Mountains of Willy Wonka-style sweets, a secret garden-themed long table feast and a behind-the-scenes kitchen tour were just some of the surprises at the events catering launch at Four Seasons Hotel Sydney in May.
Sydney’s best located five-star hotel treated guests to a sneak preview of its new catering concept, delivering restaurant-quality dining at scale for events and conferences.
Guests were taken on a culinary journey from paddock to plate, hosted by new Executive Chef Michael Mousseauand his team, starting with a kitchen tour and showcase of top quality local produce now featured on the catering menus, such as Cape Grim beef and Glacier 51 toothfish.
Chef Mousseau shared stories of the producers, who traditionally supply to the country’s best restaurants, before welcoming guests into the Hotel’s level two Residential Suite, where a long table feast of the new restaurant-style dishes was revealed, with styling by Nightingales.
To complete the night, talented Head Pastry Chef Davis Summoogum unveiled a jaw-dropping dessert showcase featuring row on row of miniature sweets.
The new Four Seasons Hotel Sydney catering offering was born from a desire to deliver genuine restaurant quality experience for events, with a focus on local produce and house-made chef creations.
“We want to dispel the myth that there’s a marked difference between conference food and restaurant food. Delivering culinary experiences at scale doesn’t mean compromising on quality, creativity or passion,” Mousseau said.