Written by Alex Robertson
Last night DC Conferences were lucky enough to experience a once in a lifetime dining event. Australian Technology Park hosted 300 lucky Sydney-siders at a progressive dining experience for the unveiling of Decorative Events & Exhibitions latest event décor collections.
Swanning down the red carpet, amidst live flames and fire balls, supplied by Howard & Son’s Pyrotechnics, we enjoyed goats cheese lollipops, adult roll ups and a few Angrove wines whilst Tony Bird belted out tunes from a vine covered swing – it certainly set the scene for what was to come.
We headed to the Future Room for our entree – a space we felt Zoolander would feel right at home in. Sleek waiters from Clifford Wallace Hospitality decked out in silver and white served us Jervis Bay Scallops and Shredded Bendele Farm Duck Confit produced by Fresh Catering. Yum.
In between courses we were entertainment by the Rat Pack and The Diamonds – thank you SMA Productions and AV1 for putting on such a spectacular show whilst we waited for the next chapter of our evening.
We were blown away when we headed into the second room for our main course. The ‘Marie Antoinette’s Masquerade Ball’ theme was not just a highlight of the evening but one of the most well thought out and put together venues we have ever seen. The attention to detail was out of this world, from the opulent candelabras and table settings to the full grown cherry blossom tree sitting comfortably in the middle of the room. Bayleaf Catering didn’t disappoint either, Crispy Skin Humpty Doo Barramundi and Braised Prime Beef Rib were matched with a decadent display of winter vegetables that were served on mammoth chopping blocks.
Before we knew it, it was time to leave the 1700’s and head to the 1970’s for some Jungle Funk. Oversized lighting displays and lots of hanging greenery – plus a few flamingoes and monkeys thrown in for good measure, was where we enjoyed our last course. Our dessert was catered for by Laissez-Faire Catering – a delicious deconstructed tart of rhubarb, pistachio and plum with vanilla anglaise and tuile – a perfect way to end such a lavish evening.
We staggered off into the night, wondering how we managed to get so lucky to be involved in something so unique and spectacular. Thank you to all of the suppliers who were involved in such a magnificent event.
A snapshot of the night below, for more photos head over to our Facebook page.
Video by AV1