21 September 2011 ECQ Bar re-launch party photos and story; MiSociety
ECQ Bar mixes it up with George Calombaris and a giant crustacean
ECQ Bar, within the five star rated Quay Grand Suites at Sydney’s Circular Quay, has had a revamp and to mark the relaunch of the harbourside venue owners, Mirvac Hotels and Resorts, held a chic and fun party.
A Seafood smorgasbord featuring a ‘Jules Verne’ sized crab was overseen by ECQ’s Executive Chef, Daniel Simpson, who was delicately drizzling a $600 bottle of 100 year-old aged Balsamic Vinegar over portions of the crustaceans.
MasterChef Judge, George Calombaris, took up the mantle to judge a cocktail mixing competition between guests, finally awarding the prize to Lyn Keep. During much deliberation and tasting for the competition George went on to declare that he would like to “ban the use of glace cherries in all cocktails”.
ECQ Bar is positioned within almost hailing distance of Sydney’s commuter ferries as they pass in and out of Circular Quay with customers able to follow the crafts passages past the Sydney Harbour Bridge. ECQ is not a large space and has a more sophisticated intimate feel than some watering holes around town but with its amazing vista through the wide opening windows it is sure to have great appeal for those wishing a quiet drink and meal with friends or colleagues.
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