SWEETCORN CROQUETTES WITH COLESLAW (V) BLACK TRUFFLE AND RICOTTA TORTELLINI, CHERVIL BEURRE BLANC SAUCE (V) Upgrade to our premium selection for 5 pp

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Camron Farmer
5 years ago
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1 MENUS

2 CANAPÉS

HOT CANAPÉS BABY YORKSHIRE PUDS WITH RARE ROAST BEEF, HORSERADISH CREAM GRILLED PEPPERCORN CHICKEN WITH LEMON AND LENTIL RELISH FIRED PERUVIAN CHICKEN SKEWER WITH CHILLI, TOASTED PEANUTS AND GREEN

3 HOT CANAPÉS BABY YORKSHIRE PUDS WITH RARE ROAST BEEF, HORSERADISH CREAM GRILLED PEPPERCORN CHICKEN WITH LEMON AND LENTIL RELISH FIRED PERUVIAN CHICKEN SKEWER WITH CHILLI, TOASTED PEANUTS AND GREEN HERB SAUCE SCRUMPY BRAISED PORK BELLY SKEWERS, SWEET MUSTARD DIP MINI CROQUE MADAME WITH CHILLI JAM, WATERCRESS PULLED BBQ PORK, BRIOCHE SLIDER, HOME-MADE BBQ SAUCE, DILL PICKLES MARINATED MONKFISH WITH ROAST TOMATOES ON ROSEMARY SKEWERS THAI FISH CAKES WITH SWEET CHILLI DIP WARM BASIL AND FETA BRIOCHE PUDDING TOPPED WITH TOMATO JAM (V) BLACK AND BLUE CHEESE CUBES (V) TANDOORI HALLOUMI SKEWER, MANGO YOGHURT (V) PEA AND MINT ARANCINI PYRAMID (V) BEER BATTER ENOKI MUSHROOMS WITH TRUFFLE CURRY MAYO (V) SWEETCORN CROQUETTES WITH COLESLAW (V) BLACK TRUFFLE AND RICOTTA TORTELLINI, CHERVIL BEURRE BLANC SAUCE (V) Upgrade to our premium selection for 5 pp MINI PIGEON AND BLACKBERRY PIE CHAR-GRILLED LAMB FILLET WITH SALSA VERDE CONFIT DUCK LEG AND SPRING ONION SAMOSA, SWEET CHILLI MAYONNAISE DIP LAMB SKEWER, PISTACHIO POWDER, GOATS CHEESE DIP SEARED BEEF FILLET WITH BÉARNAISE SAUCE MUSSELS WITH PARSLEY AND A PARMESAN SAUCE SERVED IN PIPETTES KNUFA CANDYFLOSS MONK FISH, PASSION FRUIT AND BLOOD ORANGE SALSA TEMPURA KING PRAWNS WITH SEAWEED SALT AND SWEET CHILLI DIPPING SAUCE FILO MONEY BAGS FILLED WITH BOURSIN MUSHROOMS (V) MAC N CHEESE FRITTERS (V)

COLD CANAPÉS SPICED DUCK, SWEET POTATO CRISPI, PINEAPPLE CAVIAR RARE ROAST BEEF, SOUR DOUGH CROUTE, CARAMELISED ONIONS, ROCKET PESTO ROAST LAMB WITH CREAMED LEEKS AND DEEP-FRIED ROSEMARY SLOW COOKED

