Chapitre + Intronization Ceremony
The NSW Bailliage hosted its 2023 Chapitre on 29 April. Our events were held in two heritage locations in the Harbour Dress Circle of Sydney. The day commenced with the AGM at the Royal Automobile Club of Australia, on the doorstep of Circular Quay and a stone’s throw from the iconic Opera House. After reports were given, the National Committee welcomed members to ‘Drinks and Nibbles’. This was an understatement, members enjoyed a stunning ‘High Tea’ replete with charcuterie platters, lobsters, oysters and dips accompanied by sparkling, white and red wines.
Members then proceeded to the Intronization Ceremony. Norman Harrison, a member of the Conseil Magistral presided over the Ceremony ably supported by Sam Giddings and Dennis Mather. This was a special Intronization Ceremony, as many honours and promotions had been delayed due to Covid. Mr Grant Manypeney was awarded the Bronze Medal and Mr Patrick Biddlecombe was promoted to Officier Commandeur, having been a member for 30 years. Nine members were promoted to the rank of Commandeur. In all there were over 20 members inducted or promoted including 11 inductions to the L’Ordre Mondial under the guidance of John Studdert.
Some members took our international and interstate guests for a walk to the Opera House, at one end of the Harbour. We later joined others on the walk to our black-tie dining venue, Sake. Sake is in ‘The Rocks’ area, one of the earliest settlements in Sydney dating back to 1788 at the other end of the Harbour and in the shadow of Sydney Harbour Bridge. Walking into Sake feels like discovering a secret – the building is made of sandstone consisting of two floors. There are original timber beams, a stunning full wall mural and a semi-open kitchen. Upstairs is the private function area where 40 members were seated for dinner.
The food at Sake has been described as paying homage to Washoku, traditional Japanese food. The team combine tradition with innovation. Highlights included the Shumai, a steamed dumpling served with spicy ponzu sauce and the salmon yaki served on a hoba leaf. The wines included a Pinot Noir, a Grenache, a Sauvignon Blanc and a Riesling which were served as preferred by the diner. The standout wine was a 2017 Royal Tokay from Hungary. In honour of World Chaine Day, we were treated to a talk by Jeremy Ryland, a food historian.
A special thank you to Dane Richards who worked tirelessly with the two venues to provide us with a Chapitre to remember.
We bought our enthusiasm to this year’s event given the Covid restrictions of previous years. We left Sydney with even more enthusiasm and with the joys of all that the Chaine offers its members.
Charge de Presse