Food Glorious Food

After our menu tasting at our venue last month, I promptly forgot all about food for a while. You see, in a last ditch effort to get out of this plateau and shed some more weight before the wedding/alterations, I’ve been going full-steam-ahead on a portion controlled diet. It’s going well and I’m down a couple of kgs, but there’s still a long way to go and not a great deal of time to do it in—so yummy things like menu tastings and desserts were tossed aside in favour of healthy breakfasts and lots of veggies.

But alas! We needed to finalise our menus, and FAST! We drew on our menu tasting experiences, highlighted a few favourites and quickly decided on the food for the evening. We both like similar things, so it was a lot more painless than I’d anticipated. I really hope we get a chance to sit and sample some of the food, because I’m hungry just thinking about it.

You’ll notice we kept our menu full of warm and toasty foods, because it’ll be winter in June here in Sydney—we want our guests feeling comforted and cozy!

Here goes:

[Chef’s selection of canapés & pre-dinner drinks]

Platter on each table: Salt and pepper calamari served on a bed of rocket leaves with a garnish of marinated cherry tomato

Entree: Spinach and ricotta cannelloni slowly baked in a fresh tomato and basil sauce with shaved parmesan and fried basil leaf

Main (1): Char grilled fillet of chicken supreme infused with provolone piccanti and sautéed spinach leaves served on a tower of asparagus risotto with a champagne cream sauce *Tasted at our venue visit – yum!*

Main (2): Rack of herb-crusted lamb served on a pillow of fluffy mash potato with fresh rocket leaves, snow peas and a red wine jus

Dessert: Mille fieulle of ricotta & raspberries *Tasted at our venue visit – yum!*