PLATED MEALS

Starter...

Beef Carpaccio with a Wild Rocket Salad, Parmesan Shavings and Olive Oil and Balsamic Drizzle

Salmon Tartare with Ginger, Soy and Cliantro, served on a Crispy Phyllo Galette

Fresh Figs, Blueberries and Goat's Cheese tossed in a Pomegranate Vinaigrette, on a Baby Leaf Salad

Caramelised Onion and Spiced Aubergine Tart served warm, topped with a Green Salad

Lemon and Goat's Cheese Ravioli with Chervil and Crushed Pink Peppercorns  

Entrée...

Beef Fillet with Béarnaise Sauce, served with Truffle Skinny Fries and a Medley of Seasonal Vegetables

Herb-crusted Rack of Lamb with Rosemary-infused Natural Jus, served with Wholegrain Mustard Whipped Potatoes and a Medley of Seasonal Vegetables

Roasted Whole Baby Chickens with Sage and Walnut Stuffing, served with Thyme-infused Natural Jus, accompanied by Roasted Garlic Mash and Seasonal Vegetables

Slow Roasted Lamb Shanks with Natural Jus, served with Buttery Whipped Potatoes and Seasonal Vegetables

Dill-dusted Norwegian salmon with a Caper and Lemon Beurre Blanc, served with Lemon-scented Whipped Potatoes and Grilled Seasonal Vegetables

Dessert...

White Chocolate and Strawberry Bread Pudding with a Honey Balsamic Drizzle and Vanilla Ice Cream

Dark Chocolate Fondants with Berry Coulis and Fresh Cream

Brandy Pudding with Vanilla Anglaise

Lavender Meringues filled with Granadilla Mousse and Kiwi Strawberry Salsa

Trio of Dessert Shots: Earl Grey Crème Brule; Tiramisu; Key Lime topped with Meringue