4 COLD CANAPÉS SPICED DUCK, SWEET POTATO CRISPI, PINEAPPLE CAVIAR RARE ROAST BEEF, SOUR DOUGH CROUTE, CARAMELISED ONIONS, ROCKET PESTO ROAST LAMB WITH CREAMED LEEKS AND DEEP-FRIED ROSEMARY SLOW COOKED CONFIT PORK BELLY WITH FENNEL, SCRATCHING S AND CHERRY GEL PARMA HAM AND TOMATO SKEWERS WITH SMOKED MOZZARELLA KAMPOTE PEPPER POACHED SALMON, AVOCADO MOUSSE, MOULI, CHIVES SALMON TRIO GATEAUX TEQUILA CURED SCOTTISH SALMON LOIN, OSCIETRA CAVIAR CRÈME FRAICHE CORIANDER CRUSTED TUNA CARPACCIO WITH CHILLI JAM ON BLACK ONION SEED BREAD TRUFFLE POTATO CRISPS, GOATS CHEESE MOUSSE, CHILLI QUINCE JAM (V) VANILLA ROASTED SWEET POTATO, GRILLED HALLOUMI, CRISPY COCONUT AND KAFFIR LIME LEAVES (V) BRUSCHETTA, BALSAMIC CARAMELIZED FIG, GOAT S CHEESE CURD, WELSH HONEY WITH LAVENDER (V) CELERIAC BRULÉE WITH CARAMELIZED RED ONION (V) BUTTER ORANGE POACHED SALSIFY COATED IN SOIL AND TARRAGON CREAM (V) WHIPPED GOATS CURD 99 WITH BEETROOT SAUCE (V) SWEET POTATO TORTILLA WITH PERUVIAN CHIMICHURRI (V) GOAT S CHEESE AND QUINCE BALLS WITH WALNUT CRUMB (V) Upgrade to our premium selection for 5 pp ROAST POTATO AND BEEF STRIPLOIN TAGLIATA WITH HORSERADISH MERINGUE ASIAN PORK WITH SPRING ONION AND CHILLI SALSA CURED AND SMOKED VENISON LOIN, SWEET PICKLED VEGETABLES SINGAPOREAN SPICED CHICKEN, SESAME SEED CONE, MINT, CHILLI AND CUCUMBER SALSA FOIE GRAS SANDWICH WITH SAUTERNE JELLY JAPANESE TUNA WITH AVOCADO ON RICE PAPER GRILLED MEXICAN SPICED TIGER PRAWN IN TACO CONES WITH PIMENTO SALSA SEA BREAM TARTARE, WASABI MOUSSE, BLACK ONION SEED WAFER CHAR GRILLED TUNA LOIN, POTATO MOUSSELINE, TOMATO CRISP, BLACK OLIVES, ANCHOVY DRESSING BEETROOT TUILE WITH PIRI PIRI TRUFFLED GOAT S CHEESE (V)

5 BOWL FOOD

COLD BOWL FOOD SEARED FILLET OF BEEF WITH PICKLED BLACK RADISH AND WASABI CHARGRILLED CHICKEN, BABY SPINACH, AVOCADO, CRISPY BACON AND FOCACCIA CROUTONS PARMESAN MADELEINES WITH SEAWEED CRUMB AND

6 COLD BOWL FOOD SEARED FILLET OF BEEF WITH PICKLED BLACK RADISH AND WASABI CHARGRILLED CHICKEN, BABY SPINACH, AVOCADO, CRISPY BACON AND FOCACCIA CROUTONS PARMESAN MADELEINES WITH SEAWEED CRUMB AND CHICKEN BUTTER HOT SMOKED SCOTTISH SALMON WITH WHIPPED ENGLISH GOATS CURD, SHAVED BEETS AND DILL DRESSING SALT BAKED JERUSALEM ARTICHOKE WITH WATERCRESS AND MUSTARD (V) Upgrade to our premium selection for 6 pp ASH BEEF FILLET WITH BARLEY AND MARROW BONE CRUMBLE CRAB SALAD WITH PICKLED CABBAGE AND CRUNCHY PEANUTS ESCABECHE OF SALMON WITH SPICED AIOLI, RADISH, WATERCRESS AND NASTURTIUM SALAD SALT BAKED HERITAGE CARROT SALAD WITH TOASTED HAZELNUTS, LEMON AND TARRAGON CREAM (V) SUPER FOOD CRUNCH SALAD, AVOCADO, QUINOA, ROASTED SQUASH, BEETROOT AND ALFALFA SPROUTS (V) SMOKEY AUBERGINES, QUINOA, TOMATO AND GINGER CHUTNEY, MINT AND CORIANDER (V) GRILLED COURGETTE AND FETA TART WITH HAZELNUT GREMOLATA (V)

HOT BOWL FOOD STICKY BRAISED BEEF, CREAMY MUSHROOM POLENTA, PARSNIP CRISPS TAMARIND GLAZED CHICKEN, ROASTED SWEET POTATO AND CRISPY KALE GNOCCHI WITH BURNT LEEKS, PARMA HAM AND HAZELNUT CRÈME FRAICHE

