The Melbourne Racing Club (MRC) is excited to announce a new culinary partnership with world renowned Chef Teage Ezard who, alongside award winning EZARD head chef Jarrod Di Blasi, will be serving up a storm in the prestigious Heath Enclosure across the 2017 BMW Caulfield Cup Carnival. EZARD, awarded Two Chef Hats within its year of opening (1999) and maintaining these ever since, will join MRC’s Executive Chef Julian Robertshaw and Executive Chef Consultant of the European Group, Ian Curley, to provide a first-class line-up of fine dining experiences available to MRC racegoers at this year’s BMW Caulfield Cup Carnival.
Renowned for their innovative ‘Australian freestyle’ approach, playing with a blend of Asian and contemporary dishes, EZARD will treat racegoers to an assortment of their signature offerings; usually reserved for discerning diners at the sleek, subterranean restaurant in the heart of the Melbourne’s CBD.
“We’re aiming to emulate the EZARD experience in both the food and the atmosphere of The Heath Enclosure; this will mean subdued interiors and food with a modern Asian bent, but tweaked to suit the challenging conditions being off-site”
“My style of cooking draws more from regions of Southeast Asia, whilst Jarrod’s more from Japanese, so we’ll be aiming to marry the two together with the dishes we present. As always, we work seasonally, so our menu will be heavily dependent on what the best produce is at that given time,” Ezard says.
Ian Curley, Executive Chef Consultant of the European Group and owner of Kirk’s Wine Bar and French Saloon, is busy putting the finishing touches on his spring menu for the prestigious Black Caviar Restaurant which offers a delectable six course menu.
To complete this year’s culinary trifecta, Julian Robertshaw, who spent 10 glittering years in China as Executive Chef at The Westin Guangzhou, Wyndham Grand Plaza and Chef de Cuisine of the Ritz Carlton will continue to offer a passion for exceptional produce, freshness and seasonality, through a range of Modern-Australian creations that will indulge the most seasoned racegoer across all parts of the racecourse from The Promenade, Skyline Corporate Suites, Heath Enclosure to GA areas.
“To set us apart I look for something that no one else can get in the market. A whole catch, a whole kill or a whole allotment that is exclusive to the Melbourne Racing Club,” says Robertshaw. “At Caulfield, it’s not just about feeding someone, it’s about giving someone a memorable experience. We pay
particular attention to where food has been sourced from, how it tastes and sustainability programs too. This is the best job in the country.”
The Black Caviar and Promenade Restaurants are exclusive tiered dining experiences situated in Caulfield Racecourse’s grandiose Rupert Clarke Grandstand. Looking directly over the Winning Post, guests are treated to sweeping views of the track and racing action while indulging in some of Melbourne’s finest culinary experiences.
Melbourne Racing Club CEO Brodie Arnhold said that the Club is a leader in the field by showcasing world-class hospitality, style, entertainment and racing with 2017 no exception.
“This year’s Carnival will be our most thrilling spectacle yet especially with EZARD joining the team. We are delighted to be working with such a group of highly credentialed Chefs who will provide premium dining and hospitality experiences across all pockets of Caulfield Racecourse,” says Mr Arnhold.
For further information on hospitality packages across the BMW Caulfield Cup Carnival, which features Ladbrokes Guineas Day (October 14), Catanach’s Jewellers Blue Sapphire Day (October 18) and BMW Caulfield Cup Day (October 21), click here.