Tabcorp Spring Racing Birdcage Marquee

I just wanted to say thank so much for being involved in this year’s Tabcorp Birdcage marquee. The compliments that we have received on the design, the food, the staff and the entire event were outstanding.

Event Brief

It’s the race that stops a nation and once again Event Planet was engaged for the annual Melbourne Cup Racing Carnival to produce and manage the Tabcorp Birdcage Marquee. 2016 welcomed over 200 guests per race day including media, racing industry identities, sports personalities and important clients of Tabcorp. The Tabcorp marquee was one of the largest within the exclusive Birdcage precinct facing the track in the desirable front row and was known as the premium betting destination.

The Result

This year, Event Planet excitedly collaborated with Jack Merlo, a high profile Melbourne landscape architect. The design gave the marquee a fresh perspective, look and feel as well as a media point of interest. The central feature bar was finished with marble porcelain tiling and an impressive black steel pergola overhead, showcasing hundreds of white hanging orchids. The outdoors were brought inside with indoor garden beds and plantings, with florals integrated throughout including a feature media wall – the perfect photo backdrop for high profile guests such as legendary jockey Michelle Payne.

Guests were also treated to culinary delights with a bespoke menu designed by renowned chef Jacques Reymond who worked with Epicure Catering to create delicious signature canapes such as lacquered pork belly brioche sliders with pickled wombok and mustard dressing. The Burch & Purchese dessert bar once again returned to the marquee and was a popular lure for guests to trial the edible garden designed by Darren Purchese. It was also conveniently located next to the GH Mumm champagne bar meaning guests could toast their race track wins with tailor-made champagne cocktails!

The Tabcorp Birdcage Marquee 2016 was a premium wagering destination at the historic Melbourne Cup Carnival, where no detail had been overlooked. From catering, to design, staff, gifts and personalities appearances, the guest experience was thoroughly enjoyable and memorable.

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