Sydney. ”The Star”, an event and entertainment destination in Sydney, officially launched the final piece of its $870 million development, the $100 million Event Centre, to event organisers and planners, in an exclusive showcase of its facility on Tuesday 12 March 2013. Jakki Temple, Executive Director, The Star, explained that the purpose of the night was to showcase the Event Centre’s versatility and the variety of events that the Event Centre has been built to host.
Mark Taylor, Director of Belle-Laide Events, was very impressed by the evening: “Seeing the event in operation was terrific. The food was incredible. The AV was amazing. It was nice to experience a different approach to a venue showcase and the night showed me what is possible which has led me to re-think how I could use the space. I loved hearing from the chefs, learning about the training centre and the thought that has gone into it. The room really worked, it was much bigger than I thought it was.My experience has already transformed what I’m presenting to clients today; we’ve been changing event designs based on what I saw last night,” said Mr Taylor.
The evening was capped off with cheese platters and wine on the Event Centre Deck overlooking Sydney Harbour, the Harbour Bridge and surrounding city lights. Digital projections showing an aquarium on the Event Centre deck walls along with the glass shell of the Event Centre, lit up the Sydney skyline, with a blue hue, introducing guests to the technical capability of the entire venue.
The Event Centre, with sweeping views across Sydney Harbour and the city, is designed to host domestic and international meetings, seminars, trade shows, exhibitions and award ceremonies as well as concerts by A-list performers from around the world. With a 4000 person capacity, the 1077m2 column free venue houses the latest technology and production facilities, including a retractable seating system. The addition of a brand new commercial kitchen ensures guests of the Event Centre enjoy restaurant quality food created by the team headed by Director of Culinary, Andy North.
