Plated Starter Options

Sweet potato and ginger soup with slivers of spring onion

Caesar styled salad with crisp bacon, herbed croutons, marinated chicken breast, grana padana and creamy dressing

Spinach and feta filled phyllo parcels with Napoli sauce and fresh herbs

Mediterranean tartlets with onion marmalade, roasted tomatoes, feta, basil pesto and balsamic glaze

Smoked salmon trout served on potato rosti with sour cream sauce, rocket and capers

Line fish fish cakes with home made sweet chilli glaze, asian style salad, fresh lemon and roasted sesame seeds

Plated Mains Options

Oxtail Provencal – lazy cooked oxtail with merlot and cannellini beans served with herbed mashed potatoes and honey steamed carrots

Butter roasted free range chicken with lemon potatoes, steamed greens and a white wine pan juice reduction

Whole roasted beef fillet served with sherried mushroom and cream sauce, individual potato dauphinoise and roasted vegetables

Braised lamb shanks served on pesto mash with a Tuscan style tomato and herb sauce

Rolled pork belly – roasted to crisp and served with sweet potato mash and green beans – napped in a cider sauce

Roasted red pepper, bringal, butternut and brown mushroom stack with holumi and basil pesto cream (V)

Pan fried line fish served with roasted smashed baby potatoes with little cherry tomatoes, calamata olives and lemon zest

Plated Dessert Options

Cherry and pecan nut fudge brownies with drunken chocolate sauce and vanilla scented ice cream

Amarula and espresso tiramisu with dusted coco topped with a quenelle of chocolate ganache

Vanilla pannacotta with berry coulis

Cheese plate featuring camembert, gorgonzola and mature cheddar – with crackers and preserves