The Point

30th March 2013


With both me and my father having gone to this restaurant previously and my dad having a relationship with the owner and the fantastic views (and photo opportunities), my brother and his now wife decided to head to the Point for their Wedding Reception. We ended up with the downstairs private dining area with its own outdoor are and opportunity before for photos on the upstairs balcony, it was an excellent venue for a function just based on the location.

However the obviously most important part of any dining experience out is of course the food and in that regard The Point also did not disappoint.

After welcome drinks and canapes we were seated at one long table with fine white linen and fancy cutlery. Given its was our private area the service was good and the service pleasant and efficient (after falling short of the minimum spend James and Alexia received some takeaway Champagne).

Given that it was a function we had a limited menu but still had a selection of 3 different dishes for each of entree, main and desert.

The first course i choose was a variation on a dish i had previously had at The Point. A classic combination of Pork and Apple with a delicious brick of Pork belly combined with various textures of apple and some pistachio crumbs. A first rate entree.

For main course i decided to forgo the usual specialty of Steak (i had the Beef Tasting plate last time which was excellent) and went for the confit duck leg, sweetcorn puree, freekeh and barberry salad. Duck was cooked expertly and the combination of rich gamey duck meat, sweet puree, nutty freekeh and sour barberry was an interesting but pleasant combo and the individual elements were great.

The mains were accompanied by two different sides which were both excellent. A side of baby cos lettuce and Roquefort dressing and a cauliflower gratin and truffled breadcrumbs. I do often find it odd when sides accompany all dishes but these were we very good and matched reasonably well with the dishes.

For desert i went back to my favourite ingredient of chocolate and went for the Chocolate Silk Tart. Rich, chocolaty and delicious it was accompanied by a simple dollop of King Island double cream. Simple food but of good quality.

Again The Point didn't disappoint and a glorious occasion was met in quality by the food, service and location.