7 HOT BOWL FOOD STICKY BRAISED BEEF, CREAMY MUSHROOM POLENTA, PARSNIP CRISPS TAMARIND GLAZED CHICKEN, ROASTED SWEET POTATO AND CRISPY KALE GNOCCHI WITH BURNT LEEKS, PARMA HAM AND HAZELNUT CRÈME FRAICHE ROAST HAKE WITH SAVOY CABBAGE, WASABI AND SPRING ONION SWEET AND SOUR, SALT AND PEPPER SQUID WITH CRISP VEGETABLES PRESSED OLD SPOT WITH PINEAPPLE CARPACCIO, CHEESE SAUCE, TOASTED CASHEW Upgrade to our premium selection for 6 pp THYME ROAST FILLET OF SURREY BEEF, ROAST GNOCCHI GREEN PEPPERCORN SAUCE SLOW BRAISED PORK BELLY, CIDER BRAISED CREAM LENTILS, SAVOY CABBAGE, AND ROAST APPLES BBQ PORK BELLY WITH GEM AND SPRING ONION, KOREAN CHILLI AND MISO SAUCE GRILLED SEA BREAM FILLET, LOBSTER RISOTTO, PARSLEY GREMOLATA CORNISH HAKE, SPICED AUBERGINE, CUMIN AND CORIANDER ORZO TORTELLINI FILLED WITH GORGONZOLA AND WALNUT, TOMATO AND SAGE SAUCE (V) CELERIAC VELOUTÉ WITH CHEDDAR CHEESE WAFERS (V) PEA MOUSSE WITH APPLE, SCRAPS AND VINEGAR PEARLS (V)

BOWL FOOD DESSERTS SALTED CARAMEL CHOCOLATE FUDGE BROWNIE SUMMER BERRY ETON MESS CHAMPAGNE AND ELDERFLOWER JELLY ORANGE CURD TART WITH ORANGE MERINGUES RASPBERRY AND CHOCOLATE FIRE BOMB GIN AND TONIC

8 BOWL FOOD DESSERTS SALTED CARAMEL CHOCOLATE FUDGE BROWNIE SUMMER BERRY ETON MESS CHAMPAGNE AND ELDERFLOWER JELLY ORANGE CURD TART WITH ORANGE MERINGUES RASPBERRY AND CHOCOLATE FIRE BOMB GIN AND TONIC GRANITA MINT AND RASPBERRIES Upgrade to our premium selection for 3 pp JAFFA BOMBE, ORANGE JELLIED CENTRE ENCASED IN DARK CHOCOLATE MOUSSE, DUSTED IN ORANGE SHERBET. CHOCOLATE GANACHE, YOGHURT MERINGUE KISSES, SALTED CARAMEL S MORE, MILK CHOCOLATE CREMEUX, PRALINE CRUNCH BISCUIT, TOASTED MARSHMALLOW WHITE CHOCOLATE AND RASPBERRY DELICE RUM BABA WITH COCONUT CREAM, ROASTED PINEAPPLE

9 DINNER MENUS

STARTERS PRESSED HAM HOCK TERRINE WITH FINE BEANS, CRISPY QUAIL EGG, PINEAPPLE PICKLE AND CHEDDAR CURED MACKEREL WITH APPLE BLOSSOM, DILL CREAM, CUCUMBER, AND BABY SHAVED BEETS CRISPY SMOKED HADDOCK

10 STARTERS PRESSED HAM HOCK TERRINE WITH FINE BEANS, CRISPY QUAIL EGG, PINEAPPLE PICKLE AND CHEDDAR CURED MACKEREL WITH APPLE BLOSSOM, DILL CREAM, CUCUMBER, AND BABY SHAVED BEETS CRISPY SMOKED HADDOCK RISOTTO, SWEET CORN CREAM, HONEY CURED BACON AND PARSLEY PEA CROQUETTES WITH SWEET SUMMER PEAS, JERSEY ROYALS, BEURRE NOISETTE MAYO AND PEA SHOOT SALAD (V) BUFFALO MOZZARELLA WITH A COMPLIMENT OF FLAVOURS (V) SMOKED CAULIFLOWER WITH TOFU, PICKLED SALSIFY, ZHOUG DRESSING (V) Upgrade to our premium selection for 3 pp CONFIT DUCK CROQUETTES WITH CHERRIES, ALMONDS AND ROASTED SQUASH CREAM PORK CHEEKS SLOWLY BRAISED IN SHERRY, SERVED WITH PUMPERNICKEL, GRUYÈRE AND RADISH RARE ROSE VEAL SALAD, WITH HORSERADISH CRUMBLE, BLUE CHEESE, WALNUT TOASTS, SHERRY VINEGAR DRESSING ROAST HAKE WITH LEEKS AND WASABI GOLDEN CROSS GOATS CHEESE TERRINE WITH PICKLED WATERMELON, GOLDEN BEETROOT PESTO, AND FERMENTED HONEY VINEGAR DRESSING (V) SUMMER TOMATOES WITH WHITE BEAN PUREE, CURRIED TOMATO CONSOMMÉ, PEANUT AND SPROUT CRUNCH, WHITE BALSAMIC AND VANILLA JELLY (V)

