Deluxe Wedding Package

Separator design

£55.00 per person (including vat)

Package includes 5 deluxe canapes per person, 4 course fine dining menu, all crockery, daytime glasses, cutlery, linen napkins, linen tablecloths, 1 event manager and all waiting staff.

Amuse buche

A rich white onion soup flavoured with smoked bacon and fresh thyme, served with Irish soda bread, and salted butter.

Starter

Poached Scottish lobster, coated in tandoori oil, a lobster coconut and mango salad, topped with micro cress, and chilled spiced lobster bisque

 Crab and avocado tian, topped with caviar, confit of salmon, and smoked salmon with a English salad

Slowly cooked duck leg, with a plum, orange, housin dressing and duck parfait with pickled vegetables, apricot and ginger chutney and warm brioche toast.

Chicken ham terrine topped with salsa Verdi dressing, seasoned girolles, corn fed chicken coronation, with a spiced mayonnaise.

Baked tomato galette, with goat cheese basil tapenade, and roasted pumpkin seeds.

Main Course

Pan fried fillet of beef, with braised oxtail, buttered fondant potato turned carrots, poached green asparagus sautéed wild mushrooms with a rich Madeira sauce

Grilled Rump of lamb, with a lamb shank mint croquette, heritage carrots, sautéed curly kale, buttered celeriac puree served with a herb oil, and lamb and rosemary jus.

Oven baked monkfish wrapped in Parma ham, cockles, pan fried green samphire, dauphinoise gratin, topped with lemon chive sabayon, and a red wine sauce.

Fillet of sea bream, with a soft herb gnocchi, tempura oysters, buttered green peas, and asparagus, in a mustard and tarragon sauce.

 Butternut squash and rosemary and gorgonzola risotto, topped with paresmen shavings, herb oil, and deep fried basil leaves.

Desserts

Strawberry mille feuille, balsamic glazed roast strawberries, mini raspberry meringue filled with Chantilly cream, and raspberry sorbet.

Vanilla panna cotta, poached rhubarb, topped with crumble mix, granny smith apple and ginger puree, rhubarb jelly, stem ginger clotted ice cream

Chocolate terrine topped with chocolate ganache, white chocolate cheesecake, salted caramel ice cream, topped with roasted banana

Passion fruit parfait, Thai rice pudding, topped with a spiced mango salsa, roasted pineapple, topped with a coconut lime mascarpone.

Peach and almond frangipane tart, topped with peach glaze, and roasted peaches with lemon and thyme, and crème anglaise custard.

Please note that the images displayed are purely for illustrative purposes. Presentation and content of the actual dishes vary for each event.