Just three months since opening and The Star’s Event Centre is not only hosting some of the most prestigious events in Sydney but attracting national and international interest.
The 2000 square metre, 4000-capacity Event Centre officially opened ahead of schedule on New Year’s Eve, hosting a private party. Since then it has welcomed the 2nd Australian Academy of Cinema and Television Arts Awards (replacing the AFIs), held concerts with John Farnham and Garbage, been the seven course gala dinner venue for a high-level banking group, and celebrated with the crème de la crème of Sydney’s social set with Marie Claire magazine.
In-between it managed to squeeze in a night for the business event sector, showcasing the diversity and style of the $100 million centre to more than 500 guests.
The Star executive director of sales and events, Jakki Temple, said the adage of seeing, hearing and tasting really does work, with two pieces of business confirmed the following day from two event attendees.
Greeted with cocktails, champagne and mini macaroons in The Event Centre foyer, guests were led up to the mezzanine level to hear from world-renowned event producer David Grant and welcomed by The Star’s managing director, Frederic Luvisutto.
David Grant said the Event Centre was a pleasure to work in.
“It has ticked all the boxes for us [with] the money can’t buy sound system is seriously the best in Australia,” he said.
“It has an extensive lighting system and the team are flexible and professional – they don’t say no to crazy ideas.”
Belle-Laid Events’ Mark Taylor was impressed with the official opening.
“Seeing the centre in operation was terrific. The food was incredible; the AV amazing. It was nice to experience a different approach to a venue showcase and the night showed me what is possible which has led me to rethink how I could use the space.”
Ms Temple said the flexibility of the space was a real plus, and demand for utilising the 1000-pax outdoor space was strong.
“I have been particularly happy with the feedback we have had about the food,” she said.
“For our official function we gave clients our straight banquet menu, however, customers also have the option of creating menus that are inspired by some of our in-house chefs – David Chang, Stefano Manfredi, Chase Kojima and Teage Ezard.”
Ms Temple predicts a bumper first year of operation and a phenomenal 2014.
“We’re receiving huge enquiries from Sydney and Melbourne, and have been surprised that we are having some direct enquiries from international clients.