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Mice Net : February 2009
the rocKS food and and The rocks, the dockside Group is one of the best when it comes to catering to meeting and incentive groups. mice.net spoke to VenueS across darling Harbour WiTH eiGHT fabulous ambience Q.How long have you been with Dockside? a. I’ve been with Dockside Group 12 months’ now. Q. How many do you have on your team? a. This depends a great deal upon the event. For example, for our VIP or large corporate functions I would usually be on board from the very beginning, meeting with the client from the outset, discussing menu inclusions and tailoring a menu to suit, and matching wines to complement the flavours in the dishes. I also would advise our clients of the room set up ideal for food station layout and theming, and adding the personal touch by being present on the evening. executive chef Michael James about what they do so well. Q. Is your food style different for large groups? a. No matter whether we have small or large groups, our standard of restaurant-quality food remains our point of difference. Dockside Group is renowned for our use of local produce and offer a wide range of alternate venue options – even catering for 4000 in a sit-down banquet dinner. a. Our venues are the perfect destination for international groups with the Sydney Harbour as a natural backdrop. We cater for all food styles however, the larger international groups are keen to taste Australia’s fresh local seafood, lamb and beef. Q. You have quite a few venues. Do food styles differ depending on which venue the group is in? a. Yes all our restaurants are very different and when designing menus for groups in those venues I tend to theme them accordingly, i.e. Italian at the Italian village, casual alfresco at Wolfies/Waterfront. a. Something simple that is well presented, substantial and is accepted by 90 per cent of the clients without it being too quirky or misunderstood by the guest. Q. What does Dockside do better than anyone in terms of food? a. We are able to meet most if not all customer requests due to the diversity and ethnic background of our staff and the unique locations of our venues at Darling Harbour and The Rocks. 104 mice.net Q. What makes a good event in terms of the food offering? Q. Do international clients have different expectations than Australian-based groups? Q. When does your job begin with an event? a. With the expansion of our function venues from five to eight I now have a kitchen brigade of around 80 chefs and kitchen hands.