case study
QUT Learning Potential Fund Dinner
Our Brief
As event catering partners for QUT Venues and Events, Cuisine on Cue was entrusted with crafting an unforgettable menu and evening for a VIP invite-only fundraising event sponsored by a former QUT Deputy Chancellor. The event aimed to raise funds for the QUT Learning Potential Fund, providing critical support to students in financial need, through scholarships, grants, and emergency assistance to ensure they can pursue their academic goals at QUT.
Exclusive wine from a private collection was generously donated for the evening, forming the basis for crafting a menu designed to perfectly complement the wine selection.
Our Approach
Set against the backdrop of the Brisbane city skyline, Room Three Sixty provided a stunning venue for the event. The twinkling city lights illuminated the night sky complimented by elegant theming, featuring rose gold cutlery, black tablecloths, marble accents, natural stone, and earthy crockery, which set the stage for the culinary delights of the menu to truly shine.
Using the venue’s commercial kitchen and onsite equipment, the Cuisine on Cue team focused on flawless execution, ensuring every aspect of the menu and service exceeded expectations.
Event Experience
Upon arrival, guests were greeted with a selection of delicious canapes and vintage sparkling wine, setting the tone for the evening. Following introductory formalities, Cuisine on Cue’s Executive Chef and the QUT dinner sponsor took to the stage to guide guests through the menu and wine experience that awaited them.
Guests were treated to six course culinary journey, expertly paired with exclusive wines, with additional exclusive wine tasting opportunities available at the bar.
The evening was a resounding success, with guests thoroughly enjoying the refined menu, and quality service provided by Cuisine on Cue. The event organiser commended Cuisine on Cue for their talent and dedication to delivering on the brief, ensuring a truly memorable dining experience.
Our Menu
Canapes
Salt brined hen, lemon myrtle crisp, cured yolk
Champagne crayfish, ikura shoya pearls, silver spoon
Beef tartare, horseradish, pear, mustard, black wafer
Accompanied by
2014 Heemskerk Chardonnay Pinot Noir Sparkling Brut, Tasmania
Oakridge chardonnay
Cleanser
Guava sorbet, river mint sherbet
Entree
Murray Cod, scallop, golden caviar, turmeric emulsion, kohlrabi pickle, young endive
Chervil & courgette ribbons, braised leek, olive oil green pea crush, florals (GF DF VG)
Accompanied by
2002 Petaluma Riesling, Clare Valley
2019 Oakridge Vineyard series Chardonnay Henk Vineyard, Yarra Valley
our menus
Main
Warm olive rosemary, black pepper loaf with French butter
Stockyard Wagyu rib, morrel mushroom, sweet corn mousse, citrus Verdi
Clare Valley French lentil, celeriac variations, (rosti, mousse, crisp) rainbow shard, morrel mushroom, white onion whip (GF DF VG)
Accompanied by
1998 Leasingham Bin 56 Cabernet Malbec, Clare Valley
1998 Leasingham Bin 61 Shiraz, Clare Valley
Dessert
Poached rhubarb, red fruits, formed elderflower berry, fusia wafer (GF)
Poached rhubarb, red fruits, formed elderflower coconut, fusia aqua-faba
wafer (GF DF VG)
Accompanied by
Seppelt DP63 Muscat (1997 bottling), Rutherglen
Cheese
Berry Creek Oak Blue cheese, scorched meringue/ Red Leicester, ruby fig – grain lavosh
Dilectio blue & camembert, frosted walnut, ruby fig, grain lavosh (VG)
Coffee & signature jam drops
