A table set for 60 for Boston Consulting Group held at OzHarvest's HQ.
Each place setting was dressed with a charcoal herringbone linen napkin tied in a knot and placed on top of white china dinner plates with silver crockery. Mismatched chairs (clear and black ghost chairs, black bentwoods and mesh black chairs) were used around the timber trestle tables.
As a feature down the middle of the tables were plant-dyed table runners with clusters of fresh fig scented candles woven through colourful florals done by Sophia Kaplan.
The food was created by Sepia Chef, Martin Benn and his team.