The extraordinary Long Table Lunch at The Star for Good Food Month

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Long Table Lunch

The extraordinary Long Table Lunch at The Star for Good Food Month

The Star’s top chefs from Sokyo, Momofuku Seiōbo, BLACK Bar & Grill, Balla, Fat Noodle, Pizzaperta, The Century and Adriano Zumbo Pâtissier presented a one of a kind Long Table Lunch in a beautiful garden setting in the Event Centre on Sunday, 23 October 2016 for Australia’s Good Food Month. Good Food Month by Fairfax Media is a nation-wide gastronomic festival that celebrates culinary innovation and flair.

TOTAL NO. OF ATTENDEES: 160

What we did

Foodies from across Australia descended on The Star Event Centre to experience a range of culinary delights at Good Food Month’s Long Table Lunch. The experiential celebration of first-class food was delivered across six-courses crafted by Executive Chefs of The signature restaurants at The Star.

The four hour lunch commenced with a selection of seven roving canapés, each reflecting the restaurants’ individuality and flavours. Serving Asian fusion cuisine, Sokyo served up a tempura capsicum with spanner crab and spicy tuna canapé, whilst renowned Milanese inspired restaurant Balla delivered buckwheat blinis with lemon ricotta and Italian caviar.

Pre-set entrées included paninis, focaccia breads and Italian delicacies like mozzarella and prosciutto from Balla and Pizzaperta, plus Sokyo’s renowned chirashi platters of raw fish and rice, as well as BLACK Bar & Grill’s smoked octopus and chorizo served with a crispy eggplant salad.

Enlivening the dining experience, authentic Dim Sum carts brought around the second course, delivering upmarket Asian street food to tables, including scallop, prawn and pork dumplings and mixed mushroom dumpling buns from The Century, alongside XO glass noodles with prawns by Fat Noodle.

Two main courses designed by the chefs from Momofuku Seiōbo and BLACK Bar & Grill wowed guests with tender kingfish with mango finished with pepper sauce, and a premium Wagyu fillet MBS5+ accompanied with roasted cauliflower, chimichurri and a sticky shallot sauce.

Zumbo Pâtissier concluded the gastronomic event with a surprise dessert designed by the king of sweet creations, Adriano Zumbo. It featured textures of caramel, pineapple and passionfruit, and was paired with Yalumba’s FSW8B Botrytis Viognier dessert wine.

In between each course, guests were entertained by an intimate Q&A with the Editor of the Good Food Guide, Myffy Rigby, and a selection of the world-class chefs who had contributed to the event, including Chase Kojima, Executive Chef of Sokyo, Luke Nguyen from Fat Noodle, Paul Carmichael, Executive Chef of Momofuku Seiōbo, Teage Ezard from BLACK Bar & Grill and Adriano Zumbo, owner of Zumbo Pâtissier.

Special Touches

Transporting guests to a sumptuous oasis, ByDesign brought in two flowing white canopies that were hung high above 40 super long trestle tables in two lines, interspersed with decadent hanging green foliage and industrial fairy lights, creating an intimate and luxurious setting.

Tables were set with crisp white linens and scattered with rustic wooden centrepieces that doubled as food stands, beside massive bunches of native flowers in ornamental black steel vases.

All guests received a luxury gift bag filled with treats to inspire them beyond the lunch, including a 1kg bag of flour with a specialised recipe and video, complemented by delightful treats from each signature restaurant including biscotti from Balla, a selection of famous macaroons from Adriano Zumbo Pâtissier, specialty Momofuku tea and premium beef jerky from Black, plus wine by Yalumba and an assortment of cookbooks.

The immersive and glamorous setting was the ultimate environment from which to experience each of the flavours of The Star’s signature restaurants.

Event outcome

Good Food Month’s Long Table Lunch was a world-class gastronomic experience that will be talked about in the foodie circles for years to come. The Star, working alongside Fairfax Media, delivered an event where food was the shining star, served in an extraordinary and memorable way.

Comment

“I wanted to say a massive thank you and congratulations on an excellent event.

You really went above and beyond and far exceeded our expectations.

Please pass on our thanks to Uday and his team of incredible chef's, the food was delicious! And so much of it, I for one didn't need dinner last night and I'm sure I wasn't alone. The value for money on food alone was incredible.

The room looked gorgeous and it was lovely hearing everyone's comments as they saw the room for the first time.

Once again it has been a pleasure working with all of you, looking forward to the next one.” 

Kate Cutter, Event Manager, Fairfax Media