The Star Event Centre has launched 19 world-class menus exclusively for events.
Borne of the culinary vision of Jason Alcock, The Star’s executive chef, the new menus combine fine-dining with visual elegance and experiential elements.
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.
“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.
Chefs from The Star’s award-winning signature restaurants including Dany Karam, of BLACK Bar & Grill; Chase Kojima of Sokyo; and Gabriele Taddeucci of Balla – have all 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,” he said.
“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.
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.
