Wow, what a beautiful weekend we had! I’m so in love with the Hunter Valley.
It was our last trip to Wine Country before the wedding – we finalised our Notice of Intended Marriage form (yay!), had an amazing, relaxing couple’s massage at The Golden Door Elysia (an early wedding gift!), sampled some excellent beers on the brewery tour at Potters Brewery, tasted a little bit of wine and cheese, and, of course, we had our much anticipated menu tasting!
The Groom and I were extremely impressed with the food and the matching wines, and with the service. We were in heaven. We’re so excited to share this dining experience with our family and friends – choosing this venue might have made our budget multiply (just a bit), but after this tasting I have no regrets.
Another thing we loved was how professional Megan (who owns Muse with her husband and Chef Troy) and her team were. I tend to be a control freak, and I had prepared myself to be asking a million questions about the details of the set up of the ceremony and reception, but once we spoke to Megan I didn’t even need to ask. I felt so at ease, and I really think I won’t need to worry about any of those details on the day! We just drop off the centrepieces, place cards, bonfavs etc on the Friday rehearsal and it will all be set up on the day. I didn’t know it would be this easy! I felt a weight lifted off my shoulders.
The only thing we spoke about changing was the lentil and speck component of the duck main, which seemed a little dry paired with the duck. We love lentils, but we’re not sure if everyone else will. Megan suggested adding Chinese cabbage… Thoughts? Do you love a lentil? 😀