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Catering At Australian Grand Prix Moves Up Another Gear



31 MAR - 03 APR 2016

The culinary offering at this year’s Formula 1® Rolex Australian Grand Prix will continue to exceed expectations of what fine-dining represents with a number of the nation’s leading and most influential chefs joining its catering stable for the 2014 Formula 1® Rolex Australian Grand Prix in Melbourne from 13 - 16 March.

Formula Fine Dining is back, this time with a menu designed by the legendary Neil Perry. Guests will be treated to an evening of exceptional service at the stunning Carousel restaurant which is located inside the Albert Park circuit with dramatic views of the Melbourne skyline. To add to the events exclusivity, wine critic and author, James Halliday, has been secured to select premium wines to complement the food. Halliday will also be in attendance throughout the evening to share his knowledge of fantastic Australian wine.

Without doubt The Paddock Club is recognised the world over as the ultimate in corporate hospitality, and this year it won’t disappoint with acclaimed chef Guillaume Brahimi appointed as the creative force behind the French-inspired menu in the G.H Mumm Premium Suite.

Throughout the rest of the Paddock Club shared facilities, guests will enjoy award-winning chef and restaurateur Shane Delia’s original style of cooking. Using a fresh and innovative approach with Mediterranean influences, Delia is set to skilfully deliver an unforgettable fine dining experience trackside.

On hand to ensure the experience at the Chicane Pavilion is nothing short of world class will be internationally established chef Gabriel Martin. Martin worked in Paris’s Hotel Ritz and at L’Ermitage in Switzerland before making his way to Australian shores where he currently heads up the kitchen operation at the National Gallery of Victoria. He’s tasked with crafting an innovative 3 course plated menu for racegoers.

And finally, following a highly competitive race for the coveted role of major catering provider, Atlantic Group Catering will share the international event’s catering, alongside longstanding event supplier Rowland Major Events. At the helm of the Atlantic Group team is renowned chef Donovan Cooke, celebrated for his use of fresh ingredients and flavour, Cooke has designed a menu using sustainable produce sourced from regional Victoria for both the Jones Premium Dining Suite and the Pit Exit – Trackside International facility.

A premium hospitality service has always made certain guests have an exceptional experience at the Australian Grand Prix, but 2014 promises to push the boundaries. True masters of the culinary world have been secured to ensure the catering offering at this year’s event is nothing short of world class.

For more information or to purchase tickets click here.

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