{ Elizabeth Arden Untold Absolu Launch }

Nothing makes us more excited than receiving a brief which requires us to think completely out the box and come up with a launch event concept that is totally unique and individual. We were fortunate and very lucky to have been asked to do just that for Elizabeth Arden for the launch of their new fragrance, Untold Absolu.


The overall concept and idea was to compile a menu and wine tasting experience to match the flavour notes of the fragrance, present these in the style of a formal gala dinner, make the venue look elegant and sophisticated and give guests a night that they would remember for years to come.






Young Blood Studios in Bree Street played host to this spectacular evening. It was such a privilege to be able to setup beautiful long banquet style tables amongst some magnificent artworks created by Jeannette Unite and Luis Torne. These artworks were specifically chosen to be displayed to fit in with the gold colour palette for the evening.


We teamed up with the phenomenal and accomplished Cheyne Morrisby of Cheyne’s in Hout Bay to create a 6 course taste sensation inspired by the major flavour notes in the Untold Absolu fragrance. The various facets of a woman have been key in the inspiration for the fragrance and so to highlight these facets, we named each course after them.




To start the culinary journey, guests were treated to a CAPTIVATING canapé of pink pepper tuna tataki and delicate pickled plum. Following this was the REFINED poached crayfish in jasmine and ginger tea, ikura caviar, cardamom and pear jelly. A GLAMOROUS bamboo smoked duck breast, date and water chestnut gyoza with sweet miso was next up. A beautiful yuzu and lemongrass snow and raspberry ice palate cleanser was served before the MYSTERIOUS 5 spice pork belly, corn and cumin puree, potato and coconut dumpling, and vanilla infused fuji apple tempura. To end, a SENSUAL dark chocolate, tonka bean, black sesame brittle and white miso butterscotch stole the show.


Food Collage


Our wonderful friends at Lothian Vineyards {click here for website} {click here for Facebook page} based in the Elgin Valley came on board and provided their exquisite range of wines which were paired to each course. On arrival guests enjoyed the Lothian Vineyards Method Cap Classique, once seated, they moved onto the newly launched Lothian Vineyards Isobel Rose. The amousebouche was paired with the Lothian Vineyards Riesling, followed by the popular Lothian Vineyards Chardonnay which accompanied the duck. For mains the ever-impressive Lothian Vineyards Pinot Noir was a delight and to end off the evening guests enjoyed their dessert served with the Lothian Vineyards Noble Late Harvest.


Wine collage


The décor was nothing short of spectacular. Classic white floral arrangements in a mixture of clear vases adorned the long banquet style tables. We created texture on the tables by having varying heights of crystal candle sticks and vases were elevated on a mix of flower boards as well as various mirror boxes. A beautiful golden haze washed over the tables thanks to an abundance of candle light.








While much of the focus for the evening was the food and wine experience, no event is complete without some magical entertainment. As guests entered they were welcomed by a contemporary collaboration of DJ, saxophonist and percussionist playing light lounge style music. Throughout the first few courses, the sophisticated sounds of Gareth Smit on grand piano filled the air and to top off the evening, swing-style singer Ricky Botsis charmed the guests with his Rat-Pack inspired songs. Elana Afrika-Bredenkamp was MC and wow’ed the crowd with her vivacious energy and even joined Ricky for a few notes.








The evening was a total sensory journey where guests could see, touch, smell and taste every aspect of Untold Absolu and thus experience the product in its entirety. We could not have asked for a more incredible event to be a part of and we know that this one will go down in the books as a favourite for many years to come.









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