16 Labouchere Road, South Perth
Ph: (08) 9267 8000
www.themaali.com.au
Grace Under Pressure
Maali has several meanings depending on the culture. Significantly, it is a Noongar word for black swan, Western Australia’s State emblem.
Kimberley sandstone resonates with the tranquil, immersive vibe that the lovely gardens and natural light permeating interior spaces provides. Sparse minimalism ensures the event, not the event space is the focus, though weddings, parties, corporate functions and any other gathering will be remembered for The Maali’s tasteful opulence.
Several cavernous event spaces with adjacent outdoor courtyards featuring a medicinal moringa tree, are perfect for morning tea, lunch or dinner.
The Maali is the main function room accommodating 180 guests banquet-style and up to 500 guests for cocktail if using the whole venue, or 375 guests in The Maali Room only.
There are two meeting rooms, Kwenda and Mandich, and both can be used as a theatre, board room, U-shape or cabaret and can accommodate up to 80 guests cocktail style.
The Karak Room is a versatile space for conferences, workshops, stand-up cocktail parties or seated banquet lunches or dinners with a capacity for 200 guests, while the Tamar Room accommodates 40-100 guests. All rooms exude elegant charm with smart-casual to formal attire recommended and there is plenty of affordable parking nearby too.
Executive Chef Alin Gavril reflects the scale, simplicity and sophistication of The Maali event spaces with the menus he curates.
Canapes, plated dinners and ‘stations’ are tailored to your preferences, and if the molecular Summer Tomato is anything to go by, nothing is impossible for Executive Chef Alin and his talented, indefatigable team. The Summer Tomato is filled with a panzanella heart, wrapped in a membrane of mozzarella, then dipped into a tomato gel creating a visually impressive, delicately flavoured mouthful of lightness.
House baked French butter croissant, Rosemary Biscuit with gruyére cheese, Shirred Egg Tart, and Aniseed Myrtle Corn Fritter with pico de gallo and avocado mayo, are just some of the grazing breakfast choices incorporating Chef Alin’s signature fusion. Or you may prefer The Maali’s Plated Breakfast with Truffled Scrambled Eggs, Lemon Ricotta Pancakes, a Nordic Breakfast Board or Miso Congee Bowl.
Tart Florentine with goat cheese and onion jam can only be a win in the morning, and nothing showcases Western Australia’s bush bounty better than kakadu plum and pepperberry-spice in the Bush-Spiced Breakfast Tostada. There are three breakfast menus to choose from, each for a minimum of 30 guests, before we get to The Maali’s Conference menus which require a minimum of 15 guests for a half or full day package. Four menus and a beverage package offer discerning clients plenty of options.
For lunch lovers of authentically crafted, fresh Italian, the Dalla Cucina menu will get your gnocchi and risotto fix fulfilled. Insalata di Zucca, Ravioli Montanara, Patate al Forno and Verdue Marinate alla Griglia can only be the language of deliziosa, or delizioso.
Other menus include Mexican, Japanese, Canape, Formal Plated Menu, Plant Based – Buffet Style, Buffet, and the BBQ Pit Master for hard-core meat eaters.
Moffat worked with the client to ensure the equipment supplied to The Maali suited the sites’ specific requirements, along with reducing operational costs and the carbon footprint.
You can also experience the joy of Chef Alin’s genius at the Zoo’s Habitat Café & Deck, where family and friends revive themselves before, during or after exploring Perth Zoo’s magnificent other habitats.
We enjoyed the devilishly crunchy pork belly Urban Bao Bun, the towering Canadian-inspired Huevos Benedicto on a sugar waffle slathered in saltbush hollandaise, and a perfectly wobbly, gooey poached egg upon generous swathes of avocado mojo verde.
By Phoebe Sinclair