MAINS ROAST SIRLOIN OF SURREY FARMS BEEF WITH ANCHOVY, TOMATO AND GARLIC CONFIT, BITTER ORANGE, SUMMER GREENS AND POTATO CRISPS SLOW COOKED STICKY FEATHER BLADE OF BEEF, WITH A BUTTERMILK MASH, ROAST

11 MAINS ROAST SIRLOIN OF SURREY FARMS BEEF WITH ANCHOVY, TOMATO AND GARLIC CONFIT, BITTER ORANGE, SUMMER GREENS AND POTATO CRISPS SLOW COOKED STICKY FEATHER BLADE OF BEEF, WITH A BUTTERMILK MASH, ROAST FENNEL AND ASPARAGUS, SERVED WITH AN EMULSION OF PEAS, BROAD BEANS AND LEEKS PAN SEARED BREAST OF CORN FED CHICKEN, MERGUEZ CROQUETTES, GRILLED APRICOT, CUMIN CREAM SAUCE BUTTER POACHED CHICKEN BREAST, SAFFRON BROKEN POTATOES, TARRAGON EMULSION, MUSTARD CAVIAR AND WILTED SPINACH SERVED WITH A VIN JAUNE SAUCE ROAST RUMP OF LAMB SERVED WITH SPICED LAMB RILLETTES, ROAST AUBERGINE, DATE PUREE, BUTTERNUT FONDANT, RED WINE ONIONS AND MADEIRA SAUCE SLOW COOKED SHOULDER OF LAMB IN A ROSEMARY SAUCE WITH BUTTERED CHANTERNEY CARROTS, MUSTARD CREAMED POTATOES AND CHARRED LEEKS Upgrade to our premium selection for 4 pp AGED BEEF FILLET, BARLEY, HERB ASH, PICKLED MUSHROOMS, CHIVE CREAM, OX CHEEK BONBONS ROAST RACK OF SPRING LAMB, IRANIAN CHILLI CRUST, KANIWA GRAINS, MILK PUDDING AND ROASTED BEETS, FINISHED WITH A LIGHT LAMB JUS BREAST OF DUCK WITH SQUASH CREAM, THAI FLAVOURED KASHA GRAINS, GRILLED PAK CHOI SERVED WITH A STAR ANISE SAUCE BUTTER POACHED BREAST OF CORN-FED CHICKEN, SWEETHEART CABBAGE, STICKY MISO WINGS, AND COCONUT CREAM PAN FRIED SOUTH COAST SEABASS, CRISP SALSIFY, WARM SALAD OF BEANS AND PEAS, TOMATO AND TARRAGON BEURRE BLANC CAULIFLOWER AND BLUE CHEESE PITHIVIER, RATATOUILLE BUTTER SAUCE, TOASTED HAZELNUTS (V) SPINACH AND RICOTTA FILLED GNOCCHI, TOMATO PROVENCALE, BROAD BEAN PESTO (V)

DESSERTS PASSION FRUIT PARFAIT WRAPPED IN DARK CHOCOLATE SPONGE, PRALINE ROYALTINE CRUNCH, PASSIONFRUIT GEL AND CHOCOLATE MERINGUES SCOTTISH RASPBERRY MOUSSE ON A LIGHT VANILLA SPONGE, SPRAYED IN

