Curated by Eleven and led by celebrity chef Rick Stein, the event offered guests an unforgettable experience that blended fine dining, luxurious décor, and live orchestral music.
Cocktail hour was set up by the pool with guests greeted with champagne. Chefs shucked fresh oysters and served caviar. Bannisters partnered with Belvedere serving their newest vodka, Belvedere 10, to shake martinis and cosmos. In a nod to the event’s coastal location and to Rick Steins signature, a 80kg tuna was artfully deconstructed and frozen displaying the and detailing of the fish.
Giant red velvet drapes were installed to design the entrance way to Ricks creating an old theatre like ambience to the restaurant. As guests moved into Rick Stein’s restaurant, they were welcomed by the soothing sounds of a live orchestra and an abundance of flickering candle light.
Eleven transformed the dining space into a sea of candles, casting an intimate glow across the room. Metre long candles styled in a mix of vintage silver and crystal candle vessels adorned every table. Each place setting styled with embroidered napkins with the guests named and paired with a custom designed menu for the evening.
Rick Stein himself took to the kitchen to craft a menu that celebrated the finest local seafood. Each dish was a testament to Stein’s culinary philosophy, focusing on fresh ingredients and simple, yet exquisite, preparation. The combination of Stein’s dishes and the live orchestral music created a multisensory experience that delighted guests throughout the evening.
