Parkside Restaurant, NSW
We toasted to Miss Sunshine for her future ambitions and success with our bountiful supply of wine and champagne when the mains were served. To my left and right was a barramundi dish, the chicken ballotine and I indugled in a maple glazed duck breast. The barramundi, the 'catch of the day,' was a thai inspired dish made up of a green curry marinade accompanied with coconut rice and fresh seasonal greens. For chilli lovers, the chef was not shy and this dish tingled lips. Our waiter detailed that the chicken was rolled and stuffed with leek, onions and sage which infused through the white meat perfectly.
Everyone seemed quite pleased with their mains. For mine alone I was quite happy to have had such thick, juicy Duck breast pieces and the sweet maple glaze accentuated the poultry so well. Its accompanying pumpkin and pear added sweet notes to the gamey meat.
For our sweet tooth lovers there are a few dishes to choose from; I had their baked cheesecake which was creamy and had honeycomb crumbled bits. For me only a few pieces of the honeycomb were good enough because it stuck to my teeth most of the time. The coffee espresso coulis was an extra taste boost to the cheesecake too.
To finish off the evening we ordered a cheese plate of several cheeses and crackers with dried fruit and nuts and one last sweet plate of cakes, tarts and profiteroles to finish off Miss Sunshine's graduation night to a tee. Overall, Parkside proved to be a lovely setting for our occasion with efficient staff and great food all round.