New Years 2019 2020 menu
New Year’s Eve Menu 2019/20
Amuse Bouche
- Prawn sweetcorn fritters topped with cream cheese, a prawn, & tomato chili jam
- Sweetcorn fritters topped with cream cheese & tomato chili jam
- Vegan: Marinated sesame tofu with tomato & ginger jam. Served on individual side plates
Starters – Centrally plated
- Smoked salmon wrapped around fresh strawberry, cream cheese & rocket(garnished with Kewpie mayo & lumpfish)
- 5 Spice chicken wrapped in cucumber ribbons drizzled with sweet apple soy & candied red chilli slices
- Chilled papaya, lemongrass & coconut soup
- Rare beef crostini with cream cheese, rocket, balsamic onions & fresh strawberries
- Fried brie topped with beetroot & star anise chutney
Vegan Starters
- Chilled papaya, lemongrass & coconut soup
- Falafel with beetroot hummus
- Onion & coriander chilli bites
- Marinated olives & jalapeno pineapple sticks
- Rice paper spring rolls (red cabbage, carrot, red & yellow peppers, mint, coriander, ginger, sweet chilli & mange tout)
Palate Cleanser
- Lemon grass & raspberry sorbet
Main Course
- Leg of Lamb: Rosemary, cumin & tomato roasted lamb, served on a Roman gnocchi round with rainbow carrots, baby tomatoes & green asparagus
or
- Dark Chocolate & Chilli Fillet: Medium grilled tender beef fillet,seductively covered with a dark Callebaut chilli chocolate sauce, served with spiced hasselback potato, green asparagus & baby tomatoes
or
- Norwegian Salmon: Aromatic soy grilled salmon,served on wasabi mashed potato with lime cream reduction, with stir-fried veg (carrots, red peppers, yellow peppers & bok choi)
or
- Parmesan Chicken: Whole de-boned chicken filled with cranberries, Danish feta & pecan nuts, crusted with Padano gremolata, served with spiced hasselback potato, green asparagus & baby tomatoes
or
- Vegan Stack: Roasted red pepper & butternut risotto, topped with a mushroom steak, roasted sweet peppers & green asparagus
Dessert Trio Platter
All desserts are vegan friendly
- Coconut & cardamom panna cotta with mango & ginger reduction
- Dark chocolate mousse garnished with mini raspberry meringues
- Strawberry & watermelon sticks with rose & juniper syrup
