Formal plated menu

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