The Wedding Collection – The National Gallery of Australia

I hadn’t considered The National Gallery of Australia for wedding venue and I can’t remember exactly what I was browsing that made me think to go to the website to enquire for a tour of the space and eventually a food tasting but I remember it hit me like a eureka moment. I was very impressed with the photos that I had seen on their website and I couldn’t wait to see the space in person.

It was the very last tasting out of the venues we were looking into and the Event Manager Vince Azzopardi said that we were saving the best til last and I was hoping he was right. I wanted the tastings to get better and better and what we have tried so far had been pretty fantastic.

The very beautiful Gandel Hall with exquisitely detailed with gold-leaf doors and red ironbark floors.20140503-121113.jpgI thought the set up for the tasting was a bit odd with Vince joining us in tasting the food, but maybe it is one of the perks of his job (that would be awesome!). A table was set up all with wine glasses and white linen in the beautiful Gandel Hall. I felt bad when I had to explain that TimmyC and I don’t drink wine then someone swooped in and cleared the glasses away while filling up our glasses with sparkling water to which I had to turn and explain that we didn’t drink sparkling water either with an apologetic look on my face. We are but simple people… When it comes to beverages. 😉

The head chef of The Big Group company Mickael Renou, brought out our dishes and explained how he prepared each dish. There was a lot of slow cooking processes and thought to compliment the flavours of each dish. He had a lovely French accent and although I might not have understood everything, I liked listening to him speak *giggle*.

There was something else that I didn’t expect. Each of us received a smaller version of each of the course and placed in the middle was the full-sized portion of each option which we also got to eat. Needless to say with TimmyC barely pulling his weight, I was getting a bit full after eating 2.5 courses times two.

We chose from Autumn/Winter dinner menu.

Entree~
Salmon and prawn raviolo with caramelised fennel, wilted spinach, lobster oil and sorrel.  After trying to get the perfect shot of the beautiful food, it was no surprise that my raviolo was cold. There would be a very small window where this would remain hot to warm. By itself, the raviolo was okay but it came to life when I rubbed it in the lobster oil. For me the edges of the pasta were a tad too thick if I was nit picking but TimmyC really enjoyed it.
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Soy roasted pork belly with salted pork crackle, apple and celeriac puree, Bok Choy slaw, veal jus. When I ate my smaller portion I didn’t really get a soy flavour, it wasn’t until I ate the full-sized portion did I taste it. I liked the little crackle hat that was extremely crunchy and the puree complimented the protein flavours really well. The bigger portion of pork was very thick and meaty but was very tender and moist.
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 Our individual portions were plated really nicely.20140503-123044.jpg
The full-sized portion of the pork belly. I thought the sauce plating was a bit messy but was probably could not be helped with the runny nature of the sauce.20140503-123132.jpg
 A close up of the tender pork.20140503-123523.jpg The full-sized portion of the raviolo. I thought the sauce plating was a bit messy in comparison to the individual plated portions.20140503-123143.jpg
Mains~
Roast fillet of beef with a burnt carrot purée, potato terrine, caramelised shallots and sauce bordelaise (GF). Beef is a real crowd pleaser at weddings so we couldn’t go past choosing this dish to see how they would execute it and let me just say, it was wonderful. The meat was cooked very well and for someone who doesn’t love carrots, I really loved the burnt carrot puree. The potato terrine was probably a tad dry but I smothered it in the sauce to make up for it. The sweetness of the puree and caramelised shallots just enhanced the salty beef flavours.
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Our individual plated ports of our main course.
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Roast duck breast and confit leg with sweet potato Skordalia, green beans and Honey jus (GF). I was going to town with these purees and mashes! If I don’t love carrots but I loved their puree, just imagine the excitement in my eyes when I placed a mouthful of sweet potato (which I love) in my mouth which just had a tad bit of citrus. Mmmmm! The duck was okay, not the best I’ve had. I much preferred the confit duck leg over the breast which I found chewier and had less duck flavour.20140503-125030.jpgSuch a sexy leg!20140503-125133.jpg A close up of the very intense and rich sweet potato puree. I couldn’t fit any more of my meal in because I was getting full fast and I felt bad for the other guys having to wait so long for me to finish but I tried to eat as much of the mash as I could.20140503-123927.jpg
Dessert canapes~
When these came out I thought they were absolutely adorable!!! We were introduced to the pastry chef but I didn’t really catch his name but I think he did a fabulous job with these.
I love the beautiful slate tiles that the canapes were served on.
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 Buttermilk Bavarois, slow roasted plum and toasted almond (GF). This was ridiculously delicate and I’m not a huge fan of stone fruit in my dessert but it went together perfectly! The toasted almonds gave it an extra dimension in texture and flavour. This is my favourite pick out of the dessert canapes.
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Chocolate dipped peanut butter semi freddo. You couldn’t hold this for too long before the chocolate would start melting on your fingers but the delicious flavours of peanut butter and chocolate going so well together, I doubt that anyone will have time for that to happen. The perfect subtle taste of peanut butter meant that it wasn’t overwhelming and sticky on your palette.20140503-125226.jpgPistachio crème brûlée with a Gianduja biscuit. Believe it or not, this little beauty had a little ‘toffee hat’ that I love in brulees. It was the cutest little morsel I’ve ever had as a dessert, it made my body spasm with excitement and it took me a while to bring myself to eat it. I love how they have developed this much-loved dessert into a canape. The texture was silky smooth but I thought that the flavours of pistachio paste was too intense for my liking.20140503-125236.jpgA close up to the inside of the brulee.20140503-125404.jpg
The Big Group have been catering for the National Gallery since November 2012 and I’ve seen some amazing set ups for functions throughout the year including the pop-up Wedgwood Tea Room and Mother’s day high teas.

Potential wedding venue: National Gallery of Australia

Caterer: The Big Group

Time of tasting: 1pm

Price of tasting: $120.00 pp.

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Versace high tea re-run

A new year begins and I find myself sitting at the glamorous Versace Hotel at Main Beach QLD a year later. I don’t plan to make this an annual event, it was just a happy coincidence.

Couture High Tea (basic high tea with no alcohol) $48.00 pp. It was ok, better than your average high tea.It is mostly just novelty to sit on Versace chairs near the beautiful lobby, eat with Versace cutlery on Versace plates. The selection of sweets are definitely better than last year. $30 for valet parking if you just want to roll up and not worry about parking. See my previous experience here.

20140101-163712.jpgTop tier~

A selection of sweets including macarons, meringues, mysterious waffle cones, cake pops, mango (?) tart and a chocolate and passionfruit cake.20140101-163728.jpg

Middle tier~

Plain scones and fruit scones, double cream, savoury quiche, a jelly cream dessert, a variety of olives and a very indulgent salted caramel tart.

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Bottom tier~

A selection of sandwiches and crisp bread with a sun-dried tomato dip.20140101-163744.jpg

Each High Tea set comes with a tea or a coffee. I chose ‘Prince of Wales’ tea to be a bit different from the norm, Russian Caravan was also supposed to be good.

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I always end on savoury when I can help it, it doesn’t matter if I’m at an all you can eat restaurant, fine dining or high tea. It does get a little sweet towards the end and you might pass out due to a food coma with all the tea so I do suggest leaving a little sandwich or something for the end. Don’t be afraid to ask for more cream/jam/dip, the staff are friendly and are too willing to help.

Notes~

You don’t need to book if there are less than 6 people. 11am – 5pm daily.

 

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