Weddings. There's the big white dress. The Kiss. And my personal highlight: the reception food :)
Despite the blustery conditions, the rain held out for the ceremony, the vows exchanged at the end of a red carpet aisle with a spectacular backdrop supplied by Sydney's iconic Opera House.
It was only a short stroll to the WatersEdge restaurant beneath the Sydney Harbour Bridge for the reception. It was my third time here: the first was our year 10 Formal (memories!), the second involved a huge seafood platter between two. Today the WatersEdge is no longer a restaurant but exclusively geared to functions. A mirrored back wall makes the room feel bigger than it is, reflecting the floor-to-ceiling views of Sydney Harbour and the ever-watchful Luna Park smile.
I was quite impressed with the food - serving large orders of food at the same time requires military precision or things get dry, overcooked, limp and lifeless. The roasted tomato and asparagus tart was simple but effective: a buttery crisp tart holding sweet oven-roasted tomatoes, flavoursome balls of goats cheese and a fancy paintbrush stripe of caramelised balsamic.
Pan-fried salmon fillet
Roasted tomato and asparagus tart with goats cheese balls
Lamb fillets on potato cakes with eggplant and tomato relish
Pan-fried mulloway with new potatoes, asparagus and olive tapenade
I was pleased with the pan-fried mulloway too, plump, moist and sweet with a crisp skin that I saved til last.
Tiramisu
I preferred the tiramisu over the pannacotta, the latter a little too firm and strangely tangy. The tiramisu wasn't quite traditional but layers of cream, syrup-soaked sponge, a puddle of caramel sauce and a sail of dark chocolate put all the ticks in all the sweet boxes.
Pannacotta with chocolate pistachio biscotti
Congratulations to the happy couple. May the walls of your home always echo with laughter.
The WatersEdge Restaurant
Ground Floor, Pier One, 11 Hickson Road Walsh Bay, Sydney
Tel +61 (02) 9247 4927
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Wedding reception at The Tea Room at Gunners' Barracks, Mosman
Hi Helen,
ReplyDeleteDo you know about Singapore Day 2008 to be held in Melbourne?
http://www.singaporeday.sg/
I am seriously considering flying down for 2 nights just so I get to eat the authentic food. Man I'm slavering already.
Yummy. The salmon looks absolutely perfect. Just on the border of cooked. I prefer quality over quantity, because the 10 course banquets seem to be the asian wedding standard. And I couldn't help but notice that this is an asian wedding. It's fabulous that they chose this venue.
ReplyDeleteHi E - I didn't know about Singapore Day but thanks for the tip :)
ReplyDeleteHi implosion - I do have a weakness for Asian wedding banquets, but yet, sometimes a 3-course meal can be just as good :)
That chocolate sail on the tiramisu is such a great flourish and makes the plate look very delicate and pretty! Just lovely.
ReplyDeleteHi Marie - It is a great garnish isn't it? I'll have to borrow it for my next dinner party :)
ReplyDelete