Canapes
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Plated Courses
Starters
Home cured salmon pickled cucumber and lemon gel
Salad of heritage beetroot whipped goats cheese and candied walnuts
Pea and broad bean scotch eggs with tamarind sauce
Hand dived scallops, cauliflower puree, crispy pork crumbs, braised endive
Heirloom tomato salad, torn burrata micro leaves
Seared sesame crusted tuna saku sashimi with avocado & radish, yuzu dressing
Pressed chicken and ham hock terrine, tarragon mayo, honey & mustard dressing
Cauliflower veloute onion bhaji and curry oil
Roasted cauliflower with harissa chickpeas and Kale
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Mains
Beef fillet, fondant potatoes, spring greens, salsa verde
Beef fillet, pressed potato, shin of beef bon-bon, seasonal veg horseradish cream
Roast lamb rump, shoulder croquette, cavolo nero lamb jus and gratin potato
Sea bass, crab saffron arancini, red prawns, keralan coconut sauce
Roasted salmon fillet minted pea risotto and lemon butter
Roast duck breast with cherry sauce and cauliflower 2
Seasonal vegetarian risotto (v)
Wild mushroom and spinach pithivier (V)
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Desserts
Chocolate torte with berry compote thick cream
Sticky date pudding, toffee sauce, pecan & clotted cream
Pear & almond financier with custard sauce
Pavlova with berries
Passion and mango crème brulee
