Artisan Bread Buns with Butter
Slow-Cooked Lamb Shoulder with Harissa, Preserved Lemon, and Toasted Pistachios (gf, df)
Beef Striploin Pepper-Crusted with Garlic Confit and Red Wine Jus (gf)
Peri-Peri Spiced Chicken Thighs with Charred Lime and Fresh Coriander (gf, df)
Sticky Gochujang Pork Belly (gf, df)
Portobello Mushroom Caps with Sun-Dried Tomato and Pine Nut Tapenade (gf, vg, n)
Whole Champagne Ham with Orange Maple Glaze, served with Dijon Mustard (gf, df) served cold
Hot Smoked Salmon with Lemon-Caper Dressing (gf) served cold
Rosemary and Rock Salt Roasted Gourmet Potatoes (gf, df, vg)
Creamy Potato Gratin with Gruyere and Garlic (gf, v)
Honey-Roasted Kumara with Feta, Pumpkin Seeds, and a Citrus Drizzle (gf, v)
Maple-Glazed Brussels Sprouts with Toasted Almonds and Chilli Flakes (gf, df, vg, n)
Roasted Carrots with Coconut Yoghurt, Harissa, and Dukkah (gf, vg, n)
Lentil Salad with Roasted Beets, Goat Cheese, and Balsamic Glaze (gf, v) served cold
Mediterranean Israeli Couscous Salad with Chickpeas, Tomato, Olives, Red Onion, Basil & Feta (v) served cold
Rocket and Sweet Pear Salad with Candied Walnuts and Parmesan (gf, v, n) served cold
Roasted Cauliflower Salad with Turmeric Tahini Dressing and Toasted Sunflower Seeds (gf, vg) served cold
Mixed Seasonal Greens with Green Goddess Dressing and Toasted Pumpkin Seeds (gf, vg) served cold
Caprese Salad with Tomatoes, Basil, Bocconcini Pearls, and Balsamic Reduction (gf, v) served cold
Classic Tiramisu with Coffee-Soaked Biscuits and Mascarpone
Churro Bites with Cinnamon Sugar and Salted Caramel Dip (v)
Dark Chocolate Mousse Cups with Almond Crumble and Gold Dust (gf)
Coconut Panna Cotta with Passionfruit Gel and Toasted Coconut Flakes (gf, df, vg)
Deconstructed Eton Mess with Cherry Compote and Meringue Shards (gf)
Baked Lemon Tartlets with a Citrus Glaze
Macarons in a Selection of Seasonal Flavours (gf)
