After a sell-out season last year, the international award winning Ferris Wheel Dining Experience returns to Luna Park for the October – March 2016 Season.
Most people remember Luna Park for it’s distinctive facade, famous ferris wheel and great view of the Sydney Harbour Bridge. What most people don’t know is that Luna Park’s very own Ferris Wheel offers dining! That is, a full three course meal in your very own private carriage.
Prior to boarding, with a couple of drinks in our hand, my friend and I wondered how this could possibly work. Will the food fall over in motion? Will my cutlery fly out the bars? Will I fly through the bars? (My fear of heights coming through…). Ahh… the things I do for food.
To start your taste buds, there is an entree to share. Freshly shucked Sydney Rock Oysters & Caviar, Foie Gras torchon, toasted brioche and raisin chutney, wild mushroom tartlet with woodside goat curd and white truffle oil, king crab meat, heirloom tomatoes, baby leaves and cucumber dressing. The platter had a great mixture of sweet from the chutney and savoury from the king crab.
Humpty Doo Barramundi fillet, peas, broad beans, kipfler potatoes, lemon beurre blanc and red vein sorrel.
The fillet was moist and tender, full of flavour and the companying salads were displayed as an adorable tower. The mixture of zest and rich butter really made this dish top notch.
Confit Duck Maryland, porcini infused polenta, caramelised witless red cabbage puree
The duck was unfortunately slightly cold, perhaps due to the logistics of delivering the food into the carriages and wait time. Nonetheless the flavour was still there in the crispy skin and succulent meat. Not really a big fan of polenta, I could definitely appreciate the intense earthy flavour brought by the porcini.
Three layered chocolate tart, double cream
For dessert, there’s another platter to be shared (or hogged if you can kick your partner out of the ferris wheel). Overall, the dessert platter had something for everyone. The chocolate tart was dense and rich with a great portion size to prevent it from being overbearing.
Amaretti with Amaretto semifreddo, fresh spring berries
The semifreddo had a texture similar to custard and was a great addition to the platter for new textures. The semi freddo was sweet balancing well with the sour berries.
Cointreau soaked orange cake, lemon curd and candied orange
The sour lemon curd was great for cutting through the sweetness of the cake. The perfect little mouthful ended our night in sweet content (and slightly boozy #ThanksCointreau) bliss.
Overall, this ferris wheel would be extremely ideal for an anniversary and special celebratory dinner and maybe for someone who isn’t freakishly scared of heights (me).
Boasting views spanning from the Sydney Opera House, across the CBD skyline and sweeping under the Harbour Bridge to Walsh Bay, the concept was recently named ‘Best New Innovation in Food and Beverage’ at the International Association of Amusement Park and Attraction Awards.
1 Olympic Drive,
Milsons Point, NSW 2061
Contributed by Katrina, who dined as a guest on behalf of 2 Hungry Guys