Platters to the table

• Carpaccio of tuna, Dijon mustard and herbs 

• Poached salmon salad, tea soaked sultanas, pine nuts and wild rocket 

• Cold cannelloni, trout rillette, mermaid’s tresses 

• Roasted balsamic peaches, St Maure goats cheese 

• Vine ripened tomatoes, lemon scented Persian fetta 

• Parsnip and shitake ‘ravioli’s” 

• Steamed asparagus “Polonaise” 

• Salad of apple, witlof, candied walnuts and white balsamic 

• Roasted baby carrot salad, persillade 

• Bbq corn, peppers and smoked Tabasco 

• White bean, celery and watercress salad 

• Baby beetroot, aged red wine vinegar, French shallots and dill 

• Roasted flathead, nut brown butter, parsley sage and breadcrumbs 

• Potato and herb gnocchi, red pepper coulis, Grana Padano 

• Daube of beef, orange and button mushrooms 

• Karaage chicken, ginger, garlic, chilli, shallots and coriander 

• Individual tiramisu 

• Eton mess – fresh seasonal berries, baked meringue, vanilla mascarpone 

• Dark and white chocolate brownies, chocolate gelato