Sit Down 3 Course Menu

Download this menu

STARTERS

Faux Gras with Seasonal Garnish


Carrot Lox Tartare served with a Green Tea Gel and a Black Coral Tuile


Hoi Sin Jackfruit Rillette, Smoked Shitake Ketchup served with King Oyster Mushroom and a Seeded Crumb


Caramelized Jerusalem Artichoke Soup served with Burnt Pear & Walnuts

MAINS

Stuffed Globe Courgette, served with Marinated Tomato, Black Olive Tapenade, roasted Jersey Royals & Pepper Coulis


Braised Portobello Mushroom with Spelt, Baby Gem, served with a Tofu Dressing & Pumpkin Seed Pesto


Barbequed Tempeh, served with a Smoky Sweetcorn Puree, Potato Rosti and a Tomato Paprika Bon Bon


Root Vegetable Pitithier with a Clorophl Mash, Beetroot Puree & Beetroot & Watercress

Image

DESSERTS

Coconut Panna Cotta, Rum Poached Pineapple Lime Gel


Espresso Creme Caramel, Biscotti


Chocolate and Cinder Toffee Brownie with Macerated Cherries, Sour Cherry Gel


Lemon Meringue Tart served with Seasonal Berries

Image

Vegan Canapes

COLD

Black Olive Tapenade on Croute


Hoi Sin Roasted Peppers on a Chinese Spoon


Bloody Mary Gazpacho Shots


Carrot Lox with Lemon Gel on Crostini


Courgette and Saffron Bruschetta


Honey Roast Fig and Caramelized Onion Oat Cakes

HOT

Vegetable Spring Rolls


Tomato and Olive Passalidae


Aubergine and Pine Nut Puff Pastry Tart


Shredded Hoi Sin Jackfruit Pancakes

Image