Formal plated menu

Artisan bread selection, served to the table with butter, olive oil and dukkah
Marinated olives
Bread roll and butter, served to each guest individually
NOSH hummus, sumac crispbread, crudite
Beetroot cured salmon gravlax, fennel and apple salad, creme fraiche, pea shoots (gf)
Seared beef carpaccio, mushroom tapenade, watercress, truffle mayo (df, gf)
Prosciutto, melon, bitter leaves and a toasted hazelnut crumb (df)
Five spice duck salad, soba noodles, pickled vegetables, sesame dressing (df)
Marinated zucchini, fresh mozzarella, basil dressing, toasted pinenuts, and shaved pecorino (v, gf)
Potato gnocchi, roast pumpkin, peas, butter sauce and crisp sage (v)
Twice cooked corn souffle, grilled courgette, red peppers, feta and toasted pumpkin seeds (v)
Eye fillet, dauphinoise potato, grilled broccoli, red wine jus, bearnaise (gf)
Roast lamb rump, spiced lamb and kumara croquette, green beans, date jus, harissa (df, gf)
Duck leg confit, celeriac puree, puy lentils, wilted spinach and caramelised apple (gf)
Grilled beef scotch fillet, dauphinoise potato, grilled broccoli, red wine jus, bearnaise (gf)
Seared market fish, saffron potatoes, mussel and tomato broth, sauteed courgette (gf, df)
Black pepper tofu, charred eggplant, coconut rice and bok choi (vg, df, gf)
Panroast free range chicken breast, potato terrine, pea puree, buttered baby leeks (gf)
A selection of petit fours
Saffron and vanilla poached pear with pistachio cake and milk chocolate cremeux (gf)
Spiced mexican chocolate creme brulee with cinnamon churros
Baked lemon tart with plum gel and passionfruit meringues
Fruit crumble - rhubarb and raspberry puree, poached and roasted seasonal fruit, warm almond crumble and chantilly cream (gf)
(gf) Gluten Free | (v) Vegetarian | (vg) Vegan | (df) Dairy Free