Iconic Sydney landmark, Luna Park will celebrate 80 years of operation on 4th October, 15 and over those years it has added many innovations in terms of rides and entertainment venues.
Many Aussie kids would have tales of overcoming their fear to ride some of the most scary contraptions on the planet.
The Rotor was very new when as a youngster in the 50’s I had my first experience at the harbour side park. This fascinating gravity defying experience spins at frightening speed and leaves you hanging in mid air. The aftermath for me left my tummy spinning and what followed did not please my Pop who failed to avoid my technicolour yawn.
It was with these memories I attended the park again last week for an update and inspection of the massive venues and the quality food and service available for functions.
The multipurpose venues can accommodate gatherings of varying sizes and styles from banquets to cocktail parties, conferences, exhibitions, trade shows and product launches.
With more than 13 venues on offer (some of the rides can become meal venues) Luna Park can include dining on the Ferris Wheel or the Big Top auditorium which can cater for more than 1100 banquet style. Views are spectacular from the Grand and Crystal ballrooms which can hold from 360 to 650 for a sit down meal.
Internationally trained Executive Chef, Mark Taylor and his team can put the icing on the cake for your function with interesting tailor made quality menu’s.
Lunch was in the newest room the Palais with extensive views of the harbour and Opera House. We enjoyed a 2013 Nova Vita Pinot Gris from the Adelaide Hills, with chicken entrée and a seared Swordfish main.
After a wonderful luncheon experience I left Luna Park feeling a bit light headed but this time it wasn’t the Rotor, perhaps the wine.
Written by John Savage