An Elegant Rooftop Celebration: A 60th Birthday Feast by the Sea
Some occasions deserve more than a table at a restaurant—they deserve an experience. For this intimate 60th birthday celebration, the brief was clear: create a private dining experience that felt refined, relaxed, and unforgettable.
Set on a rooftop terrace with panoramic ocean views, the scene was effortlessly elegant. A small gathering of nine guests arrived on a warm afternoon and were welcomed with an oyster and caviar service, paired perfectly with Champagne Pol Roger NV—a bright, precise drop that set the tone for the meal to come.
Tuna crudo
The multi-course lunch unfolded like a restaurant-quality tasting menu, delivered in the comfort of home. Each course was expertly paired with some of Australia and New Zealand’s most respected wines:
First Course: Crudo of tuna with basil, eshallot, and green olive—delicate, clean, and layered. Paired with Tyrrell’s Vat 1 Hunter Semillon, a benchmark white wine known for its purity, citrus edge, and long aging potential.
Second Course: Poached Balmain bugs with watercress, pear, walnuts, and shaved fennel. This dish found its match in Mount Adam High Eden Chardonnay, a cool-climate wine offering restraint, stone fruit, and balanced oak—elevating the richness of the shellfish.
Third Course: Grilled quail with onion cream, pine nuts, plum and pancetta crumb. Served with Grasshopper Rock Pinot Noir from Central Otago, the wine’s red fruit and earthiness balanced the depth and smokiness of the dish with finesse.
Main Course: Roasted “Little Joe’s” beef fillet, served with asparagus, fondant potato, mustard butter, and roasted garlic jus. The pairing? Ben Glaetzer “Bishop” Shiraz, a powerful Barossa red with velvety tannins, bold dark fruit, and just enough spice to elevate the richness of the beef.
Dessert: A vacherin of raspberry, vanilla and pistachio—crisp meringue layers giving way to cream and fruit. Paired with the iconic De Bortoli Noble One Botrytis Semillon, its luscious texture and apricot notes were a fitting final act.
Bug Salad
This wasn’t just a meal—it was a journey across seasons, textures, and vineyards. Every detail, from the hand-selected wines to the pacing of each course, was curated to allow guests to savour the food, the view, and each other’s company without interruption.
It’s these types of experiences—thoughtfully planned, beautifully delivered, and entirely personal—that remind us what private dining is all about. Exceptional food. World-class wine. And time well spent.
