Kate and Matt

Wedding Catering at Kingscote Barn

Polenta with Parma Ham & Truffle

Tempura Prawn Skewers with Miso

Wild Mushroom Arancini with Red Pepper Relish

Ham Hock & Piccalilli

Mini Yorkshire Pudding with Horseradish & Beef

STARTER

Beef Carpaccio with Pickled Baby Vegetables, Parmesan Cream & Black Olive

Cornish Crab with Sweetcorn Panna-Cotta, Avocado, Chilli & Lime

Salt Baked Beetroots on Thyme Flatbread with Pickled Onions & Whipped Ricotta

MAIN COURSE

Slow Cooked Shoulder of Lamb with Potato Fondant, Onion Puree, Caramelised Maple Carrots, Seasonal Greens & a Red Wine Jus

Ballottine of Chicken in Crispy Parma Ham, Seasonal Greens, Dauphinoise Potatoes, Pomegranate, Toasted Pine Nuts & Garlic Butter

Pan Fried Spiced Cod with Celeriac, Sweet Peppers, Pak Choi in a Green Sauce

Miso Aubergine with Tempeh, Soy Baked Almond Cream, Onion Purée, Pickled Berries & Basil

TRIO OF MINI DESSERTS

Dark Chocolate Marquise with Strawberries, Passion Fruit & Lemon

Pistachio Cake with White Chocolate Mousse & Strawberries Three Ways

Lemon Curd Eaton Mess with Raspberry

“The menu was flawless! The flavours, the colours and the variation was fantastic.”