Speaking to my father and some colleagues recently, it quickly became apparent that the corporate worlds that we cater for today, and the long lunches my dad enjoyed 20 years ago, are so vastly different.
Lunch at midday at a restaurant or in the boardroom in 1991 would probably have consisted of a few beers to begin, oysters, rare steak, a few bottles of wine, and perhaps a whiskey or 2 at the bar to finish. Compare that to today, and corporate Melbourne catering is a very different experience.
Whilst bankers and brokers of the past were knocking down the doors from 11am, the corporate world these days are barely seated by 1pm. To be at their next meeting at 2pm.
The VB and Crown has been replaced by sparkling mineral water, although the odd spicy tomato juice remains. Oysters? Try sourdough roles with oil and balsamic.
Main course is usually a light, contemporary (and healthier) twist on an older classic. Where beef wellington may have laid in the past rests a medium eye fillet, accompanied by a fresh citrus salad or baked artichoke. Seafood is also a popular trend, with Kingfish, Salmon, Trout and Barramundi all doing the rounds this Winter.
The heavy, french inspired sauces of previous decades are also absent, with fresh, acidic vinaigrettes and aioli dressing the plate, or a lightly reduced jus. Something to match half a glass of chilled pinot gris or a gentle cabernet.
The professional, waistcoat-clad wait staff have served main at 1pm, and cleared at 1.20, except perhaps for the guest speaker- he can keep picking… What’s for dessert?? Fresh fruit, refreshing sorbets, fluffy puddings and creative tarts allow clients and staff to return to their desks feeling satisfied, but not too weighed down. To answer my dad’s question, YES dad, cheese and fruit platters remain.
You can however leave the filtered coffee and tea pots to the airlines: herbal infusions and an espresso to order will round things off nicely.
So dad, how does that sound for a Friday afternoon?? “Ummmm, shall we make a booking down the road?”.
