Sign up to our newsletter for inspiration and advice to help you plan awesome events
Gastronomy Launches Luxe Festive Menu for Events
Traditional festive menus are always a popular choice for end-of-year functions. For party planners, it’s an easy menu choice that helps to get guests into the festive spirit. But while roast turkey, mince pies and egg nog are considered the standard fare, who wants to serve standard when you’re in charge of planning the BEST END OF YEAR FUNCTION EVER?!The team at Sydney-based event catering company, Gastronomy, are anything but standard and have just launched a fabulous festive menu based loosely around the 12 Days of Christmas. The luxurious menu features traditional flavours with some added bling.
We had the pleasure of attending Gastronomy’s recent menu launch at the Parliament House of New South Wales – which, by the way, is a complete eye opener. Who knew there were such great venues behind those gates on Macquarie Street?!
While we were there we grabbed a few top tips on catering for the party season from Gastronomy’s Creative Director, Marcus Longinotti. We also got a copy of Gastronomy’s new festive canape menu that is the perfect match for a luxurious end of year function – check it out below before locking in your party menu.
Event Birdie: When choosing the menu for an end-of-year function what should event planners consider?
Marcus: People eat with their eyes, so when selecting an event menu it is always important to consider what the food will look like and how it will be presented.
The festive season is the perfect opportunity to take the ever-popular food station and turn it into a visual feast. Pick a theme and use this to help you select props and appropriate platters to accentuate your theme.
Also, remember that you know your guests best – make sure that the menu reflects their taste and caters to dietary requirements. No one wants to dance on an empty stomach.
Event Birdie: Do you have any advice for people planning their end-of-year party?
Marcus: Let everyone that is collaborating on your event do what they’re good at. Allow the AV team to worry about the placement of the lights, let the bar staff make sure the drinks are chilled and allow the caterer to make sure that the menu you signed off on is served hot and fresh to your guests.
Events can often be stressful, so use the planning stage to cement your relationship with your suppliers and build your confidence in their capabilities so that come show time you are able to enjoy the event yourself.
Event Birdie: What do you love about catering at the Parliament of New South Wales’ venues?
Marcus: One of the main reasons I love Parliament House’s venues is the versatility of the spaces – the juxtaposition between heritage styling and contemporary design. From the Jubilee Room’s book-lined walls and ornate stained-glass ceiling, to the iconic central water feature of The Fountain Court and then the vast Strangers’ Dining Room with its panoramic views of Sydney’s iconic Domain – there is a space to suit all occasions.
Parliament House is steeped in history and provides a unique backdrop for a variety of events. The fact that it is located in the Sydney CBD is a bonus!
Event Birdie: Talk us through your new festive menu which you showcased at your recent event…
Marcus: We started the event in the historic Jubilee Room, where we served beverages in crystal glasses and listened to Nic and Skye – an awesome singing duo. Guests were then taken on a tour of the Parliament House venues – first stop the glamourous Fountain Court where guests were able to taste Pacific & Sydney Oysters – freshly shucked by the Sydney Oyster Girls.
In addition, we served the following roving canapes:
‘Three French hens’ | Confit leg/ liver parfait/ crispy skin trio
‘Seven swans a swimming’ | Snapper quenelle, Sauvignon Blanc beurre blanc and salmon caviar
‘Nine ladies dancing’ | Croque madame with quail egg omelette
Pink grapefruit, cashew and toasted coconut salad on betel leaf (vegan)
Guests then continued onto the Strangers’ Dining Room, which is a stately venue overlooking the Sydney Domain. Here we took the opportunity to set and style one large long table for 34 guests. This is a great space for formal dinners – although on this occasion it was just for show.
In this room, we conducted a few of the formalities of the evening and served a heartier selection of canapes, including:
‘A partridge in a pear tree’ | Mini partridge pies and pear sauce
‘Four calling birds’ | BBQ quail marinated in lemon, garlic and oregano, cumin yoghurt
‘Six geese a laying’ | Goose and turkey meatball with cranberry relish
‘Ten lords a leaping’ | “Lord of the fries” – crispy smashed chats with roast garlic sauce
Last, but certainly not least, guests moved seamlessly into the final venue on show, the Members Dining Room. Here we had set up a glittering dessert station that had everyone taking photos and eager to dive in. #gastronomybling
Creating a statement food station is a great way to get guests excited and nothing works better than a table full of sweet desserts!
The festive dessert station included:
‘Two turtle doves’ | Gastronomy’s own mince pies with 2 silver iced wings
‘Five gold rings’ | Gold dusted mini ring doughnuts
‘Eight maids a milking’ | Milk jelly, crispy pearls and white chocolate bite, gold leaf
‘Eleven pipers piping’ | Chocolate and pistachio filo pipes
‘Twelve drummers drumming’ | White chocolate mud cake pops with white Grand Marnier
White chocolate-covered strawberries
If you are looking to host an end-of-year function and need catering that is sure to impress, get in touch with the team at Gastronomy. Gastronomy can cater for events in your office, your home, a marquee and a number of venues around Sydney – including the unique venues at the Parliament of New South Wales.