Every event will be enhanced by seasonal cuisine made from the finest local produce, with freshly roasted coffee, hand crafted beer and daily baked bread all made on-site and incorporated into our event packages.
We’re focused on minimising our carbon footprint, which is why we’ll be cultivating environmentally-sustainable and organic produce on-site with our team of horticulturists using permaculture design principles. Our Executive Chef will deliver inspired menus that support Queensland’s best growers and makers and are underpinned with an ethos of sophisticated simplicity delivered on a large scale.
Our philosophy is to showcase the best of Queensland at each event, establishing a culture of quality service and creating memorable experiences that last a lifetime.
Our dishes will balance exciting innovation and deeply satisfy nostalgia, offering a food experience that is both comforting and tantalising.
We’re focused on minimising our carbon footprint, and aim to develop and maintain the Howard Smith Wharves site in the most sustainable way possible.
In collaboration with Closed Loop, we’re working towards reducing waste from business operations, by identifying and sourcing products that can be recycled and remanufactured into new products after use.
As part of our efforts to be environmentally sustainable, organic produce will be cultivated on-site by a team of horticulturalists using permaculture design principles.
We’re taking a holistic approach to environmental responsibility and sustainability, striving to create a precinct that motivates other public spaces to follow suit.