A Gala Dinner Should Wow—Starting with the Menu

We couldn’t make it simpler if we tried. 

A gala dinner should feel like a big WOW. That’s why our collection of spaces, from the spacious Goldfields Event Space to the stylish Melbourne and Sovereign Rooms, has become the backdrop for awards nights, end-of-year celebrations, and all those moments worth dressing up for. 

Whatever the size, there’s a space here, ready to make your Gala feel truly Melbourne . 

And of course, nothing says Melbourne quite like our love of food.  

Our gala menu is designed to surprise, delight, and showcase the best of Victorian produce. Executive Sous Chef Karl Edmonds and his team have created dishes that balance the familiar with the unexpected, bringing global flavours into a distinctly Melbourne context. 

We asked Karl about the big ideas behind the Gala menu, the ingredients that make the team excited, and why a great sauce is always worth a little extra patience. 

When you started working on this menu, what was the vision you wanted to bring to life? 

We wanted to create an experience that really celebrates the best of Victorian produce. The proteins are the heroes on the plate. Every dish has its own sauce that we make in-house. Some of those sauces take days to prepare, but you can’t rush a quality sauce. 

How did you find the balance between familiar favourites and something a little unexpected? 

For me, it’s about starting with something familiar, like chicken, beef or pasta, and then adding a twist. That might be a unique dressing, a spice or a sauce that surprises people. 

That idea of a twist feels very Melbourne. In your words, what makes this menu feel so connected to the city? 

We wanted the menu to reflect everything great about Melbourne, our local produce, creativity and diversity. 

Speaking of creativity, the entrées really stand out. What inspired dishes like the sweet potato agnolotti and the heirloom carrot tatin? 

We know from experience that vegetarian pasta entrées are always a hit at large gala events, so we stick with classic flavour combinations that people love. With the carrot tatin, we wanted to give carrots a chance to shine. They’re such an underrated vegetable. Pairing them with broccoli purée, pickled beetroot and pumpkin seed granola creates a mix of sweet, sharp, soft and crunchy in every bite. 

Moving to the mains, can you tell us what makes the poached Hazeldene free-range chicken so special? 

It’s a very traditional pairing; chicken, sweetcorn and buttermilk. To bring in texture, we add an aerated chicken skin crumb. The finger lime adds a bit of acidity, and the dill gives it a fresh, herbaceous note. It all comes together as a dish that feels both comforting and refined. 

And of course, the Victorian farmed beef cheek has become a real highlight. What should guests expect when they try it? 

Beef cheeks are an amazing cut when they’re cooked properly. We brine and marinate them overnight in Yarra Valley pinot noir, then strain and sear them over high heat. The pinot noir is reduced and finished with rich beef stock and fresh aromats before the cheeks are cooked sous vide for sixteen hours. They’re so tender you can cut them with a spoon. 

To wrap up, if you had to describe the whole flavour journey of this gala menu in just a few words, what would you say? 

Vibrant, refined and balanced. 

From the first entrée to the last spoonful of dessert, our gala menu is designed to surprise, delight and get people talking. Every dish celebrates Victorian produce and brings a little creative flair to the table. 

Hungry to see more? View our Gala menu .  

And for a limited time, explore our exclusive gala dinner package .