Tiffany T launch dinner

Author: Maya Kerthyasa
Photography: Ben Hansen

Exciting things are afoot at Tiffany & Co. The celebrated American jewellery firm has appointed a new design director, Francesca Amfitheatrof, and her d├ębut range was introduced to the Australian market last night in Sydney.

Amfitheatrof brings some serious design chops to the role. She has no small amount of experience in the worlds of both art and jewellery, with a portfolio encompassing the likes of Chanel, Marni and Fendi, on one hand, and time spent curating private collections for clients around the globe, on the other. Her initial line for Tiffany & Co, Tiffany T, presents a contemporary aesthetic inspired by the women of New York.

"This line is very much for the modern woman," says Amfitheatrof. "I've just moved to New York, so I'm fascinated by New York women, fascinated by the pace and the style. You have to be prepared for the city - you're running on the subway, in and out of taxis, and it's quite loud and crazy - but New York women seem to always be very stylish in a casual way."

The upper level of Alpha restaurant provided a chic setting for the evening; the raw exposed-brick, warehouse-like space warmed by the glow of candles covering the entire length of two long tables, and white floor-to-ceiling curtains draped around the fringes of the room.

Tiffany & Co's Australian managing director, Glen Schlehuber, introduced Amfitheatrof to the crowd as "a true global citizen, having the opportunity to grow up, live and work in some of the world's most exciting cities". At GT, we're certainly excited about what she's bringing to the table.

The food The menu for the evening, designed by John Wilson of Cook and Waiter, drew inspiration from Amfitheatrof's love of Asia. A fresh sesame-laced salad of goma dofu, raw broad beans and asparagus opened proceedings. A richly textured dish of poached chicken with oyster mushrooms and steamed greens followed, and a vibrant tasting plate of bite-sized sweets, including electric-green pandanus and lime mousse, caramelised banana slices and coconut-infused tapioca pearls, closed the meal.

The drink The imbibing stayed appropriately fresh and light with minted Caprioskas, Charles Heidsieck Champagne, Far Ago Hill 2013 Canyonleigh Reserve pinot gris and a 2012 Grasshopper Rock pinot noir.

We loved The Tiffany T collection's striking gold chains and bold ceramic cuffs - they're already at the top of our Christmas wish-list.

tiffany.com.au







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