A day to remember at Bennelong Restaurant
We attended an epic wedding on the weekend at the iconic Sydney Opera House. Both the ceremony and reception were held at the benchmark Bennelong Restaurant and it really was a day to remember. Executive chef Peter Gilmore excelled with a top-notch, creative menu that had everyone raving. Check out the pictures.
The day started with Charles Heidsieck bubbles to toast the bride and groom - he's family so we did this with some enthusiasm, it must be said - followed by a Woods Crampton Eden Valley riesling that was a perfect match for a salad of pickled autumn vegetables, sheeps milk feta and red leaves.
Rick opted for sashimi scallops with oyster cream and pickled white turnips with a Stonier chardonnay.
Next up was a main of local pink snapper with shaved southern squid, white turnips, koji emulsion and blossoms, which was sensational, as was the glass or two of Shadowfax pinot noir.
Rick's roasted wagyu fillet with wasabi emulsion and cipollini onion was washed down with a Yalumba The Signature cabernet/shiraz - now there's a blast from the past.
After the speeches were done and dusted it was time for the grand finale - a choice of strawberries and cream or a chocolate crackle.
Terrific day, terrific venue, terrific food and wine.
He's a name to watch out for, this Peter Gilmore character. He just might have a future.