We had waited with eager anticipation for the Chef's Table at Elements. Sean Gould, the manager, had emailed through the menu so we could advertise on our blog.
It was disappointing for Sean to see that he had not filled the tables; last minute cancellations dwindling the numbers.
The advertised menu was changed slightly, with cheesecake being offered as the dessert. A truly delicious cheesecake, one that brought questions for the chef at the end of the night. Unfortunately he was forced to admit that he had not cooked the cheesecake, and that it had been bought. This I felt was a massive blunder on their behalf. When showcasing your staff's culinary expertise you should only serve dishes that have been cooked on site. The cheesecake blunder made me shake my head in despair.
The evening had started off on a better note. The Deluxe Canapes had interesting toppings. Salami with kiwifruit, tomato salsa and mustard cream; Camembert cheese, strawberry and sweet balsamic vinegar; ham, cucumber, and salsa with chilli lime pesto. Interesting flavours that complemented each other. It was a shame though that all three canapes were on bread bases. If different base options had been chosen we would have experienced a different taste sensation with each one.
Our entree was Marinated Tasmanian Salmon, Avacado Prawn Maki and Asian Slaw with Wasabi Lime Cream. It was presented beautifully, the salmon and Maki tasted great together, and with just a touch of Wasabi it wasn't overpowering. I'm not a great fan of salmon but I found this entree palatable. The Asian Slaw was really interesting.
I would have to say that I was disappointed with the main meal. The Middle Eastern Spiced Pistachio Crusted Lamb Terderloin was massacred. Yes, the pistachio crust was crunchy and very tasty with its mild curry - clove, cardamom and cumin. The lamb, however had been overcooked. All three of my pieces were chewy, to say the least. After asking the diners on either side of me I ascertained that out of nine pieces of lamb, only one was tender. The presentation was elegant, and the vegetables were edible. I particularly enjoyed the snow peas.
A fish course was offered to those who did not want to try the lamb. A huge slab of fish was presented for their enjoyment. A little overcooked being a little dry in places, however it was enjoyed immensely.
I had been looking forward to the Mixed Berry Mousse with Saffron Mango and Pears, but alas that was not to be. As stated previously, I did enjoy the dessert. In fact, this to me was the best course of the evening. And as it turned out, the one course not fully prepared by the chef at Elements. They did make the chocolate basket with fruit, which I would have to say was interesting. The basket tasted like Oreo chocolate biscuits. I felt it was a mismatch though, the white chocolate sauce didn't quite match the lemon cheesecake.
We had been served with a different wine with each course. Trilogy champagne to complement the canapes, 2006 Barossa Chardonnay to complement the entree, 2007 Cabernet Merlot or 2009 Barossa Valley Grenache to complement the main meal, and 2008 Botrytis Semillon to complement the dessert. I'm not a wine fanatic, so can't make a lot of comment on them apart from the fact that the Semillon was heavenly. Kain Fowden, from Pernod Ricard Australia, assured us that we would be able to purchase these wines locally, from the Hub.
I expected a culinary adventure in a semi formal atmosphere with a little wine to taste with each course. I got instead an abundant amount of wine, in a casual, party atmosphere. We were treated to tippets of information relating to the food and wine. Diners were asked to comment and it was interesting to note that those present were more inclined to speak about the wine. Not a lot was said about the food. A lot of wine consumed and a lot of stories told at our table, some of these stories were just a little over the top, especially when coming from the manager.
When the food and beverage staff came out at the end of the evening we were allowed to fire our questions at them. Once the chef admitted to buying the cheesecake I was disappointed but somehow not surprised.
(Photo removed by request from the Free Spirit Resort Staff)
I'd like to thank Sean and his staff for putting on the Chef's Table. You didn't quite pull it off this time, but I'm sure that in the future you will not make the same mistakes.
