WEDDING MENU 2023

Our chef will help you design the perfect menu for your wedding day!

STARTERS

Fish

Seared Scallops and Black Pudding, Texture of Cauliflower and Pea Puree

Tuna Tartare, Wasabi Caviar, Cucumber and Avocado Salsa, Black Rice Crackers and Pickle Ginger gel

Salmon Mi-cuit, Fennel Puree, Pickle Cucumber, Nasturtium, Corn Shoot and Keta Caviar

Cornish Crab, Mango, Avocado, Dandelion and Sourdough Toast

Meat

Chicken and Tarragon Terrine, Homemade Piccalilli and Pine Nuts

Smoked Duck Breast Salad, Apple, Fig, Quail Egg, Baked Ricotta and Raspberry Vinegar

Chicken Liver Mousse in Port Jelly, Rhubarb, Pistachio and Toasted Brioche

Vegetarian

Beetroot and Pickle Turnip, Goat Curd, Baby Red Chard, Pear and Crushed Hazelnut

Asparagus on Brioche, Crispy Quail Eggs, Broad Bean and Truffle Hollandaise

MAIN COURSES

Fish

Black Olive Halibut, Heirloom Tomato Consommé, Ruby Chard, Samphire and Baby Leek

Seared Cod Loin, Brown Shrimps Butter, Braised Fennel, Spinach and Mousseline Potato

Sea Bass, Wild Mushroom, Ratte Potato, Salsa Verde and Cauliflower Fritter

Meat

Pork Tenderloin on Celeriac Mash, Braised Pork Belly Onion Jam and Confit Shallots, Pork Granet and Branston Style Vegetables

Partridge Breast and Leg Bonbon, Wild Mushroom, Sweet Potato Dauphinoise and Seasonal Baby Vegetables

Filet of Beef, Pan-fried Foie Gras, Toasted Brioche, Confit Shallots, Fondant Potato and Veal Jus

Herb Crusted Lamb canon, Confit Potato, Peas, baby Carrot, Wild Mushroom and Rosemary Jus

Vegetarian

Middle Eastern Quinoa and Vegetable Couscous, Ricotta Filled Courgette Flower, Spiced Beetroot Chutney

Roasted Sweet Potato and Stilton Croquette, Apple and Cranberry Chutney, Kale and Braised Baby Fennel

Aubergine Parmigiana Ravioli, Sundried Cherry Tomato and Porcini Consommé

DESSERTS

Strawberry and Chiboust Cream Tart, Compressed Strawberry and Strawberry Leather

Raspberry and Chocolate Fondant, Chocolate Soil, Vanilla Bean Ice Cream and Brandy Infused Raspberry

Rhubarb Panna Cotta, Pink Champagne Jelly, Poached Rhubarb and Honeycomb Gravel

Chocolate Cigar Filled with Coffee Mousse on Biscuit Joconde, Blood Orange Gel and Blood Orange Sorbet