1st course – Platters served in the courtyard
A selection of pane (inhouse baked boutique breads), w/ dips – i.e Tomato & olive tapenade, broad bean & labneh w/ lemon, EVO & sea salt, etc. Gougeres (gruyere cheese choux pastry w/ cayenne pepper). Savoury glazed meat bites.
2nd course – Mains (select 2 choices + the vegetarian choice)
Ribeye of Beef served with a mushroom ketchup & a red wine jus
Roasted marinated belly pork served w/ crackling on a bed of watercress & a cider, garlic & fennel jus
Chicken breast herbed/garlic infused served on wilted baby spinach w/ a French tarragon sauce
Slow roasted lamb roulade w/ white wine, olives and a selections of herbs
*Woodfired fillet of snapper w/ smoked vine ripened tomatoes topped w/ a lemon butter sauce
Crispy skinned wood fired fillet of salmon on a rich creamy broad bean risotto, dressed w/ a lime butter sauce
(please also add a 3rd vegetarian option – “Vegetarian Option On Request”)
mains will be served with a selection of vegetables and salads in season & our inhouse baked breads
*Extra price for snapper
3rd course – Desserts (select 2 choices)
Spiced apple & nut cake served w/ a caramel & a bourbon sauce
Chocolate nemesis on a Framboise (raspberry liqueur) & a quenelle of crème fraiche
Chocolate berry millefeuille, fresh berry mousse between layers of delectable thin layers of bitter chocolate
Tartlets of crème patissiere & woodfired fruit served w/ a roasted plum sauce
Tropical coconut cup, vanilla bean ice cream in a coconut tuiles, topped with tropical fruit, passionfruit syrup on an apricot almond coulis
Vanilla panna-cotta served on a bitter chocolate or raspberry sauce
Homemade blueberry conserve filled tart served w/ lemon mascarpone
Freshly brewed tea and filter coffee – served with complimentary cheeses & pane
Ingredients subject to change without notice (depending on season)
Please note that some of our dishes may contain traces of nuts, if any of your guests have a nut allergy (or any other food allergy) please inform us