Harcourts Fire to Fork at Frida's Field

Harcourts guests experienced a long-table lunch immersed in the Byron hinterland. Set outdoors with sweeping views, this event combined theatrical fire cooking with thoughtful regional produce, fine wine, and live music.

Client Brief

• Harcourts wanted to bring their team together for a fresh-air celebration—something relaxed but special.
• The brief called for a standout regional venue, warm hospitality, and a dining experience that guests would rave about long after the last bite.

Experience Highlights

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• Transfers from Crystalbrook Byron to Frida’s Field
• Welcome Margaritas and Slowgronis
• Storytelling and cooking demonstration by Chef Santi
• Canapés on arrival, including swordfish ceviche and beef empanadas
• Live music by Luke Yeaman throughout drinks and lunch
• Espresso Martinis before dessert
• Premium wine, beer, and sophisticated non-alc options
• Full styling with printed menus, lounges, umbrellas

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Experience Itinerary

• Guests met at Crystalbrook and transferred via luxury coach
• Welcome cocktails and canapés on the lawn
• Guests ushered to their seats for lunch
• Fire to Fork main and dessert courses served banquet-style
• Espresso martinis and dessert to close
• Return transfers to Crystalbrook

Catering

Fire-to-fork 3-course menu, full drinks package. Dietary needs handled seamlessly.

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