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The Sydney Convention and Exhibition Centre turned on a spectacular event for more than 250 key clients and industry representatives
last week, showcasing its latest innovations and announcing its plans for the future.
Dubbed “Centred on You”, the event highlighted the Centre’s
in-house event skills, with guests moving seamlessly between five separate venues within the
Centre for a series of updates and announcements, before uniting for a cocktail party featuring the Centre’s acclaimed food and Bollinger champagne.
Centre Chief Executive Ton van Amerongen said the event was designed to highlight the capabilities of the Centre and its staff, and to emphasise a range of exciting
initiatives being rolled out in coming months as part of its ongoing multi-million dollar refurbishment.
Major news unveiled during the night included:
- The announcement of a
new waterfront business lounge to be known as the Bayside
Lounge, opening early next year,
- the introduction of wireless technology at the Centre by late 2005,
- a change of room names and signage throughout the entire venue in early 2006,
- new theming and lighting initiatives designed to deliver a memorable event.
Each presentation demonstrated the Centre’s
in-house skills from set design to lighting and AV. One of the many highlights was the sight of the Director of
International Sales Annabel Davis literally driving into her presentation in the Tumbalong Auditorium before parking her Smart Car Roadster on the stage.
Executive Chef Detlef Haupt provided a tantalizing menu for guests following the presentations, including freshly shucked rock oysters with cobram red wine vinegar
granita, wagyu beef tartare with orange peel and toasted brioche, lobster consommé gelée and crème fraiche, and polenta toast with nameko mushrooms and blue
cheese.
Mr van Amerongen said the initiatives announced during the evening were designed to enhance the Centre’s performance, ambience and atmosphere.
“We are in the midst of an exciting era of change and we thought it was timely to thank those we work closest with for their business, and to let them know what they can
expect from us in the future and how we can help make their next event a resounding success,” he said.
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