Every girls dream is to have a fairy tale wedding. On Sunday my cousin’s wish came true as she walked down the aisle to marry her Prince Charming. The sky was clear and the backdrop of Sydney harbour overlooking the wildlife at Taronga Zoo made it a perfect afternoon.
The string quartet played lively music as the newly weds and bridal party led the way to the reception. Centerpieces of exotic flowers with strings of glass baubles hanging from their branches illuminated each table. Packets of rock candy tied with blue ribbons caught my eye and as I looked closer they were embedded with Nicholas <3 Lauren. A little silver elephant held my name card indicating where I was to sit to enjoy a three course meal with my friends and family.
Celebrity Chef Sean Connolly and Restaurant Associate Sebastian Letaud prepared the wedding breakfast. The entrees consisted of a local marinated goat’s feta with saffron pickled pear, marinated beets and avocado with spiced macadamia nuts alternating with the crispy duck salad with gem lettuce, pink grapefruit and pomegranate, drizzled with a chardonnay vinaigrette. The duck was cooked to perfection, very tender and falling off the bone. I liked how it did not have a strong gamy flavour but was disappointed when the skin was not crispy. Crunchy slices of cos lettuce scattered with grapefruit and pomegranate seeds lifted the dish, giving it body, vibrancy and pops of tartness. I thought that all the ingredients worked beautifully together. The feta entree was without a doubt a knock out. The cheese was extremely fresh and punchy which gave a lovely distinct flavour to the dish. Finding the hidden avocado underneath was a nice surprise.
Jazz music played as the bride and groom entered taking their seats in front of centre stage. Louis Armstrong’s classic ‘What a wonderful world’ was sung and tears filled my eyes as I remembered sitting on my poppy’s lap as a kid and listening to our favourite song together. I felt his presence even though he couldn’t be there with us on Laurens special day.
The mains included a pure Angus beef tenderloin with portobello mushroom, potato fondant, hollandaise and beef jus, alternating with a “baharat” spiced corn fed chicken breast with warm chickpea, chat potato and herb salad with citrus crème and fraiche dressing. The chicken was mouth watering and worked well with the soft chickpeas and herbed potatoes. Looking at other people’s plates I would have to say that the portions of beef were not as precise and I was lucky to get a fairly generous serve. I particularly liked the creamy sauce that was smooth, full of flavor and not too rich.
The 360 degree view of the harbour was amazing, making Taronga’s venue the ultimate spot to have a wedding. Desserts were soon served consisting of a pear tart tatin with caramel sauce and cinnamon ice cream alternating with a white chocolate baileys mousse with espresso centre, crushed toffee pistachios and caramel sauce. Delicious!!
The wedding cake looked elegant with pretty white roses wrapped around the two tiers. It was a moist chocolate cake with a light butter cream icing. Speeches were made and together the couple cut their cake as we all raised our glasses to celebrate this glorious occasion. We said our goodbyes, wished Lauren and Nick a safe trip to Vegas and waved as the prince drove his princess off on a yellow Harley.