Let them eat schnitzel

Over a two night extravaganza, Restaurant Associates in collaboration with City of Sydney, event stylists – Decorative Events and event producers – Event Emporium came together to produce a once-in-a-lifetime Miss Marie Antoinette themed production at Sydney Town Hall.

The event was an opportunity to showcase collaborative and creative event design talent, with a night of luxury and opulence telling the tale of Miss Antoinette’s life story from Austria through the French Revolution during the 1700s

The evening commenced in the newly renovated Marconi Terrace which was themed as an Austrian food market. Chef Leander G’Strein (conveniently Austrian) created miniature stalls serving guests house cured and smoked meats, honey roasted almonds and mini Weiner Schnitzels

Guests were treated to Krug champagne which set the lavish theme. There was shredded pork hock on dehydrated puffed pork skin, pickled horseradish and kohlrabi on pumpernickel as well as cheese dumplings taking guests back to Austria with the sound of market music in the back ground.

A trumpet fair and doormen welcomed guests and announced the evening, leading guests into the grand Centennial Hall to show case the venues technical capability. They were treated to a classic Austrian Aperitif of fermented grape juice (resemblance or a sweet white port) during a rendition of the Sound of Music’s ‘My Favourite Things’ was a goose bump moment.

Shortly after, guests were led into the vestibule which was highly decorated with florals, props and lighting mastered by staff in dress. Guests were asked to be seated before being served a selection of sourdough and rye breads and house churned butters from restored antique trolleys followed by a progression of 5 dishes with matching wines, they were dramatic and theatrical taking guests on a journey from Austria to France, the menu written and presented in native language to bring a sense of ‘place’.

1:2 service staff delivered each course in military fashion to heighten the dramatic nature of the event. There were sauces served at the table, cloches lifted to reveal smoke and intricately styled courses leading to an array of ooohs and ahhhhs.

Throughout the evening, the ever popular Iota performed a number of theatrical cabaret and progressive acts.

The evening wound down with a selection of fine and rare cognacs and Armagnacs some dating back to the 1960s from vintage trolleys and an extensive array of petite fours at the exit as a final surprise from a mirrored Chester draw cabinet with gold lined boxes.

The menu for the evening included;

First course – Erster Gang           

  • Vom Rot Wild  mit Hirsch schinken und Frittaten
  • Wild game, Bouillon, venison ham and frittaten
  • Salomon Grüner-Veltliner ‘Von Stein Reserve’ 2011 Krems, Austria – From magnum

Zweiter Gang – Second service

  • Geraucherte  Regenbogenforelle mit wachtelei , sahne kren und caviar.
  • Rainbow Trout, Hot smoked, horseradish, soft egg, caviar and cream
  • Domane Wachau Riesling ‘Kellerberg’ Smaragd 2008 Wachau, Austria

Troisième Service – Third service                              

  • L’ Entrecôte et son jus gras, servie avec une Duxelle de champignons, petits-pois, pomme de terre Dauphinois et petit fagotins de haricots.
  • Wagu Rib eye, mushroom, spring peas, potato terrine and  French beans wrapped in pancetta
  • Haut Faugéres St Emilion Grand Cru 2010 Bordeaux, France

Quatrième Service – Fourth service

  • Comté, croissant au beurre, truffe fraîche et gel de poire.
  • Comte, Butter Croissant, truffle and pear gel
  • Amelie Berthaut Gevrey-Chambertin 2012 Burgundy, France

Cinquième Service –  Fifth service

  • Ile flottantes à la vanille avec sa meringue, crème caramel et amandes toastées.
  • Floating island, Meringue, vanilla, caramel and almonds
  • Chateau Lafaurie-Peyraguey 2005 Sauternes