Coastlines EVENT DINING AND DRINKS C ROW N E P L A Z A SY D N E Y CO O G E E B E AC H
GLOBALLY, THE COASTLINES OF THE WORLD SPAN SOME 356,000KMS.
Coastlines OUR CURATED SEASONAL DINING AND DRINKS COLLECTION LETS YOU TASTE AND EMBRACE SEASIDE DESTINATIONS FROM CLOSE TO HOME AND FURTHER ABROAD.
MEET ALOK JAMBHORE EXECUTIVE CHEF
French classically trained, Asian inspired and Australian honed, Alok accepted the challenge of relaunching the hotel’s Events Dining Concepts following the multi-million dollar renovation and re-design of the Crowne Plaza Sydney Coogee Beach in late 2019. Alok hails from Nagpur, India where he acquired a Bachelor of Science in Hotel Management and Catering Technology in Applied Nutrition, at the Hyderabad Institute of Hotel Management. In 2007 he moved to Australia where he completed a Postgraduate Diploma in Culinary Management at Le Corden Bleu here in Sydney. Alok gained his experience in hotels, restaurants, resorts and large catering venues of up to 10,000 guests.
Alok
With an innate gift for bringing simple yet sophisticated flavours to life through his use of indigenous and home-grown herbs and spices as well as an exotic array from around the globe.
ALOK’S FOOD PHILOSOPHY ‘Coastlines’ is his collection of innovative dining concepts and menus inspired by Coogee’s seaside location and heritage, Alok’s homeland, and some of his favourite coastal destinations including the Mediterranean coasts, the Mexican Gulf and the South China Sea. Supported by a talented culinary brigade, Alok’s curated menus complement Crowne Plaza Sydney Coogee Beaches’ brand pillars of sustainability, authenticity and simplicity.
SUSTAINABILITY. By partnering with Oz Harvest, one of Australia’s best-known charities, we’re on a mission to banish excess food waste and further industry skills and education for at-risk youth. We’ll work together in two areas: 1. FOOD RESCUE: Fighting food waste through the rescue of surplus food across the hotel. In the future, we’ll also look to use Winnow Vision which is a new tool that allows kitchens to automatically track and reduce food waste using artificial intelligence. 2. SUPPORT THE ‘NOURISH’ PROGRAM: Our parent company, IHG, provides 10 scholarships for at-risk youths (16-25 years old) to earn a Certificate I or II in Hospitality. We’ll support this exciting initiative by providing on-the-job training, mentoring, hotel visits, work experience and more. Alok’s menus are designed to cater to today’s well-travelled and diet conscious guests. No longer will a side salad on a side table suffice for guests with special dietary requirements, as there will be plenty of choices for everyone on every menu, reducing the need for over-catering.
AUTHENTICITY. Staying true to his roots, Alok’s approach is like many other chefs using locally sourced seasonal produce as the staple for their menu design. But unlike many others, his flavours take you on a journey around the globe, starting in Australia, where he uses indigenous Australian bush foods and herbs and spices that are ethically sourced and sustainably harvested from Illawarra Community Gardens. For dishes from further abroad, he has studiously researched traditional ingredients and cooking methods from across the coastlines of the globe.
SIMPLICITY. Alok believes that the recipe for a successful Meetings or Event is simple. Partner with clients to design events that perfectly balance dynamic daytime content, with soul nourishing food that connects guests through shared immersive dining experiences so that they leave us feeling connected to the destination on an emotional level.
To inspire guests and facilitate networking, Alok created a collection of events and menus that invite guests outdoors to taste, breathe and embrace the natural delights of Coogee. Interactive elements, Instagram worthy grazing feasts and fork style dining allow guests to move freely, snap a selfie and effortlessly connect with colleagues and friends.
