Banquet
The purpose for exploring the concept of "banquet" at the Night of la Fine Bouche held on 21 and 22 August 2007 was to critically examine the progression of dishes in a Chinese style formal dinner and also to celebrate dining together
in a crowd.
Traditionally, Chinese banquets follow a progression of cold platters, quickly cooked dishes, whole animals or fish, sweet tasting meat-based dishes, cakes and pastries followed by dried and fresh fruits. The usual number of courses is
nine, shared amongst a table of 10 guests.
The menu for the evening follows:
First Service
Red-braised Duck Neck Sausage, Rillettes of Duck and Century Egg Salad served Kongxinbing, Poached Spencer Gulf Prawns & Asparagus.
Second Service
Braised Spanner Crab Parcel, Sticky Pork Belly & Crisped Spare-Rib
Third Service
Drunken Quail Broth
Fourth Service
Steamed Whole Barramundi, Condiments in the Style of Lunar New Year
Fifth Service
Pear Ice Cream & Candied Walnut
Hazelnut Dacquoise, Passionfruit Buttercream
