A quote from Executive Head Chef, Nicholas Redsell
The Louis Roederer Champagne dinner represents a unique occasion for Marmor, marking the conclusion of the final event in the 2025 calendar year. The menu is meticulously crafted by our skilled culinary team, aligning with our food philosophy and offerings at Marmor.
We commenced by pairing each course with local ingredients sourced from the region and seasonal produce.Our selection includes king prawns from Mooloolaba QLD, Moreton Bay bugs from QLD, Fraser Isle spanner crabs from QLD, Harvey Bay scallops from QLD, and locally caught coral trout provided by Scott Bolton, who operates out of Townsville. We collaborate closely with our green grocers to procure the finest seasonal produce, including fresh peas, broad beans, and Jerusalem artichokes.
Hilary Fordham
With over 30 years of experience at Joval Wines, Australia’s leading fine wine distribution company, Hilary has developed a deep expertise in brand development, strategic sales, and cultivating long-term client relationships across the beverage industry. Her commitment to wine education has evolved significantly over time, culminating in the completion of the WSET Diploma in 2022, followed by the WSET Educator Training Program.
Hilary’s professional focus is centered on clear and impactful wine communication, high-quality education, and the ongoing support of emerging talent within the broader wine community.
