It has been an exciting few weeks with the lead up to the AHA (WA) Accommodation Industry Gala Ball. The Award submissions have been collated, the judging has finished and it’s approaching that time to announce who the winners are for 2015.

With so much preparation underway for what will be a royal extravaganza nothing has been more exciting to plan than the exquisite menu, and the tasting itself, which I had the pleasure of enjoying. The AHA(WA), in conjunction with Crown Perth and Bistro Guillaume, have designed an exquisite four course signature menu specially designed for this major industry event.

Chef Guillaume Brahimi has personally written the menu and tailored the food to our clientele and the overall theme for the event.

Chef Brahimi began his renowned career in France with Michelin star restaurants before relocating to Sydney – opening his first restaurant, Ponds in Kings Cross. Amongst other notable restaurant opening achievements within Australia, Bistro Guillaume  opened in Perth in 2012 following the 2008 Bistro Guillaume opening in Melbourne, both of the same styling.

As a VIP guest at the 2015 WA Accommodation Hotel Industry Gala Ball, Chef Guillaume Brahimi will be joining the industry for this fantastic night as we all celebrate the success in the industry over the past twelve months.

The menu tasting commenced in the early afternoon as we sat in a central booth table within Bistro Guillaume and were pleasantly wined and dined with impeccable service by the staff.

Moving through the Appetiser (Tuna with Miso Dressing, Pickled Cucumber and Fennel), Entrée, (Pork Belly with Pumpkin Puree, Baby Spring Onions and Brussel Sprouts) and Alternate Drop Mains (Glacier 51 Toothfish with Baby Vegetables, Lemon Confit and Beurre Noisette and the second dish, Wagyu Brisket with Parsnip Puree, Mushrooms and Merlot Sauce) – I could instantly tell that guests at the Gala Ball are sure to be tantalized with the flavours in these French-inspired dishes, melding incredibly well with the ‘Return to Versailles’ theme of the evening.

The Alternate Drop Dessert selection comprised of Chocolate Delice with Dulcey Cream, Honeycomb Ice Cream and Red Current Jel or Lemon Tart, Raspberry, Meringue, Crème Fraiche  – matches made in culinary heaven.

Guests attending the 2015 Gala Ball will have this once-in –a-lifetime chance to dine on a French Menu created by one of the World’s Best Chefs, accompanied by exquisite wines, beers and spirits.

If you haven’t already bought your tickets to WA’s most prestigious hospitality Gala Balls, make sure you reserve your seat today – book online at www.ahawa.asn.au/events.

See you at the Ball!

Cheers,
Kara Jones
SENIOR EVENTS PLANNER