Mark Haynes is the executive chef behind The Signature, the catering service provided at the Plaza Ballroom.
Entree: Tapas of saffron prawns, tomato and chorizo with a white bean puree and candied chilli
This cold entree was simple and to the point. The prawns were perfectly cooked. The salty chorizo alongside the creamy puree was a good match. As a whole, it was a pleasant entree.
Main: Roasted sage and rosemary lamb rack with a tagine eggplant, capsicum and lentil du puy
The lamb was cooked to my liking- medium, which meant it was juicy and tender. Beautifully presented, the rack of the lamb was frenched and the plating was simple but effective. The lentil du puy was delicious and matched the lamb very well. The tagine was a let down as it did not go well with the other elements on the plate.
Main: Slow cooked oven roasted chicken with lemon and herbs, pickled red cabbage and a fine cauliflower puree
This was delicious. The chicken was juicy and tender and everything on the plate worked well together. The sweetness of the cauliflower puree, the touch of sourness from the lemon infused chicken and the pickled red cabbage made this a well-balanced course.
Dessert: Trio of tastes
Quenelle of lemon myrtle and white chocolate ganache
Champagne sorbet topped with strawberry compote
Pistachio and chocolate truffle slice
The dinner ended on a high, with this beautiful dessert. The Quenelle of lemon myrtle and white chocolate ganache was a highlight for me. Sour and sweet it was texturely chewy (not dissimilar to Konyaku jelly) and went beautifully with the creamy white chocolate that accompanied it.
This dessert on the other hand, was at best passable. Made from Agar Jelly with a fruit based syrup poured over it, it was uninspiring and texturally boring.
Overall, I was pleased with the quality of the offerings. Good food is hard to come by when a large group is catered for. So, this was, as a whole a good experience. The Plaza Ballroom is a beautiful venue with an elegant and formal ambience.