Last updated 8 days ago
CANAPES ON ARRIVAL
Shortcrust with Comte, black truffle and chive
Crostini with mezzanotte, fig and goat’s curd
Pane croccante, smoked kingfish rillettes with salmon caviar
ENTREE
Oysters natural
Oysters with champagne jelly, cucumber pearls and chervil
King prawns with iceberg lettuce and cocktail sauce
Carpaccio of beef, Jerusalem artichoke, Parmigiano Reggianno and rocket flowers
Jewelled tuna tartare with radicchio, purple basil, fried capers and crème fraîche
Shaved fennel, witlof and pea salad on ricotta
MAIN COURSE
PASTA
Tagliatelle with confit zucchini, peas and basil pesto
Mud crab and braised baby leek lasagne
FISH
Ocean trout fillet with labna, mint, pistachio and watercress
MEATS
Roasted spatchcock with chorizo and yellow pea paste
Slow baked lamb shoulder with bay and rosemary - served with goat’s milk yoghurt
Veal and pine nut polpetti, tomato and oregano broth
Roasted eye fillet with condiments -porcini dressing, Dijon mustard and horseradish cream
Tim’s Ribs - Southern Italian style short rib, fennel, lemon and parsley, golden raisins and orange zest
Joe’s Duck – TBC by Raheen description
SIDE DISHES
Marouli leaf salad with fetta dressing
Freekah salad, toasted almonds, lemon parsley and grapes
Heirloom carrots with harissa, coriander and mint
Green beans in a brown butter dressing with toasted flaked almonds
Roasted beetroot with leeks, cumin and a walnut, sumac dressing
Potato Dauphinoise
Roasted pumpkin with sherry vinegar, parsley and pepita dressing
French spinach
DESSERT
Chianti and raspberry granita with vanilla bean ice cream and meringue
Hokey Pokey road
Fruit jellies
Warm madeleines on lemon curd
Roasted rose geranium, rhubarb tartlet with clotted cream and pistachio praline
Dolce pievano with coffee grappa syrup
Soft chocolate, salted caramel and popcorn
Watermelon, cantaloupe, honeydew and strawberries
CHEESE
Colston Basset Stilton, Nottinghamshire, England
Artisanal, 4 months, blue mould cow’s milk
Lingot du Pelussin, Rhône Valley, Fromagerie Guilloteau, France
Artisanal, 6 - 8 weeks, mixed wash rind/ mould ripened goat’s milk
Marcel Petite Comté Gruyère, Franche-Comté, France
Artisanal, 12 - 14 months, hard cooked cow’s milk
Brillat Savarin, Bourgogne, France
Artisanal, 5 - 6 weeks, triple cream cow’s milk
Accompanied by
Dried apricot chutney, guava paste, macerated fig
Charcoal crackers, torta de aceite, lavosh and mothers tongue
Freshly baked sourdough and rye
