Gastronomy catering has launched their spring menu showcasing the season’s fresh produce. Held at a private residence in Rosebery, guests were welcomed by Miccal Cummins, founder of Gastronomy as they sipped on cool drinks such as Blood Orangeade, Pine Lime and Mint Frappé, as well as House of Arras Rosé and Antipodes sparkling water.
At long and elegant table in the centre of the dining room was set in blue and white with beautiful flower arrangements and cut fresh fruit accentuating the spring theme. What followed was a series of delicious share dishes, prepared in the kitchen by Gastronomy chefs.
Top picks were the light and delicate Salad of Cured Scallops, Seaweed and Shiso, Black Tiger Prawns in Miso and Sesame Seeds, the Salad of Roast Baby Beets, Shaved Fennel, Watermelon and Goat’s Curd and the delectable Strawberry & Violet Sorbet with Red Fruit Salad and Vanilla Gel.
Gastronomy was founded fifteen years ago and is committed to using the best Australian-grown sustainable produce where possible and employ solar power and bio-degradable disposables in their kitchens.Catering services are available for any event from bespoke lunches, small dinner parties, cocktail parties right through to degustation feasts.
Gastronomy
10/30 Beaconsfield Street
Alexandria
www.gastronomy.com.au
