A Dining Experience With A Difference
As Australia’s first gourmet plant protein, Bloom Providore is on a mission to design a sustainable food future – one that is limitlessly good. And, as we were tasked with organising the launch, we were on a mission to create an event for them like no other – one that was also limitlessly good.
It all started with the menu, of course, which was as innovative as it was delicious. Overseen by esteemed chef Ian Curley, co-owner and chef at French Saloon and Kirk’s Wine Bar, he was joined by four other masterful chefs from around Australia to create the most moreish of plant-based morsels.
Before guests dined on Verdue Stuffed Peppers, Plant-Based Parcels, Tortelloni Non Tradizionali and Planta Cocido, they sipped special Australian cocktails created by the talented Andrea Gualdi, and enjoyed the sweet sounds of harpist Jake Meadows.
But as is Flying Ruby’s signature style, it was the little touches that made the biggest difference. The beautifully layered tablescapes focused on organic, natural textures, while every element in the room – from the glassware and plates to furnishings and cutlery – was hand-selected specifically to showcase each dish. And keeping a focus on sustainability, we even produced the menu on Australian native seed paper which guests could take home and plant.