Pier One Sydney Harbour, Walsh Bay

After attending the wedding of Mr&Mrs W at The Garrison Church Sydney (lovely church btw) and then bumming around The Rocks for several hours, we gradually gravitated towards the reception location at Pier One Sydney Harbour.

Upon arrival, we were greeted with drinks, amazing canapes (e.g. seared tuna, pot pies), and spectacular northern views of Walsh Bay (but no view of the Sydney Harbour Bridge from our allocation section of balcony =( ).

Balcony Outside the Dawes Point Room

Table Setting

Entree

Vodka-Cured Ocean Trout, Fennel, Celeriac, Caviar Vinaigrette Veal Mushroom and Asparagus Tart, Hollandaise, Veal Jus

The cured trout dish was awwwesoommmeee - fish was fresh, served with a light salad and caviar -  whilst the veal tart, though steeped in liquid, fortunately held its shape and the base (very buttery) wasn't soggy.

Mains

Atlantic Salmon, Crab and Lemon Oil Risotto, Asparagus, Mussel Emulsion

Pan Fried Tournedos of Beef, Pomme Puree, Cavolo Nearo (Kale), King Brown Mushroom

The Atlantic Salmon was a bit of a letdown as it didn't have a crispy skin, barely seasoned, and was cooked through, rather than cooked till slightly pink (but at least it wasn't overcooked and dry). The risotto rice was a slightly crunchy (i.e. not quite cooked) and therefore had a bit of bite to it but packed a punch in flavour.

The beef served was cooked perfectly for me - cooked medium with the meat still slightly pink - but I did notice my neighbour being served medium rare beef (with centre of piece closer to rare, which she doesn't like).

The mains were served with two additional sides: french fries and a rocket salad:

French Fries (in background)

Rocket Salad topped with Parmesan and Sun-Dried Tomatoes

Kudos to the aunt of the bride whom made the awesome table centrepieces and bouquets!

Dessert

I always find that the dessert is the highlight of the meal at wedding receptions and this place doesn't prove me wrong:

Pistachio Panna Cotta, Caramel Pineapple and Fairy Floss

Mango Trifle, Peanut Brittle and Coconut Sorbet

It was general consensus amongst friends at the table that the pistachio panna cotta was the better dessert out of the two. The panna cotta wasn't too sweet and therefore went well with the (Pashmak?) pistachio fairy floss and lightly caramelised pineapple.

On the other hand, the mango trifle had a bottom mango layer, which was overly tart and sweet, and topped with layers of thick cream, coconut sorbet and peanut brittle. The bottom mango layer basically killed the dessert for me since I'm not a fan of the tart/citris-y taste that can be found in many fruit sorbets.

After dessert, the wedding cake was served, along with chocolates, coffee and tea.

Wedding Cake - composed of choc marble cake and poppy-seed cake,
coated in vanilla icing and decorated with fresh flowers

The location, setting, and quality of the food here is somewhat similar to an earlier wedding held at Sergeants Mess in Chowder Bay. I did a bit of background research into this location for weddings - given that the dinner reception packages start from $145 (eek!), it ain't for those with tight purse strings.

* Credits to Moose's Digest for letting me kidnap her camera to take photos throughout the night and allowing me to post them here =)