Cosentino Melbourne CBD
When a Global Brand Launches in Melbourne, the Food Has to Match the Occasion

Corporate Product Launch Catering · Three-Course Plated Dinner · Two Nights · Cosentino Melbourne CBD

The Event at a Glance

  • •Client: Cosentino
  • •Brand: ECLOS by Cosentino
  • •Occasion: Corporate product launch and brand activation
  • •Date: Wednesday 25 March 2026 (Day 1) and Thursday 26 March 2026 (Day 2)
  • •Venue: 460 Collins Street, Melbourne CBD
  • •Format: Two consecutive evenings; canapés on arrival followed by a three-course alternating plated dinner each night
  • •Guests: 50 per night / 100 guests across both nights
  • •CBC Arrival: 4:45pm each evening
  • •Food Service: 6:00pm to 9:00/9:30pm each evening
  • •Uniformed Chefs: 4 per night
  • •Uniformed Waiters: 4 per night
  • •Dietaries: Vegetarian and gluten-friendly accommodated both nights

The Story

Catering at the Standard a Global Brand Demands

Two Nights, Two Menus, One Standard Throughout

When Cosentino chose Catering By Chefs to cater the Melbourne launch of ECLOS, their premium surface collection, the brief was clear in one important way: the food and service needed to operate at the same level as the brand itself. Cosentino is a global company with a presence across more than 100 countries. Their Melbourne showroom is a showcase space, not a function centre. The guests arriving for the ECLOS launch were industry professionals, architects, designers and trade partners who expect a certain standard at the events they attend. There is no room for catering that is merely adequate.

Phil and his team catered two consecutive evenings at 460 Collins Street in the Melbourne CBD, each for 50 guests. The challenge was not simply to deliver one exceptional dining experience. It was to deliver two, on back-to-back nights, with a completely different menu each time, at the same high standard throughout.

Each evening followed the same format. CBC arrived at 4:45pm to set up ahead of the 6:00pm guest arrival. Guests were welcomed with canapés on arrival, served by uniformed wait staff circulating through the event space. The canapé selections were different on each night, reflecting the quality and range of the CBC menu. From 7:00pm, a formal three-course alternating plated dinner was served, with two main course choices and two dessert choices offered alternately to guests at the table. Food service ran until 9:00 to 9:30pm each evening.

The presentation of the canapés on the night was indistinguishable from what you would expect in a top-tier Melbourne restaurant.

White linen, crystal glassware, ECLOS branded menus at each place setting and carefully arranged floral centrepieces created an environment that matched the brand’s positioning exactly. CBC wait staff in black uniforms set each place with precision before guests were seated and managed the full table service throughout both evenings.

Across two nights, Phil’s team served 100 guests, delivered eight different menu items across two canapé selections, four main courses and four desserts, accommodated vegetarian and gluten-friendly dietary requirements throughout, and maintained the same standard of presentation and service from the first course on Wednesday through to the final dessert on Thursday. For Cosentino, that consistency across two consecutive nights was the measure of the job.

What Was Served

Two Different Three-Course Menus Across Two Consecutive Evenings

Every item across both nights was freshly prepared by the CBC team. A different canapé selection and a different main course were served each evening, while both nights featured alternating desserts chosen to complement the respective menu.

Day 1 – Wednesday 25 March 2026

Bread rolls and butter were placed on the table on arrival for all 50 guests.

Canapés on Arrival – Day 1

  • 50 x Assorted sushi selection
  • 50 x Mini rice paper rolls
  • 50 x Vegetarian spring rolls with sweet chilli dipping sauce
  • 50 x Mini gourmet beef burgers with tomato relish and sesame bun

Main Course Alternating – 7:00pm

  • 25 x Moroccan chicken with roasted pumpkin, chickpea and spinach couscous and tzatziki
  • 25 x Beef with Pepper Jack Shiraz, garlic and rosemary smashed potatoes and broccolini

Desserts Alternating – 8:00pm

  • 25 x New York baked cheesecake with Biscoff crumb and berry compote
  • 25 x Classic tiramisu with coffee anglaise and chocolate hazelnut crunch

Day 2 — Thursday 26 March 2026

Bread rolls and butter were placed on the table on arrival for all 50 guests.

Canapés on Arrival – Day 2

  • 50 x Smoked salmon blinis with goat’s cheese, baby capers and dill
  • 50 x Half-shelled scallops with orange and Pernod
  • 50 x Rare roast beef on toasted garlic baguette with sundried tomato and olive tapenade
  • 50 x Tuna tataki with sesame seaweed and mayonnaise on a wakame cracker

Roaming Hot Canapés

  • 50 x Spanish chorizo and chicken rice cups; a substantial, satisfying hot canapé with bold flavour
  • 50 x Zucchini tartlets with ricotta, parmesan and a splash of lemon; a light and elegant vegetarian option
  • 50 x Bruschetta with fresh chopped tomato, basil and golden parmesan; a classic done properly
  • 50 x Tuscan chicken strips with garlic and rosemary crumb and aioli; one of the most popular items of the night, consistently among the first to be taken from the platter
  • 50 x Fish and chip boats with tartare sauce; the clever, crowd-pleasing combination that guests kept coming back for

Main Course Alternating – 7:00pm

  • 25 x Salmon, grilled and filleted, with orange and fennel salad and asparagus
  • 25 x Beef with Pepper Jack Shiraz, garlic and rosemary smashed potatoes and broccolini

Desserts Alternating – 8:00pm

  • 25 x Baked cheesecake with homemade marmalade and candied orange zest
  • 25 x Classic tiramisu with coffee anglaise and chocolate hazelnut crunch

Three Things That Made This Event Work

Why Catering By Chefs Was the Right Choice for a Launch of This Scale

01

Delivering Two Different Menus to the Same Standard on Consecutive Nights

Most catering companies can deliver one exceptional evening. Delivering two, back-to-back, with a completely different menu each night and the same standard throughout is a different proposition entirely. Phil designed two distinct three-course menus for the Cosentino launch, each suited to the occasion and each executed to the same high standard across both nights. That consistency is what a global brand’s product launch demands.

02

Presentation at a Premium Brand Standard

Every canapé board, every plated dessert and every moment of table service on the night was held to the same standard Cosentino applies to their own products. The food looked as considered as the venue styling around it. That alignment between food quality and brand environment does not happen by accident.

03

A Team That Scaled to the Brief

Four uniformed chefs and four uniformed waiters per night gave the CBC team the capacity to manage canapé service, full table setting, three alternating plated courses and complete clean-up across both evenings without any compromise on quality or timing. At an event attended by industry professionals who notice everything, having the right number of the right people is as important as the menu itself.

Planning a Corporate Event or Product Launch in Melbourne?

Talk to Phil Today

From intimate boardroom lunches to large-scale product launches and multi-format corporate events – Catering By Chefs has the experience, the team and the menus to deliver at the standard your brand demands. Phil personally handles every corporate catering enquiry and would love to discuss your event.