12 DESSERTS PASSION FRUIT PARFAIT WRAPPED IN DARK CHOCOLATE SPONGE, PRALINE ROYALTINE CRUNCH, PASSIONFRUIT GEL AND CHOCOLATE MERINGUES SCOTTISH RASPBERRY MOUSSE ON A LIGHT VANILLA SPONGE, SPRAYED IN WHITE CHOCOLATE, FRESH RASPBERRY, RASPBERRY GEL AND PISTACHIO BRITTLE BUCKS FIZZ - ORANGE COMPOTE, TOPPED WITH A CITRUS CURD, BUCKS FIZZ JELLY, SOAKED SPONGE, GARNISHED WITH AN ORANGE CRISP, CONFIT ZEST AND BLUEBERRY SORBET WILD STRAWBERRY AND WHITE CHOCOLATE MOUSSE, CHAMPAGNE FROTH AND SZECHUAN PEPPER ICE CREAM VANILLA BAKED CHEESECAKE, HONEYED PEACHES, RASPBERRY GEL AND RASPBERRY RIPPLE ICE CREAM Upgrade to our premium selection for 2 pp ALMOND AND APRICOT BAKED TART, ALMOND CLUSTERS, CIGAR TUILE, APRICOT GEL AND MILK ICE CREAM TANGY LIME CURD TART TOPPED WITH COCONUT MOUSSE, TOASTED COCONUT MERINGUES, LIME GEL AND STEM GINGER ICE CREAM ROSEMARY PANNA COTTA, SALTED CARAMEL CALVADOS SAUCE, CARAMELIZED APPLE BALLS GREEN APPLE PUREE, APPLE CRISP AND MADAGASCAN VANILLA ICE CREAM DARK CHOCOLATE BOMBE WITH A BLOOD ORANGE CENTRE, ORANGE PRALINE CRUNCH, BLOOD ORANGE GEL AND CITRUS SHERBET SOUR CHERRY AND DARK CHOCOLATE DOME, GRIOTTINE CHERRIES, SOUR CHERRY GEL, CHOCOLATE SPIRAL AND COCOA NIB TUILE

13 BREAKFAST MENU Served from a bar or circulated CONTINENTAL MINI CONTINENTAL PASTRIES MULTISEED CINNAMON FRENCH TOAST WITH BANANAS AND MAPLE SYRUP CARAMELISED PINK GRAPEFRUIT WITH GRAPEFRUIT GRANITE YOGHURT GRANOLA POTS WITH SPICED WINTER BERRIES, GREEK YOGHURT TOPPED WITH TOASTED GRANOLA ENGLISH BREAKFAST MAPLE CURED ENGLISH BACON ON TOASTED MUFFINS WITH ROASTED VINE TOMATOES, MUSHROOM KETCHUP CUMBERLAND SAUSAGE SANDWICH WITH TOMATO RELISH KILN ROAST SALMON, CHIVE SCRAMBLED EGG ON WARM BAGEL TOAST WALNUT BRIOCHE WITH WILD MUSHROOMS, HOLLANDAISE (V) HEALTHY BREAKFAST PORRIDGE OATS WITH ACACIA HONEY (V) FRUIT AND NUT BREAD WITH RICOTTA AND FRUIT (V) POACHED EGGS WITH AVOCADO ON WHOLEMEAL (V) SUPERFOOD FRITTERS TOPPED WITH SCRAMBLED EGG (V) STRAWBERRIES AND MELON WITH TOASTED SEEDS (V) CHAI SEED PORRIDGE WITH BERRY COMPOTE (V) EGG WHITE OMELETTE COOKED IN THE ROOM (V) UPGRADE OPTIONS WAFFLES WITH STREAKY BACON AND MAPLE SYRUP TOASTED BAGELS WITH SMOKED SALMON AND AVOCADO POACHED QUAILS EGG FLORENTINE (V) EGGS EN COCOTTE WITH WILD MUSHROOMS AND SPINACH SERVED WITH SOUR DOUGH TOAST (V) EGGS BENEDICT/ ROYAL SCRAMBLED EGGS ON TOAST WITH AVOCADO AND ROAST CHERRY VINE TOMATOES (V) BERRY AND BANANA GRANOLA POTS WITH GREEK YOGHURT AND HONEY (V) JUICE BAR SMOOTHIE BAR FRESHLY MADE WITH VEGETABLES, FRUITS, SEEDS AND JUICES APPLE, BEETROOT & MINT APPLE, CARROT & GINGER WATERCRESS, SPINACH, PINEAPPLE, APPLE & LIME STRAWBERRY & BANANA SMOOTHIE APPLE, CARROT & CELERY ORANGE & MANGO SMOOTHIE

