Matt Moran's Barangaroo behemoth was transformed into an electric setting via neon lights and vibrant floral installations.
Behind the scenes at the American Express delicious. Month Out launch party
To celebrate the launch of the inaugural American Express delicious. Month Out, Sydney’s food industry took to Barangaroo House for a party like no other. Photos: Steven Woodburn.
Festivities started on the ground floor at House Bar with cocktails by Belvedere.
On the next level up, Matt Moran's flagship diner Bea held a specially curated dinner for VIPs and delicious. chefs and contributors.
Guests were greeted with flutes of Veuve Clicquot Champagne.
They were also invited to help themselves to freshly shucked oysters, tuna sashimi and scallops from the seafood station.
Guests were served
VIPs took to the media wall including Naysla Edwards (L), the Vice President of Brand, Charge Cards and Experience at American Express, and Kerrie McCallum, the Editor-in-Chief of delicious.
American Express Vice President Brand, Charge Cards and Experiences Naysla Edwards and delicious. editorial director Kerrie McCallum.
Supporting the event on behalf of the City of Sydney was Councillor Jess Miller (L), who grabbed a snap with Accolade Wines Fine Wine Brand Ambassador, Michael McIntosh.
Delicious. contributor and surfer chef Hayden Quinn (L) made an appearance alongside model-turned-cook Jax Raynor.
Host with the most Matt Moran (centre) joined delicious. Editor-in-Chief, Kerrie McCallum (L), and Director of Food Corp, Fiona Nilsson, on the media wall.
Delicious. contributor and cookbook author Silvia Colloca also made an appearance.
Chef and co-owner of Three Blue Ducks Darren Robertson (L) came with his wife, television presenter and meteorologist Magdalena Roze.
Sydney's punk princess of pastry, Anna Polyviou, was also in attendance.
Delicious. Editor-in-Chief, Kerrie McCallum, welcomed guests with a speech.
Naysla Edwards from American Express took to the mic to share the importance of supporting local business.
Bea executive chef Tom Haynes put together a special sharing menu for the occasion.
