Did you ever read The Secret Garden by Frances Hodgson Burnett? I’ve always been enchanted by the idea of a secret space hidden from regular passer bys, just waiting to be discovered.
The Gardens House is such a space. Situated in the middle of the magnificent Royal Botanic Gardens in Melbourne, The Gardens House is hidden behind a high, vine-covered fence. I’ve walked past it countless times (I lived in Melbourne for six years) and never really noticed it beyond registering that it was a function centre.
But a few weeks ago we got to peek behind the fence, and enter a hidden space. Before we go in, let’s rewind a little to just outside the church following the wedding ceremony, shall we?
My family and I are in Melbourne for my cousin Mike’s wedding. Mike is my eldest cousin on my dad’s side. A banker who is heavily into judo he’s spent years living in both Kuala Lumpur and Melbourne. Around 18 months ago he started seeing Katherine, and pretty soon after things got serious, culminating in their wedding today at a lovely old church in Kew.
The ceremony was short but sweet. It was the young Minister’s first wedding ceremony and in his sermon he uttered the best line I’ve ever heard in a church:
“Mike. If Katherine doesn’t know what Gangam Style is, don’t get cross and use your Judo moves on her. Just love her.”
Amen to that!
The beautiful bride, Katherine, after the ceremony. We had a family dinner two nights before the wedding and she was easily the most calm and unruffled bride-to-be I’ve ever met. I think Mike has found a good one.
Uh oh. What has my daughter and two of the cute flower girls (my cousin’s kids) been up to?
Meet the newest addition to the family, Zach, my cousin Mark’s son.
My Auntie Rose (my Dad’s sister) with her family, who all travelled to Melbourne from Kuala Lumpur.
My cousin Andy and family, who live in Melbourne. Andy is Mike’s younger brother and was his best man while his daughters were the flowers girls. Isn’t their hair pretty? My clever cousin in law did it herself. The gorgeous flower girl dresses were found at Tutu Du Monde.
Now back to Gardens House at the Royal Botanic Gardens.
Upon arrival at Gardens House we are welcomed with a glass of NV Mitchelton Imprint Sparkling from Goulburn Valley, Victoria. I regret not taking photos of the lovely old two-storey house but I was too busy having a good time while trying to keep an eye on my kids.
Just inside, the Wedding Cake takes pride of place between the two downstairs rooms. Mike and Catherine went for cupcakes in four flavours — chocolate mud cake, white chocolate with coconut, white chocolate with raspberry and citrus — topped with a traditional wedding cake and a very untraditional cake topper all by Ab Fab.
I love the cake topper – perfect for a judo-mad groom and his good-natured bride.
A quick snap of my parents and son with Katherine and then it’s straight onto the canapés.
First up, it’s a Chardonnay pickled beetroot tartlet with white bean and thyme cream. It’s a delicate mouthful and nicely balanced; the beetroot is only mildly pickled so it doesn’t overwhelm the white bean cream.
Next, we enjoy prawn spring roll twisters served with sweet chilli sauce. My kids love these and I go back for seconds but they are gone in a flash.
We are then offered a minted pea and lamb pie served with mint jelly. For those of us who breakfasted hours ago, this appetizer is very welcome.
Before we move upstairs for the rest of the meal, we’re invited to watch Catherine throw her bouquet in the (private) garden.
Heads up!
The bouquet was caught by Catherine’s bridesmaid, Ruth, who had travelled to Melbourne all the way from Toronto, Canada, to support her friend.
The smallest flowergirl – isn’t she adorable?
We’re then invited to move upstairs to the dining room for the rest of the meal. The dining room fits 48 people so we’re a tight squeeze – I think we’re actually over 50 people with all the kids. For larger parties, the covered balcony can also be used, or a marquee can be set up in the gardens.
Before the meal is served, Mike delivers the traditional Bridegroom’s Speech.
Like many nervous bridegrooms before him Mike has left his carefully prepared speech in a hotel room and has to wing it. So his speech is a little rambly in spots — he thanks his bemused brother three times — but it’s sincere and heartfelt, especially when he pays tribute to our beloved grandmother who passed away last year.
The kids are then served what we think is their meal but which is actually their entrée: penne and meatballs with a fresh Napoli sauce and basil.
I sneak a bite and then another one – this is a top quality kid’s meal.
Then our entrée arrives.
The Flavours of Spain tasting plate includes a confit chicken and braised leek croquette with smoked paprika aioli, grilled diver scallop with red onion, lime zest and chilli ceviche on cauliflower, roast baby piquillo pepper with salt cod (bacalao) and sauce romesco, and green olive tapenade crostini with white anchovies and smoked tomato jam. The tasty croquette is gone in two quick bites while the scallop combines some of my favourite flavours and is so good I consider trying to distract my cousin Andy so I can swipe his.The saltiness of the bacalao is well matched with the smoky flavours of the pepper while my three year old loves the crostini with anchovies and won’t let me have more than a tiny bite.
The kids’ main courses arrive next – Parmasen crumbed chicken fillets with Italian sugo and cheese (an upmarket version of Chicken Parmigiana) served with fat wedges and a small salad. My kids attack the wedges but only manage a few bites of the Parmis so I help out a bit. I hate seeing food go to waste.
I’m presented with my main – grilled Atlantic salmon on pureed zucchini and basil with a rich tomato sauce that cuts through the richness of the fish.
The other main is a rather magnificent looking roast porterhouse of Angus beef with fondant potatoes, grilled asparagus and Burgundy jus.
Dessert is an individual warm apple, rhubarb and raisin crumble served with toasted cinnamon ice cream. It’s a fantastic combination – comforting and warming yet sophisticated and special, too. Top marks to the Chef.
The kids’ dessert is Eton Mess – white chocolate buds, meringue, sliced strawberries and marshmallows covered with cream. From a kid’s POV this is basically heaven in a bowl.
Then it’s downstairs again for tea, coffee, wedding cake and chocolates. After all that food I’m amazed I can still eat but of course I manage half an excellent chocolate mudcake cupcake. I am nothing if not a dedicated eater.
It’s been a great day in a lovely setting.
Mike and Kat: congratulations on your marriage. I wish you a life full of deliciousness.
Gardens House
Royal Botanic Gardens
Dallas Brooks Drive
South Yarra Victoria 3141
Telephone + 61 3 9825 0092
