With a capacity of more than 8000 guests*, The Venues Collection has its sights set on making its flagship venue, Watersedge at Campbell’s Stores, the ultimate destination for brand activation and mega events on Sydney Harbour.
It combines breathtaking views of Sydney Opera House and Sydney Harbour Bridge with the venue’s heritage allure, hospitality expertise and inclusive culinary team, and leverages its food ethos to help clients achieve their event goals.
“We recognise the pivotal role food plays in events,” says Philip Beauchamp, a director of The Venues Collection.
“During the past two decades, we’ve witnessed its power to enhance social interaction. More recently, luxury brands such as Dior have used it to elevate brand engagement with their target audience.”
In 2023, event organisers managed a surge in dietary preferences driven by lifestyle choices. Forward-thinking event agencies began strategically incorporating cultural representation to introduce a diverse array of flavours through food stations, fostering inclusivity, psychological safety and guest appreciation.
In an era dominated by social content – where “the phone eats first” – delivering a sensory dining experience has become a priority.
Event food must engage multiple senses, tantalising taste buds with thoughtfully plated dishes, aromas and vibrant colours. Importantly, the story behind the food’s source adds depth and richness to an event’s atmosphere.
Top priority for The Venues Collection’s culinary team is crafting an experience that energises and engages guests. It focuses on serving nourishing, well-balanced cuisine while minimising food waste, supporting local producers and ensuring guest satisfaction.
Beauchamp emphasises his event management team proactively suggests what works best for clients and their guests. For those preferring a restaurant-quality meal in intimate settings, organisers can choose from a variety of cuisines offered by the five restaurants at Campbell’s Stores. For those who take on chef’s selections, Japanese restaurant Bay Nine Omakase promises beautifully plated surprises.
The culinary team also recommends new event cuisine concepts such as complementing food stations featuring Australia’s finest ingredients with roving plant-based entrees and non-alcoholic beverages for large cocktail parties. From potato and chickpea sliders to artfully crafted whipped tofu and lemon aspen tarts, these delights are visually stunning and delicious, proving plant-based cuisine’s potential for culinary excellence.
For banqueting events centred around meaningful connections, the team suggests offering a selection of petite plates during pre-meal networking drinks instead of a seated entree. From kingfish ceviche to delicate canapes topped with locally sourced cheeses and charcuterie, each petite plate offers a symphony of flavours perfectly suited for socialising.
*Capacity varies based on production set-up and utilisation of promenade areas and selected spaces in neighbouring venues such as the Overseas Passenger Terminal.
