Forte’s Feast held at Sydney’s CarriageWorks, where Forte is one of the three newly appointed exclusive caterers, was a showcase of our company’s 2010 catering menu created by recently appointed Executive Chef, Anthony Sullivan.
Guests were greeted on arrival with one of Forte’s signature cocktails and a stylish apron to ensure that designer threads would not inhibit their feasting fervour. An elegant selection of canapes included soft shell mud crab with light palm sugar dressing, and celeriac soup with roasted chestnuts and cold pressed lemon oil.
Four feasting tables were presented, allowing guests to sample the diverse range of the new menu. A contemporary Japanese-inspired raw bar to start, with sashimi chefs preparing the freshest Atlantic salmon, yellow-fin tuna and hiramasa kingfish, complemented by a range of fruity to dry sakes. The second showcased a 100 percent organic antipasto and tapas bar, overflowing with organic meats, zucchini flowers and olives, all set off beautifully with Krinkewood Biodynamic wines. Guests then moved through the room to find a range of cheese at their perfect ripeness. Finally they reached the art-inspired chocolate station serving hot, liquid chocolates paired with strawberries, marshmallows, dried fruit, ginger, lollies and cakes, all fresh for the dipping.
