The Star unveils new Event Centre menu
The Star Event Centre has launched 19 world-class menus exclusively for events, setting a new standard in cuisine.
The Star’s vision is one of delivering amazing events with a menu that perfectly complements the occasion, with its freshest menu leveraging the skills of some of the most experienced and innovative chefs around.
The choice of delicious new food options is further complemented by a wine list which offers over 1500 labels, premium beverage packages selected from certified sommeliers, plus handcrafted cocktails and local craft beers.
The menu was unveiled to a gathering of around 130 people last night at The Star Event Centre, with dishes featuring diverse produce like beef tartare, miso glazed toothfish, and duck ravioli – and that was just to start!
The night also involved guest speeches from The Star Ambassadors Erin Holland and Ian Thorpe, and culminated with guests moving to a different part of the event centre to enjoy an array of creative desserts and a performance by X-Factor winner and Eurovision representative, Isaiah Firebrace.
Borne of the culinary vision of premier Australian Chef and Executive Chef at The Star Sydney, Jason Alcock, the new menus combine fine-dining with visual elegance and experiential elements.
But, as he explained to guests last night, the new menu has been a “collaborative” effort, with Alcock working alongside Balla Executive Chef, Gabriele Taddeucci, BLACK Bar & Grill Executive Chef, Dany Karam, and Sokyo Executive Chef, Chase Kojima, all of whom were present and crafting delicious meals last night.
All of these restaurants are part of The Star’s award-winning signature restaurant offerings.
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,” he said.
“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.
“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.”
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 now.
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