W Brisbane has launched a curated food experience for their conferencing and events offering.
Developed by executive chef Robert Sauer in collaboration with chef de cuisine Isa Hagstrom and executive pastry Chef Nicholas Waring, the new banquet menus put the focus on local produce.
Moreton Bay Bugs, Queensland Beef Cheek and Darling Downs Striploin all play a part in the banquet menus with different cooking techniques and flavour combinations. From Black Lamb to Salt Baked Celeriac, all the main courses are gluten free with the team on hand to cater for every dietary need.
Adding some theatre to the culinary offering, the molecular canape menu divides into two types – ‘Cool as a Cucumber’ and ‘Firestarters’ and includes Fizzy Heirloom Tomatoes and Cryo Poached Wagyu Beef. Desserts include Miniature Pink Croquembouche, Toffee Popcorn Banoffee and Seven Textures of Valrhona.
“We wanted these menus to give guests a fun, yet memorable experience, but also shine a light on local produce and sustainability,” said Sauer.