Beyond Cinema presents the Great Gatsby

So our love for attending Beyond Cinema events has grown since first attending their Mad Hatter’s Tea Party.
This one though was a rebellious Sunday nighter at Curzon Hall, which probably left most people with a horrid Monday hangover but really, who’s complaining?

The night was just like one of Gatsby’s events with masses of people, endless bottles of champagne, dancers and fireworks.

The kick off started with a screening of the movie and those not wanting to have a watch were asked to attend at 7pm sharp.
Guests were lined up outside, eager eyed and waiting to explore (not to mention get out of the cold)!
We opted to go for the sit down dinner in the Agincourt Room, which represented Gatsby’s private quarters where there was a swing band and an intimate experience with Nick Carraway’s doctor.

There were swing dancers doing their thing throughout the night and we were seated in a perfect spot right next to the dance floor.

The meals for the night were alternate serves with bottles of Moet & Chandon which were free flowing. There were also bottles of gin and tonic by Tanqueray and green apple cocktails.

Appetizers served were goat’s cheese tart and gnocchi with pancetta and broad beans.
The goat’s cheese tart was a savoury tart layered made up of Western Australian ash-dusted goat’s cheese, caramelised onion, semi dried tomatoes and fresh garden herbs served on a capsicum coulis and garnished with fresh wild rocket snow pea tendril salad and cherry tomatoes.

The gnocchi was served with crispy pancetta, cherry tomatoes and sweet broad beans tossed in extra-virgin olive oil infused with lightly spiced chilli and garlic oil.

For the mains, the alternates were chicken involtini with spinach and provolone and slowly braised beef cheeks.
The chicken was stuffed with spinach and provolone, rolled and dusted with Italian pistachio crumb, served with a silky smooth mash and sautéed broccolini in a white wine reduction.

The beef was a four hour slow cooked angus with amarena cherry and herbs placed on South Australian sebagobuttered mash.

The desserts were vanilla bean crème brûlée and lemon curd tart.
The crème brûlée was garnished with a chef made biscotti and handmade toffee shards.

The lemon tart was comprised of a sweet and tangy curd in a crisp sweet tart shell with raspberry coulis, rich double cream and chocolate crumb.

Just like at Jay’s premises there were multiple rooms.

There was a Banquet Room which was the main room on the ground level which had a DJ, massive dance floor and bottles of Moet.
The Speakeasy, with burlesque dancers and glitter everywhere! It really felt like you were at one of his parties.