What an absolute pleasure it was being involved in the historic Woods Bagot Perth studio launch last Thursday 9th June at The Palace Hotel. Woods Bagot is a People Architecture company with 17 studios spread over Australia, Asia, the Middle East, Europe and North America. With over 1000 experts delivering an experience the building was bound to showcase some of Perth’s best architecture.

Woods Bagot recently moved their studio to The Palace Hotel on St Georges Terrace after being contracted by Brookfield Property Partners to oversee the restoration of the historical Perth building. The Palace Hotel was originally built in 1897 and closed its doors in June 1986, it had been 30 years since guest graced the visually stunning building. The evening was a showcase of the beautifully restored hotel for the 330 guests in attendance. As a fitting tribute to the 1900’s our team wore white shirts with a black bow tie, as the staff would have worn this during its years of operation.

The grand staircase led guests to the mezzanine level where they were greeted with welcome cocktails, a live ensemble and flowing canape items. Our canapes included traditional items with a modern twist to reflect the building’s new life. Our head Chef and Director Bob Rawlins designed a menu that incorporated an array of colour and texture to give the guests a parade of items bursting with flavour. The evening was a great success with guest boasting about the service and attention to detail they received from the Innovations Team.

 


CANAPE MENU

Hot Items

Slow Cooked Lamb Ravioli with Sour Cherries, served on a Chinese spoon

Chicken Sage & Pancetta Skewer served with a Capsicum Ketchup

Macadamia Crusted Pork Fillet, Braised Red Cabbage & Apple Cream, served on a Chinese spoon

Basil Marinated Haloumi Crouton with Tomato Relish

Field Mushroom, Feta Cheese & Walnut Money Bag

* * *

Cold Items

Pancetta & Fennel Palmier topped with Caramelised Onion, Rocket & Shaved Beef

Chicken, Avocado & Mint Salad Rice Paper Rolls

Potato Scone topped with Salmon Gravlax, Dill Cream & Salmon Caviar

Pastry Shells loaded with Artichokes, Kalamata Olive, Bocconcini Cheese & Red Onion topped with Sun Dried Tomato Tapenade

 


 Photos courtesy of The Social Pages: http://thesocialpages.com/2016/06/woods-bagot-launch-at-palace-hotel/