DAY DELEGATE
Packages
MONDAY
CUISINES FROM THE CÔTE D’AZUR 600KMS OF FRENCH MEDITERRANEAN COASTLINE
MORNING INSPIRATION:
MIDDAY GRAZING
− Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Smoked Salmon Gravlax Cones with Crème Fraiche − SOMETHING SWEET: Raspberry Friands V, GF
− ASSORTED TARTS: Passionfruit Brulee Tart Baked Chocolate Tart Classic French Lemon Tart − Served with Organic Natural Soda Pops and Sparkling Waters
MIDDAY GRAZING: − − − − − − − −
Tuna Nicoise Salad Lentil and Quinoa Salad V French Baguettes with Gourmet Fillings Roasted Leg of Lamb GF, IE Roasted Chats, Onion, Mushroom, Olives Chicken Casserole French Onion Rice VE, GF Seasonal Fruit
(CONTINUED)
AFTERNOON REJUVENATION:
VE, GF
− Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: BBQ Vegetable Puffs V − SOMETHING SWEET: Caramel Salted Chocolate Tartlets DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE
Côte d ’Azur
TUESDAY
SOUTH CHINA SEA SENSATIONS 3,200KMS OF VIETNAMESE COASTLINE
MORNING INSPIRATION: − Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Chicken Rice Paper Rolls GF, DF Vegetable Rice Paper Rolls VE, GF − SOMETHING SWEET: Pistachio, Lemon and Almond Tea Cakes
MIDDAY GRAZING: − Thai Beef Rice Noodle Salad, Mint, Fresh Chilli and Nam Jim Dressing GF, DF − Asian Slaw Salad with Tomato, Cucumber, Carrot, Onions, Basil and Dressing V, GF − Banh Mi (Vietnamese Baguette) with Hummus, Cucumber, Carrot, Pickled Red Onion, Baby Spinach, Mint, Red and White Cabbage V − Lotus Leaf Buns with Karage Chicken and Asian Herbs Slaw IE
MIDDAY GRAZING (CONTINUED) − Sesame Seed Crusted Salmon with Yellow Daikon and Plum Sauce GF − Vegetable Nasi Goreng with Spicy Sambal V − Seasonal Fruit − Petite Cakes: Mango Paradise, Mix Velvet, Mini Lemon, Chocolate Tart, Chocolate Slice − Served with Organic Natural Soda Pops and Sparkling Water
AFTERNOON REJUVENATION: − Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Chicken Thai Curried Pies − SOMETHING SWEET: Assorted Banh Mochi (Sweet Rice Cake)
South China
DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE
WEDNESDAY INSPIRED BY ITALY
7,500KMS OF TYRRHENIAN SEA COASTLINE
MORNING INSPIRATION:
MIDDAY GRAZING
− Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Mushroom Arancini V, GF − SOMETHING SWEET: Bombolone (Italian Doughnuts) V
− Gelato station with Coulis, Chocolate, Sauces and Waffle Cones IE − Served With Organic Natural Soda Pops and Sparkling Water
MIDDAY GRAZING:
− Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Italian Pinwheel with Goat Cheese and Pumpkin − SOMETHING SWEET: Apple and Frangipane Tartlets
− Vegetable Fregola and Saffron Salad V − Octopus Salad, Boiled Potatoes with Celery and Garlic, Parsley, Olive Oil and Lemon Dressing GF − Cheeseburger Calzone − Milly Hills Lamb Cutlets with Artichoke and Jus GF, DF − Grilled Reef Fish and Tomato Salsa GF, DF − Crispy Gnocchi with Napolitano Sauce and Greens GF, V − Seasonal Fruit
(CONTINUED)
AFTERNOON REJUVENATION:
V
DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE
Tyrrhenian Sea
THURSDAY BITES FROM BAJA
3,200KMS OF MEXICAN COASTLINE
MORNING INSPIRATION:
MIDDAY GRAZING
− Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Empanadas with Mexican Spicy Chicken − SOMETHING SWEET: Apple and Pecan Mini Cake
− − − −
MIDDAY GRAZING:
− Apple Frangipane Flan − Triple Berry Flan − Lemon Delicious Flan − Served with Organic Natural Soda Pops and Sparkling Water
− Bean Medley Salad V − Quinoa and Bean Salad
V
MAKE YOUR OWN TACO AND NACHO STATION:
IE
− Plain and Corn Tacos and Corn Nachos − Slowly Cooked Chicken, Fried Fish and Vegetable Con Carne − Iceberg Lettuce, Sliced Tomatoes, Cilantro, Guacamole, Salsa, Sour Cream, Cheese, Pickled Jalapenos, Lemon Wedges, Pico De Galo and Fried Beans.
