CROWN FOOD AWARDED
CROWN Perth has further cemented its dining reputation after receiving awards at the Catering Institute of Australia’s Gold Plate Awards dinner in Perth.
This year’s 50th anniversary celebration of the awards marked a first for Crown Perth after it received the evening’s top honour, the Premier’s Award.
The accolade was presented to Silks restaurant for attaining the highest percentage score overall.
Silks also won the Licensed Chinese award for its authentic and expertly crafted Cantonese cuisine, Modo Mio’s modern Italian menu won best Mediterranean Dining, and Atrium buffet received the Prix D’Honneur Award for winning Best Buffet three years in a row.
Crown Perth food beverage and entertainment chief operating officer Andrew Hill said the wins exemplified Crown Perth’s excellence across its dining portfolio.
“We are very proud of our culinary team and front-ofhouse staff at Crown Perth for their ongoing commitment to delivering an outstanding service and strengthening our reputation as a world-class food and beverage precinct,” he said.
Crown Perth was also a finalist in seven other categories, including Atrium for Excellence in Health and Best Buffet, Silks and Modo Mio for Wine List of the Year, and The Merrywell for Best Breakfast and Restaurant in a Tavern. Modo Mio’s Jacqueline Franklin was also nominated for the 2016 Bill Thompson Award for Excellence.
The annual Gold Plate Awards acknowledge the outstanding quality and service provided by restaurants throughout WA.
Catering Institute Australia (WA) president Craig Joel, Silks restaurant manager Jeffery Ren, Crown Perth food and beverage general manager Chris Harris, Silks Chef de Cuisine Pat Kuan Cheong, Catering Institute Australia (WA) chair of judges Robin Clarke and Kleenheat WA sales manager John Saratsis at the awards night.