After a hectic week at Little Norfolk Bay Events and Chalets of moving in, launch party events last weekend and organising accommodation bookings & cleaning we welcomed our first Indulgence Package weekend guests on Friday!
The guests arrived on Friday to find a bottle of local bubbles in the chalet fridge and a platter of Tassal Salmon, cheese and smoked oysters ( I had smoked myself) and their dinner -wallaby ragout and a cabbage, pea and fetta salad, ready for them to pop in the oven when they were ready.
Saturday Dinner included in the package is a private seven course dinner in the Event House. Guests dine privately on there own table unless they request to sit with friends. On Saturday two of the couples chose to sit together. I cooked and served:
Hong Kong Steamed oysters and Bream Creek sparkling wine
Sautéed lentil filled baked tomato and mushroom polenta with Bangor Pinot Gris
Crusted Baked mussels and Bream Creek Riesling
Smoked oyster pate and Tassal salmon parcel with baked carrots with Bangor Rose
Quail honey and Apple and blue cheese with Cape Bernier Pinot Noir
Venison, goats cheese and beetroot and cherry chutney with Bream Creek Cabernet Merlot
And for dessert as I have nacho pears, 3 apples varieties and quinces ripening on my trees. So I served poached quince, apple jelly, apple chips, blue cheese and crunchy nacho pear.
The guests came back in for breakfast today as well as another couple staying in the chalets but not joining in on the Indulgence weekend package. I served home made croissants with scrambled eggs, brie and smoked salmon with homemade jams, juices and coffee and tea.
At this stage we have one Indulgence weekend on each month visit my other website www.littlenorfolkbayevenstandchalets.com to see the dates and book a weekend!