(CONTINUED)
Mexican Spiced Rice V Carne Guisada (Beef in Gravy) Mexican Chicken Alfredo Seasonal Fruit
ASSORTED FLANS:
AFTERNOON REJUVENATION: − Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Corn and Sweet Potato Empanadas V − SOMETHING SWEET: Caramel filled Churros with Cinnamon Sugar
Baja Coast
DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE
FRIDAY
FROM THE BAY OF BENGAL 2,100KMS OF INDIAN COASTLINE
MORNING INSPIRATION:
MIDDAY GRAZING
− Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Vegetable Samosa with Yoghurt Minted Sauce V − SOMETHING SWEET: Lemon Drizzle Cake
− Seasonal Fruit − Selection of Black Forest, Orange Almond Quinoa, Yoghurt Berry Bliss Cakes − Carrot Cake Pops and Coconut Apricot Pops − Served with Organic Natural Soda Pops and Sparkling Water
MIDDAY GRAZING: − − − − − − − − −
Tomato, Onion, Cucumber Kacumber Salad VE, GF Lentil and Chickpea Salad VE, GF Tandoori Chicken Wraps Butter Chicken Filo Dal Tadka (Lentil Curry) VE, GF Cumin and Saffron Rice VE, GF Lamb Madras Curry GF Crispy Delicious Pappadums Pantry IE Gulam Jamun (Milk Dumpling Soaked in Flavoured Sugar Syrup) Sago Bowl
(CONTINUED)
AFTERNOON REJUVENATION − Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Vegetable Lentil Puffs VE − SOMETHING SWEET: Apricot Coconut Protein Ball DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE
Bay of Bengal
HEALTH AND WELLNESS
EMBRACE OUR COASTAL LIFESTYLE HEALTH AND WELLNESS MENU ADD $10.00 PER PERSON TO YOUR DAY DELEGATE PACKAGE
MORNING INSPIRATION: − Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Berry Cashew Protein Balls V − SOMETHING SWEET: Chia Pudding with Fresh Berries VE
MIDDAY GRAZING (CONTINUED) − ASSORTED SUSHI: Flamed Grilles Octopus Nigari Smoked Cooked Tuna Maki Inari Veg Maki (Sushi) − SELECTION OF HEALTHY BAGUETTES WITH GOURMET FILLINGS:
MIDDAY GRAZING: − SALAD BAR: Lentil Quinoa Kale V Kick Rice V Bean Medley V Tofu Veg Chilli V Tabouleh V Edamame Freekeh Salad − RICE PAPER ROLLS VERMICELLI: Vegetarian GF, VE Chicken GF, DF Duck GF, DF
Wellness
− − − −
Chicken, Ham, Roast Beef, Smoked Salmon Rhubarb Coconut Sago Bowl Seasonal Fruit Strawberry and Passionfruit Tarts Served with Organic Natural Soda Pops and Sparkling Water
AFTERNOON REJUVENATION: − Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Low Fat Pumpkin Spinach Muffins V − SOMETHING SWEET: Raspberry Slice GF DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE
Contact us CROWNE PLAZA SYDNEY COOGEE BEACH 242 Arden Street I Coogee NSW 2034 I t: +61 2 9315 9100 I f: +61 2 9315 9103 e: meetings.coogee@ihg.com I w: coogeebeach.crowneplaza.com