14 HOT AND COLD FORK BUFFET LUNCH MENU OPTIONS MENU 1 COQ AU VIN, TENDER CHICKEN THIGHS COOKED WITH SHALLOTS, MUSHROOMS, SMOKED BACON, RED WINE POACHED SCOTTISH SALMON WITH PICKLED BLACK RADISH AND APPLE SLAW, VIOLA FLOWERS, APPLE VINEGAR DRESSING ANCIENT GRAINS WITH BEANS, AVOCADO, LIME CHILLI AND CORIANDER DRESSING (V) PANZANELLA SALAD WITH VINE TOMATOES, RED ONION, CAPERS, BLACK OLIVES, ROCKET AND RUSTIC FOCACCIA (V) MIXED SUMMER LEAVES WITH TOASTED SUN FLOWER SEEDS (V) VANILLA BAKED CHEESECAKE, HONEYED PEACHES, RASPBERRY GEL AND RASPBERRIES DARK CHOCOLATE BOMBE WITH A BLOOD ORANGE CENTRE, ORANGE PRALINE CRUNCH, BLOOD ORANGE GEL AND CITRUS SHERBET A SELECTION OF ARTISAN BREADS MENU 2 ROAST RUMP OF ENGLISH LAMB, SPICED BEANS, BABY RED CHARD AND MINTED YOGHURT CITRUS MARINATED SEA BASS WITH STIR FRIED VEGETABLES ORANGE SOY AND TOASTED RICE RICOTTA AND SPINACH GNOCCHI WITH GARDEN PEAS AND PEA SHOOTS (V) ROASTED CAULIFLOWER AND BROCCOLI WITH PUY LENTILS AND CORIANDER AND JALAPENO DRESSING (V) COS LEAVES WITH SALT BAKED ALMONDS, ORANGES AND FENNEL (V) SCOTTISH RASPBERRY AND WHITE CHOCOLATE MOUSSE, FRESH RASPBERRIES AND PISTACHIO BRITTLE ALMOND AND APRICOT TART, ALMOND CLUSTERS AND APRICOT GEL A SELECTION OF ARTISAN BREADS MENU 3 CHAR GRILLED FILLET OF SURREY BEEF TOSSED WITH ROCKET, SUN BLUSHED TOMATOES CARAMELISED SHALLOT AND HERBED GOATS CHEESE TART, TOPPED WITH SALAD MACHE(V) ENDIVE AND WATERCRESS SALAD WITH BLUE CHEESE CROUTES AND DIJON DRESSING (V) THYME ROASTED SQUASH AND COUSCOUS SALAD (V) ROSEMARY PANNA COTTA, SALTED CARAMEL CALVADOS SAUCE, CARAMELISED APPLE AND APPLE CRISP LIME CURD TART WITH COCONUT MOUSSE, TOASTED COCONUT MERINGUES AND LIME GEL A SELECTION OF ARTISAN BREADS

15 FINGER BUFFET LUNCH MENU OPTIONS THAI VEGETABLE AND SESAME CAKES WITH SWEET CHILLI SAUCE (V) TALLAGIO AND GARLIC FLAT BREADS (V) LEBANESE GLAZED CHICKEN WITH PINEAPPLE AND POMEGRANATE PEAR AND BLUE CHEESE TOASTS WITH PECAN BRITTLE (V) SAUSAGE AND LEEK ROLLS WITH FENNEL AND CHILLI CRUST BLACK PUDDING SCOTCH EGGS CRAB AND GRUYÈRE TARTS WITH HARISSA CREAM PULLED DUCK, VEGETABLE AND LETTUCE WRAPS SMOKED TROUT ON RYE WITH APPLE AND FENNEL, TROUT CAVIAR MINI ANTIPASTI PIZZAS ARTICHOKE, OLIVE AND ROSEMARY FILO TURNOVERS (V) SWEET POTATO ROSTI, SMOKED SALMON, DILL CRÈME FRAICHE HERITAGE CRUDITÉS WITH MUSTARD EMULSION (V) ASIAN SIRLOIN OF BEEF ROLLS, WASABI, PICKLED RADISH SALAD

16 STATIC NIBBLES NOCELLARA DEL BELICE OLIVES GREEN CHILLI PEPPERS STUFFED WITH FETA AND HERBS SMOKED ARTICHOKES PARMESAN AND PAPRIKA STRAWS PICKLED BABY VEGETABLES TUSCAN ANTIPASTO BALSAMIC ONIONS BOQUERONES TRUFFLE AND PECORINO MIXED NUTS ROSE HARISSA NUT MIX CHILLI RICE CRACKERS

Served from a bar or circulated HEALTHY BREAKFAST UPGRADE OPTIONS

MENUS B R E A K FA S T M E N U Served from a bar or circulated CONTINENTAL MINI CONTINENTAL PASTRIES MULTISEED CINNAMON FRENCH TOAST WITH BANANAS AND MAPLE SYRUP CARAMELISED PINK GRAPEFRUIT WITH GRAPEFRUIT