case study
Polo in the City Melbourne
Our Brief
Cuisine on Cue, renowned event caterers in South East Queensland, have been the culinary force behind Polo in the City Brisbane for the past two years. Their stellar reputation and ability to navigate complex logistics led event organisers to entrust them with the event catering for Polo in the City Melbourne. With four ticket types each uniquely styled and catered from corporate to VIP marquees, Cuisine on Cue needed to match the catering and service to the vibrant and sophisticated event.
Our Approach
Executing event catering for an interstate event of this size required meticulous planning, involving critical decisions on logistics, crafting bespoke menus, coordinating an interstate team for seamless execution in a new and unfamiliar environment. The team assessed factors such as Melbourne’s unpredictable weather requiring marquee placement to ensure sheltered access to the cold room.
Cuisine on Cue leveraged their experience in long-distance event management to navigate challenges effectively, including transporting equipment and team members, sourcing local ingredients and staff, and adapting to a new venue layout.
Eight team members from Brisbane played a pivotal role, including set-up kitchen team members and core section managers. Strong collaboration with suppliers, staffing agencies, and hire companies in Melbourne was established during the lead-up to the event. Positive pre-event site inspections and effective communication with event organisers set the stage for success.
Our Menu
Anise myrtle almond and peanut snacks (gf df vg)
Australian selection of cheeses, lavosh, quince (v)
Melbourne – City Larder chicken & leek terrine, rye, rosella gloss (df)
Bush tomato chukka, red desert dust, verde emulsion (gf v)
Aquna Murray Cod, potato desiree, Running Creek native lime, mango velvet (gf df)
Kalbar carrot mousse, carrot pickle, fennel & pomegranate biscotti (gf df vg)
Bark smoked chicken, Geraldton wax crème, grain roll
Chunky Victorian lamb pie, Toowong rosemary butter puff, river minted pea
Australian ground beef, mountain pepper mayo, flat leaf slider
Wild sage mushroom tart, red pepper hummus, soft leaf (gf v)
Assorted party favourites – pies, sausage rolls, mini pasties, spring rolls
Wattleseed sponge, berry bliss, coconut, gold highlight (v)
our menus
Event Experience
On the event day, meticulous planning and collaboration paid off, resulting in a vibrant and well-executed event atmosphere. Cuisine on Cue and agency team members supported each other seamlessly, overcoming challenges as they arose. Client and guest feedback highlighted the quality of service and seamless catering, elevating the overall event experience. Cuisine on Cue’s General Manager, Lincoln, emphasised the team’s exceptional engagement and supplier relationships as key factors in the event’s success.
“Our team’s engagement was phenomenal; watching everyone working together so well on such an important event made me proud. We all created some catering memories. Another key to our success was our supplier relationships, including effective collaboration with beverage, food, and hire companies. The volume of beverage and food movement was handled extremely well.”
Lincoln Hoole, Cuisine on Cue
