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| Entrance of The Langham |
In addition, they have a sweets/lolly pop bar for guests (or perhaps all for show since I didn't see anyone touching the display) near their concierge desk:
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| Sweets Bar |
Following the intimate wedding ceremony in the Drawing Room, guests were ushered to a massive sitting area and were provided with a hefty afternoon tea, catered by Bistro Remy. The afternoon tea on offer covered a selection of macarons (pistachio, chocolate, cookies & cream, raspberry), shortbread cookies, sandwiches, as well as celery and carrot sticks along with accompanying dips:
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| Afternoon Tea - Macorons and Biscuits (along with sandwiches, fruit and dip) |
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| Nespresso Coffee Machine |
By 5pm, we were once again ushered back into the Drawing Room for pre-drinks and canapes:
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| Canapes #1 |
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| Canapes #2 |
It was rather disappointing to see only two canapé options (crab mayonnaise with pea puree or arancini gems) served during this time but most of us were still reeling from an excess of food from the afternoon tea.
Entrée
Dinner in the main Ballroom included the very controversial menu choice with the selection of duck liver mousse as an entrée dish, which was covered in a thick layer of duck fat/lard:
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| Duck Liver Mousse, Pickled Cherries, Brioche |
Due to alternative servings, I was originally meant to be served the duck liver mousse, which I had been rather vocal in not wanting to eat. Fortunately, I was able to negotiate my way with the waiter to get the alternate dish of snapper ceviche, which included thin slices of fresh snapper and radish in a pool of buttermilk, drizzled with a vivid green herb oil:
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| Snapper Ceviche, Jalapeno, Buttermilk |
The dish was rather bland and lacking in seasoning but otherwise a light and fresh start to dinner.
Mains
Thankfully, the mains stuck to a standard choice of beef steak or crispy pork belly:
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| Angus Beef Sirloin, Cheek, Broccoli, Parsnip, Sardalaise |
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| Pork Belly, White Zucchini Puree, Radicchio, Charcoal Vinaigrette |
I was served the pork belly - whilst the skin was satisfyingly crunchy, half of the pork was literally fat and was therefore discarded. The portion sizes of the pork tended to vary from dish to dish but the majority of them also suffered from excess fat. Thankfully, there were shared plates of roast vegetables and salad available to help counterbalance the fatty meat.
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| Roast Vegetables |
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| Vegetable Salad |
Dessert
Looking at the menu, we all speculated that dessert may have been a shared affair, given that the two options were either a lemon tartlet or selection of cheeses but, alas, this was not the case:
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| Lemon Tartlet, Crème Fraîche |
The lemon "tartlet" (more of a tart, as it was easily 10-12cm in diameter) with a thick shortcrust pastry base and tangy lemon curd centre with a blow-torched surface. On the other hand, each cheese selection literally had two chunks of cheese, variety of spreads/jam/honeycomb, miscellaneous dried/preserved fruit and bread:
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| Selection of Cheese, Lavosh, Grilled Sourdough |
The execution and plating of the individual cheese platter left a lot to be desired and I felt like I was grazing/nit-picking off the plate, as I was eating off it - a communal cheese platter would certainly have been the (easier and) better way to go.
Dessert was then followed by a platter of petit fours and wedding cake, as well as the usual tea and coffee drinks to end the night.
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| Petit Fours |
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| Wedding Cake |
Unfortunately, none of the dishes really stood out for me or any of the other guests on the table tonight, which is disheartening as I knew the bride and groom would have spent a considerable amount of money to hold their wedding here. I left for the night feeling a little hungry and began scoping for late night meal options.
Food: ✰✰✰
Service: ✰✰✰✰
Atmosphere: ✰✰✰✰
Overall: ✰✰✰
Summary: Standard fare in classy hotel
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