For the amount we spend feeding people at weddings, it’s hard to understand why function food is generally so bland and disappointing. Surely, in multicultural Sydney, we can do better than alternate plates of tepid chicken and beef? The re-imagined Silver Pearl in Cabramatta set a new wedding benchmark for me last week, when, along with four hundred guests including Fairfield City Council Mayor, Frank Carbone, I got treated to a peek at what this renovated function space can do.
With a daggy glass door entrance on Cabramatta’s main drag, Silver Pearl has been part of the local landscape for twenty-five years. The recent spruce-up makes for a wonderful reveal when, after climbing the stairs, you enter into an opulent crystal chandelier-heavy predominately white space, painted using lights with washes of colour.
Styled by Anna Wang, the room gave us a taste of just what is possible for your special night!
Under autumnal trees adorned with fairy lights and candles, Creamed Cakery and Sweet Obsessions’ moist cupcakes and dessert canapes were expertly arranged by Juls & Co Events into a whimsical dessert bar, with trays of cupcakes dangling from the branches.
From the Silver Pearl kitchen that specialises in Asian seafood banquets, friendly floor staff with small squares of expertly-handled suckling pig. Tiny cups of fish maw and crab soup were a viscous, creamy delight after coming in from the cold, wintery night.
A raw seafood bar held trays of freshly shucked Pambula oysters alternately adorned with wasabi dressing, bright blue scampi caviar and juicy arms of beach bananas. My favourite spoonful took scorched green lip abalone and delicate coral trout sashimi and teamed it with a ginger and shallot relish, white soy and bursting pearls of salmon roe. I went back three times to check it really was my favourite canape, too.
Vegetarian guests were not forgotten with little bamboo boats of silken tofu adored with house-made vegetarian XO sauce, soy bean floss and crisp wonton skin.
In between popping pliable Peking duck pancakes with pickled yuzu cucumber and crisp chicken skin into my mouth from clever cones (so they didn't drip) I kept returning to the raw seafood bar. Silver Pearl's local suppliers saw me enjoy kingfish and salmon sashimi with ponzu dressing, and even better briny spoonfuls of freshly shucked sea urchin roe.
In a hyper-modern, multicultural mash-up, the entertainment came courtesy of the Qing Fong Lion Dance Team, Cdarz Entertainment and the Dani B Band.
Arabic drumming met with Chinese lion dancers on the glistening white dancefloor surrounded by a ring of smokeless fountains. Big smiles abounded on guests and performers alike.
Once the dance floor cleared, the super-competent Vietnamese wedding band, the Dani B Band, even got a jaded crowd of suppliers and hospitality professionals dancing like they were at the best Chinese-Arabic-Viet wedding ever.
A new wedding benchmark has definitely been set by Silver Pearl.
Silver Pearl Venues
Level 1, 111 John Street, Cabramatta
Ph: (1800) 898 887