Luna Park Ferris Wheel Dining Experience
Luna Park Sydney’s Ferris Wheel Dining Experience has been named a national finalist for Best New Product at the 2015 Exhibition and Events Association of Australasia (EEAA) Awards For Excellence. A panel of thirty independent Australian and international judges have recognised the Experience as one of the exhibition and event industry’s most outstanding achievers.
The experience offers patrons a night to remember, serving a mouth-watering three-course meal from the spectacular vantage point in their own private carriage. Boasting views spanning from the Sydney Opera House, across the CBD skyline and sweeping under the Harbour Bridge to Walsh Bay, the concept was also recently named ‘Best New Innovation in Food and Beverage’ at the International Association of Amusement Park and Attraction Awards.
The Deck’s talented Brasserie Chef, Michael Roper, prepares a five-star menu using the freshest local produce, matched with hand-selected Australian wines.
Guests are treated to a moreish Entrée Platter to share, including freshly shucked Sydney Rock Oysters, Foie Gras Torchon, Wild Mushroom Tartlet with Woodside Goats Curd and King Crab Meat with Heirloom Tomatoes, Baby Leaves and Cucumber Dressing.
For a main course, diners can choose between a fresh Barramundi Fillet served with Peas, Kipfler Potatoes, Lemon Beurre Blac and Red Vein Sorrel or a delicious Confit Duck Maryland with Porcini Infused Polenta, Caramelized Witlof and Red Cabbage Puree.
For a sweet finish, couples are served a delectable dessert platter to share, which includes a Three Layered Chocolate Tart, Amaretti with Amaretto Semifreddo and Fresh Berries and Cointreau Soaked Orange Cake with Lemon Curd and Candied Orange.
The experience is the perfect gift for any special occasion and has became known as a hot spot for marriage proposals. Happy to go above and beyond for their guests for the most memorable experience, The Deck team can even ensure the carriage is in the perfect spot at the top to ‘pop the question’.
Since its inception by The Deck’s restaurant team last summer, the concept has proved to be enormously popular with Sydney foodies, with advanced bookings through to the end of the season in March.