
Gieves Valet – Valet Parking
Tim Nixon (DJ)
Live Sound Solutions (Guitarist)
Elise Jaworowski (Aerialist)