The government package was also aimed at stimulating business events to come back into the CBD.
The new Events menu by Executive Chef Eric Costille was previewed at an event in Sydney last night.
Image: ©Megann Evans

In true Marseille style, Sofitel Sydney Darling Harbour held a lively event last night to showcase the diverse meeting and events spaces available at the hotel and to provide guests with a preview of the new menu introduced by Executive Chef, Eric Costille.

As guests made their way through the nine stylish meetings and boardrooms and the Magnifique Ballroom, they were provided with inspiring design touches showcasing how well-suited the spaces are for hosting any style of event, from haute couture fashion shows to gala dinners and large-scale conferences with state-of-the-art audio-visual technology through to intimate business meetings.

A true point of difference for Sofitel Sydney Darling Harbour will be the new French-inspired menu designed to provide a stylish culinary underpinning for corporate events held at the hotel.  In a departure from more traditional menus, guests were given a sneak peek of Chef Costille’s signature dishes including canapés of mini onion pissaladière, mini pan bagna buns, seared red mullet, black olive tapenade on toasted brioche and stuffed baby tomato and zucchini provençale. For something more substantial, a market display style grazing station was set up offering guests a Marseille style traditional bouillabaisse, freshly shucked oysters and cooked tiger prawns with aioli.

Adding to the French Art de Vivre, an indulgent chocolate fountain and a selection of hand-made guimauve (marshmallows) provided the perfect sweet indulgence in the hotel’s elegant Champagne Bar, which can also be booked for events.  An assortment of cheese with freshly baked bread and French charcuterie was also a highlight.

To complement the French fare, guests were served Pink Waterlilies (cocktails) prepared by the hotels experienced mixologists and sipped on bubbles. They were also entertained by the dramatic ‘Sabrage’ ceremony – showcasing the art of slicing open a Champagne bottle with a cavalry sabre.  This tradition, thought to have started with Madame Clicquot is available regularly at Champagne Bar.

The opportunity to walk through the different styles of guestrooms available at the hotel was also on offer, along with Le Rivage bar adjacent to the hotels’ sparkling infinity pool and the recently re-designed private dining space “The Red Room” in signature restaurant Atelier.  The experience concluded at Club Millesime Lounge located on level 35 so guests could take in the breathtaking views of Darling Harbour and the city.