Belle Magazine Art Dinner

We are proud to announce our recent consecutive collaboration with Belle Magazine for their much anticipated ‘Art Dinner’ to celebrate the colourful works of New Zealand artist Samuel Tupou.  The stunning space of MARS Gallery in Windsor was the perfect venue to host the event, creating an awesome backdrop for both the art pieces and for the innovative feast laid on by Mr Collins and his team.
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The evening was a joint celebration of both the vibrant print artwork on display and the pinnacle 10 year operation of MARS Gallery.  Inside the stunning venue, the crisp white walls and accents complimented Samuel’s colourful depictions of werewolves, buffalos & skulls perfectly.
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With Belle’s heralded design editor Steve Cordony in charge of the styling & design for the space, the guests certainly weren’t disappointed with the results.  Eloquent white linen adorned the long table configurations, with wire Arrow chairs and perfectly placed bronze cutlery.  Renowned Melbourne Florist, Fleur McHargwas again at the helm for this Belle event, occupying the simple white styling and tables with an array of bright planter vessels and opulent zinnia flowers, which worked seamlessly alongside the vivid wall art.
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Tommy Collins Head Chef Quinn created an innovative menu to coincide with all the unique aspects of the evening, with succulent sake cured ocean trout and ribbon vegetable plates perfectly presented to the happy guests.  The precision of each element placed on the plates, alongside the colourful, ripe produce , ensured that each of Quinn’s dishes was a piece of art in itself.
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With plenty of smiling faces all round, this consecutive Belle Art Dinner was undoubtedly a big success and we can’t wait until the next one!
Mr. C
To see a full run-down of how the evening played out, be sure to pick up the latest copy of Belle Magazine available now.
Belle Art Dinner Menu
13 – 02 – 2015
Canapés
Tomato, parmesan, balsamic flakes
Smoked chicken breast ‘sandwich’
Almond macaron, duck parfait, sherry gel
Entree – individual
Local, artisan sourdough, handmade smoked butter
Ocean trout, yuzu, wasabi pea puree
(Vegetarian option – heirloom carrot terrine, celeriac, black oil)
Main – shared
Free range chicken & corn
Sher Wagyu, eggplant, pomme puree, zucchini, chilli, mint
(Vegetarian option – grilled asparagus, fried poached egg, gnocchi, hazelnuts, chard)
Dessert
‘Strawberry Shortcake’, pea mousse, short-bread, ice cream
OCCASION:   B E L L E  A R T  D I N N E R
VENUE:    M A R S  G A L L E R Y  W I N D S O R
STYLING & DESIGN:     S T E V E  C O R D O N Y   (B E L L E  M A G A Z I N E)
FLORISTRY:    F L E U R  M c H A R G
PHOTOGRAPHY:     S E A N  F E N N E S S Y
CATERING:    T O M M Y  C O L L I N S
FURNITURE:       D A N N  E V E N T S

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