Hotel Centennial turned one and to celebrate a great year they invited locals and celebrities to an elegant soiree at their Scarlett Lounge with cocktails, Veuve Clicquot champagne, canapes and a big birthday cake on Tuesday 21 April 2015.
The night included a speech by editor at large of News.com.au, Melissa Hoyer, and celebrity chef, Justin North.
Guests were spoilt with canapes including: heirloom tomato, goat’s cheese and basil tart; crab and cucumber brioche; Glacier 51 tooth fish roll ups with miso, black sesame and lime; yellow fin tuna tartare taco with green chilli and ginger; caramalised pork belly with wood fired eggplant; prosciutto and smoked buffalo mozzarella croquettes and nettle aioli; native ribery fruit meringues; and chocolate fudge with smoked salt.
Drinks included Veuve Clicquot champagne and cocktails such as: Centennial Sunrise made of Mezcal Amores, pineapple, Cilantro, lime and Habanero Grenadine; Berry and Black Tea Punch made of FAIRRum, FAIRGoji liqueur, black tea, orange and cinnamon; and Mayan Flip made of Mezcal Amores, vanilla liqueur, coffee, chocolate bitters, chilli syrup and whole egg.
The festivities continued through the week with events including an organic high tea on Monday, a Best of Woollahra dinner on Wedesday, a celebrity chef dinner with Manu Feildel and Justin North on Thursday, and Friday flutes on Friday.
The Hotel Centennial was originally established in 1888, and after a million refurbishment was transformed from a pub into an elegant bar and reopened in April 2014 by Halcyon Hotels. The hotel won the 2014 AHA award for the best redeveloped hotel in Sydney.
Sydney’s own New York style brasserie, The Morrison Bar & Oyster Room located at 225 George Street, Sydney, launched its Crab Carnival on 31 March 2015.
Guests were invited to try the new crab menu, drink crab cocktails (with crab legs in the drink), enjoy crab races, and watch two brave participants entered a crab eating contest with owner and Head Chef Sean Connolly.
Guests enjoyed a menu of: crab and lettuce tacos, snow crab rolls, soft shell crab sliders, blue swimmer crab and corn chowder, chilli mud crab with duck fat chips and cabbage and parmasan slaw, and lemon meringue pie.
Following on from last year’s success, this year’s carnival promises to be even more fantastic with an extended extra two weeks of activities. Running from 30 March 2015 through 24 April 2015, this 26 day carnival will see crab fans enjoy a crab inspired menu curated by celebrity chef Sean Connolly. There will be daily menu specials throughout the carnival as well as crab themed cocktails. There will be a return of the crab races and another challenging mud crab eating contest that will test even the greatest of crab aficionados.
- The Crab Races – the races will be on Thursday 2 April 2015 and 16 April 2015. Each hermit crab will be numbered and the Morrison will hold a $5 sweep.
- The Crab Eating Contest – this will be held on Tuesday 7 April 2015. Sean, his chef friends and members of the public will compete with in a mud crab eating contest (fee included)
Follow the Crab Carnival on @TheMorrisonSyd and for up-to-date activity with the Crab Carnival #TheMorrisonCrabCarnival
The revamped Gantry Restaurant & Bar, located at Pier One on the water’s edge, launched with a VIP party on Tuesday 17 March 2015.
The building was built in 1912 and is steeped in maritime history. Leading architectural firm Bates Smart was engaged to transform the building into a sophisticated space that was respectful of the building’s past. Rich, dark, club styled furniture, brass furnishings and weathered timber flooring compliment the reinstated beautiful original features including exposed pillars and steel framing.
Executive Chef, Chris Irving (who has a wealth of accolades including four years with the Gordon Ramsay Group) and Bar Manager, Ben Taouss ensured that guests had an unforgettable experience. An impressive seafood display showcased the daily offerings of the restaurant including freshly shucked oysters, Balmain bugs and Hervey Bay scallops.
Standout dishes served during the night included Venison Tartar, Spanner Crab with bergamot and green apple, and grilled Cone Bay Barramundi. Moet was flowing all night and the cocktail menu had been crafted with an emphasis on native and botanical ingredients to create deep and surprising flavours.
Celebrities included: actor Rachel Griffith, Sydney socialite Sally Singleton, E! Australia host Ksenija Lukich, Channel Ten Hollywood reporter Richard Reid, model and journalist from Sporteluxe Bianca Cheah, host of television music program The Loop Scott Tweedie, host of Ready Steady Cook Peter Everett, and celebrity veterinarian from Harry’s Practice Katrina Warren.
For more information about the Gantry Restaurant & Bar, go to http://www.thegantry.com.au
Half the photos are courtesy of The Mint Partners.
Celebrity chef Miguel Maestre from The Living Room teamed up with Finish dishwashing detergent to launch a one of a kind pop-up restaurant on Thursday 5 March 2015.
The menu consisted of dishes including Flamenca style eggs, Miguel’s world-famous Paella a la Maestre de Marisco and Churros con Chocolate.
The cost for the meal was free except patrons were asked to put Finish to the test – by doing their own dishes! Patrons filled a dishwasher and loaded it with Finish Quantum dishwashing tablets or washed the dishes by hand using New Finish Hand dishwashing gel.