Investment bankers, lawyers opt for discretion with in-house fine dining

but, in reality, dealmakers enjoy dry-aged steak, and quench their carnivorous palates with fine wine. They’re just like us.spare no expense

Coles chief executive Leah Weckert, AustralianSuper’s Shaun Manuell, Victorian Premier Jacinta Allan and BGH Capital rainmaker Robin Bishop, among others, were treated to foie gras, eye fillet, roasted pumpkin and a steady flow of French wine, people who attended the dinner told“When you go to Macquarie, it’s almost more attentive than a five-star restaurant. They have wait staff with fantastic coffee, better than cafes,” says one person who has enjoyed Macquarie’s menus.

“Food brings people together,” he tells this masthead. “And our baristas do Australian coffee culture proud – and I am sure each office would like to claim their brew reigns supreme.”Financial ReviewBut just because there are no cheques, clients would be wise to remember who is picking up the tab. Deutsche Bank, for example, employs the OzHarvest Ventures-backed Gastronomy Group for its in-house needs, and Ashurst supplements service staff with contracted people when necessary, a spokesman for the law firm says. Another law firm, King & Wood Mallesons, has nine people in the kitchen and five waitstaff, who can cater for as many as 200 people.

Based on the 16th floor of Chifley Tower, UBS is known for classic staples like Black Angus tenderloin or roasted snapper, while its 22nd floor cafe packages about 150 frozen meals a week for rainmakers burning the midnight oil.Every February and August, staff plate approximately 1100 meals, while full-service banks welcome 8000 visitors during reporting months when the broking side hosts fund manager briefings on behalf of clients.It goes beyond taste.

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