When you attend a wedding reception at Quay Restaurant, it’s hard to decide what is the bigger attraction – the bride and groom or the world class food. I admit, rather abashedly, I was more excited about finally tasting Peter Gilmore’s culinary creations than witnessing my friends finally tying the knot. How terrible of me! *hit hand*
Dashi jelly – very unami
Jamon on a cheesy crostini?
Freshly baked sourdough(?) bread roll
Baby beetroots, woodside goats curd, purple carrot, pomegranate, molasses crumbs, red garnet, beetroot leaves, violets
Entree – masterstock chicken and sea scallop salad, fine noodles, smoked eggplant cream, virgin sesame oil, pea flowers
Roasted mulloway, confit tomatoes, fennel, leeks, capers, young herbs, celery heart
Main – Poached fillet of pasture raised veal, parsnip cream mushrooms, lentil and jerusalem artichoke leaves.
^ This was by far the more delicious of the two. The meat was perfectly tender, the mushrooms tasty and delicious, and what I loved the most was the crumble on top.
Jersey cream, salted caramel, prunes, walnuts, ethereal sheets
^ What is ethereal sheets???
wild cherry compote, coconut cream, chuao chocolate crumble, cherry juice and chocolate sorbet
Although the food was the best I have had at a wedding. I thought I was going to be blown out of the world, and to be honest, I was not. It was just good food, not out of this world food. Maybe because it was a wedding and it’s a bit of a mass catering that it’s not possible to get their normal food out all at the same time.
Still, I’d like to end with a line from Uncle Max in The Sound of Music – “I like rich people. I like how rich people live.”