Our tasting started at 3pm and TimmyC and I had become experts at timing small portions of snacks before our late lunches. I was under the illusion that exchanging money in the city wouldn’t take too long and I would easily make it to the Museum for our appointment but I had not accounted for a frustratingly long wait behind a customer who hadn’t properly transfer funds between accounts (or something to that effect) which left me frustrated and very late to my tasting at the National Museum of Australia.
I was embarrassing late which was forgiven for I was the ‘bride-to-be’ but that didn’t ease my mind at all as I panted across the museum into the cafe to find TimmyC sitting outside on a balcony with perfect panoramic views of the lake facing the National Library. Anthony, the venue manager of Broadbean Catering was super nice and didn’t even seem annoyed when he went to inform the kitchen of my late arrival. We were offered beverages but we politely declined and stuck with chilled water. A simple set up but the views made up for it.Each dish came on its own which kept everything hot and we both were able to eat from the same plate giving our views at the same time.
Confit duck leg with roasted potato and pears and verjuice glaze. The duck was crispy and looked perfectly glazed in the pear and verjuice jus, but when I looked for the distinct duck flavours in the meat and skin, I couldn’t find it. The pear glaze was sticky and delicious but it left the potatoes rather sweet which I thought would have leant itself better towards a dessert. Comparatively to the food we had been served so far, it was a bit disappointing.
Porcini mushroom risotto cakes, with peperonata and cress salad (v). Now everything sounds good on paper but Tim and I agreed that this vegetarian dish sounded particularly good. It was perfectly executed with a wickedly delicious crispy exterior encasing an amazing risotto that I think even the non-mushroom likers would happily eat. It was served with peperonata giving it an extra bit of sweetness with every bite.Beautiful risotto with a crispy coating.Desserts~ The desserts were arriving as I was still eating my main portion but I didn’t mind. I continued bites of my risotto cakes between tastings of dessert which would probably disgust most people who can’t flick back and forth. TimmyC was excited as he has probably spent most of his life waiting for dessert as I finish eating so this was the best of both worlds. I couldn’t help but wonder if the dishes would have come so fast (not too rushed though) if I had arrived on time.
Potential wedding venue: National Museum of Australia
Caterer: Broadbean catering
Time of tasting: 3pm
Price of tasting: $40.00 per dish that we chose, although this would be taken off our final invoice if we chose to have our wedding here. Of course we chose three courses for two people so our total was $120.00 pp.