Wedding Breakfast Menu


Warm Salad of Sweet Beetroot and Persian Feta with Seasoned Greens and Toasted Pumpkin Seeds, dressed with a Rosemary and Balsamic Syrup

Char-grilled Portobello Mushrooms on Olive Toast with Crisp Prosciutto Ham, Cepe Oil, Pecorino and Wild rocket

Cocktail of Baby Shrimps, Crab and Baby Cress Topped with a Sweet Pepper and Lemon Mayonnaise

Main Course

Roast Sirloin of Beef seasoned with Taylors Mustard and Thyme, Fondant Potatoes and Rich Roasting Juices with Claret Red Wine, Steamed Seasoned Greens and Roasted Seasonal Vegetables with Rosemary and Garlic

Free Range Chicken Breast with Portobello Mushrooms, Smoked Prosciutto, Thyme and White Wine finished with Crème Fraîche, Roasted New Potatoes with Garlic and Rosemary and Buttered Chantenay Carrots and Fennel Seeds

Roast Chump of Lamb, Creamed Potato and Smoked Garlic, Redcurrant Jelly and Roasting Juices Steamed Seasoned Greens and Buttered Chantenay Carrots with Fennel Seeds


Pecan Bitter Chocolate Brownies with a Sticky Toffee Sauce

White Chocolate Mousse, English Raspberries (seasonal) and Coconut Shortbread

Burnt Lemon Tart with Cinnamon Crème Fraîche