Black Tie Spring Soiree

Past Events

Black Tie Spring Soiree

There is a first for everything. And now that we’ve hosted our first ever Secret Foodies black tie event I can’t help but think – why didn’t we do this earlier?

After a very quick sell out of the Saturday night event we decided to release tickets for a Friday night dinner. That too sold out within record time. It seems our foodies not only enjoy great food and wine but the opportunity to dress up.

The events were intimate with 32 people each night. Upon receiving the secret text message guests arrived at an elegant Potts Point terrace lined with leafy, green trees. Everyone looked very glamorous and dapper in their black tie attire as they quaffed a delicious French style Australian rose from Phillip’s Frolic.

Delicious canapés circulated the front courtyard where guests mingled and enjoyed succulent grilled prawns, confit mushroom cups and fresh anchovies served on crisp croutons.
After everyone had arrived they were shown through to the main dining room where one long table had been dressed. Crisp white table clothes were lined with incredibly beautiful floral arrangements and magical tea-light candles glistening in crystal bowls. Three giant, black candelabras stood proud along the table with long, pearl candles lighting the room.

On both mantelpieces more flowers and candles added to the ambience while Frank Sinatra serenaded our guests as they took their seats. Anthea Leonard from Sweet Art was responsible for the styling. Yes Sweet Art, as in the incredible cake shop on Oxford Street Paddington. They also do styling!

So who owned this fantastic Downtown Abbey style terrace? That would be Darren Taylor from Darren Taylor Catering. It’s here, in their commercial kitchen at the back of the building that the magic happens. Darren’s impressive CV in the industry includes working for Michelin star restaurants in France, Quay, Boun Ricardo and many years in catering. He’s created events for anything from two people to 15,000 people!
But for this special evening it was all about the 32 people in the room. The brief for the evening was “spring inspired”. With that we started with a delicious tian of blue swimmer crab for entrees. Layered with avocado, tomato fodue and topped with walnut oil dressing with was a light and satisfying. This was paired with a 2014 Chardonnay Hautes Cotes de Nuits Burgundy from Phillip Frolic.  

For mains the spring theme continued with grilled loin of spring lamb served on crushed organic peas and truffle scented jus. A delicious potato galette was served on the side along with seasonal baby vegetables. Mixed leaf salad with Dijon mustard dressing was presented silver service to add a light, refreshing touch to the dish.

We were lucky enough on both nights to have Phillip from Phillip’s Frolic join us for dinner to talk about the wines. He is certainly passionate about all of his wines but gleemed with enthusiasm at the delicious shiraz paired with mains.

We continued drinking the shiraz through to dessert. Warm rhubarb and almond tart was served with spring berries and fresh cream anglaise.
Guests continued drinking into the night until tea, coffee and petit fours of homemade chocolates and palmiers were brought out.

It was a fantastic evening and we may just consider making this an annual event!

To see more photos from the event click here

Secret Foodies also offer private events for 10+ ppl. Check out our packages here: http://secretfoodies.com.au/private-events/

If you're planning an event and need a fabulous caterer you can get in touch with Darren Taylor here: 

Darren Taylor Catering
5 Kellett Street, Potts Point, NSW
02 9331 0085

 
Black Tie Spring Soiree