To dine at the Hotel Mount Victoria between 1880 and 1910 was to participate in a culinary marathon. The "Grand Menu" was a testament to Victorian excess—a defiant display of European sophistication served on the edge of a wild, ancient wilderness.
Here is what the elite would have faced after a day of "mountain air" and political posturing.
The Grand Federation Menu (Circa 1899)
Served in the Main Dining Hall under the glow of silver candelabras.
- I. The Opening Volley (Soups & Starters)
- Consommé à la Royale: A crystal-clear beef broth garnished with savory custard shapes. It was light, elegant, and designed to "prepare the stomach."
- Sydney Rock Oysters: Rushed up the mountains by train, served on beds of shaved ice with a sharp mignonette.
- II. The Fish Course
- Poached Murray Cod: A nod to the local continent, served with a rich Sauce Hollandaise.
- Potted Blue Mountains Trout: Caught in the local streams and preserved in clarified butter with mace and lemon.
- III. The Entrées (The "Heavy" Middle)
- Vol-au-vent of Sweetbreads: Flaky pastry cases filled with creamed meats and mushrooms—a favorite of Sir Henry Parkes.
- Aspic of Quail: Intricate jellied molds that were as much a feat of engineering as they were a dish.
- IV. The Roast (The Centerpiece)
- Haunch of Venison: Roasted over the kitchen's massive iron range, served with a redcurrant jelly and "mountain-grown" root vegetables.
- Boiled Leg of Mutton: The staple of the Australian interior, elevated with a delicate caper sauce for the hotel's sophisticated palate.
- V. The Sweet Finale
- Bombe Glacée: A dramatic, molded ice cream dessert that required the hotel’s ice-house to be in peak condition.
- Sherry Trifle: Layers of sponge soaked in fortified wine, heavy cream, and summer berries, often served as Dame Nellie Melba held court at the head of the table.
The Ritual of the Digestif
Once the table was cleared of crumbs using silver scrapers, the "real" relaxation began.
- The ladies would withdraw to the Drawing Room for tea and lavender-infused sweets, while the gentlemen retreated to the Smoking Room.
- The "Mountain Special" Beverage: > A popular nightcap during this era was the "Blue Mountain Fog"—a potent mix of brandy, hot water, lemon, and a drop of honey, designed to "ward off the damp" of the evening mist.
Dining Etiquette: A "Midnight in Paris" Moment
Imagine Arthur Streeton sketching on the linen tablecloth with a piece of charcoal while waiting for his coffee, much to the horror of the head waiter, or Henry Lawson quietly pocketing a few dinner rolls for the road. The dining room wasn't just for eating; it was a stage where the new Australian identity was chewed over along with the venison.
SOUVENIR MENU
The Grand Federation Banquet
Hotel Mount Victoria — Blue Mountains, NSW
An Evening of Celebration & National Unity Circa 1899
- LES POTAGES (Soups)
- Consommé à la Royale A clear, double-strength beef broth served with savory custard royales.
- Cream of Mountain Asparagus Finished with fresh cream and chervil gathered from the hotel gardens.
- LES HORS D'OEUVRES
- Sydney Rock Oysters Delivered by the Evening Express, served on crushed ice with shallot vinegar.
- Potted Blue Mountains Trout Preserved in clarified butter and mace, served with toasted brioche.
- LES ENTRÉES
- Vol-au-vent of Sweetbreads Delicate puff pastry filled with creamed meats and wild mushrooms.
- Aspic of Quail Set in a clear jelly with truffles and fine herbs.
- LES RÔTIS (The Roasts)
- Haunch of Wild Venison Slow-roasted over cedarwood, served with a rich Cumberland sauce.
- Boiled Leg of Prime Mutton A colonial favorite, accompanied by a piquant caper butter. Side dishes of honey-glazed root vegetables and Duchess potatoes.
- LES ENTREMETS (Sweets)
- The Melba Bombe Glacée A molded ice cream masterpiece in honor of the visiting Diva.
- Sherry & Berry TrifleLayers of sponge soaked in fine Oloroso, topped with whipped mountain cream.
- FINALE
- A Selection of Colonial Cheeses With crisp celery and water biscuits.
- Coffee & Digestifs The ‘Blue Mountain Fog’ (Brandy, Honey, & Hot Water).
"To be partaken in the company of Poets, Painters, and Premiers as the mist settles upon the Great Western Road."