A Night at Versailles
Event description
Join our musicians at The King's School as they collaborate with guest artists and dancers in a dinner to celebrate the Baroque Music of the French Court of Versailles in the 17th Century.
This evening will combine concert performances of French Baroque music, a French Baroque dance exhibition, and a buffet dinner inspired by the Baroque period. (All beverages included in your ticket, including sparkling, wine, beer and non-alcoholic.)
This evening is an innovative teaching initiative of the King's School Music Department to help our students and their audience explore the music and culture of the Baroque period (1600-1750). What better way to learn than to perform and experience music and culture of the period?
Versailles Palace was the home of the decadent French Royal court until its violent fall at the end of the 18th century. The palace was home to many famous musicians and composers employed to entertain the Royals, producing some of the finest music of the period. Court composers included in this concert are Lully, Couperin, Marais and Delelande. This is a celebration of the excess and grandeur of Versailles at its zenith. We, however, guarantee there will be no guillotine at this event!
For the concert, the Chamber String Ensemble will perform together with Baroque specialist teachers and dancers from Sydney's EARLY DANCE CONSORT.
Dress for the evening is smart casual, with inspiration from the French Baroque if you want to get in the mood! (Bleu De France is a good inspiration.)
With great excitement, the chef has designed a Baroque-themed buffet inspired by records from the period and cooked authentically over open charcoal:
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Specialty baroque theme buffet- Main: Salt baked lamb shoulder, heirloom vegetables & mint sauce. Main: Roasted loin of air-dried pork, baked stone fruit compote & truffle potatoes. Side: Hot vegetables and foraged winter greens, red wine emulsion. Side: Home baked breads & house churned butter . Dessert: Sun dried grape rum baba, vanilla rum syrup & Chantilly cream. Dessert: Lemon posset. |