Greubel Forsey and Krug Dinner May 2011

In a world of tight budgets, concession and speed to market, it is refreshing to see that true uncompromised luxury is still a vision and promise that brands such as Greubel Forsey and Krug deliver on.
Sydney’s Aria restaurant provided the ideal setting for what was in my view going to be a pre-eminent watch experience.

Executive Chef Matt Moran, an avid watch collector, gave us a wonderful account of the special menu he developed to accompany the various Krug vintages that were going to be served throughout the evening. As one can tell from the menu, no expense was spared.

It takes considerable courage and vision to introduce a brand like Greubel Forsey to Australia, personally I’m glad the bar has been raised. We might be a bit slow downunder, but we are very good at distinguishing between substance and pretence.

Stephen Forsey eloquently yet humbly communicated the brands raison d’être; innovation, craftsmanship and aesthetics. Their inventions with regard to the tourbillion are all aimed to minimise positional errors due to gravity, especially when the timepiece is at rest.

When looking at a Greubel Forsey I don’t really see a watch, rather a mechanical sculpture that embodies the pinnacle of horological art and passion. Any true collector will gasp at the exceptional level of hand finishing. Greubel Forsey signature techniques include frosted bridges and plates, hand polished bevels and flat black polishing.

A sombre fact is that evenings such as these just end too quickly, so quickly that yours truly actually forgot to take pictures of the watches presented. Maybe the smooth flowing Krug had something to do with it.