THE RYDGES POST
The recent Royal Tour made me wonder what the caterers come up with when planning something like a Parliament House reception. In these days of haute cuisine (and cameras on phones for Instagram food porn) sausage rolls, party pies and spring rolls wouldn’t cut the mustard, so to speak.
I’m sure you have wondered about this, too, so I did a little sniffing about… here’s what was served up at the Parliament House Reception for the Duke and Duchess and the 100 or so invited guests for lunch (between planting a tree and the National Portrait Gallery).
- Rare Roasted Beef with a Truffle and Horseradish Mayonnaise on Brioche Croute
- Duck and Apricot Rillette with Capsicum Jam and Micro Cress
- Australian Lemon Myrtle Spiced Prawn "Cocktail" with Fennel and Purple Micro Basil - served on Chinese Spoons
- Mini Corn Fritters with an Avocado and Coriander Salsa
- Poached Corn Fed Chicken Mousse Roulade in Golden Chicken Crumb served on Leek Puree with Rosella Chutney garnished with Fried Leek
- Lemon Myrtle Spiced Petite Lamb with Garlic Aioli
- Deep Fried Scallop and Prawn Balls with a Lemon Cream
- Mini Vegetable Parcels with Spicy Tomato Coulis
I bet Prince William’s grandmother didn’t get that served up in 1954!
Oh! And for another fine chef’s selection in Canberra, we highly recommend the Figtree Restaurant at Rydges Capital Hill.