Event in the spotlight: The REESE’S-taurant at Grana Privato

Sydney rooftop restaurant Grana Privato was recently turned into a peanut-lovers haven to promote REESE’S chocolate across two fun nights.

What was the event?

The REESE’S-taurant at Grana Privato.

How many guests attended?

180 chocolate-and-peanut-butter-loving foodies across two nights. Ninety media and influencers attended the launch event on Monday, 28 October, 2024, followed by 90 consumer attendees on Tuesday, 29 October, 2024.

Where was it held?

Grana Privato, part of Hinchcliff House at Sydney’s Circular Quay.

What was the planning process for the event?

DEC PR conceptualised The REESE’S-taurant creative idea for client The Hershey Company to celebrate REESE’S chocolate now being more widely available across Australian retailers. DEC PR engaged BEa. Agency to bring the concept to life with restaurant partner of choice House Made Hospitality at its new Grana Privato location.

*Fun in the REESE’S Peanut Butter Cup ball pit.*

What were the event’s highlights?

The REESE’S-taurant menu was the standout, with each dish inspired by the peanut butter and chocolate pairing of REESE’S. The delicious pairing of salty and sweet came to life through the eyes of innovative Sydney chef Alex Wong, executive chef of hatted restaurants Lana and Martinez.

Guests dove into chicken spiedini with peanut chocolate satay before feasting on pumpkin girella raviolo – which reflected the REESE’S peanut butter cup ripple pattern – served in a white chocolate peanut, gorgonzola butter and sage sauce.

After treating tastebuds to a merging of worlds with Australian kangaroo and dark chocolate “mole” empanada featuring American REESE’S peanut butter cups emulsified into the sauce, guests then turned to the evening’s hero: a wagyu rib cap with oxtail, kohlrabi and REESE’S peanut butter rendang, served with saffron “risotto al salto” and fragrant herbs.

Then dessert – a playful take on the “PBJ” by Alex Wong – had to be seen and tasted to be believed.

“Peanut butter and chocolate is such a mouth-watering combination, and a winning inspiration point for this menu that highlights saltiness and sweetness,” he says.

The REESE’S Peanut Butter Cup ball pit was also a hit with attendees who welcomed the opportunity to literally dive into the world of REESE’S chocolates.

What was the feedback from guests?

The REESE’S-taurant was a huge success. The dishes were a standout, while guests mingled over the shared dining style and enjoyed the unique flavours of the sweet-and-salty combinations.