Marriner Group Catering
We love good food and wine!
As one of Melbourne's most iconic and unique venues, Executive Chef David Ricardo and his team specialise in providing you with a unique dining experience and surpassing your guests’ expectations.
David comes to the role with over 20 years’ experience in Melbourne and Hong Kong’s top restaurants (Pearl, Chin Chin). Having previously won two chef’s hats as Head Chef at Pearl Restaurant & Bar, and having hosted The Age Good Food Guide Awards for two consecutive years – dishing up for some of the very best chefs and restauranteurs in the business - David believes that function and event style dining should be able to echo the same level of passion and quality that Melbourne has come to expect from its restaurants.
“Our vision is to ensure that we serve premium quality, contemporary dishes reflecting both Melbourne’s food culture and the sense of occasion and extravagance of the Plaza Ballroom.”
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Our Menus
David and his team promise a gastronomic sensory experience using modern techniques, contemporary styles and with a particular emphasis on sustainable, locally sourced and seasonal produce, as reflected in the stunning seasonal menus that are readily adapted to individual clients’ needs.
We are extremely flexible with their catering offerings, with menus inspired by Melbourne’s food culture.
View Sample Menus
 | Sample Dinner Menu |
 | Sample Lunch Menu |
 | Sample Cocktail Menu |
 | Sample Beverage Package |
Meet Our Executive Chef
David Ricardo came to the role at Marriner Group 3 years ago, bringing over 20 years’ experience to the role of Executive Chef, after an impressive stint with The Lucas Group in both Melbourne and Hong Kong. Having worked at restaurants such as Chin Chin and Pearl, he has been awarded two chef’s hats by The Age Good Food Guide Awards.
David and his team specialise in providing a unique dining experience and surpassing clients’ expectations. With a strong focus on style and quality, we promise a gastronomic sensory experience using modern techniques and contemporary styles, placing a particular emphasis on sustainable, locally sourced and seasonal produce.
“It’s no longer acceptable for venues to produce ‘function food’. By using my experience to bring restaurant-quality, contemporary Australian cuisine into some of Melbourne’s greatest venues, the Marriner Group has the opportunity to create something truly special.”
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