COVER STORY: CENTREPIECE

“Food shapes our memories”:

Elevating the guest experience at Melbourne’s CENTREPIECE

Taking full advantage of everything Victoria offers in both produce and inspiration, the newly revealed events and conference venue at Melbourne Park is leading a culinary revolution on the events scene.

Australia has always held itself in high regard when it comes to food. Local chefs have long made their mark on the world stage, with culinary minds priding themselves on pushing boundaries, challenging the status quo and servicing a community with palates that rival the most experienced food critic.

An enthusiasm for both the traditional and the unconventional drives elite event venues and esteemed restaurants to invest in food as an experience that goes beyond the transactional. Chefs perform residencies in one another’s restaurants, or blend food with performance and art as we saw with Scott Pickett’s Higher Order. For Australians, food is far more than fuel – it’s a cultural identity.

A Victorian-first setting using Table Art linens, Plumm Glassware and florals by Style by Nature

Photo credit: Diprose Media

For newly revealed events and conference venue CENTREPIECE at Melbourne Park, the food – and everything that surrounds it – has been a cornerstone to its offering from conception, taking full advantage of everything Victoria offers in both produce and inspiration.

“The experience we have with food shapes our memories – we aim to surprise every guest that walks through our doors,” says executive chef Asif Mamun. “In designing the culinary experience of CENTREPIECE, I looked far and wide to inspire dishes that represented the vision of the venue and its place in the Victorian culinary environment. The entire concept reflects the state’s vibrancy and the passion we bring to the table.”

From hosting the exclusive Penfolds and Rockpool restaurants at the recent Australian Open, to curating bespoke menus with locally-sourced produce for every event, CENTREPIECE is leading a culinary revolution in the events scene – and no detail has been overlooked.

A produce-first approach

The CENTREPIECE menu was designed via the team’s ability to source the finest local and seasonal produce – including Gippsland farmed Wagyu, free-range Macedon duck and Wongarra Farm Black Truffle – and building relationships with Victoria’s most passionate producers.

“As a major events venue in Victoria, it’s a privilege to contribute to our community, so the menu – by virtue of our suppliers – benefits the state and showcases the local culture, celebrating culinary craftmanship in a really positive and sustainable way,” says Mamun.

Cheesecake with strawberry compote, watermelon jelly and baked raspberry meringue

Photo credit: Diprose Media

There’s also an additional benefit to sourcing local, which is integral for discerning event managers: working with local suppliers reduces food miles and promotes sustainability, while delivering a sense of place to delegates who may be limited to travel between their hotel room and conference venue.

“Our Victoria-first approach to menu development means we are extremely wellequipped not just to showcase Melbourne within our conference and events spaces, but to take our guests on a trip through the diverse food bowls of Victoria, and really tell a story,” says CENTREPIECE head of food and beverage Rachel Dolan.

Making the process participatory

For a long time, meals were created away from the person eating it – the cut and thrust of the kitchen was hidden and the process was divorced from the result. Today, restaurants with open kitchens are in vogue, and event managers are increasingly turning to live demonstrations and interactive displays to build the sensory experience and anticipation – enriching the experience when they eventually sit down (or stand) to eat it.

CENTREPIECE Chef de Cuisine Chris O’Brien and Sous Chef Tommy Susanto

Photo credit: Diprose Media

“Smelling the individual components of a meal and hearing the process take place – think garlic and onion hitting the pan in the early stages, or the last turn and sizzle of a steak on the grill – can reveal the nuance of a meal to the diner,” says Mamun. “When they sit down having seen the preparation, guests tend to notice the layering of the flavours, and pick up more of the finer details.”

Dolan says that catering for vast amounts of people with varying tastes, allergies and preferences can be a challenge, and many clients are looking to combat this with individual interactive food stalls and pop ups.

We’re focused on constantly pushing the boundaries for our clients, enabling them to make CENTREPIECE their masterpiece.

“At the recent AIME Welcome Event at CENTREPIECE – between the acrobats and suspended grand pianist – a barbecue bar sizzled with local game meats being cooked over flame, while the Harvest Bar meant that guests could build their own canapes with Victoria’s best cheeses and produce.”

A delivery that matches quality

That we eat with our eyes has been well proven – how chefs plate up directly impacts the enjoyment we get from a meal. While colour is the most obvious of drivers, glossiness, shape and the visual texture can all call back to memories that have a profound impact on taste.

Finishing touches to CENTREPIECE’s harvest boards featuring locally grown produce

Photo credit: Diprose Media

However, there’s also an additional pressure that comes with serving food in an events space. Every detail of an event communicates something about the credibility and professionalism of the host, and the dining experience – from taste through to presentation – plays an outsized role in delivering a top-tier experience.

It’s why the CENTREPIECE team spent considerable time collaborating with local tableware suppliers, from Robert Gordon and Plumm Glass to bespoke linen provider Table Art, to deliver a complete culinary experience that fit CENTREPIECE's creative needs.

“Any event manager knows that the devil is in the detail, and presentation of the food is a key driver of the entire event experience,” says Dolan.

CENTREPIECE chocolate desserts created by Tim Clark from CACAO Melbourne

Photo credit: Diprose Media

“There’s nothing worse than going to a beautifully planned event, having a good time, but being let down when it’s time for service. Attention needs to be paid to everything – from how food is plated, right through to the tableware it’s served on.”

An unrivalled experience

As one of Melbourne’s newest conference and events venues, CENTREPIECE at Melbourne Park has benefitted from lessons learned in one of the most competitive food destinations in the world, while also taking inspiration from best practice globally.

“At the end of the day, our aim is to utilise everything at our disposal – from our flexible event spaces and talent to the service staff and our suppliers – to deliver an experience that holds its own against any venue, anywhere across the globe,” says Dolan.

A selection of networking canapes

Photo credit: Diprose Media

“We’re focused on constantly pushing the boundaries for our clients, enabling them to make CENTREPIECE their masterpiece. Our role is to help them realise their vision through the space, and in a city like Melbourne, the food cannot be a secondary consideration.”

CENTREPIECE at Melbourne Park is now open.

Enquire now for your next event at centrepiecemelbourne.com