On Thursday, 14 June we held our very first breakfast event in Bea Restaurant, celebrating the collaboration between Williams Sonoma and Robert Gordon for their Ghost Gum collection.
It’s the first Australian partnership for Williams Sonoma and has become an ode to our nation’s unique landscape to cater to a growing local fanbase. “Collaborating with iconic Australian ceramics house Robert Gordon allowed us to create a range specifically for our local customers,” says Williams Sonoma global vice president Michelle Hummel.” As a homage to the local landscape and palettes, the collection is handcrafted by skilled artisans to create a uniquely Australian-inspired dining experience.”
Greeted by a breakfast bellini, guests were then treated to the below menu created by our Head Chef, Cory Campbell with the team at Williams Sonoma:
- Riberry and mandarin yoghurt
- Compressed fruits
- Munthari and macadamia scroll
- Duck egg scramble, Marron, spiced butter, hot pocket
- Honey mustard ham, brioche toast
- Rhubarb and cream tarts
Hosting an upcoming event? Click here to chat to our Events team. Get inspired by the beautiful pictures below.
Photographer: Esteban La Tessa